Creamy Yukon Golds With Crispy Potato Skins

As a lover of all things crispy-crunchy, you won’t catch me throwing away potato peels. In a matter of minutes, you can transform limp potato skins, destined for compost, into a crunchy, salty treat, great for snacking on or, in this case, topping a velvety mash.

We like using Yukon Golds for their subtle sweetness and just-right starchiness. Don’t forget to toss a whole head’s worth of garlic cloves in with potatoes while they simmer; they’ll get soft and add a nice undercurrent of garlicky deliciousness to the dish. We highly recommend using a ricer to achieve a smooth-textured mash with the least amount of effort, but if you prefer it chunky, feel free to use a potato masher or a fork. No matter how you mash it, make sure to work the warmed heavy cream in slowly, fully incorporating before adding more, so that the can potatoes absorb the liquid. Lastly, we mean it when we say season your mash generously with salt. Potatoes can take it!