If there’s one thing I love, it’s a shortcut in the kitchen that doesn’t skimp on taste. This No-Peel Mashed Potatoe Recipe are my go-to when I need a quick, hearty side dish without standing at the sink peeling potatoes. The skins add just the right rustic touch, and with a splash of buttermilk (or regular milk if that’s what you have), they turn out creamy and delicious every single time.

Visual learner?! See the video of how I make mashed potatoes here!

Perfect for busy weeknights, Sunday dinners, or holiday spreads—you’ll never go back to peeling potatoes again.

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Ingredients

• 3 pounds Yukon Gold potatoes (no peeling needed!)
• 1 stick butter (Kerrygold Irish Cream Butter is the best!)
• slpash buttermilk (or milk)
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Wash potatoes well, then cut into even chunks (about 1–2 inches).
2. Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
3. Bring to a boil, then reduce heat and simmer 15–20 minutes, until fork tender.
4. Drain the potatoes and return them to the pot.
5. Add butter and begin mashing. Slowly pour in buttermilk (or milk) until you reach your desired creaminess.
6. Season generously with salt and black pepper. Taste and adjust.
7. Serve warm!

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💡 Tips & Tricks

• Buttermilk makes it magic: It adds tang and creaminess. If you don’t have it, whole milk works just fine.
• Choose Yukon Golds: They mash creamier than russets and the skins are tender.
• Texture control: Mash less for rustic potatoes, more for smooth ones.
• Make ahead: Reheat with a splash of milk or buttermilk to keep them creamy.