Mashed Potato Bites

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This is not a healthy mashed potato recipe. It is a creamy, decadent potato recipe so leave ur diet culture at the door and add a cup of butter to your potatoes like a proper foodie! This recipe is smooth enough to pipe and tasty enough to be dangerous. The potato crisps I piped them onto are crisp making them the perfect pairing. Comment if you have any questions!

Mashed Potato Bites

This recipe makes A LOT of mashed potatoes (as all mashed potato recipes should) and one sheet pan of potato crisps. 

Ingredients:

• 2 lbs red potatoes
• 2 large Idaho potatoes
• 1 cup butter or vegan butter, salted or unsalted are both fine
• ~1/2 cup milk of choice (alt milk should be unsweetened)
• 1-2 tablespoons olive oil
• salt and pepper to taste

Directions:

1. The mashed potatoes:
1. Thoroughly clean your red potatoes and remove any blemishes. Then place in a large pot and cover the potatoes with water.
2. Bring the water to a boil over medium high heat and boil partially covered for 10-15 minutes or until the potatoes are fork tender (you should be able to VERY easily stick a fork through the center of the biggest potato.
3. Strain out the water and begin peeling the potatoes while they are still hot. The skins will peel off easily now that they are cooked. Gloves and a clean kitchen towel help considerably while working with the hot potatoes.
4. Place the peeled potatoes in a mesh strainer over a large bowl until it is about halfway full. Cover the unpeeled potatoes to keep them as warm as possible during these next steps.
5. Place 1/2 cup of butter/vegan butter in the bowl below the strainer.
6. Press the potatoes through the strainer using a wooden spoon or rice scoop.
7. Continue to peel then press through the strainer until all of the potatoes are mashed.
8. Mix in the butter that is in the bowl with them.
9. Place the potatoes and the remaining 1/2 cup butter (cold and cut into chunks) in a large pot over medium low and mix in the butter.
10. Once the butter is completely incorporated, add a milk of your choice in small increments, mixing in as you go, until you have a soft, smooth texture that still holds its shape.
11. Salt to taste and serve or refrigerate/freeze. I chose to place mine in a piping bag and pipe them onto potato crisps to be served as finger food!
2. The potato crisps:
1. Peel and slice the Idaho potatoes to a 5mm thickness. You may also do this ahead of time. Submerge them in water until you are ready to work with them to prevent browning.
2. Preheat your oven to 425ºF with a sheet pan inside. 
3. Pat your potatoes slices dry and toss in 1-2 tablespoons of olive oil.
4. Place the slices on the preheated pan in a single layer, sprinkle with salt and pepper, and bake for 15-20 minutes or until golden brown. 
3. These bites are delicious fresh and room temp but are best served warm. To reheat, place them in the oven at 300ºF for ~10minutes.
4. Enjoy!! They are also delicious drizzled with gravy of course.