If the name of this side dish wasn’t enough to get your attention, the following were overheard at Akin Thanksgiving re: these potatoes:
“I want to stick my face in that.”
“I would like to be alone with the potatoes.”
“I can’t say what I want to do with these potatoes in front of my Mom.”
This recipe was originally a Michael Symon jam, but we’ve increased the ratio of butter to potato because Duh.
9 large russet potatoes, peeled and chunked
1 1/4 sticks of butter
1 cup milk
1/4 cup crème fraîche
- Bring potatoes to a boil in salted water. Simmer for 25 minutes or until tender. Drain.
- Melt butter in a small saucepan. Whisk the butter over medium heat for about 5 minutes to turn it a golden brown, caramel color.
- Put the potatoes back in the pot and cook them on high for 1 minute. (This will help them suck up all the fatty goodness.)
- Mash your potatoes or pass them through a ricer.
Note: A ricer, or food mill, is a schmancy chef thing that makes your potatoes smooth as silk. While that texture is nice, it’s by no means necessary. But do not say that to a Chef. You will get punched in the face.
- Add the milk and crème fraîche and stir well. Season with salt (it won’t need much) and white pepper.
You can make these a few days in advance because sheer amount of lard inside will keep them well preserved. See: Any fat Southern woman.