I have published these crushed potatoes years ago, and hundreds from you have cooked! But seeing that the season of potato from the puree is just around the corner, I thought I would update the recipe with some notes and suggestions. The Bottom Line; These are pretty darn close to potato mash perfection. Chopped toasted toasted toasted toasted toast and potatoes are served with garlic butter of saffron and served with a baked almond, coriander, sprinkle sesame seeds. Extremely tasty. Just, but with enough rotation to make them separate.
Best potato for use
People Really we dig up for the kind of potato that is best when it comes to making mashed potatoes. I like the creamy texture made by most "pottery" potatoes at the party. Yukon gold or yellow fins are my go-to. That being said, many people use potato resins. Russets have a higher amount of starch and can definitely contribute to a beautiful, fluffy bowl of potatoes. But my secret weapon is smaller, waxy potatoes. They are so creamy and give a beautiful, naturally rich texture that you can not get otherwise.
Is the skin open or skin?
This is absolutely personal preference. If serving a crowd that appreciates a rustic potato, by all means, let the skins up. If your people are evenly raised clouds of mashed potatoes, remove the peeler. I tend to turn over between the two.
The secret magic is buzzing
The thing that gets these crushed potatoes over the top is the special butter. It is the simple combination of butter, garlic, saffron and salt. When you chop it over the potatoes, it smells incredibly and is the perfect way to finish your beautiful potatoes. As a final touch, dusting of almonds and herbs brings an updated emphasis on classic potatoes, but you can skip to be a more old school and like your potatoes straight.