Skin-On Mashed Potatoes

These creamy and light mashed potatoes come together quickly to make the perfect side for almost any main dish.

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 3 pounds red potatoes, halved or cut into 2” chunks
  • 3⁄4 cup milk
  • 1⁄4 cup heavy cream
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1⁄2 teaspoon black pepper


  • Place potatoes in large pot; cover with enough water to submerge potatoes. Bring to boil, then reduce heat to simmer. Cook 15 to 20 minutes, until very tender.
  • In small saucepan over low heat, combine milk and cream. Cook until just bubbly around the edges and warm to the touch.
  • Drain potatoes; place back into pot. Use potato masher to mash potatoes. Add butter; continue mashing. Pour in heated milk mixture. Continue mashing until very smooth. Stir in salt and pepper.
  • Serve and refrigerate leftovers.