This One Extra Step Gives Mashed Potatoes a Huge Flavor Boost

Mashed potatoes are a reliably tasty side dish, but they can definitely get a little boring sometimes. So if you're looking for that extra 'oomph' that goes beyond the classic butter and salt seasoning, try infusing your next batch with the flavor of baked potato skins.

According to Reddit user strumism, an executive chef in Canada, adding milk infused with baked potato skins is an easy way to inject your ho-hum mashed potatoes with some seriously awesome flavor.

Directions

For this recipe, you'll need as many potatoes as you plan on mashing, as well as some milk and butter. The amounts will vary depending on how many potatoes you'll be whipping up. Additional seasonings are up to you.

Place as many whole potatoes as you need for your mashed potatoes on a bed of salt in a baking tray. Poke a few holes in the potatoes to allow ventilation, then bake for about 45-60 minutes at 425°F. (We've got an awesome list of ways to make the best baked potato ever, and you can follow that guide as well.)

This One Extra Step Gives Mashed Potatoes a Huge Flavor Boost — *Image by Julia Kitlinski-Hong/Food Hacks Daily*

Check your potatoes every so often after the 45 minute mark; Cook until you can easily poke a knife into the potatoes.
Remove the skins from the potatoes after they've cooled a bit—they should slide or peel off easily.

Place the skins in a frying pan with a little butter (how ever much you'd like to use) and ½ cup of milk. If you like more or less milk in your mashed potatoes, feel free to adjust the amount accordingly.

Simmer on medium heat for a few minutes so that the milk really soaks up the flavor of the potato skins. The smell will be incredible; I guarantee you'll be hungry if you aren't already. After a few minutes, turn off the heat and set the pan aside for now.
Come back to your baked, skinned potatoes and mash them; as you can see, I use a coffee cup to mash mine, but you can use a masher or mixer if you want.

Place a strainer over your mashed potatoes, then pour the contents of your pan into the strainer. The milk should pass through quite easily while the skins will stay separate from the bowl.

Add any salt, pepper, or preferred seasonings to taste. Then just mix it up, serve, and enjoy!

Yes, this method requires a little extra effort, but the smoky flavor of potato skins conveyed through the creaminess of the milk are on a different level of deliciousness that you'll find yourself craving afterward. I doubt you'll be able to go back to your old taters recipe after giving this one a try!

Let us know how how this trick worked for you—and if you have any additional tips for amazing mashed potatoes in the comments.