If you're looking to improve your mashed potatoes, I have an unconventional idea: Add crushed potato chips.
I’m serious. It’s delicious.
The recipe is as easy as it sounds: Fold your favorite flavor of crushed potato chips into creamy mashed potatoes. If you have a food processor, great. If not, simply place your chips in a zipper-lock bag and smash them with a rolling pin.
The bag method is also therapeutic.
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Chip choice is up to you. BBQ? Sour cream and onion? Salt and vinegar? Even plain potato chips taste great here.
Think of this magical chip dust as your seasoning packet. They're perfect for entertaining too! Potato chip mashed potato bar, anyone?
Be sure to save some crushed chips for sprinkling. That salty-crunchy texture on top will send you into potato-chip-mashed-potato bliss.
Potato Chip Mashed Potatoes
Serves 4 to 6
- 2 pounds Yukon Gold potato, peeled
- 6 tablespoons unsalted butter, cut into 2 pieces
- 3/4 cups heavy cream
- 4 ounces potato chips (1 cup), crushed, plus extra for sprinkling
- 1 teaspoon salt
1. Cut potatoes into 3/4-inch slices. Place potatoes in colander and rinse under running water, tossing with hands, for 30 seconds. Transfer potatoes to Dutch oven, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and boil until potatoes are tender, 20 to 25 minutes.
2. Meanwhile, heat butter and heavy cream in small saucepan over medium heat until butter is melted, about 5 minutes. Keep warm.
3. Drain potatoes and return to Dutch oven. Stir over low heat until potatoes are thoroughly dried, 1 to 2 minutes. Set ricer or food mill over large bowl and press or mill potatoes into bowl. Gently fold in warm cream mixture, crushed potato chips, and salt with rubber spatula until cream is absorbed and potatoes are thick and creamy. Serve.