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Skin-on Savory Mashed Potatoes

Skin-on Savory Mashed Potatoes

MOONHAREHAYASHI

MOONHAREHAYASHI

This is a version of Mashed Potatoes that my husband actually likes. You can use any type of potatoes and change the amounts of butter, sour cream, and milk to your taste. I like it with russets myself.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Bring a pot of lightly salted water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  2. Drain potatoes, and transfer to a bowl. Add butter, and mash with a potato masher or electric mixer until potatoes are starting to become smooth. Add milk and sour cream, and mix to your desired texture. Careful not to over mix the potatoes once they are creamy. Season with garlic, basil, salt and pepper.
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Reviews

Marianne
106

Marianne

6/8/2010

I freaked out when I saw this recipe because I didn't know how much 2 lb of potatoes was. I used a kitchen scale, and 2 lb of potatoes is approximately 8 medium-sized potatoes. This recipe is very delicious and creamy. Definitely reccomended! Update: I usually do not have garlic in the house so I often add garlic powder or garlic salt and taste test to see how much is necessary

Mrs.Unionjack
59

Mrs.Unionjack

7/19/2011

With 1/2 cup of butter anything is good! This was a delicious recipe- for those of you not following the recipe ( skim milk, low fat sour cream etc) you should not be rating THIS recipe, you have changed it and it seems unfair to the person who posted. Just sayin....

Toaster Cat
47

Toaster Cat

5/4/2006

This is a great recipe! The only thing I would change is the garlic... I found that adding the fresh chopped garlic was a bit strong and next time I think I'll saute it in olive oil for a minute or two just to take the edge off. Very good recipe though.

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