Crispy East-Side Mashed Potatoes (Aarti Sequeira) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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, thinly sliced |
1 tablespoon minced fresh parsley leaves |
Directions:
1. 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.
2. 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.
3. 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.
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