Introduction: Can Mashed Potatoes Be Crispy, Creamy, and a Holiday Hit?
Looking for a unique side dish to elevate your Thanksgiving or holiday table? Sheet Pan Crispy Mashed Potatoes transform classic mashed potatoes into a crispy, golden masterpiece with creamy interiors, born from a happy accident in the test kitchen. Rated 0.0 out of 5 stars (no reviews yet), this easy recipe delivers irresistible texture and flavor with minimal effort. Ready to bake a sheet pan of crowd-pleasing spuds? Let’s dive into this innovative recipe!
Overview: Why Sheet Pan Crispy Mashed Potatoes Shine
Sheet Pan Crispy Mashed Potatoes are loved for their crispy, golden exterior, creamy interior, and simple preparation. Here’s what makes them special:
- Time Requirement: 30 minutes active prep, 2 hours 20 minutes total (including 10 minutes boiling, 20 minutes drying/heating, 95-100 minutes baking, and 10 minutes cooling).
- Difficulty Level: Easy—requires boiling, roughing up, and baking, perfect for all skill levels.
- Why It’s Special: Yukon gold potatoes are boiled, roughed up for craggy texture, and baked in hot oil for maximum crispiness, with butter and chives adding richness and freshness. This recipe serves 6-8, ideal for holiday gatherings.
Perfect for Thanksgiving, Christmas, or any meal where crispy, creamy potatoes steal the show.
Essential Ingredients
Sheet Pan Crispy Mashed Potatoes use simple ingredients for a bold, textural dish. Here’s what you’ll need for 6-8 servings:
- 5 pounds Yukon gold potatoes, peeled and cut into 1 ½- to 2-inch pieces: The creamy, golden base.
- Kosher salt: Heavily salts the boiling water (about 2-3 tablespoons) and seasons potatoes (1 tablespoon for baking).
- Freshly ground black pepper: A few grinds, adds subtle spice.
- â…“ cup vegetable oil: Ensures a crispy, golden exterior.
- 4 tablespoons (½ stick) unsalted butter, cut into pieces: Adds richness.
- ¼ cup chopped fresh chives: Provides fresh, oniony flavor.
Why These Ingredients Matter
- Yukon Gold Potatoes: Offer a creamy texture and crisp up beautifully.
- Vegetable Oil: Promotes even browning and crispiness in the hot oven.
- Butter: Melts into the potatoes for rich flavor.
- Chives: Add a fresh, vibrant finish.
Substitutions and Variations
- Potatoes: Use russet potatoes for fluffier texture or red potatoes for waxy bite (crispiness may vary).
- Vegetable Oil: Swap with canola, avocado, or grapeseed oil; olive oil works but may smoke at high heat.
- Butter: Replace with plant-based butter for vegan or olive oil for a lighter option.
- Chives: Substitute with green onions, parsley, or omit.
- Vegan Option: Use plant-based butter or extra oil; all other ingredients are vegan.
- Gluten-Free: Naturally gluten-free; no substitutions needed.
- Flavor Variations:
- Garlic Crispy Potatoes: Add 1 teaspoon garlic powder or 2 minced garlic cloves to the oil.
- Herb-Roasted Potatoes: Toss with 1 tablespoon chopped rosemary or thyme before baking.
- Spicy Crispy Potatoes: Sprinkle with ¼ teaspoon cayenne or chili powder before baking.
- Cheesy Crispy Potatoes: Sprinkle ½ cup grated Parmesan or cheddar over the potatoes during the last 10 minutes.
- Truffle Crispy Potatoes: Drizzle with 1 teaspoon truffle oil after baking.
Step-by-Step Instructions
Making Sheet Pan Crispy Mashed Potatoes is a simple process that yields a crispy, creamy dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 5 pounds Yukon gold potatoes, kosher salt, black pepper, ⅓ cup vegetable oil, 4 tablespoons butter, and ¼ cup chopped chives.
- Preheat the oven to 425°F (218°C).
- Fit a wire rack into a sheet pan (for drying potatoes).
- Prepare a second sheet pan for baking.
Tip: Peel potatoes evenly and cut into uniform pieces for consistent cooking; use a large pot for boiling.
Step 2: Boil and Rough Up Potatoes
- Add 5 pounds peeled and cut potatoes to a large pot and cover with cold water by at least 1 inch.
- Heavily salt the water (2-3 tablespoons kosher salt) and bring to a boil over high heat.
- Boil until potatoes can be easily smashed with the back of a spoon, about 10 minutes.
- Drain in a colander, then shake vigorously (without losing potatoes) until the surfaces are roughed up and craggy.
- Transfer potatoes to the wire rack-lined sheet pan and let dry for 10 minutes.
Tip: Don’t overcook potatoes; they should be tender but not falling apart. Shake hard to create craggy surfaces for extra crispiness.
Step 3: Heat Oil
- Pour â…“ cup vegetable oil onto the second sheet pan and place in the oven for 10 minutes to heat.
