Creamy Mashed Potatoes with Sea Salt Vinegar Crispy Topping
Odds are, you've already got your own famous mashed potatoes recipe you'll be whipping up this week, but we had a crunchy idea! 💡 For that extra bit of crunch and a kick of flavor, might we suggest sprinkling our Sea Salt & Vinegar with a Hint of Serrano Kettle Cooked Potato Chips on top? (Gives new meaning to "pota-toh, potah-to," huh? Or should we say, "pota-toh, pah-pita?" 🥔)
4.67 3 Ratings
Creamy Mashed Potatoes with Sea Salt Vinegar Crispy Topping
- gluten free •
- soy free •
- vegan
Odds are, you've already got your own famous mashed potatoes recipe you'll be whipping up this week, but we had a crunchy idea! 💡 For that extra bit of crunch and a kick of flavor, might we suggest sprinkling our Sea Salt & Vinegar with a Hint of Serrano Kettle Cooked Potato Chips on top? (Gives new meaning to "pota-toh, potah-to," huh? Or should we say, "pota-toh, pah-pita?" 🥔)
Directions
-
Step 1
In a medium saucepan, combine 4 quarts of cold water with the quartered potatoes and first sea salt quantity. Bring the water to a boil and cook the potatoes for 20-30 minutes, or until a fork easily pierces the potatoes. -
Step 2
In a small saucepan, combine the second salt quantity, smashed garlic cloves, milk, butter, and cream cheese. Heat this mixture over low heat until everything is fully melted. Keep warm until the potatoes have finished cooking. -
Step 3
Drain the potatoes, remove the garlic cloves from the dairy mixture, and slowly add to the potatoes. Mash the potatoes until it reaches a smooth and creamy consistency. -
Step 4
Transfer the mashed potatoes to a casserole dish, crush the potato chips, and finish the dish with the crushed chips for a fun and tangy crunch!
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