Crispy Mashed Potato Fries (Printable version)
Golden seasoned potato sticks, crispy outside and fluffy inside
# 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 -
- They have that magical crunch exterior with the most incredibly fluffy inside you can only get from twice cooked potatoes
- Perfect for using up leftover mashed potatoes or making something special from scratch
02 -
- The mixture must cool completely before piping or your fries will lose their shape in the hot oil or oven
- A light dusting of cornstarch before cooking creates an extra crispy exterior that makes all the difference
03 -
- Use a ricer instead of a masher for the smoothest texture that pipes perfectly through star tips
- Double fry method works amazing here: fry once at 325F to cook through then again at 375F for ultimate crunch