Serves 4-6 I love the flavour in potato skins and often turn them into mash. We make butter at Spring so always have leftover buttermilk to hand, but you can use regular milk. I use a paring knife to peel potatoes rather than a peeler, which takes off more flesh. — 300g potato skins peeled from well-scrubbed potatoes (allow a little flesh to remain attached) — 80ml mild buttermilk — small knob of butter Place the peelings in a pan and add enough water just to cover. Season with a pinch of sea salt. Bring to a boil then turn the heat down and simmer until tender, approximately 20 minutes. Drain. Gently warm the buttermilk and butter together in a small pan. Once the milk is warm and the butter melted, pour over the peelings and mash until smooth. Season with a little salt and plenty of freshly ground pepper.