Crushed yukon gold potatoes.
Start with the yukon gold potatoes skin on, some whole shallots a few thyme sprigs, salt and pepper in a pot with cold water.
Turn the heat on high and bring up to a boil. Once it starts to boil, turn it off and let the potatoes sit in the hot water till done. Strain, then cool.
Now I take the potatoes and push them through a cross wire rack like this...
Now to reheat, put some extra virgin olive oil in a pot, cast iron if you have it, the crushed potatoes, and season with kosher salt and fresh white pepper. Turn it up and heat thoroughly. It's nice when you get the crispy caramelized bits on the bottom so don't worry, that's exactly what you want.
Simple, fast, delicious. Enjoy!
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
Sound delicious...simple and fast? Not so much. ;-)
Whatever. I wish we lived close enough for a little contest. ;-)
I see a video coming....
I've never had any complaints from friends and family when I was on a health kick and used low sodium chicken stock in place of heavy creme. Chicken stock + Butter + mashed potatoes = very tasty.