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Creamy Mashed Potatoes with Crispy Topper

Creamy mashed potatoes topped with a flavourful crispy topper for the perfect crunch factor.
Course Side Dish
Cuisine Holiday
Servings 8 servings

Ingredients

Creamy Mashed Potatoes

  • 2.5 lbs. (1082 g) mini potatoes quartered
  • 240 g (1 cup) sour cream
  • 112 g (1/2 cup) butter
  • salt and pepper to taste

Crispy Topper

  • 42 g (3 tbsp) vegan butter
  • 21 g (3 cloves) garlic minced
  • 90 g (1 cup) panko breadcrumbs
  • 40 g (1/2 cup) crispy onions
  • 17 g (1/2 cup) potato chips crushed
  • 12 g (3 tbsp) parsley chopped
  • 7 g (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.