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If you enjoy mashed potato there’s one thing you likely don’t already add for an even better texture. By making this change, which some might see as a bit controversial, you could completely change your potatoes.
To enhance the texture of mash, you can leave the skin on which will not only save you time preparing potatoes, but it also offers nutritional benefits and reduces food waste, says BBC Food. The skin provides a subtle chewiness that contrasts with the creamy interior, creating a more rustic and satisfying dish. This method appeals to those who prefer a heartier mash, reminiscent of traditional, home-cooked meals.
Beyond texture, keeping the skin on your potatoes boosts the nutritional value of your mash, says BBC Food.
It says: “Alongside the lump-lovers, there are people like to keep the skin on for mash. This gives a more textured result with a different mouthfeel – and it looks distinctive, too.”
Potato skins are rich in fiber, which aids digestion and promotes a feeling of fullness, potentially assisting in weight management.
They also contain essential nutrients like potassium, vitamin C, and B vitamins, which are vital for heart health, immune function, and energy metabolism.
By retaining the skins, you make the most of these nutrients, contributing to a healthier meal.
Not only this but opting to leave the skins on helps reduce food waste. Peeling potatoes removes a significant portion of their edible content, which often ends up discarded.
By using the whole potato, you minimise waste and make your cooking more sustainable.
Whether you’re aiming for a more rustic feel or looking to boost the health benefits of your meal, keeping the skin on is a worthwhile consideration.
It might be an idea you’re not too keen on but skins are commonly eaten in other forms of potato so why not give it a go with your mash?
BBC Food also advised on the best types of poatoes to use, it said: “Waxy potatoes are a no-no, meaning anything like a Charlotte, Ratte, Desiree or Jersey Royal is strictly ruled out.
“They are more likely to hold their shape, so when you start to break down the cell walls of the potato through boiling and mashing, they give you more of a wallpaper paste than a perfectly fluffy mash.”
If you’re looking to change things up even more, you could also try adding some roasted garlic into the mix.
By adding this, you’ll introduce a rich, sweet flavour and add an entirely new element to your spuds.
Roasting garlic softens its pungency, transforming it into a caramelised form which blends seamlessly with the creamy texture of the potatoes.
By making this change and keeping the skins on your potatoes, you can save time while still creating a deliciously tasty mash.
