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tablespoons grapeseed or other neutral oil
large yellow onion, chopped
Kosher salt and ground black pepper
pounds Yukon Gold potatoes, unpeeled, halved lengthwise and sliced about ¼ inch thick
tablespoons (½ stick) salted butter, cut into 4 pieces
teaspoon sweet paprika, plus more to serve
tablespoons finely chopped fresh chives, divided
Very good. I happened to have everything from the CSA so I made this tonight. I don’t usually like mashed potatoes, and I really enjoyed these. An A+ from my partner too.
Thought these were really good. Paired well with the corresponding Slavonian Shepherds Stew recipe.
Easy and delicious recipe! So good, I’ve made it twice!
Am I reading this recipe correctly? You boil 2 lbs of potatoes in 3/4 cups of water for 18ish minutes? Is that enough water?
Hi Mary -
Yes, that is correct. The potatoes are essentially steamed, rather than boiled, so very little water is necessary.
The Milk Street Team
These potatoes were very, very good and a wonderful addition to the ever growing potato recipe rotation. Thanks again, Milk Street team!
Would replacing the water with a corresponding amount of broth or stock (chicken, beef, vegetable, etc.) be a supported modification of this recipe?
Hi John -
We haven't tested it with any other liquid and, honestly, we don't think it needs it. These potatoes are already really flavorful! We worry that sugar and fat in alternative liquids might burn in the pot as the liquid evaporates. Additionally, the amount of salt would need to be adjusted since the liquid concentrates and evaporates. Could be too salty even with low-sodium broth.
The Milk Street Team
Make these. You'll be delighted! And FYI my husband and I cut the recipe in half b/c only two of us, and worked like a charm. SO delicious; one of those dishes that caused us to say, "We should make this for company!" And we will. Thank you!