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.
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.