“I love this recipe! Personally, I like potatoes that have an irregular texture, so I'm posting the recipe like that. You might want to use more broth and another mashing technique if you like them smoother and lighter.”
READY IN:
35mins
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the potatoes, unpeeled, in a pot and cover them with cold unsalted water. They will be much tastier if you cook them without peeling.
  2. Bring them to a boil, covered, then take the lid off and reduce the heat to medium (or higher so it doesn't stop boiling), and cook for 25-30 minutes or until they are easily pierced with a fork. They must still be somewhat firm, as opposed to grainy.
  3. Drain and place them back into the pot, on the stove, and shake them until they are dry.
  4. Peel them with a knife. Try to take away as little flesh as possible, it's ok if there's a small amount of skin left.
  5. Put them back in the pot with the rest of the ingredients and mash with a potato masher until you have lumpy puree. This puree will be quite heavy and is made to be that way.

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