Easy Crispy Mashed Potatoes Recipe: Cheesy, Air-Fried & Perfect for Picky Eaters
Got a picky eater in your house? You know the type—the ones who would sooner run a marathon than eat something “weird.” Well, my friend, fret no more. This is the recipe that’ll turn even the fussiest of food critics into mashed potato lovers. Think creamy, cheesy, crispy-on-the-outside, fluffy-on-the-inside goodness that practically screams comfort food. 😋
And the best part? It’s a single-serve, selfishly indulgent dish. Yep, you don’t have to share (finally). Because let’s be real—we all deserve a little solo carb joy every now and then. 😎
But wait! Here’s the kicker: don’t skip freezing those mashed potatoes overnight. Trust me, this is the secret sauce (well, more like the secret texture). Freezing them transforms the whole thing into a crispy-on-the-outside, creamy-on-the-inside masterpiece that’ll have you questioning why you’ve been sharing your mashed potatoes all these years.
Alright, let’s get into it!
Ingredients 🥔🧀
7-8 Yukon Gold Potatoes (peeled, chopped, and ready to rock)
1 Stick of Unsalted Butter (because let’s be honest—everything’s better with butter)
1/2 Cup Heavy Cream (for that rich, velvety finish)
1/2 Tsp Salt (just enough to bring out those flavors)
1/2 Tsp Black Pepper (a classic kick)
1 Tsp Garlic Powder (because garlic makes life better)
1 Tsp Parsley (for a little herby freshness)
2 Cups of Cheese (we used taco cheese, but feel free to get wild with your favorite)
Instructions 👩🍳
1. Boil those taters – Start by throwing your peeled and chopped Yukon Gold potatoes into a pot of boiling water. Cook until a fork glides through like butter. And by “butter,” I mean effortlessly. Because who needs tough potatoes? Not us.
2. Strain & Mash – Drain the water, and while the potatoes are still hot and steamy (🌫️), mash ‘em up. But here’s the trick—leave a little texture. We want some chunky bites to make things interesting. This isn't baby food, people.
3. Add the good stuff – Now comes the magic. Toss in the butter, heavy cream, salt, pepper, garlic powder, parsley, and, of course, ALL the cheese. Mix until everything's beautifully combined. And hey, if there’s a few lumps? No biggie. They add character.
4. Freeze it! – Scoop your glorious potato-cheese mash onto a parchment-lined cookie sheet. Then freeze overnight (or at least 4 hours if you’re the impatient type). This step is key for that crispy exterior, so no shortcuts, okay? 😉
5. Air Fry for Perfection – After your mashed potato mounds are frozen solid, toss them into your air fryer at 450°F for 12-18 minutes. You're looking for crispy, golden-brown perfection on the outside.
6. Serve & Devour – Serve them hot and crispy, and watch your picky eater gobble them up like they’ve never rejected a vegetable in their life. 🎉 Bonus points if they ask for seconds. You’ll feel like a culinary wizard. 🔮
Pro Tip: Customize Away! 💁♀️
Feel free to get creative with seasonings and cheeses. Want a smokier flavor? Add paprika. More cheese? Always a good idea. This dish is all about making it your own (or your picky eater’s).
So there you have it—the crispiest, creamiest mashed potatoes your taste buds have ever met. And the best part? You don’t have to share. (But, you know, you probably should... probably.)
Happy mashing! 🥳