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What do I feel like I like just gave birth today we're in the test kitchen making my creamy mashed potatoes with crispy potato skin so this recipe uses the entire potato the Skins included and we fry them in some olive oil and butter so you get really nice crispy potato skins.

On top of a creamy Mash we're going to start by prepping the potatoes this recipe is designed for Thanksgiving so it feeds eight to ten so we have five pounds of potatoes here I'm using Yukon Gold because I feel like they're the right balance of starchy and waxy and I think they're Superior in terms of flavor so I'm going to start by.

Peeling the potatoes ideally in wide strips you're going to make your life easier when it comes to thinly slicing the Skins so I'm just peeling all the potato skins in really wide strips so once you've got most of the skin off the potatoes any like little skinny bits you can just toss just to clean up the potatoes we're not going to be able to.

Use those anyway since they're going to be really annoying to cut I want a really creamy Mash at the end so I don't want any little bits of skin getting in there and these kinds of peels are going to be tough to thinly slice the other good thing about using Yukon Golds is you don't need to like keep them in water because their starch content is.

Lower so they're not going to oxidize as fast and get red I'm going to start by stacking talking some of these skins this is the easiest way I find to do this I like to keep it potato interior side down because I feel like it grips to The Cutting Board better than if I were to put it skin side down they sort of slide around so.

Grab like five six as many as you can handle go slow if you need to and then just thinly slice them into little matchsticks the thicker they are the longer they're going to take in the oil so the thinner the better and that's what we're going for so after these sort of get fried up they're going to be very Crispy Crunchy similar to like potato.

Sticks or like crispy fried shallots or onions so I'm going to start by cutting up the potatoes I'm going to cut them roughly into the same size pieces just so that they cook evenly quarters for the more medium sized ones and probably into six pieces for the larger ones like this one we're going to put them straight into a pot here quartering them.

And cutting them into smaller pieces are just going to speed up the cook time you could drop them in whole it would take you a lot longer you don't want to cut them into pieces that are too small though because they'll get waterlogged and you really mess with the texture of the potato okay potatoes are all chopped up and then I'm going to move on to.

Garlic I'm adding the garlic peeled straight in with the potatoes they're going to boil together that's going to take the edge off the garlic and they're going to get riced in with the mashed potatoes so you're getting like bits of whole garlic not infused garlic there is a whole head of garlic in these mashed potatoes we have 12 cloves of garlic.

Going in with the potatoes I'm gonna cover the potatoes with cold water starting the potatoes in cold water is going to help them cook more evenly so now we're gonna generously salt the potatoes and garlic this is our chance to season the potatoes from the inside so we're gonna do it do more than what you think they can take it and we're.

Going to spill out all this water so don't be worried about it being too salty so while this comes to a boil I'm gonna get started on the crispy potato skins so I'm going to start the large Skillet on medium heat I'm going to add a half cup of olive oil and a half cup of.

Butter we're using both oil and butter because ultimately this same fat that we're going to fry the potato skins in is going to be the fat that flavors the mashed potatoes so none of this is going to be going to waste but we also want to make sure whatever fat we're gonna pour into the potatoes is super flavorful using butter gives us like a really nice.

Flavor and then put frying in butter can be a little bit tricky since the milk solids tend to Brown so we're cutting it with some oil to prevent that from happening as fast so I'm gonna drop the potatoes in an even layer be careful it might splatter up a little bit that's just the water and the butter you can see that they've significantly.

Shrunk in volume they're beginning to get really nice and golden they're going to need like maybe another 30 seconds or a minute and then I'm going to transfer them onto the paper towel line plate okay this looks good so you can kind of see at the bottom there's both the like browned milk solids but there's also these like little bits of potato that.

Are flavoring this fat that's going to end up getting put in the mashed potatoes hit them with a little bit of salt so that they're like crispy and salty that I'm gonna go in with another batch the second batch will cook a little bit faster not significantly like a minute or two faster this part is pretty active.

