Chunky, Skin-On Mashed Potatoes

Name: Chunky, Skin-On Mashed Potatoes
Total time: 30
Yield: 10
Ingredients: 5 lb red bliss potato, skin on, quartered; cold water; 1 tablespoon kosher salt, plus more to taste; ½ cup unsalted butter, 1 stick, cubed; ½ cup heavy cream; 1 small clove garlic, minced; ½ cup sour cream; freshly ground black pepper, to taste; 1 tablespoon green onion, chopped, for garnish

Recipe by Pierce Abernathy from tasty.co

Meal 30 Mins.

Ingredients

10 servings

•

5 lb red bliss potato, skin on, quartered
•

cold water
•

1 tablespoon kosher salt, plus more to taste
•

½ cup unsalted butter, 1 stick, cubed
•

½ cup heavy cream

•

1 small clove garlic, minced
•

½ cup sour cream
•

freshly ground black pepper, to taste
•

1 tablespoon green onion, chopped, for garnish

Instructions

Add the potatoes to a large pot and cover with cold water. Add the salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes longer. Drain and return to the pot. Set aside.
In a small pot over medium heat, bring the butter, cream, and garlic to a simmer. Once simmering, remove from the heat.
Pour the cream mixture over the potatoes. Add the sour cream, then mash with a hand masher until the potatoes are creamy, but still very chunky. Season to taste with salt and pepper.
Garnish with green onions, if desired.
Note: Any small waxy potato would work well in this recipe — such as Yukon Golds or new potatoes.
Enjoy!