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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Nice go to dish when mashed just won't do Ingredients:
1 1/2 lb potatoes, peeled |
1 stick butter |
salt and pepper to taste |
Directions:
1. Shred potatoes and rinse in cold water
2. Place in dish towel and wring tightly to dry
3. Melt 1/2 of butter in skillet over low- medium heat
4. Pack down the potatoes, smoothing the surface with the back of a fork
5. Liberally salt and pepper
6. Place small strips of butter around edges of potatoes
7. Cover with a flat lid and cook for 15-20 minutes (the edges should be golden and shrinking from the edges of the skillet)
8. Remove lid lifting straight up and away from skillet without tilting so the condensed liquid doesn't fall onto the potatoes
9. Shake the skillet to make sure the potatoes move freely without sticking
10. Wipe the underside of the lid clean of moisture
11. Put lid back on and turn skillet and lid upside down so potatoes are now on lid, golden side up
12. Add remaining butter to pan and slide potatoes back into skillet
13. Cook, uncovered for another 15 minutes or so
14. Remove from skillet to serving plate
15. Cut in wedges to serve
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