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
- 1 cup heavy cream
- 1½ cups milk
- 3 cups salt and vinegar chips
- 2 cloves garlic, peeled and thinly sliced
- 1/2 teaspoon onion powder
- 1 teaspoon rosemary
- 1½ cups salt and vinegar chips
- 1/4 cup panko breadcrumbs
- 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.
1. When the potatoes are done, drain off the water. Using a ricer, hand mixer or potato masher, mash the potatoes up.
2. Add the cream-milk mixture, sour cream, butter and salt and pepper. Mix until you've got soft, fluffy mashed potatoes.
3. Spoon the potatoes into a 9- by 6-inch baking dish, spreading the mixture out evenly.
4. Sprinkle the crumb mixture generously over the top.
5. 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.