Side dishe for 6

Rustic Skin-On Mashed Potatoes

Name: Rustic Skin-On Mashed Potatoes
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/4 lb yukon gold potatoes; as needed kosher salt and ground black pepper (optional); 1 cup heavy whipping cream; 5 sprigs fresh thyme (optional); 3 whole sage leaves; 6 tbsp unsalted butter (optional); 1 head roasted garlic; optional to taste snipped chives and freshly grated parmesan cheese

$5.17for 435 minServes 6

Skin-on potatoes are boiled and mashed with warm cream, butter, roasted garlic, and gentle herb flavor.

Photo: nospoonnecessary.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Potatoes, 2.25 lb$0.99/lb typical	2.25 lb	$2.23Typical price
	Heavy cream, 8.25 oz$0.22/oz typical	8.25 oz	$1.83Typical price
	Mint, 1$1.99 each typical	1	$1.99Typical price
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Garlic, 1$0.75 each typical	1	$0.75Typical price
Total for the servings shown		$7.75

Swaps

Swap potatoes for sweet potatoesabout $0.30/lb more at typical prices
Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Dried herbs, spices and seasoning blends

Not included in the cost.

35 minstart to table
Easydifficulty
6servings as written
$typical cost tier

American Vegetarian Gluten-free Kid-friendly Budget Side dishes Thanksgiving on a budget

Typical price

$1.29 per serving$5.17 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 1/4 lb yukon gold potatoes
as needed kosher salt and ground black pepper (optional)
1 cup heavy whipping cream
5 sprigs fresh thyme (optional)
3 whole sage leaves
6 tbsp unsalted butter (optional)
1 head roasted garlic
optional to taste snipped chives and freshly grated parmesan cheese

Steps

Cut the potatoes into even pieces and boil them in salted water for 15 minutes until tender.
Warm the cream, thyme, and sage in a small saucepan over low heat for 5 minutes, then remove the herbs.
Drain the potatoes and return them to the hot pot for 2 minutes to dry.
Mash the potatoes with the warm cream, butter, roasted garlic, salt, and pepper until chunky.
Stir in the chives and Parmesan, if using, and serve hot.