Crispy East-Side Mashed Potatoes

1. 1

   Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch.

2. 2

   Season well with salt.

3. 3

   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.

4. 4

   Drain and pass through a ricer or food mill.

5. 5

   Stir in the butter while hot.

6. 6

   Warm the oil over medium-high heat in a skillet, preferably cast iron.

7. 7

   Add the seeds; they should sizzle upon contact.

8. 8

   Once they stop popping, add the onions and saute until softened.

9. 9

   Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp.

10. 10

    Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes.

11. 11

    Remove from the heat, sprinkle with parsley, and serve.

* Per serving · 4 servings · Values may vary.