Crispy Mashed Potato Fries (Printable View)
Golden, crispy exterior with fluffy seasoned mashed potato inside. A fun twist on classic fries.
# Ingredient List:
→ Potatoes
01 - 2.2 lbs russet potatoes, peeled and cut into chunks
→ Dairy & Eggs
02 - 1/4 cup whole milk
03 - 2 tbsp unsalted butter
04 - 1 large egg
→ Seasonings
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - 1/2 tsp smoked paprika
08 - Salt and freshly ground black pepper, to taste
→ For Frying
09 - 2 cups vegetable oil (if frying)
→ Optional Garnishes
10 - Chopped fresh parsley
11 - Grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the potatoes and cook for 15–18 minutes, or until fork-tender.
02 - Drain the potatoes well. Return to the pot and mash until smooth.
03 - Stir in the butter and milk until fully incorporated. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Let the mash cool for 10 minutes.
04 - Add the egg to the cooled mashed potatoes and mix thoroughly.
05 - Transfer the mixture to a piping bag fitted with a large star tip (or shape by hand into fry-like sticks).
06 - For Baking: Preheat oven to 425°F. Line a baking sheet with parchment paper. Pipe or arrange the mashed potato sticks onto the sheet. Lightly brush with oil. Bake for 20–25 minutes, turning halfway, until golden and crisp. For Frying: Heat vegetable oil in a deep pot to 350°F. Carefully lower the shaped potato fries in batches. Fry for 2–3 minutes or until golden and crispy. Drain on paper towels.
07 - Serve hot, garnished with parsley or Parmesan if desired.
# Expert Suggestions:
01 -
- Transforms humble leftovers into something that feels like restaurant comfort food
- The seasoning blend creates that addictive flavor you usually only find at good food trucks
02 -
- Hot mashed potatoes will cook the egg and create small white specks, so patience during the cooling step makes a visible difference in the final texture
- Cornstarch dusting creates an extra crispy shell, but only add it after shaping or the mixture becomes difficult to work with
03 -
- Using a ricer instead of a masher creates the smoothest texture and prevents lumpy fries
- If the mixture feels too sticky to pipe, refrigerate it for 20 minutes to firm up