Curtis Stone's mashed potatoes with potato skin “crackling”

STEP 1

Preheat oven to 100°C (80°C fan-forced). In a small bowl, combine the rosemary and sea salt flakes.

STEP 2

Using a vegetable peeler, peel skin from potatoes in long strips and reserve. Cut potatoes into 5cm pieces and place in a large saucepan. Add the garlic and enough water to cover the potato. Bring to the boil over medium-high heat and cook for 15 mins or until tender.

STEP 3 

Meanwhile, pour enough oil into a wide non-stick saucepan to reach one-third of the way up the side of the pan. Heat over medium-high heat to 180°C (when oil is ready, a cube of bread turns golden brown in 15 secs). Cook potato skins, in batches, for 3-4 mins or until crisp and golden brown. Using a slotted spoon or tongs, transfer potato skins to a baking tray lined with paper towel. Sprinkle with rosemary salt. Keep the potato skins warm in the oven.

STEP 4 

Drain the potato mixture and return to the pan. Place over medium heat for 1-2 mins to evaporate any excess water. Use a potato masher or fork to mash until smooth.

STEP 5 

Gradually stir the milk into potato mixture until smooth and combined. Slowly stir in the cream. Cook over medium-low heat for 5 mins or until heated through. Gradually beat in butter. Transfer to a serving dish. Season with pepper and top with potato skins. 

Serve with rosemary sprigs

Make-Ahead Mash: For stress-free entertaining, prepare the mashed potatoes up to 2 days ahead, cover and refrigerate. To reheat, preheat oven to 180°C and grease an 8-cup (2L) ovenproof dish with butter. Transfer mashed potato to prepared dish, then cover with foil and bake for 30 mins or until heated through. Remove the foil and top with fried potato skins and bake until golden and crisp.