Mashed Potato Fries Recipes

CRISPY MASHED POTATO FRIES

Steps:

• Wash potatoes (scrub any dirt off) and rinse. Peeling isn't necessary but if you prefer that, go ahead.
• Pressure Cook Method: Place whole potatoes directly in pressure cooker pot without trivet. Pressure cook on high for 11-12 minutes, let naturally release for 10 minutes. Drain water - reserve about a half cup of the cooking water in case you need it for mashing.
• Boil Method: Quarter potatoes and place in a large cooking pot, put in enough water to submerge all the potatoes. Boil until soft (test with a fork). Drain water - reserve about a half cup of the cooking water in case you need it for mashing.
• Add optional spices if you want some extra flavor. These are good with our without so this is totally optional. Most of the time I make mine plain.
• Mash with a hand masher until mostly smooth. Use a smidgen of the cooking water if it helps you mash easier. You want to keep the liquid minimal. It's okay if there are some small chunks.
• Transfer mash potatoes into a square or rectangular food storage container. Firmly press into container. Let cool to room temperature without lid.
• One cooled you can store in the fridge overnight with the lid on.
• Remove the lid from your mashed potato container and quickly and firmly place upside down on a cutting board. It may take a couple of firm quick drops onto the cutting board to get it to come loose.
• Once loose, slide the container up to separate. Behold the glorious mashed potato brick.
• Using a large sharp knife, cut into steak fries or nugget sized squares (toasties). Whatever floats your boat.
• Oven Method: Line a baking sheet with parchment paper or silicone cooking mat. Bake at 425°F for 40 minutes, flip and continue baking for another 20-30 minutes or until desired crispness.
• Air Fryer Method: Air fry at 400°F for 20 minutes. Add 5 minute increments if needed to reach desired crispness,
• Got a Soggy Mashed Potato Brick? If you ended up with a soggy mashed potato brick, you either used too much liquid in the mashing process or overcooked them. Don't throw it away, you have a few options. 1. Reduce your cooking temperature and cook for longer to help dry it out. The crunch comes from cooking out the moisture. 2. If it's too far gone and a soggy mess - convert it into a soup! Add some veggies, broth, onions, garlic, and blend until smooth or use as a base for potato cheese sauce.Burnt on the Outside but Soggy on the Inside? Reduce your cooking temperature (oven 350°F) (air fryer 300°F), cook for a longer period of time. Once they are starting to look slightly golden on the outside: up the temperature according to the original instructions and continue cooking until crisp on the outside.

MASHED POTATO FRIES

Steps:

• Peel the potatoes and cut into large cubes. Keep peeled and chopped potatoes in cold water as you work.
• Boil a large pot of salted water and add the potatoes. Boil until the potatoes are fork tender, approximately 15 - 20 minutes. Remove the potatoes from the boiling water and rinse in cool water. Allow to drain of all water.
• Mash the potatoes well until they are smooth, adding salt and pepper to taste. The potatoes should also be quite stiff and easily stick together when pressed.
• Cover a jelly roll pan with aluminum foil and spread the mashed potatoes on the pan into a layer that is about 2 centimeters thick. It should not completely cover the pan. Cover and chill in the refrigerator for at least an hour.
• Cut use a sharp knife to cut out the fries. Gently pull them apart, being careful to not break them.
• Place the flour, eggs, and bread crumbs into three separate bowls. Lightly salt each of the bowls.
• Heat oil in a deep fryer according to manufacturer instructions. Place layers of paper towels under a wire rack.
• Working in batches, dip the fries in the flour, then the beaten eggs, and finally the bread crumbs in that order. Fry them for about 2 - 3 minutes, or until golden brown. Transfer the fries to the wire rack.
• Top with more salt while they are still hot, and serve hot with a dipping sauce of your choice!

FRIED MASHED POTATO STICKS

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.

CRISPY FRIED MASHED POTATOES

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.