How To Make Mashed Potatoes? Crispy, Creamy

• Food: Mashed Potatoes

• Writer: Alice

• Content-Type: Food Blog

These mashed potatoes make such a delicious side dish or snack! They have a crunchy exterior, a creamy interior, and a strong garlic flavor.

Crispy mashed potatoes? Two, no, three. Please give me more like four, thanks!

I love potato wedges, roasted potatoes, and even French fries, but these crispy smashed potatoes might be my favorite potatoes to date.

They have wonderful crispy skins, cozy creamy centers, and a flavorful garlic-Parmesan combination that I’m pretty sure no one could ever get enough of.

Conveniently, they are ideal for a wide range of situations. They would make a tantalizing game-day snack when drizzled with chipotle sauce.

They would make a delicious Thanksgiving side dish if you added some fresh herbs to them. You don’t have to choose, which is excellent! Once you’ve made this recipe for mashed potatoes, you’ll want to use it again and over again.

COMPONENTS FOR THE RECIPE OF MASHED POTATOES

For this recipe for mashed potatoes, you will need the following ingredients:

• Potatoes, of course! For this dish, I prefer using yellow potatoes since the middle of them turns out extremely creamy, and almost buttery. The potatoes must be tiny for the oven to crisp them up. Search for ones with a maximum diameter of 2 inches.
• Extra-virgin olive oil – As the potatoes bake, it helps them get golden and crisp. To ensure that the potatoes crisp up beneath, sprinkle some over the potatoes and brush the remaining mixture onto the baking sheets.
• For a savory, umami flavor, use garlic and onion powder.
• Additionally, add salt and pepper to bring out the flavors of everything.

MAKE  MASHED POTATOES AT HOME

This recipe for mashed may be broken down into three steps: boil, crush, and bake. This is how it works:

Boil first. Put the potatoes in a big pot and pour one inch of cold water over them. Bring to a boil while adding 1 teaspoon of salt. Cook for 15 to 20 minutes, or until the potatoes are barely fork-tender.

then crush. Brush 2 sizable rimmed baking sheets with olive oil as you boil the potatoes. That is correct! My usual method is to use parchment paper, however, I don’t suggest you do so in this situation.

The potatoes bake more crisply on the underside when placed immediately on the oiled sheet pan.

Drain the potatoes once they are cooked through, then spread them out on the oiled baking sheets. Carefully push them down until they are about 1/4-inch thick using the back of a measuring cup.

Put some olive oil on….. and season with salt, pepper, onion powder, and garlic powder.

Lastly, bake! About 25 to 35 minutes of roasting time, rotating the pans halfway through, should result in potatoes that are golden brown and crisp around the edges.

I’m done now!

IDEAS FOR SERVING MASHED POTATOES

The best time to serve these mashed is right off the baking sheet, while they’re still lovely and crunchy. Garnish them with your preferred toppings before digging in. Some of my favorites are listed here:

• Freshly grated Parmesan cheese or vegan Parmesan
• Red pepper flakes
• Chopped fresh parsley, dill, or chives
• Flaky sea salt (for crunch!)
• Or a tasty sauce. You can’t go wrong with chipotle sauce, vegan sour cream, creamy dill sauce, romesco sauce, avocado sauce, or ranch dressing!

Serve them as a side dish with a bigger dinner or eat them on their own as an appetizer or snack. They make a great festive side dish and go great with veggie burgers, black bean burgers, or BBQ sandwiches.

Serve them with any of these 50 Thanksgiving Side Dishes or traditional dishes like green bean casserole, cranberry sauce, and stuffing!

MASHED POTATOES

This tasty side dish or snack is these crispy mashed! When they are still hot and crisp from the oven, just off the sheet pan, they are at their best.

INGREDIENTS

• 2 pounds of small yellow potatoes
• 2 teaspoons sea salt, divided, and extra virgin olive oil, more for the pans
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon onion powder
• Freshly ground black pepper
• 1 tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill)
• Flaky sea salt, optional
• Parmesan cheese, optional

INSTRUCTIONS

1. 2 baking sheets should be liberally oiled and the oven should be preheated to 425 degrees.
2. In a big pot, add the potatoes and 1 teaspoon of salt. Then, add water to cover the potatoes by 1 inch. Bring to a boil and cook for 15 to 20 minutes, or until the potatoes are mushy and fork-tender.
3. Potatoes should be drained and let to slightly cool. Use the back of a measuring cup to pound each potato onto the prepared baking sheet until it is about 1/4 inch thick. Add the olive oil, followed by the remaining 1 teaspoon each of salt and pepper, garlic powder, and onion powder. Rotate the pans halfway through roasting, which should take 25 to 35 minutes or until the sides are crisp and golden.
4. If preferred, add a few sprinklings of Parmesan, fresh herbs, and additional sea salt or flaky sea salt to taste.