Baked Mashed Potatoes with Crispy Skin | Recipeish | Gustus Vitae
- Yield: Serves 5-8.
- Time Estimate: 2:30.
- Storage Notes: Best if enjoyed immediately, will keep for up to 3 days refrigerated.
- Difficulty: Easy.
This one combines all of the hits: rich & creamy mashed potatoes, crispy potato chip-style skins, and a toasty baked potato crust. We love that this brings out the best of every part of the potato, and the crispy skin topping is the coup de grâce: what's already a decadent dish is taken to the next level with these crispy skins, giving the whole thing a textural contrast that makes this addictive dish one to remember.
Ingredients
- 5 Large russet potatoes
- 1 Cup heavy cream
- 1 Tin Herbed Truffle Seasoning
- 1 1/2 Tbs Crushed Red Pepper Flakes
- 4 Tbs Rosemary Sea Salt
- 6 Tbs sour cream
- 1 Tin Extra Fancy Veggie Seasoning
- 2 1/2 Tbs Granulated Garlic
- 1 1/2 Sticks (12 Tbs) unsalted butter
- 4 Tbs cooking oil
- 1 Cup shredded Parmesan cheese
- 3 Green onions
- Bring a large pot of salted water to a rolling boil, adding a drop of oil to break the surface tension so when you add the potatoes they don't boil over.
- Rinse and peel potatoes, reserving the skins.
- Lay skins down in an even layer on paper towels, cover with more paper towels, and roll tightly to get as much moisture out as you can.
- Transfer skins to a bowl and pop in the fridge until needed - this will help dry them out further.
- Dice potatoes into roughly even 2"x 2" chunks, drop in the boiling water, cover, and cook for around 25 minutes, or until easily pierced by a fork.
- Preheat oven to 350F.
- Remove potatoes from boiling water, and strain, shaking off as much water as you can.
- Return to the warm pot, add rough chopped butter, and mash for 3-4 minutes, until you have a smooth a uniform consistency.
- Add in Granulated Garlic, Extra Fancy Veggie Seasoning, Herbed Truffle Seasoning, and Crushed Red Pepper Flakes.
- Spoon in sour cream, and continue using the masher for 1 minute to incorporate all of the seasonings, further pureeing the potatoes.
- Finally, pour in the cream, mix, and add Rosemary Sea Salt to taste.
- Transfer mash to a ceramic dutch oven like this handsome number from Emile Henry, cover, and pop in the oven for 1 hour.
- At the :45 mark, bring a large pan up to medium high heat, and add 1 Tbs of cooking oil.
- Remove potato skins from the fridge, and working in batches, cook for 4-5 minutes, or until well browned and crispy, reserving them on paper towels to drain excess oil. Sprinkle each drying batch generously with Rosemary Sea Salt - you're going for a potato chip crunch and flavor.
- For each new batch, add 1 new Tbs of cooking oil, taking care to remove all the skins so you don't get any burning or smoke, and then reserve all the skins in an uncovered bowl for later.
- Remove dutch oven and sprinkle over Parmesan cheese, before returning to the oven, uncovered. Increase heat to broil, and cook a further 10 minutes, or until cheese is well browned.
- Finely mince green onions, and reserve.
- Remove dutch oven, and cover with reserved potato skins.
- Serve with additional potato skins and minced green onions.
- This is addictive so be careful - try to save room for everything else!