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Creamy Yukon Golds With Crispy Potato Skins
A game-changing recipe that relies on the oft-discarded potato peels (!) to bring texture and flavor to a classic dish.
👥 8 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●knife
- ●pan
- ●skillet
- ●saucepan
- ●bowl
- ●microwave
📝 Preparation Steps
1
Peel 5 lb. Yukon Gold potatoes (about 10 large), rinsed, patted dry, reserving skins. Cut potatoes into quarters; very thinly slice peels and set aside. Transfer potatoes to a large pot, add 12 garlic cloves, peeled, and pour in cold water to cover. Season generously with kosher salt and bring to a boil. Reduce heat to medium and simmer until a knife easily slides into flesh, 25–⏱️ 30 minutes.
. Yukon Gold potatoes (about 10 large), rinsed, patted dry5 lb(2 sticks) unsalted butter, divided, plus more for serving1 cupKosher salt
2
Meanwhile, heat ½ cup extra-virgin olive oil in a medium skillet over medium. Add ½ cup (1 stick) unsalted butter and swirl pan until melted. Working in 3 or 4 batches, cook reserved potato skins, stirring occasionally, until deeply browned and crisp, 5–⏱️ 7 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Reserve skillet with any remaining fats. (It’s okay if there are small bits of potato skins left in the oil.)
3
Drain potatoes and garlic; return to pot. Let sit ⏱️ 5 minutes to allow any excess moisture to evaporate from potatoes.
4
Heat ½ cup (1 stick) unsalted butter in reserved skillet with leftover fats over medium until melted and everything is warmed through; set aside.
5
Heat 2 cups heavy cream in a microwave-proof bowl in a microwave until warm, 1–⏱️ 2 minutes. (Or heat in a small saucepan over medium.)
(2 sticks) unsalted butter, divided, plus more for serving1 cupheavy cream2 cups
6
Pass hot potatoes (cold potatoes will become gummy) and garlic through a ricer or food mill fitted with fine disk into a large bowl. (Alternatively, you can mash directly in the pot to your desired consistency with a potato masher or fork.) Pour in reserved warm fats and stir to combine. Add warm cream in 3 batches, stirring after each addition until combined before adding more (this will keep your mashed potatoes from getting too loose). Taste mashed potatoes and season generously with more salt.
7
To serve, top mashed potatoes with a few pats of unsalted butter and crispy potato skins; season with freshly ground black pepper. Do ahead: Mashed potatoes and crispy potato skins can be made 1 day ahead. Cover potatoes and chill. Reheat over medium, stirring often and adding ¼ cup milk or low-sodium chicken broth to thin out if needed. Store potato skins airtight at room temperature.
(2 sticks) unsalted butter, divided, plus more for serving1 cupFreshly ground black pepper
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