Tip: Hot oil ensures immediate crisping; handle the pan carefully to avoid splattering.
Step 4: Mash and Season
- Carefully remove the hot sheet pan with oil from the oven.
- Transfer the dried, roughed-up potatoes to the hot oil (watch for splattering).
- Gently mash the potatoes with the back of a spoon until they spread to fill most of the sheet pan, creating a textured layer.
- Season with 1 tablespoon kosher salt and a few grinds of black pepper.
- Scatter 4 tablespoons butter pieces over the top.
Tip: Mash gently to maintain texture; spread evenly for uniform browning.
Step 5: Bake
- Bake at 425°F for 45 minutes, until the bottoms are golden brown.
- Toss the potatoes gently with a spatula to flip and redistribute.
- Continue baking for 50-55 minutes, until the bottoms are golden brown and the tops are golden in spots.
Tip: Check at 40 minutes for browning; cover with foil if tops brown too quickly. Toss carefully to keep crispy bits intact.
Step 6: Finish and Serve
- Remove from the oven and let cool slightly, about 10 minutes.
- Season with additional salt and pepper to taste.
- Sprinkle with ¼ cup chopped chives.
- Serve hot, scooping about ¾ cup per serving, directly from the sheet pan.
Tip: Cooling slightly helps potatoes hold shape; serve with a spatula to include crispy bits.
Assembly: Building the Perfect Sheet Pan Crispy Mashed Potatoes
Making Sheet Pan Crispy Mashed Potatoes is all about achieving a crispy, creamy texture with bold flavor. Here’s how to make it shine:
- Roughing Up: Creates craggy surfaces for maximum crispiness.
- Hot Oil: Ensures immediate browning and a crunchy exterior.
- Mashing: Spreads potatoes for a textured, crispy layer.
- Butter and Chives: Add richness and freshness for a balanced finish.
Presentation Tips
- Serve directly from the sheet pan for a rustic, communal vibe.
- Garnish with extra chives or a sprinkle of flaky sea salt for color.
- Pair with roasted turkey, gravy, or green beans for a holiday feast.
Storage and Make-Ahead Tips
Sheet Pan Crispy Mashed Potatoes are great for leftovers or partial prep.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in freezer-safe containers; texture may soften slightly.
- Make-Ahead:
- Boil and rough up potatoes up to 1 day ahead; refrigerate and dry before baking.
- Prepare fully (without chives) and reheat before serving.
- Reheating: Reheat in a 400°F oven or air fryer for 10-15 minutes to restore crispiness; add fresh chives after reheating.
- Tip: Store without chives to maintain freshness; reheat on a sheet pan for best texture.
Recipe Variations
Sheet Pan Crispy Mashed Potatoes are versatile and easy to customize. Here are some fun twists:
- Garlic Butter Potatoes: Melt butter with 2 minced garlic cloves before scattering.
- Herb Crispy Potatoes: Add 1 tablespoon chopped fresh rosemary or sage before baking.
- Cheesy Mashed Potatoes: Sprinkle 1 cup shredded cheddar over the potatoes during the last 10 minutes.
- Spicy Mashed Potatoes: Add ½ teaspoon smoked paprika or chili powder with the seasoning.
- Loaded Crispy Potatoes: Top with sour cream, bacon bits, and green onions after baking.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 300-350 kcal (varies by portion size).
- Protein: Low, from potatoes.
- Fat: Moderate, from oil and butter.
- Carbs: High, from potatoes (rich in fiber and complex carbs).
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Crispy-Creamy Magic!
Sheet Pan Crispy Mashed Potatoes are the side dish that brings crispy, creamy, and golden perfection to every bite. With their roughed-up texture, rich buttery flavor, and fresh chive finish, they’re perfect for Thanksgiving, holiday feasts, or any cozy meal. Easy to make with a big texture payoff, these potatoes are sure to become a favorite. So, grab your sheet pan, whip up this innovative recipe, and enjoy a new classic. We’d love to hear how your potatoes turn out—share your creations in the comments or on social media!
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Sheet Pan Crispy Mashed Potatoes
Description
Looking for a unique side dish to elevate your Thanksgiving or holiday table? Sheet Pan Crispy Mashed Potatoes transform classic mashed potatoes into a crispy, golden masterpiece with creamy interiors, born from a happy accident in the test kitchen.
Ingredients
Sheet Pan Crispy Mashed Potatoes use simple ingredients for a bold, textural dish. Here’s what you’ll need for 6-8 servings:
- 5 pounds Yukon gold potatoes, peeled and cut into 1 ½– to 2-inch pieces: The creamy, golden base.
- Kosher salt: Heavily salts the boiling water (about 2-3 tablespoons) and seasons potatoes (1 tablespoon for baking).
- Freshly ground black pepper: A few grinds, adds subtle spice.
- â…“ cup vegetable oil: Ensures a crispy, golden exterior.
- 4 tablespoons (½ stick) unsalted butter, cut into pieces: Adds richness.
