When making mashed potatoes, most people end up tossing one of the most nutritious parts — the peel. Although they may not look capable of transforming a classic, working back in the peels will add a new dimension to this crowd-pleasing side dish, and the skins will enhance flavor and texture, even if you've opted to leave them out of the mash itself.

Farmer Simon Moltoni shared that potato skins contain vitamin C, vitamin B, fiber, and potassium. The peels are also high in folate and vitamin B6, and keeping them on the potato is the best way to retain all these nutrients during cooking.

Bon Appétit editor Zaynab Issa reuses the peels by thinly slicing the skins and frying them in extra-virgin olive oil and unsalted butter until they're potato-chip-like. She then pours the browned, buttery oil from the pan into her potatoes and whips them before tossing the skin "cracklings" on top, resulting in a rich and creamy mash with crunchy potato peel sprinkles.

By using your peels in your mashed potatoes, you're not just creating a rockstar recipe, but you're also participating in reducing food waste. The United States Department of Agriculture estimates that 30-40% of our food supply, or hundreds of billions of pounds, is thrown away yearly.