Ultimate Mashed Potatoes Recipe (2024)

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The Ultimate Mashed Potatoes Recipe with garlic, sour cream and chicken Andouille, finished with a broiled crispy crust of panko crumbs and parmigiano reggianno. The perfect Thanksgiving side dish!

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You will love these ultimate mashed potatoes I whipped up for our holiday table. And I promise that pictures of baby Nala are on their way too, that child won’t sit still for a moment.

Let’s be realistic for a moment: does anyone really need one more mashed potatoes recipe ? I mean you mash some potatoes and Voila, not rocket science right ? I agree. Yet the magic is in the details kids.

We all know how to make mashed potatoes but maybe we can just spruce them up a bit this time of year. Not that there is anything wrong at all with the Ricotta mashed potatoes I usually bring out. Those are perfection by the way, we all know ricotta makes the world go around.

So what’s new today you ask ?

Today is all about the ultimate mashed potatoes cooked together with whole garlic cloves, then whipped up with good organic butter, cream and sour cream.

Then you fold in delicious pan seared bites of chicken andouille sausage, sprinkle the entire dish with crispy panko bread crumbs and salty parmigiano-reggiano. Now we broil that insanity for just a few minutes until golden brown and crispy on top. You’ll fall in love with these in a heartbeat.

Ingredients

3 lb golden potatoes
6 oz chicken andouille sausage -cooked
8 cloves garlic -whole
2 leaves bay
1 stick organic butter cut into pieces
1/2 cup sour cream -organic
1/4 cup heavy cream -warm
1 1/2 tsp Sea salt + more to taste
1/2 tsp freshly cracked black pepper
2 tbsp Panko bread crumbs
2 tsp olive oil
1/4 cup chives+ parsley chopped

Instructions

Scrub and rinse the potatoes well. Cut them into cubes and add them to a large stockpot together with the garlic cloves. Cover with cold water and bring to a gentle boil. Add the bay leaf and sea salt and cook until tender, about 15 minutes.
While the potatoes are cooking make sure to preheat the broiler.
Chop up the andouille sausage into small cubes.
Heat up a cast iron skillet on medium flame and sear the andouille cubes until golden brown. Set aside.
Drain the potatoes in a colander and discard the bay leaf. Transfer them to a large mixing bowl and add the butter. Toss to combine until the butter is melted from the steam of the potatoes. Mix in the warm heavy cream.
Mash the potatoes with a masher until soft and fluffy. Add in the sour cream and mash some more until all is incorporated. Season with the freshly cracked black pepper.
Add the andouille sausage cubes to the mashed potatoes and stir to combine. ( Save a few pieces to sprinkle over the top)
Transfer the potatoes to a broiler proof dish and using the back of a spoon form some nice peeks all over. Sprinkle with the panko bread crumbs and the parmigiano-reggianno and drizzle with a light drizzle of olive oil.
Transfer the dish under the broiler for a few minutes until golden brown on top, taking good care not to burn them.
Serve hot, garnished with the chives, parsley, reserved andouille and any edible flowers you might have on hand.

Nutrition

Course: Sides

Cuisine: Italian

Servings: 6

Calories: 468kcal

Author: Florentina

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P.S. These Crispy Sage Potatoes with Chanterelle Mushrooms <– Soooo Good !