Jennifer Causey
Active Time
10 Mins
Total Time
30 Mins
Yield
Serves 10 (serving size: about 1/2 cup)

These potatoes are bright with garlic, and the chile butter adds a hint of spice. Leaving the skins on the Yukon Golds adds a slightly rustic texture. Aleppo is a flaky smoked chile pepper you’ll find at specialty stores; it’s a great spice to keep on hand, but you can omit it here if you don’t have it.

How to Make It

Step 1

Place potatoes, garlic, and bay leaves in a large saucepan; add cold water to cover by 2 inches. Bring to a boil over high; reduce heat to medium-low, and simmer until potatoes are very tender, about 15 minutes. Drain; discard bay leaves. Return potatoes to pan; mash to desired consistency. Stir in 2 tablespoons butter, milk, and salt; transfer to a serving bowl.

Step 2

Heat remaining 3 tablespoons butter, paprika, and crushed red pepper in a small skillet over medium until butter is melted and sizzling, about 2 minutes. Drizzle over potatoes; sprinkle with Aleppo pepper, if desired.

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