If you secretly believe that mashed potatoes are somewhat boring, I have the perfect recipe for you! Imagine the buttery fluffiness of smooth mashed potato meeting an adventurous bread crumb and crisp potato-chip topping. The crunch swirls into the softness of the potato and they both yield to each other in a delicious happily-ever-after. Try it and you’ll never go back to your regular mashed potatoes.

Note: This was inspired by a recipe from Bon Appetit

Ingredients (Potatoes)

Mashed Part

  • 4 lb potatoes (I used German butterball)
  • 4 cloves of garlic
  • 3 sprigs of thyme
  • 2 tsp crushed black peppercorns
  • 2 sticks salted butter
  • 4 cups milk (use whole)
  • 1 tbsp salt

Crispy Part

  • 2 cups kettle chips, roughly crushed
  • 4 tbsp unsalted butter
  • 1 tsp smoked paprika
  • 1 tsp lemon zest

Method

Prep Time: 90-120 min (including cook time for potatoes)

Cook Time: 60 min

(Serves 6-8)

  1. Preheat the oven to 400° Fahrenheit. Place potatoes on a sheet pan and roast for 40 minutes or more until a knife easily runs through the potatoes with no resistance. Place the thyme, peppercorns, butter, 4 cups milk, 1 Tbsp. salt, and three garlic cloves (sliced in half) in a medium pot. Bring  the mixture to a simmer over medium-high heat, and then remove from the heat.
  2. When potatoes are done, remove skins and then pass through a ricer, and immediately into a large saucepan. Then, pour the milk mixture into the potatoes through a sieve (catching any big chunks of peppercorn/garlic). Cook the potatoes over medium heat until it becomes thick and bubbly. Set aside when ready.
  3. Crispy method: melt the butter in a skillet and add in the chips. Fry until golden and even more crispy. Take off the heat and add the paprika, lemon zest, and minced garlic (optional). Sprinkle the mixture over the potatoes.
  4. Serve and garnish with parsley.
  5. Enjoy!