French Fried Mashed Potatoes Recipes

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FRENCH FRIED POTATOES



French Fried Potatoes image

These are the best French Fries - the sugar solution has something to do with the carbohydrates, but by doing it they don't soak up so much grease, so they get crunchy.

Provided by Lorelei Rusco

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 5

⅓ cup white sugar
2 cups warm water
2 large russet potatoes - peeled, and sliced into 1/4 inch strips
6 cups vegetable oil for frying
salt to taste

Steps:

  • In a medium bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C). Add potatoes, and cook until golden, 5 to 6 minutes. drain on paper towels. Season with salt to taste.

Nutrition Facts : Calories 498.3 calories, Carbohydrate 48.9 g, Fat 33.2 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 305.3 mg, Sugar 18.1 g

ULTIMATE FRENCH MASHED POTATOES (JOëL ROBUCHON)



Ultimate French Mashed Potatoes (Joël Robuchon) image

Joel Robuchon's Mashed Potatoes - the best mashed potatoes recipe in the whole world. Learn how to make perfect mashed potatoes, complete with step-by-step picture guide.

Provided by Rasa Malaysia

Categories     American Recipes

Time 50m

Number Of Ingredients 6

2 lbs. (1 kg) russet potatoes, scrubbed but unpeeled
1 tablespoon coarse salt
10 oz. (300 g) unsalted butter (2 1/2 sticks), cut into cubes
250 ml. (1 cup) whole milk
2 1/4 teaspoons salt
3 dashes ground white pepper

Steps:

  • Put the potatoes in a saucepan with 8 cups of cold water and 1 tablespoon of coarse salt. Bring to a simmer, cover, and cook until a knife slips in the potatoes easily and cleanly, about 30 minutes. Drain the potatoes and peel them.
  • Put them through a potato ricer into a large bowl.
  • Slowly mill the potatoes through the potato ricer.
  • In a small sauce pan heat up the milk and bring to a boil. Meanwhile, transfer the potatoes to a Dutch oven or sauce pan. On medium-low heat, add the chilled butter cubes to the potatoes and stir continuously for a smooth and creamy texture, about 5 minutes.
  • Pour in the very hot milk in a thin stream, stirring briskly. Keep stirring until all the milk is absorbed. Turn off the heat and add the 2 1/4 teaspoons salt and ground white pepper.
  • Serve the mashed potatoes immediately. If you like, add a small cube of butter on top of the mashed potatoes before serving.

Nutrition Facts : Calories 485 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 39 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 6 people, Sodium 2065 milligrams sodium, Sugar 3 grams sugar

CRISPY FRIED MASHED POTATOES



Crispy Fried Mashed Potatoes image

Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.

Provided by Samuel Holden

Categories     Lunch/Snacks

Time 22m

Yield 1 serving(s)

Number Of Ingredients 3

leftover mashed potatoes
spicy tomato sauce (optional) or ketchup (optional)
mayonnaise (optional)

Steps:

  • Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
  • Tip in your mashed potatoes and spread out to cover the pan base.
  • Cook on a medium heat and turn and shake occasionally.
  • Turn over in parts (it isn't like an omelette, don't worry if it breaks).
  • Keep frying until you have a solid crispy shell around it and a nice creamy center.
  • Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

ULTIMATE MASHED POTATOES WITH FRENCH FRIED ONIONS



Ultimate Mashed Potatoes With French Fried Onions image

I got this recipe from my mother-in-law. Mashed potatoes can be so boring sometimes and this adds a lot of flavor and crunch.

Provided by J92839

Categories     Potato

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 6

6 -7 potatoes, boiled and mashed
1 small onion, chopped very fine
4 ounces cream cheese
4 ounces sour cream
8 ounces shredded cheddar cheese
1 (2 7/8 ounce) can French's French fried onions

Steps:

  • Boil potatoes until tender and then mash.
  • Mix onion, cream cheese, sour cream and cheddar cheese in with potatoes (you can add a little milk if it gets too thick--you want it to be really creamy).
  • Spread mixture into a rectangle pan and bake in 400° oven for 30 minutes or until hot and bubbly around the edges.
  • Top with the French's onion the last 5 minutes in oven.
  • Serve and enjoy!

