Momma turned soggy potato chips into what?! 😳😭😭

Ingredients

• 2 pounds Yukon Gold Potatoes (peeled and cut into 1‑inch cubes)
• 4 tablespoons Unsalted Butter (cut into small pieces, room temperature)
• 1/2 cup Whole Milk (warmed)
• 2 tablespoons Sour Cream (adds tang, optional)
• 1 teaspoon Sea Salt (adjust to taste)
• 1/2 teaspoon Freshly Ground Black Pepper (adjust to taste)
• 1 cup Plain Potato Chips (crushed lightly; keep some whole for garnish)

Instructions

1. Prep Potatoes

   Peel the Yukon Gold potatoes and cut them into 1‑inch cubes on a cutting board.

   Time: PT5M

2. Boil Potatoes

   Place the potato cubes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce to a simmer and cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

   Temperature: 212°F

3. Drain and Mash

   Drain the potatoes in a colander, return them to the pot or a mixing bowl, and mash with a potato masher (or ricer) until smooth.

   Time: PT5M

4. Add Dairy

   Stir in the butter, warm milk, and sour cream until fully incorporated and the mash reaches a creamy consistency.

   Time: PT2M

5. Fold in Crushed Chips

   Gently fold the crushed potato chips into the mashed potatoes, reserving a handful of whole chips for garnish.

   Time: PT2M

6. Serve

   Transfer the mash to a serving bowl, top with the reserved whole chips, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

10g

Fiber

3g