Pork Rinds and Potatoes Please
Mashed potatoes with pork rinds doesn’t seem so crazy, right? There comes a time, many times in life, where I’m just thinking, “Yeah, I could put pork rinds on that”. The world seems to wrap everything in bacon, including Oreos apparently, so why not pork rinds? These mashed potatoes are special on their own, but topping them with a crispy combo of pork rinds and herbs is another story. A delicious one.
This post is another recipe in my Pork Panko Holiday Meal. Go check out all of the delicious, porky recipes!
Why are these potatoes special?
Everyone has their magic tricks for perfect mashed potatoes. You can see clearly, mine are not silky smooth; that’s our preference. Opinions rage on when it comes to the perfect recipe, so I’m going to leave you here with a very delicious magic trick that elevates mine: Infusing the butter.
You’ve got to warm the butter to mix into the potatoes anyway, so throw some herbs in! Bay leaves and thyme are enough to infuse the butter with potent flavors of herbs, enhancing the crispy pork flavors on the top.
TIP: If you are planning on making these for a big meal, such as Thanksgiving, you can make the potatoes the day before. You’ll be baking these in the oven anyway to crisp up the topping, so you can warm them through in the oven for about 15 minutes before adding the topping, which can save a lot of stress during the last minute planning.
Pork Crunch Instead of Bread
Pork might not be the obvious choice for a Thanksgiving meal, but the flavors really meld well with all of the herbs and sides. Thankfully, you don’t have to work hard to make the topping of pork rinds.
I’d recommend picking up a jar of Pork Panko, which can be a substitute for panko bread crumbs 1:1.
Let’s get to eating!
These mashed potatoes have herb-infused butter with a crispy, crunchy pork rind topping that takes it to another level.
- 3 lbs Yukon Gold potatoes, peeled, cut into 2” pieces
- 1 tbsp kosher salt
- 8 tbsp unsalted butter (1 stick)
- 1 bay leaf
- 3 sprigs thyme
- 1 cup sour cream
- 1 cup Pork Panko
- 2 tbsp fresh grated parmesan
- 1 tbsp fresh herbs, chopped (sage, rosemary, thyme)
- 1 tsp black pepper
- 1 tsp garlic powder
- Place potatoes in a large pot and pour in cold water, covering them by at least 1”. Bring to a boil and add the salt. Reduce heat slightly and cook until they can easily be pierced with a knife, about 20 minutes.
- During this time, heat the butter on low in a small saucepan with the bay leaf and herbs. Warm the butter until it’s completely melted, and remove from the heat.
- Preheat the oven to 375°F.
- Drain the potatoes, and return to the warm pot. Discard the herbs from the butter, and add the melted butter to the potatoes along with the sour cream. Mash the potatoes by hand until desired. Do not use an electric mixer, this will make the potatoes gummy.
- In a small bowl, combine the Pork Panko, parmesan, herbs, and seasoning. Transfer the mashed potatoes into a baking dish, and sprinkle the top with the Pork Panko mixture.
- Bake for 25 minutes, until the top is golden brown.
Feel free to swap out the sour cream for Mexican crema, or full-fat yogurt.
Keywords: mashed potatoes, pork, side dish, holiday recipe