Chef says the way to make ‘the best mashed potatoes’ is to use the skins

A chef has revealed how he makes his mashed potato so creamy and smooth – but his technique is a little strange.

Whilst some people add cream, or butter, to the potatoes Rob Nixon – who is hailed as Australia’s Gordon Ramsay – has a slightly different tip for creating mash which is “creamy, smooth and packed with flavour.”

He uses the potato skins… Yes, that’s right.

Now usually, most of us throw the skins away as soon as they’re peeled – but not anymore.

In a video shared to his TikTok channel, Nicko’s Kitchen, Rob explained that in order to make the best potatoes, you must soak the skins in simmering milk.

He said: “This will allow the flavour of the skin to infuse into the milk.”

Rob starts by peeling his potatoes – he recommends using a “floury white-flesh potato” and then sets them aside for later.

He then cuts the potatoes in half, and cooks in lightly seasoned boiling water for 12-15 minutes, or until tender.

He continues by draining the potatoes and popping them into a potato ricer over a sieve.

Rob says pushing the potatoes through the ricer will remove all of the lumps – but if you don’t have one he suggests using a hand masher.

After seasoning with salt and pepper, he adds softened butter and mixes well.

Over a high heat he adds his milk and the potato skin, and allows them to heat for two minutes.

Rob then strains the milk and mixes with the potatoes.

And voila – creamy potatoes.

Ingredients
White, floury potatoes
Butter
Full cream
Milk
Salt
White pepper
Items
Sieve
Potato ricer
Two large saucepans