![]() (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. Pass hot potatoes (cold potatoes will become gummy) and garlic through a ricer or food mill fitted with fine disk into a large bowl. (Or heat in a small saucepan over medium.) Step 6 Heat 2 cups heavy cream in a microwave-proof bowl in a microwave until warm, 1–2 minutes. Heat ½ cup (1 stick) unsalted butter in reserved skillet with leftover fats over medium until melted and everything is warmed through set aside. Let sit 5 minutes to allow any excess moisture to evaporate from potatoes. (It’s okay if there are small bits of potato skins left in the oil.) Step 3ĭrain potatoes and garlic return to pot. Using a slotted spoon, transfer to paper towels to drain season with salt. Working in 3 or 4 batches, cook reserved potato skins, stirring occasionally, until deeply browned and crisp, 5–7 minutes. Add ½ cup (1 stick) unsalted butter and swirl pan until melted. Meanwhile, heat ½ cup extra-virgin olive oil in a medium skillet over medium. Reduce heat to medium and simmer until a knife easily slides into flesh, 25–30 minutes. Season generously with kosher salt and bring to a boil. Transfer potatoes to a large pot, add 12 garlic cloves, peeled, and pour in cold water to cover. ![]() Cut potatoes into quarters very thinly slice peels and set aside. Yukon Gold potatoes (about 10 large), rinsed, patted dry, reserving skins.
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