Creamy Mashed Potatoes With Crispy Potato Skins
8-10 SERVINGS Don’t toss those skins! Instead, slice them and crisp them in hot oil to turn them into a crunchy topper for a rich and garlicky mash.
5 lb. Yukon Gold potatoes (about 10 large), rinsed, patted dry
12 garlic cloves, peeled Kosher salt
½ cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, divided, plus more for serving
2 cups heavy cream
Freshly ground black pepper
This story is from the November 2022 edition of Bon Appétit.
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This story is from the November 2022 edition of Bon Appétit.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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