FRENCH ONION MASHED POTATOES



French Onion Mashed Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 20

1 batch Mashed Potatoes, recipe follows (or use your favorite recipe)
1 cup Caramelized Onions, recipe follows
1 cup shredded Gruyere cheese
1/2 cup store-bought or homemade Croutons, coarsely crushed, recipe follows
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more as needed
3/4 cup whole milk
4 tablespoons (1/2 stick) unsalted butter
Freshly ground black pepper
Freshly grated nutmeg, optional
3 tablespoons butter
2 large onions, thinly sliced
Pinch sugar
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch bread cubes (from crusty Italian bread)

Steps:

  • To the Mashed Potatoes, add the Caramelized Onions and Gruyere, reserving 2 tablespoons of each for garnish. Transfer to a serving bowl and garnish with the crushed Croutons and the reserved cheese and onions.
  • In a large saucepan, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer, and cook until fork tender, about 10 minutes.
  • Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
  • Put the milk and butter in the saucepan and heat over medium-high heat until the butter melts and the milk is hot. Remove the pan from the heat. Mash the potatoes through the food mill, ricer or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper, and add nutmeg if desired. Serve immediately.
  • Melt the butter in a large skillet over medium heat. Add the onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, until golden, 10 minutes. Turn the heat up to medium high and begin to brown the onions, stirring constantly, about 10 minutes more. Season with salt and pepper.
  • Preheat the oven to 350 degrees F. Whisk together the butter, olive oil, oregano and garlic salt, and toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

FRENCH-FRIED POTATOES



French-Fried Potatoes image

Provided by Food Network

Categories     side-dish

Yield 4 to 6 servings

Number Of Ingredients 3

3 pounds Idaho or all-purpose potatoes
Shortening or oil for deep fat frying
Salt and pepper

Steps:

  • Peel potatoes, one at a time, cut into strips the length of the potato and 3/8-inch wide, letting each fall into cold water. When all the strips are cut, soak 10 minutes in cold water. Drain and pat dry on paper toweling.
  • Heat shortening or oil to 330 degrees, add potatoes, about 1 cup at a time, and fry 2 minutes until lightly golden and all sputtering stops. Drain on paper toweling. Potatoes can now be held until just before serving. For the second frying, heat fat to 375 degrees, and fry, on third of the potatoes at a time, 5 minutes until crisply golden.

ALIGOT (FRENCH MASHED POTATOES)



Aligot (French Mashed Potatoes) image

This creamy mashed potato recipe (aligot) is made with creme fraiche, cheese, and garlic-butter.

Provided by Natalie Titanov

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds potatoes, peeled
¼ cup butter
2 cloves garlic, minced
3 tablespoons creme fraiche
1 cup grated Gruyere cheese
salt and freshly ground black pepper to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash.
  • Meanwhile, melt butter in a skillet over low heat and cook garlic until lightly browned, 2 to 3 minutes. Add garlic and butter to the mashed potatoes. Stir in until well combined.
  • Add creme fraiche and mix until well combined. Mashed potatoes should still be hot. If mashed potatoes have gotten too cold, quickly heat them over low heat on the stove. Mix in cheese until melted and season with salt and pepper.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 27.3 g, Cholesterol 54.7 mg, Fat 18.2 g, Fiber 3.4 g, Protein 9.2 g, SaturatedFat 11.5 g, Sodium 209 mg, Sugar 1.6 g

FRENCH ONION MASHED POTATOES



French Onion Mashed Potatoes image

From Dansville, Illinois, Lori Piatt shares the secret behind her savory spuds. "I dress up instant potato flakes with cream cheese, French onion dip and garlic salt," she explains. "I'm always elected to bring these rich potatoes to family get-togethers."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 9

3 cups water
1-1/2 cups milk
1/3 cup plus 1 tablespoon butter, divided
1 teaspoon salt
4 cups mashed potato flakes
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) French onion dip
1-1/2 teaspoons garlic salt
1/4 teaspoon paprika

Steps:

  • In a large saucepan, bring the water, milk, 1/3 cup butter and salt to a boil. Remove from the heat; gradually stir in potato flakes. In a bowl, combine cream cheese and onion dip. Stir into potatoes. Add garlic salt., Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; drizzle over the top. Sprinkle with paprika. bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 5-10 minutes before serving.

Nutrition Facts :

FRIED MASHED POTATO BALLS



Fried Mashed Potato Balls image

Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 cups cold mashed potatoes
1 large egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
4 bacon strips, cooked and crumbled
1/2 cup dry bread crumbs
Oil for frying

Steps:

  • Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

PANFRIED SMASHED POTATOES



Panfried Smashed Potatoes image

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

Provided by Paul Grimes

Categories     Potato     Side     Vegetarian     Kid-Friendly     Quick & Easy     Father's Day     Dinner     Parmesan     Pan-Fry     Boil     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 3

8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

FRIED MASHED POTATO STICKS



Fried Mashed Potato Sticks image

Crispy on the outside and creamy on the inside, this crunchy potatoes are a great alternative to French fries.

Provided by Paula Jones

Categories     Appetizer

Time 1h30m

Yield 6

Number Of Ingredients 4

3 cups water
2 pouches (3.6 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes (just-add-water variety)
3 cups vegetable oil
Ranch dressing, if desired

Steps:

  • In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
  • Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen.
  • Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
  • In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
  • Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil.
  • Serve with a side of dressing.

Nutrition Facts : ServingSize 1 Serving

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