Page 4 - Lakeland Recipes

Mashed Potatoes

Submitted by Molly Kawash

How to:

Ingredients:
1. Preheat oven to 425°F. Grease a 12-inch cast-iron pan with
butter. Cut each potato crosswise into 1/8-inch-thick slices without
5 tbsp. unsalted butter, melted and divided, plus more for
cutting all the way through to bottom and leaving about 1/4 inch of
pan
potato intact (this will help them hold together). Arrange potatoes
6 medium russet or Yukon Gold potatoes (about 2
in pan 1 inch apart. Brush with 2 1/2 tablespoons butter. Sprinkle
pounds) with 1 teaspoon spice rub.
2 tsp. M5 Spice Rub, divided
2 tbsp. chopped fresh flat-leaf parsley 2. Cover pan with aluminum foil and bake 30 minutes. Remove foil
Sour cream, for serving and drizzle potatoes (which should have opened up slightly) with
remaining 2 1/2 tablespoons butter and 1 teaspoon spice rub. Bake,

uncovered, until potatoes are crispy on edges and soft in the
middle, 15 to 20 minutes. Garnish with parsley. Serve with sour
cream alongside