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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
10 mins
total:
30 mins
Yield:
Serves 10 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

136 calories; fat 6g; saturated fat 4g; protein 2g; carbohydrates 19g; fiber 2g; sugars 1g; sodium 296mg.
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