Oh, hi. Let me throw a potato party in your mouth, K?
At some point, as a teenager, I was tasked with making mashed potatoes for Thanksgiving Dinner. I’m really not sure why. I had never made mashed potatoes before but my mom must have thought I was competent enough to use a peeler, boil potatoes and add a little milk and butter. Well well well, what she didn’t know is that I was a burgeoning chef and decided to go rouge, mixing in all sorts of “secret” ingredients I found in the fridge.
The potatoes that year turned out incredibly, which is actually kind of a miracle because I really didn’t know what I was doing.
Many years later, here is my recipe for light, fluffy, creamy mashed potatoes. I’m making these for Christmas dinner this year and my husband requested I leave some of the skins on, whereas in the past, I’ve removed all of them. I’ll leave the potato skin decision up to you- I ended up removing half of the skins and it made for a slight more rustic mashed potato- still super amazing.