Crispy East-Side Mashed Potatoes
This recipe elevates classic mashed potatoes by pan-frying them in a hot skillet with a fragrant tempering of whole spices and caramelized onions. The result is a unique side dish featuring fluffy, buttery potatoes interspersed with irresistible crispy, savory patches, making it a flavorful and texturally engaging accompaniment.
Equipment
- 1 Medium Saucepan
- 1 Potato Ricer or Food Mill Essential for light, fluffy potatoes without lumps.
- 1 Cast-iron skillet Or other heavy-bottomed skillet for optimal crisping.
- 1 Spatula For flattening and tossing potatoes.
- 1 Chef's knife For quartering potatoes and mincing herbs.
Ingredients
Main
- 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
Instructions
- 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.
Notes
Always start your potatoes in cold, well-salted water. This ensures they cook evenly from the center outwards, preventing a mushy exterior and undercooked interior. A potato ricer or food mill is indispensable here; it creates light, fluffy mashed potatoes, avoiding the gummy texture that can result from overworking the starch with a mixer. When tempering the seeds, ensure the oil is hot enough for them to sizzle immediately, but be vigilant—seeds can burn quickly. The cast iron skillet is crucial for developing the desirable crispy patches; allow the potatoes to form a crust before tossing and re-flattening. For an even deeper, nutty flavor, consider using ghee (clarified butter) instead of regular butter and oil.