Creamy mashed potatoes topped with a flavourful crispy topper for the perfect crunch factor.
Course Side Dish
Cuisine Holiday
Servings 8servings
Author Two Market Girls
Ingredients
Creamy Mashed Potatoes
2.5lbs.(1082 g) mini potatoesquartered
240g(1 cup) sour cream
112g(1/2 cup) butter
salt and pepperto taste
Crispy Topper
42g(3 tbsp) vegan butter
21g(3 cloves) garlicminced
90g(1 cup) panko breadcrumbs
40g(1/2 cup) crispy onions
17g(1/2 cup) potato chipscrushed
12g(3 tbsp) parsleychopped
7g(1 tbsp) smoked paprika
Instructions
Bring a medium sized pot of water to a boil on medium-high heat. Salt water generously.
Quarter potatoes and place in water. Cook until fork tender, drain and set aside.
To make the crispy topper, melt butter over medium heat in a pan. Add panko, crispy onions, chips and garlic - cook for 3 minute stirring often. Sprinkle in smoked paprika and toss. Cook until crispy and golden brown, about 5-6 minutes. Finally stir in parsley and remove from heat.
Gently mash your potatoes until just broken up. Add sour cream, butter and salt & pepper to taste. Mash until desired consistency.
Add to serving bowl and top with your crispy topping.