Crispy East-Side Mashed Potatoes – a delicious recipe with gold potatoes, Kosher salt, butter, oil, fennel seeds, cumin seeds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch.
2
Season well with salt.
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
Drain and pass through a ricer or food mill.
5
Stir in the butter while hot.
6
Warm the oil over medium-high heat in a skillet, preferably cast iron.
7
Add the seeds; they should sizzle upon contact.
8
Once they stop popping, add the onions and saute until softened.
9
Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp.
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
Remove from the heat, sprinkle with parsley, and serve.
226
kcal
Calories
10
g
Fat
31
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 pounds Yukon gold potatoes, quartered, Kosher salt, 2 tablespoons butter, 1 tablespoon oil, and more.
Yes, Crispy East-Side Mashed Potatoes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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