Potatoes Hashed in Cream

By cindygwest

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.


Serves 6


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.

Ingredients

• 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1 cup heavy cream
• Salt and pepper

Preparation

Step 1

1. 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.
2. 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.