Crispy East-Side Mashed Potatoes

Ingredients

• 1 1/2 pounds Yukon gold potatoes
• quartered
• Kosher salt
• 2 tablespoons butter
• 1 tablespoon oil
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon brown or black mustard seeds
• 1 medium white onion
• thinly sliced
• 1 tablespoon minced fresh parsley leaves

Instructions

1. Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch.
2. Season well with salt.
3. Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes.
4. Drain and pass through a ricer or food mill.
5. Stir in the butter while hot.
6. Warm the oil over medium-high heat in a skillet, preferably cast iron.
7. Add the seeds; they should sizzle upon contact.
8. Once they stop popping, add the onions and saute until softened.
9. Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp.
10. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes.
11. Remove from the heat, sprinkle with parsley, and serve.