Name: Potatoes Hashed in Cream
Total time: 40 min
Ingredients: 2 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces; 1 cup heavy cream; Salt and pepper

Time

40 minutes

Yield

Serves 6

Ingredients

2 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 cup heavy cream

Salt and pepper

Test Kitchen Techniques

Ingredients

2 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 cup heavy cream

Salt and pepper

Test Kitchen Techniques

Ingredients

2 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch pieces

1 cup heavy cream

Salt and pepper

Test Kitchen Techniques

Why This Recipe Works

Yukon Gold potatoes are naturally creamy. Simmering them in cream only improved their texture. We simmered the cream until it fully evaporated and its fat had separated out. Continuing to cook the potatoes in this rendered fat added a crispy exterior to balance their creamy interior.

Before You Begin

It's essential to use a nonstick skillet here. After removing the lid, stir the potatoes no more than five or six times or they won't brown.

Instructions

Bring potatoes, cream, and 1 1/4 teaspoons salt to boil in 12-inch non-stick skillet over medium-high heat. Cover, reduce heat to medium-low, and simmer until nearly tender, about 10 minutes.

Remove lid, increase heat to medium-high, and cook, stirring occasionally, until liquid evaporates and potatoes are well browned, 15 to 20 minutes. Season with salt and pepper to taste, and serve.