Crispy East-Side Mashed Potatoes

Name: Crispy East-Side Mashed Potatoes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons brown or black mustard seeds; 2 Tbsps butter; 1 teaspoons cumin seeds; 1 teaspoons fennel seeds; 1 Tbsp minced fresh parsley leaves; 4 servings Kosher salt; 1 Tbsp oil; 1 medium white onion, thinly sliced; 680 grams Yukon gold potatoes, quartered

Crispy East-Side Mashed Potatoes might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 5g of protein, 10g of fat, and a total of 195 calories. This gluten free and vegetarian recipe serves 4. Head to the store and pick up parsley leaves, kosher salt, onion, and a few other things to make it today. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Watch how to make this recipe.

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

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Potato

Water

Salt

Pop

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Sauce Pan

Drain and pass through a ricer or food mill. Stir in the butter while hot.

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Butter

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Potato Ricer

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

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Cooking Oil

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Frying Pan

Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened.

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Onion

Seeds

Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes.

Ingredients you will need

Potato

Equipment you will use

Spatula