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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.
- 1 1/2 pounds russet potatoes, peeled and cubed
- 12 ounces Yukon Gold potatoes, cubed
- 10 medium garlic cloves, peeled
- 2 bay leaves
- 5 tablespoons unsalted butter, divided
- 1/4 cup 2% reduced-fat milk
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 1 teaspoon Aleppo pepper (optional)
- Calories 136
- Fat 6g
- Satfat 4g
- Unsatfat 2g
- Protein 2g
- Carbohydrate 19g
- Fiber 2g
- Sugars 1g
- Added sugars 0g
- Sodium 296mg
- Calcium 2% DV
- Potassium 7% DV
How to Make It
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.
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.