They're really nice and light and they look super crunchy and crispy so they look perfect I'm gonna season that last batch that just came out with a little bit more salt and they're ready you can just let these hang out while you make your mashed potatoes the potatoes are boiling so.

We're going to reduce the heat to medium medium low so we can maintain a gentle simmer they're going to cook for like 20 to 30 minutes until a knife can easily be pierced in and they're nice and tender it's been like 20 minutes and so I'm gonna check on the potatoes you just.

Want the paring knife to go in really easily and then when you twist it it should easily crack open and that'll mean that the potatoes are ready to go I'm gonna drain the potatoes in the sink and then return them to the pot so I'm gonna let the um potatoes cool off directly in the pot the residual heat is going to allow the.

Excess moisture to sort of steam off and this way we're working with really nice and dry potatoes when we add the fat so this is another stick of butter that's gonna go into this reserved fat from the potato skins and we're just going to melt it so that we can add it to our rice potatoes after I'm doing this on low heat because I don't really want to.

Cook the butter at this stage I just want it to melt into the rest of the fats okay so this is almost melted in don't worry about any of these little bits of potato they're totally fine they're not going to affect anything too much it's all melted we're good I'm gonna kill the Heat and we can take it over to.

So you can see the potatoes are really nice and dry there isn't any like water or any like moisture sort of remaining on the surface and that means that we're ready to Rice them you want to do this while the potatoes are warm um and kind of pretty close to serving time holds potatoes do not absorb the fats and the moisture that well so you.

End up with something that's kind of like gooey and lumpy the fact that this is like objectively a very easy task but it's like very difficult for me is a problem I need to go to the gym the like whole garlic cloves are also getting passed through this so they're like in there and you won't even be able to see them but they're gonna add a ton of.

Flavor okay I'm gonna get the last little bits off the bottom and that's it the hard part is over okay so I'm gonna add the reserved fats plus the melted butter to the potatoes it's gonna stir to evenly distribute the fat and then we're gonna work the heavy cream in in three additions I'm using.

Heavy cream because go big or go home you could use whole milk I wouldn't use anything leaner than whole milk though because it's really going to affect the texture and the flavor of the mashed potatoes so you want to mix each addition until it's fully Incorporated this way we don't end up with mashed potatoes that are too loose I'm using.

Warm Tempe cream because the mashed potatoes are warm so everything's just going to mix in a lot easier if the temperatures are the same so that was the first edition it's nice and Incorporated so I'm going to go in with a second edition now so this is what we're talking about we're talking about creamy mashed potatoes the texture is.

Really light it's not too loose or too stiff this is perfect for me if you liked it a little bit looser you could add more heavy cream and if you liked it a little bit more stiff you could hold back a little bit as well I'm gonna taste it for salt um and then adjust A good rule of thumb is like a teaspoon.

Of salt per pound of potatoes so this was five pounds I'm gonna probably at the end of this going to have used like four teaspoons but I'm Gonna Keep tasting and adjusting as I go it's perfect so I'm ready to Plate you can see how creamy these are this is like the perfect texture for me okay so I'm adding all of the mashed potatoes to.

The bowl and then I'm going to just flatten it out a little bit so we have a nice surface to add the crispy potato skins I'm gonna add a little bit of black pepper and then just place all of those crispy potato skins right on top yeah that looks perfect so that's it these are my creamy mashed.

Potatoes with crispy potato skins Rachel do you want to try mashed potatoes pink it's gravy mashed potatoes with crispy potato skins that's so smart right using the Skins is so so so smart they always get thrown out and it just makes the potato flavor more potatoey but in the best way possible because it's.

Adding so much Crunch and saltiness they are giving potato chips in the best way look I would snack on this yeah I was literally eating them earlier thank you of course I think this is one of those rare occasions where people who like both like textured quote unquote lumpier mashed potatoes would be really happy with this and people who really like.

Creamy mashed potatoes would be happy with this too on any other day I don't want anybody in the kitchen but on Thanksgiving like it's got to be a family affair that way if anything turns out bad it's not my fault

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