I don't like the skins in my mashed/smashed potatoes either. I love potato skins baked and the skin on new potatoes boiled and in potato salad sometimes. I don't like garlic smashed/mashed potatoes either.

Anne

I don't care for the skin on mashed potatoes. You can't tell skin from a rotten piece or a bug. LOL

The Pioneer Womans Crash Hot potatoes are divine! They aren't peeled.
Regular mashed, nope NO peelings!

Here is a link that might be useful: Crash Hot potatoes

I love them that way as well, Nodak!! And make them often at this time of year when the new potatoes are so plentiful.

nodakgal beat me to the punch! When I read the title, I instantly thought about the Crash Hot Potatoes. They are really good!

I love skins on potatoes, but NOT mashed! It turns me off, no clue why!

I enjoy skin on my potatoes!

I've had this recipe of Giada's to try and I have some new potatoes that I need to cook.

SMASHED POTATOES
2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved

Dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper
Directions
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.

In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.

Transfer the potatoes to a serving bowl and serve.

DON'T THINK I WILL MAKE THE DRESSING THOUGH

I just read the link on Crash Hot potatoes. They do look good!
Man, she is funny! Does she always write with humour?

Those Crash Hot Potatoes look great! I can hardly wait to try them.

I do really like Smashed Potatoes too, with the skins on them. I usually cut them into smaller pieces to boil them and then just smash with a slotted spoon and add butter and sour cream and seasoning.

I rarely make mashed potatoes but more often than not I do mash with skins and make garlic mashed potatoes. If I were to make mashed potatoes and gravy like for Thanksgiving then I would peel the potatoes - I think just because that's how it's always been done in my family.

Yep. I make them by slightly mashing them, adding butter, cheese, bacon, green onions. I've made them for 30 years like that...when my daughter was little she called them Special Potatoes.

Regular mashed potatoes, I peel the potatoes. Sometimes I make potato salad from red potatoes and I leave the peel on them then.

I can't get past the combination mouth feel of smooth along with rough. I want just creamy, creamy, creamy! (And sometimes with a little HOT--as in horseradish!)

(Reminds me of a new-ish product in the stores: Can't recall the brand name, but it's a bottled fruit/vegetable drink with CHUNKS of fruit in it. Almost gagging just thinking about it.)

The skin is where all the vitamins and nutrients are. The remainder of the potato is mostly starch and water.

Never heard of those Crash Hot Potatoes but for sure will be trying them! They look wonderful. We always peel our potatoes for mash....sometimes we add herbs or garlic or Parmesan cheese etc.

I love them with the peels mashed in. Will have to check out the Crash Hot Potatoes too!

I just want my potatoes mashed, no peelings on those. I want them creamy white with no black pepper in them, only on the top and no lumps either.

Sue

I like potato skins that are crispy. Potato skins, properly made baked potatoes and skin-on fries are terrific. But I don't like skin in mashed potatoes. Just seems slimy and for some reason tastes like dirt.

I've read Pioneer Woman's site on occasion for years. Interesting. I've made my own version of crash hot potatoes since my days of camping. Waaaaaaaay back!