As a lover of all things crispy-crunchy, you won’t catch me throwing away potato peels. In a matter of minutes, you can transform limp potato skins, destined for compost, into a crunchy, salty treat, great for snacking on or, in this case, topping a velvety mash.
We like using Yukon Golds for their subtle sweetness and just-right starchiness. Don’t forget to toss a whole head’s worth of garlic cloves in with potatoes while they simmer; they’ll get soft and add a nice undercurrent of garlicky deliciousness to the dish. We highly recommend using a ricer to achieve a smooth-textured mash with the least amount of effort, but if you prefer it chunky, feel free to use a potato masher or a fork. No matter how you mash it, make sure to work the warmed heavy cream in slowly, fully incorporating before adding more, so that the can potatoes absorb the liquid. Lastly, we mean it when we say season your mash generously with salt. Potatoes can take it!
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What you’ll need
Stainless Steel Potato Ricer
$10 At Amazon
Vegetable Peeler
$12 $11 At Amazon
Large Pot
$65 At Amazon
Medium Skillet
$70 $45 At Amazon
Slotted Spoon
$16 $14 At Amazon
Recipe information
Yield
8–10 servings
Ingredients
Preparation
Step 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.
Step 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.)
Step 3
Drain potatoes and garlic; return to pot. Let sit 5 minutes to allow any excess moisture to evaporate from potatoes.
Step 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.
Step 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.)
Step 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.
Step 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.
