Crunchy Mashed Potatoes Recipes

CREAMY MASHED POTATOES WITH CRISPY TOPPING

Steps:

• Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt.
• Slowly add the diced and peeled potatoes into the water. Cook until potatoes are soft when a fork is inserted. Strain well.
• Meanwhile, in a small saucepan, add butter, milk, garlic cloves, thyme, and pepper (wait to add the salt for when you're mashing them so you can easily regulate the salt level).Bring the pan to a simmer on medium-low heat, being careful to not scald the milk. Simmer for 5-10 minutes.
• Place strained potatoes into a large bowl or in the bowl of a stand mixer, fitted with the paddle attachment (if you don't have a stand mixer, use a hand held mixer with the sturdiest beaters it has).
• Strain milk/butter mixture to remove all thyme and garlic pieces.
• Pour strained milk/butter mixture over potatoes and use mixer to whip until fluffy (this will take several minutes). Add in salt, starting with 3 teaspoons and continue adding until you reach desired flavor. (For 5 lbs. of potatoes I usually use 4 teaspoons of salt).Beat salt in until well mixed.Scoop into serving dish once you reach desired flavor. Set aside and cover until your crispy topping is made. (You can also keep it warm in the oven, covered with tinfoil while you make the crispy topping.)
• In a sauté pan, add butter and heat over medium-high heat until butter is sizzling. Once sizzling, add in panko bread crumbs and smashed potato chips. Continue mixing until slightly browned. Then add salt, pepper, and diced thyme.
• Remove from heat and sprinkle on top of mashed potatoes in serving dish. *Keep warm by covering with tinfoil and keeping in the oven until ready to serve.
• Serve warm and enjoy!

CREAMY MASHED POTATOES WITH A CRUNCHY PARMESAN CRUST

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. Coat a 3-quart shallow baking dish with 1 teaspoon oil. 2. In a large saucepan, cover the potatoes with cold water by 2 inches. Add 1 tablespoon salt. Bring to a boil on a Frigidaire Gallery® Induction Cooktop over high heat. Cover partially and boil until very tender, about 20 minutes. 3. Meanwhile, in a small bowl, mix the panko, ½ cup Parmesan, remaining 1 tablespoon oil, and ¼ teaspoon each salt and pepper. 4. Drain the potatoes and return to the saucepan. Set over low heat and let stand until dry, about 2 minutes. Remove from the heat. Mash in the milk and cream cheese until smooth and creamy. Fold in the remaining ½ cup Parmesan and season to taste with salt and pepper. Spread in an even layer in the prepared baking dish. 5. Sprinkle the crumb mixture evenly over the mashed potatoes. Bake until golden brown and crunchy on top, about 20 minutes. Serve hot.

ULTIMATE MASHED POTATOES RECIPE BY TASTY

Steps:

• On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to avoid discoloration.
• Cut the potatoes into 1-inch (2 cm) cubes.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat to low and simmer for 12 minutes.
• In a small saucepan, bring the milk, heavy cream, and garlic to a simmer over low heat.
• Remove the pot from the heat and strain the cream through a fine mesh sieve.
• Drain the potatoes in a colander and transfer back to the pot.
• Mash the potatoes with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.
• Add the cubed cold butter and salt. Stir to combine.
• Gradually add the cream mixture to the potatoes, little by little, until fully incorporated.
• Top with freshly ground black pepper and sprinkle with chives and serve.
• Enjoy!

CRISPY EAST-SIDE MASHED POTATOES

Steps:

• Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch. Season well with salt. Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes. Drain and pass through a ricer or food mill. Stir in the butter while hot.
• Warm the oil over medium-high heat in a skillet, preferably cast iron. Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened.
• Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes. Remove from the heat, sprinkle with parsley, and serve.

TRADITIONAL MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until easily pierced with a fork, 20-25 minutes. Drain. Add remaining ingredients; mash until light and fluffy.