Creamy mashed potatoes topped with a flavourful crispy topper for the perfect crunch factor.
Course Side Dish
Creamy Mashed Potatoes
2.5lbs.(1082 g) mini potatoesquartered
240g(1 cup) sour cream
112g(1/2 cup) butter
salt and pepperto taste
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
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.