Crispy Mashed Potato Fries (Printable)
Golden seasoned potato fries with fluffy centers and crispy exteriors
# What You Need:
→ 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 potatoes and cook for 15-18 minutes until fork-tender.
02 - Drain potatoes well and return to pot. Mash until smooth.
03 - Stir in butter and milk until fully incorporated. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Cool for 10 minutes.
04 - Add egg to cooled mashed potatoes and mix thoroughly.
05 - Transfer mixture to piping bag fitted with large star tip or shape by hand into fry-like sticks.
06 - For Baking: Preheat oven to 425°F. Line baking sheet with parchment paper. Pipe or arrange sticks on sheet. Lightly brush with oil. Bake for 20-25 minutes, turning halfway, until golden and crisp. For Frying: Heat vegetable oil to 350°F. Fry shaped potatoes in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
07 - Serve hot, garnished with parsley or Parmesan if desired.
# Expert Tips:
01 -
- Transforms leftover mashed potatoes into something extraordinary
- That crispy fluffy texture combo is impossible to resist
02 -
- Cornstarch dusting before cooking creates that extra crunch that makes these addictive
- Room temperature mash is the difference between fries that hold shape and ones that turn into a mess
03 -
- If your mash feels too sticky to pipe, chill it for 15 minutes first
- Double the recipe and freeze half shaped and ready for instant snacks