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.