Creamy Mashed Potatoes with Crunchy Potato Chip Topping
Creamy Yukon Gold mashed potatoes topped with a crunchy garlic-paprika potato chip crumb. An easy Thanksgiving side with make-ahead tips.
Every Thanksgiving table needs a great mashed potato recipe, and this one comes with a secret weapon: a crunchy, buttery, garlicky potato chip topping. The potatoes themselves are rich and ultra-creamy, made with Yukon Golds, butter, and warm cream. The topping, made from torn bread, potato chips, garlic, and a little paprika, adds salty crunch to every bite.
It’s an easy Thanksgiving side dish that’s just as good on a regular Tuesday. The whole thing takes under an hour, and the topping is optional, so you can leave it off or save it for another day.
Why You’ll Love These Mashed Potatoes
- Ultra creamy. Yukon Golds, butter, and cream make them silky without being heavy.
- A crunchy topping. Potato chips and bread toast up into crispy, garlicky crumbs.
- Easy for a crowd. Serves 4 to 6, and it doubles easily for a big Thanksgiving table.
- Simple ingredients. There’s no special equipment, just a potato masher and a hand mixer if you want them extra smooth.
- Ready in about 55 minutes (15 minutes prep, 40 minutes cook).
What’s in these Mashed Potatoes?
Truth? Kidding. Actually this recipe is very straightforward. The ingredients I used are:
- Yukon Gold Potatoes
- Unsalted butter
- Whipping Cream
- Kosher salt
- Coarse ground pepper
Tips for Cooking Mashed Potatoes:
1) Peel and Quarter your potatoes. I KNOW peeling is annoying, but if you want them creamy you need to do this step. Also, you’ll want to quarter the potatoes into even portions so they cook evenly.
2) Cold water. Place the quartered potatoes in a stock pot filled with cold water, add kosher salt, and then bring to a boil.
3) Fork tender. Cook the potatoes until fork tender. Try not to over cook because they will start to fall apart which makes a difference when you whip them later.
4) Potato Masher. Once you’ve got the potatoes drained use a potato masher to help get it started before a hand mixer. You don’t want to over mix the potatoes because they will become dry!
Make Ahead, Reheating, and Storage
Mashed potatoes are one of the easiest Thanksgiving sides to get ahead on, which frees up your stovetop on the big day.
Make ahead: Peel and quarter the potatoes up to a day ahead and store them submerged in cold water in the fridge so they don’t brown. You can also make the whole batch of mashed potatoes 1 to 2 days ahead. Spread them in a buttered baking dish, cool completely, cover, and refrigerate. Make the topping up to 2 days ahead and store it in an airtight container at room temperature.
To reheat: Cover the dish with foil and bake at 350°F for 30 to 40 minutes, stirring halfway and adding a splash of warm cream if the potatoes look dry. You can also reheat them in a slow cooker on low, stirring occasionally. If your oven is full, this is the way to go. Re-crisp the topping on a baking sheet at 350°F for 3 to 5 minutes right before serving, and don’t put it on the potatoes until you’re ready to eat, or it will go soft.
Keep warm: Hold mashed potatoes at 140°F or above in a slow cooker on low. Don’t let them sit out at room temperature for more than 2 hours.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. They can be frozen for up to 2 months, though the texture may be a little less creamy after thawing. Thaw in the fridge overnight and reheat with a splash of cream. The topping is best made fresh, so don’t freeze it.
Crunchy Potato Chip Topping Variations
The topping works with whatever chips are in your pantry. Plain, ridged, or kettle-cooked are my favorites, but you can mix it up:
- Sour cream and onion. Swap in sour cream and onion chips and skip the paprika for a tangy twist.
- Cheddar. Stir ½ cup shredded sharp cheddar into the crumbs in the last 2 minutes of baking.
- Herby. Replace the paprika with Italian seasoning, fresh thyme, or finely chopped rosemary.
- Bacon. Add ¼ cup crumbled crispy bacon after baking.
- Everything bagel. Toss the finished crumbs with 1 to 2 teaspoons of everything bagel seasoning.
- Gluten-free. Skip the bread and use 3 to 4 cups of crushed chips instead, or use gluten-free breadcrumbs. Check the chip labels, since flavored chips can contain wheat.
