I’m picky when it comes to mashed potatoes. I like them decadently buttery, slightly coarsely mashed, and dirty (without any skins removed). Garlic and herbs are only afterthoughts and not really necessary if the potatoes are well prepared. 

My mom always made dirty mashed potatoes, she claims out of laziness (honestly, peeling potatoes is dull), but now I really miss the flavorful skin in the fluffy, almost-too-white-to-be-natural mashed potatoes I’ve been served elsewhere. Potato skins are tasty, and also full of fiber!

This may seem like a “duh” recipe, since there’s nothing fancy or complicated about making mashed potatoes, but I feel it’s important to make my official mashed potato stance clear: (1) Mashed potatoes are not difficult to make and therefore should not be reserved for Thanksgiving or other special occasions, and (2) leaving a bit of texture adds interest and flavor. 
I garnished my potatoes with a sprig of tarragon from the garden, even though I didn’t add any tarragon to the potatoes. You could add garlic (I like to roast mine and then mash it in with the butter) or chopped fresh or dried herbs, but the potatoes will be delicious on their own. Also, don’t be afraid to use older potatoes for mashing. Mine were getting soft and had eyes I needed to pick off, but they made excellent mashed potatoes and no one was the wiser.

Dirty Mashed Potatoes

• 1-1/2 pounds redskin potatoes
• 3 tablespoons butter
• 1 cup half and half
• salt and pepper to taste

Bring a pot of salted water (deep enough to cover the potatoes by 1 inch) to a boil. Rinse and quarter the potatoes and drop into the boiling water. Reduce heat to simmer and cook uncovered for about 15 minutes, or until the potatoes are tender at the center. This may take more or less time depending on the size of your potatoes.

Drain the potatoes and return them to the stovetop in the pot over low heat. Add the butter and mash with a whisk or potato masher until the butter is melted and the potatoes are very coarsely mashed. Add the cream and continue mashing until the cream is warmed and the consistency is to your liking. Add salt and pepper to taste and serve. Serves 4.