- ¼ cup chopped fresh chives: Provides fresh, oniony flavor.
Why These Ingredients Matter
- Yukon Gold Potatoes: Offer a creamy texture and crisp up beautifully.
- Vegetable Oil: Promotes even browning and crispiness in the hot oven.
- Butter: Melts into the potatoes for rich flavor.
- Chives: Add a fresh, vibrant finish.
Substitutions and Variations
- Potatoes: Use russet potatoes for fluffier texture or red potatoes for waxy bite (crispiness may vary).
- Vegetable Oil: Swap with canola, avocado, or grapeseed oil; olive oil works but may smoke at high heat.
- Butter: Replace with plant-based butter for vegan or olive oil for a lighter option.
- Chives: Substitute with green onions, parsley, or omit.
- Vegan Option: Use plant-based butter or extra oil; all other ingredients are vegan.
- Gluten-Free: Naturally gluten-free; no substitutions needed.
- Flavor Variations:
- Garlic Crispy Potatoes: Add 1 teaspoon garlic powder or 2 minced garlic cloves to the oil.
- Herb-Roasted Potatoes: Toss with 1 tablespoon chopped rosemary or thyme before baking.
- Spicy Crispy Potatoes: Sprinkle with ¼ teaspoon cayenne or chili powder before baking.
- Cheesy Crispy Potatoes: Sprinkle ½ cup grated Parmesan or cheddar over the potatoes during the last 10 minutes.
- Truffle Crispy Potatoes: Drizzle with 1 teaspoon truffle oil after baking.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 5 pounds Yukon gold potatoes, kosher salt, black pepper, ⅓ cup vegetable oil, 4 tablespoons butter, and ¼ cup chopped chives.
- Preheat the oven to 425°F (218°C).
- Fit a wire rack into a sheet pan (for drying potatoes).
- Prepare a second sheet pan for baking.
Tip: Peel potatoes evenly and cut into uniform pieces for consistent cooking; use a large pot for boiling.
Step 2: Boil and Rough Up Potatoes
- Add 5 pounds peeled and cut potatoes to a large pot and cover with cold water by at least 1 inch.
- Heavily salt the water (2-3 tablespoons kosher salt) and bring to a boil over high heat.
- Boil until potatoes can be easily smashed with the back of a spoon, about 10 minutes.
- Drain in a colander, then shake vigorously (without losing potatoes) until the surfaces are roughed up and craggy.
- Transfer potatoes to the wire rack-lined sheet pan and let dry for 10 minutes.
Tip: Don’t overcook potatoes; they should be tender but not falling apart. Shake hard to create craggy surfaces for extra crispiness.
Step 3: Heat Oil
- Pour â…“ cup vegetable oil onto the second sheet pan and place in the oven for 10 minutes to heat.
Tip: Hot oil ensures immediate crisping; handle the pan carefully to avoid splattering.
Step 4: Mash and Season
- Carefully remove the hot sheet pan with oil from the oven.
- Transfer the dried, roughed-up potatoes to the hot oil (watch for splattering).
- Gently mash the potatoes with the back of a spoon until they spread to fill most of the sheet pan, creating a textured layer.
- Season with 1 tablespoon kosher salt and a few grinds of black pepper.
- Scatter 4 tablespoons butter pieces over the top.
Tip: Mash gently to maintain texture; spread evenly for uniform browning.
Step 5: Bake
- Bake at 425°F for 45 minutes, until the bottoms are golden brown.
- Toss the potatoes gently with a spatula to flip and redistribute.
- Continue baking for 50-55 minutes, until the bottoms are golden brown and the tops are golden in spots.
Tip: Check at 40 minutes for browning; cover with foil if tops brown too quickly. Toss carefully to keep crispy bits intact.
Step 6: Finish and Serve
- Remove from the oven and let cool slightly, about 10 minutes.
- Season with additional salt and pepper to taste.
- Sprinkle with ¼ cup chopped chives.
- Serve hot, scooping about ¾ cup per serving, directly from the sheet pan.
Tip: Cooling slightly helps potatoes hold shape; serve with a spatula to include crispy bits.
FAQs
1. Why aren’t my potatoes crispy?
Insufficient roughing up, not enough oil, or overcrowding can reduce crispiness. Shake vigorously and spread potatoes evenly in hot oil.
2. Can I use other potatoes?
Yes, russets work for fluffier texture, but Yukon golds are creamier; red potatoes may be less crispy.
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure butter and oil are gluten-free.
4. Can I skip the wire rack?
Yes, dry potatoes on a clean towel or sheet pan; the rack helps with air circulation.
5. Why are my potatoes soggy?
Underdrying or underbaking can cause sogginess. Dry thoroughly after boiling and bake until golden.
6. Can I prepare this in advance?
Yes, boil and rough up potatoes up to 1 day ahead; bake fresh for best crispiness.
7. What are the health benefits of this dish?
Potatoes provide fiber, potassium, and complex carbs; oil and butter add richness, so enjoy in moderation.