Sour Cream and Onion Mashed Potatoes from Potato Chips

Name: Sour Cream and Onion Mashed Potatoes from Potato Chips
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 oz classic potato chips, divided; 2 cups water; 1/2 cup whole milk; 4 oz butter, cubed; 1/4 cup sour cream; 1/4 cup green onions, sliced; 1 tsp onion powder; 1/4 cup grated parmesan cheese

This recipe transforms classic potato chips into creamy mashed potatoes by boiling them, then enriches them with sour cream, green onions, and butter for a tangy, savory side dish topped with crispy parmesan chips.

🌍American 🏷️Mashed potatoes 🏷️Potato chips 🏷️Sour cream and onion 🏷️Side dish Comfort food

🏷️

🏷️Cheesy

-0:00

thatdudecancookonTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by thatdudecancook

-0:00

thatdudecancookonTikTok

Ingredients

6 oz classic potato chips, divided
2 cups water
1/2 cup whole milk
4 oz butter, cubed
1/4 cup sour cream
1/4 cup green onions, sliced
1 tsp onion powder
1/4 cup grated parmesan cheese

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Instructions

1
Preheat your oven to 375°F (190°C).
2
Bring 2 cups of water to a boil in a medium saucepan.
3
Reserve a handful of potato chips for the topping. Add the rest of the chips to the boiling water.
4
Cook the chips until they are completely soft, then mash them directly in the pot.
5
Add the milk, cubed butter, and sour cream. Stir and mash until well combined and creamy.
6
Stir in the sliced green onions and onion powder.
7
In a separate small bowl, crush the reserved potato chips with your hands.
8
Add the grated parmesan cheese to the crushed chips and mix to combine.
9
Pour the mashed potato mixture into an oven-safe ramekin or small baking dish.
10
Sprinkle the potato chip and parmesan topping evenly over the mashed potatoes.
11
Bake for about 10 minutes, or until the topping is melted and golden brown.

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Tips & Notes

Pro tips

Use unsalted or lightly salted classic potato chips to control sodium levels; check the chip package before boiling.
Boil the chips until fully softened (2–3 minutes); stir gently to avoid excessive breakup but ensure even hydration.
Add butter and milk while the potato mixture is still warm to emulsify smoothly; fold in sour cream off heat to avoid curdling.
Reserve a handful of chips for the parmesan topping and crush them finely so they blend into the finish without adding unwanted salt.

Substitutions

whole milk → heavy cream (richer, thicker result) or half-and-half (lighter option)
sour cream → Greek yogurt (tangier, less creamy) or crème fraîche (smoother texture)
green onions → fresh chives (milder onion flavor) or sliced scallion whites only (less color)
grated parmesan → finely crushed classic chips mixed with a touch of parmesan (intensifies the potato chip angle)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat or in a microwave with a splash of milk, stirring often. Add fresh parmesan-chip topping after reheating.

Common Questions

Can you use flavored potato chips instead of classic?

Classic unsalted or lightly salted chips work best to control the final salt level. Flavored varieties may overpower the sour cream and onion profile.

Why boil potato chips instead of using fresh potatoes?

Boiling chips breaks them down quickly into a starchy base without peeling or chopping, creating a creamy texture while the salt and seasonings are already built in.

How do you keep the parmesan topping crispy?

Add the parmesan-chip topping just before serving so it doesn't absorb moisture from the warm mashed potatoes.

Can this be made ahead?

Yes, prepare the base through the sour cream step and refrigerate; reheat gently with a splash of milk to restore creaminess, then add toppings fresh.