SAHD's Mashed Potatoes

I stole this trick from Heston Blumenthal's "perfect mash" recipe. While I don't go all the way and cook my potatoes at two different temperatures for different times, I LOVE his trick for getting incredible flavor out of the skins that would be normally thrown away!

I've taken to doing this every single time I make mashed potatoes as you can totally eliminate a bunch of the other stuff you'd throw into them like garlic, sour cream and cheese (parmesan, mascarpone, etc).

This recipe is potatoes, milk, butter and salt and pepper. That's it. And you'd swear there was a smattering of other ingredients because they taste so rich and complex. All from this trick of boiling the potato skins.

You'll never make your old mashed potatoes again!

Mashed Potatoes

3 lbs yukon gold potatoes
2 tablespoons kosher salt for the water
1 cup whole milk (can sub 2% without a problem)
(at least) 1 stick of butter (1/2 cup), up to 2 sticks if you're feeling it - more is better here!
1/2 tsp kosher salt (more to taste)
fresh ground black pepper to taste

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Ok, so this trick is super easy because there is very little extra work than you'd normally do for mashed potatoes.

Wash your spuds well and peel them into a small sauce pan.

Have a pot of cold water on the stove.



Just cut your peeled potatoes into 1/4s.



Drop in the cold water.



When you're finished peeling and chopping, salt the water with 2 tablespoons kosher salt and crank the heat to high.

Bring to a boil and cut back to a simmer until they are fork tender, about 20 minutes.

Better to over cook than under, here.



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While your water is coming to a boil, turn your attention to the peelings.



Add the cup of milk to the skins.

I add a shake of salt and a few grinds of pepper here as well.



Stir well to combine and bring to a boil over high heat.



As soon as you get a boil, kill the heat and cover until your potatoes are done. About 20 minutes give or take.



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When your potatoes are done, drain in a colander.



Add your butter to the pot your cooked the potatoes in.



Grab your ricer (if you have one, if not just use a masher) and rice those taters directly into the pot.



The heat from the potatoes will melt the butter.



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Now, unlid the skins.



Grab a fine mesh strainer and pour the milk into the riced potatoes.

Press the skins well to get all the liquid you can from them.



Stir well to combine.

That's about it!

Add your salt and pepper and taste to see if you need more of either.

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You will immediately notice how complex these taters taste. The first time I made this I was BLOWN AWAY at the stuff I was tasting. Garlic? Parmesan? How am I tasting tanginess here? It's only milk!

But yes. You get all that flavor from the skins alone. It's really outstanding, and for the amount of work it takes, I hope you'll try this technique. 

Enjoy!