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Skin-On Mashed Potatoes

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

  • Salt
  • 1 1/2 pounds russet or Yukon Gold potatoes
  • 1/2 cup milk, plus more as needed
  • 4 tablespoons (1/2 stick) butter or 1/4 cup olive oil
  • Pepper

Instructions

  1. Fill a large pot with about 2 inches water; add a big pinch of salt and put over high heat.
  2. Scrub the potatoes, halve them lengthwise, and working with the flat sides down on the cutting board, cut into slices no more than 1/2 inch thick. Drop them into the pot as you go.
  3. Once you’ve added the potatoes to the pot, cover it and wait for the water to boil. Adjust the heat so the action is vigorous without bubbling o ver. Cook, letting the water boil the whole time, until the potatoes are tender and just breaking apart, 15 to 20 minutes.
  4. Drain the potatoes well and return them to the pot; set it over medium-low heat.
  5. Add 1/2 cup milk, 4 tablespoons butter or 1/4 cup olive oil, and a sprinkle of salt and pepper. Mash with a potato masher or fork, adding more milk if needed to reach the consistency you prefer. Taste and adjust the seasoning, and serve.

— Recipe from How to Cook Everything Fast