The Ultimate Mashed Potatoes Recipe with Sour Cream & Chicken Andouille, finished with a broiled crispy crust of panko crumbs and parmigiano reggiano !
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 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 ultimate mashed potatoes in a heartbeat.
But wait ! I also sprinkle them with fresh chives from the garden and whatever edible flowers I might have on hand.
And if you really want to know how rebellious we can get around the shack especially on Thanksgiving, just stick around for my ricotta meatballs in marinara sauce that we normally serve on top of the ultimate mashed potatoes.
The best part is that I never worry about leftovers, there is never any waste. Instead of a giant turkey I make the best garlic roasted chicken and a couple of jars of chimichurri sauce to drench it in.
Do you have an ultimate mashed potatoes recipe you just gotta make for the holidays ? Tell me all your tricks and tips in the comments below, I am on a quest for the ultimate mashed potatoes recipes from around the world -Florentina xo’s
- 3 lb golden potatoes
- 6 oz chicken andouille sausage cooked
- 6 cloves garlic whole
- 2 leaves bay
- 1 pieces stick butter cut into 8 , organic salted
- 1/2 c sour cream organic
- 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 c chives+ parsley chopped
- 1 tbsp edible flowers for garnish
- 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 sausage 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.
- 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 mashed potatoes to an oven proof dish and using a spoon form some nice peeks all over. Sprinkle with the panko bread crumbs and the parmigiana reggianno and drizzle with a light drizzle of olive oil.
- Transfer the mashed potato dish under the broiler for a few minutes until golden brown on top, taking good care not to burn them.
- Serve the broiler mashed potatoes hot, garnished with the chives and parsley and any edible flowers you might have on hand.
P.S. These Crispy Sage Potatoes with Chanterelle Mushrooms <– Soooo Good !