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
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Esta historia es de la edición November 2022 de Bon Appétit.
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