It’s suddenly fall-like here in NY, with cooler weather and even a few leaves starting to turn. So, time to start thinking about comfort food. And what better comfort food than skin on garlic mashed potatoes.
I’m posting this partly in honor of my sister-in-law, who loves mashed potatoes. She practically thinks they are a food group. When she married my brother, I included a larger version of this recipe in a mini-cookbook we made for her. Now, many years later, I make them slightly differently: not just mashed potatoes, but skin on garlic mashed potatoes. It’s less work, less cleanup and more nutrition. Win win win!
The original recipe calls for milk, but I was feeling decadent, so I went with half and half here. Use milk if you prefer. Or, even a bit of cream.
Make sure to use thin skinned potatoes that are suitable for boiling and mashing. I like to use either white potatoes, (sometimes called Eastern potatoes), or Yukon gold. The skins on the white potatoes are thinner than Russets, which makes them better for a recipe that calls for leaving the skin on the potato. Yukon gold are naturally more creamy and buttery tasting. Also, I’ve never particularly liked Russets, they seem floury to me. They’re higher in starch, and don’t reheat well. They also don’t hold their shape (not an issue for mashing, but a problem for potato salad or soup).
Skin on Garlic Mashed Potatoes Substitutions and Variations
- Top with some scallions
- Add a few rosemary leaves
- Try roasting the garlic, instead of boiling it with the potatoes
- Stir in some freshly grated parmesan cheese