Crispy East-Side Mashed Potatoes
Ingredients
- 1 1/2 pounds Yukon gold potatoes, quartered
- Kosher salt
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon brown, or black mustard seeds
- 1 medium white onion, sliced, thinly
- 1 tablespoon parsley leaves, fresh, minced
Directions
Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch.Season well with salt.
Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes.
Drain and pass through a ricer or food mill.
Stir in the butter while hot.
Warm the oil over medium-high heat in a skillet, preferably cast iron.
Add the seeds; they should sizzle upon contact.
Once they stop popping, add the onions and saute until softened.
Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp.
Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes.
Remove from the heat, sprinkle with parsley, and serve.