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Super Potato Pie

Cook Time:
1 hr
Prep Time:
15 mins

Chef notes

This recipe takes mashed potatoes and turns up the flavor and texture to the max! A classic fluffy mash gets amplified with the crunch and tang of salt and vinegar chips. There's not a person on Earth who won't like it.


  • 3 pounds Yukon Gold or other yellow-fleshed potatoes
    Cream Mixture
    • 1 cup heavy cream
    • cups milk
    • 3 cups salt and vinegar chips
    • 2 cloves garlic, peeled and thinly sliced
    • 1/2 teaspoon onion powder
    • 1 teaspoon rosemary
    Crumb Topping
    • cups salt and vinegar chips
    • 1/4 cup panko breadcrumbs
    To Assemble
    • 1/4 cup sour cream
    • 2 tablespoons butter
    • 1 tablespoon salt
    • 1 teaspoon freshly ground black pepper


    Preheat oven to 400 F.

    For the potatoes:

    Peel the potatoes and cut them into quarters.

    Place the cut potatoes in a medium saucepan, cover with water and bring to a boil. Cook until the potatoes are soft, about 20-30 minutes.

    For the cream mixture:

    In the meantime, in another pan, combine the heavy cream, milk, chips, garlic, onion powder and rosemary. Bring it up to a low simmer, let it cook for 5 minutes to infuse all the flavors, and then remove the pan from the heat and set aside.

    For the crumb topping:

    Place the chips in a food processor or crush them up into crumbs using a pan. Mix in the panko breadcrumbs.

    To assemble:


    When the potatoes are done, drain off the water. Using a ricer, hand mixer or potato masher, mash the potatoes up.


    Add the cream-milk mixture, sour cream, butter and salt and pepper. Mix until you've got soft, fluffy mashed potatoes.


    Spoon the potatoes into a 9- by 6-inch baking dish, spreading the mixture out evenly.


    Sprinkle the crumb mixture generously over the top.


    Bake in the oven on the middle rack for 10-15 minutes, until the top is brown and crispy. Serve it while it's hot.