Potato Chip Mash
Suspend disbelief with this wild take on mashed potatoes that will blow your mind, and maybe your tastebuds.
you're making mealtime meaningful.
I’m not sure whether making potato chip mash should be considered a career highlight or something I should be embarrassed about, but it was lots of fun to make! For 95 percent of the experience, I questioned the value of my decision to take on this recipe, yet the result was a perfectly acceptable, if somewhat bland, homemade mash.
Potato chip mash takes your favorite bag of chips – in my case, sea salt kettle chips – and turns them into a mash that you can serve up to unsuspecting friends and family. Before I delve further into the chip mash-making experience, I highly recommend that you “go big or go home” with this creation. Go for interesting flavored chips with different textures to see what works best for you, and make sure that you have plenty of herbs, butter, and dairy on hand to bring it all together. Also, add an extra ounce or two of chips when you’re making your mash because you’ll want to snack as you go!
Going about potato chip mash with verve and flair ensures that you’ll enjoy the process, and makes it more likely a fun, yet completely enjoyable result is created. I may have stuck too solidly to getting the process right, rather than upping the volume of flavors.
It’s terrible to look at while you’re making the mash, as soggy chips are never pretty when dumped in a saucepan. But once it mashes up and smooths out, you’ll exhale and realize that there’s no mash that can’t be improved with the additions of butter and cream.
Would I make this mash again? Absolutely. It tastes a lot better than dehydrated mashed potato, and if you do it well the flavor and texture work almost like a creamy polenta crossed with breakfast porridge. If I need a side dish in a pinch that needs to combine with veggies and grilled meat, potato chip mash will fulfill a useful role.
Potato Chip Mash
Yield(s): Serves 2-4
10m prep time
you're making mealtime meaningful.
Ingredients
- 4 oz. plain salted kettle cooked potato chips
- 1 cup water
- 1/4 cup heavy cream (can use 1/2 and 1/2)
- 1-2 tablespoons unsalted butter
- 2 tablespoons green onions, chopped finely
- Kosher salt and black pepper, to taste
Preparation
- In a medium-sized sauce pan, heat one cup of water until boiling. Add potato chips and lower temperature.
- Integrate chips and water by mashing together until it combined to a paste, with most of the water absorbed.
- Add the rest of the ingredients (only half of the onion) and stir or whisk together until combined.
- Place into a bowl, sprinkle with remaining green onions, salt and pepper, then serve immediately.
Recipe adapted from The Kitchn