Frequently Asked Questions
What are the best potatoes for mashed potatoes?
Yukon Golds. They’re naturally buttery and creamy, with a medium starch content that mashes smooth without turning gluey. Russets also work and give you a fluffier, lighter result, but I think Yukon Golds are the creamiest.
Do I have to peel the potatoes?
For the creamiest, smoothest texture, yes. Peeling is annoying, but it’s worth it here. If you like a rustic, skin-on mash, scrub the potatoes well and leave the skins on, but expect a chunkier texture.
Can I use milk instead of cream?
Yes. Half-and-half or whole milk will give you a slightly lighter mash, and you may need to add a little less liquid. The potatoes won’t be quite as rich. Warm whatever you use before adding it, because cold liquid makes the potatoes gummy.
Why are my mashed potatoes gluey?
Usually from over-mixing. Whipping or processing potatoes too long releases starch and makes them sticky. Mash by hand first, then use a hand mixer only briefly, if at all. You can’t fully fix gluey potatoes, but you can spread them in a baking dish, dot with butter, and bake until golden as a potato bake.
How do I keep mashed potatoes warm for Thanksgiving?
Use a slow cooker on low, or hold them in a covered dish in a 200°F oven. Stir in a splash of warm cream before serving to loosen them up.
Are mashed potatoes gluten-free?
The potatoes themselves are, but the topping isn’t, because it contains bread. See the gluten-free topping variation above.
What can I do with leftover mashed potatoes?
Mix in an egg and a handful of cheese, shape into patties, and pan-fry them until golden for potato cakes. You can also use them to top a shepherd’s pie or stir them into soup to thicken it.
What to Serve with Mashed Potatoes
These potatoes go with almost any Thanksgiving menu. For the main dish, try my Herb Citrus Butter Roasted Turkey or Apple Cider-Glazed Roasted Turkey. Round out the table with Easy Cornbread Stuffing with Salami, Classic Homemade Cranberry Sauce, and either Savory Sweet Potato Casserole or Old-Fashioned Sweet Potato Casserole. Planning the whole meal? My Easy Guide to Hosting Thanksgiving has a free printable checklist.
Creamy Mashed Potatoes with Crunchy Potato Chip Topping
Ingredients
- For the Mashed Potatoes:
- 3 lbs Yukon Gold potatoes, peeled and cut into quarters
- 1 tsp Kosher salt
- 1 1/4 cups Heavy whipping cream (+ more if needed)
- 12 tbsp Unsalted butter
- Ground pepper to taste
- For the Crunchy Potato Chip Topping:
- 4 cloves Garlic
- 2 1/2 inch Thick slices sourdough or white bread, torn into 1-inch pieces
- 2 cups Classic potato chips
- 4 tbsp Unsalted butter
- 1 tsp Ground paprika
- Kosher salt and pepper to taste
Instructions
- For the Mashed Potatoes:
- Fill a large Dutch oven with cold water. Add the potatoes and 1 tsp kosher salt. Turn the heat to high and bring the water to a boil. Reduce the heat to low and simmer the potatoes for about 15 to 20 minute or until folk tender.
- While the potatoes cook, in another saucepan melt the butter and warm the cream.
- Drain the potatoes and place the potatoes into a large mixing bowl. Pour half the heated cream and melted butter over the potatoes. Using a potato masher, mash the potatoes.
- Pour the remaining cream and butter over the potatoes and use a hand mixer if desired to whip the potatoes. Careful not to over whip. Season the potatoes with salt and pepper.
- Place the mashed potatoes in a serving bowl and garnish with Crunchy Potato Chip Topping if desired.
- For the Crunchy Potato Chip Topping:
- Preheat an oven to 400 degrees.
- In a food processor add the garlic cloves. Pulse a few times until finely chopped. Next, add in the bread and potato chips. Process in long pulses until a coarse crumb forms.
- Heat butter in an oven proof skillet over medium until melted. Add the breadcrumb mixture to the skillet; season with salt and pepper.
- Cook the breadcrumb mixture until it has absorbed the butter and starts to become fragrant. Transfer the skillet to the oven to bake. You'll want to check every 5 minutes to make sure it's not burning. Should only take about 10 minutes or so.
- Once cooked remove from the oven and toss with paprika.