When making potato puree, you can’t leave the skin on. It’s supposed to be smooth, so you dont want any other “texture”. Potato puree is not what you know as mashed potatos. You boil the potatos, then you either use a fork or a masher to smash them, add butter and milk and mix until smooth. Having skins on them would ruin the dish.
I don’t make mashed potatoes with the skins on generally, but what you described is exactly mashed potatoes, at least in upper Midwest US, just probably less milk than you might use for your puree
Why not just leave the skins on? Adds a bit of texture. Yukon potatoes work best for this
When making potato puree, you can’t leave the skin on. It’s supposed to be smooth, so you dont want any other “texture”. Potato puree is not what you know as mashed potatos. You boil the potatos, then you either use a fork or a masher to smash them, add butter and milk and mix until smooth. Having skins on them would ruin the dish.
I don’t make mashed potatoes with the skins on generally, but what you described is exactly mashed potatoes, at least in upper Midwest US, just probably less milk than you might use for your puree