0 from 3 votes
Mashed Potato Fries
Mashed Potato Fries are a fun alternative to french fries. A crisp outside with a nice creamy filling on the inside from leftover mash or made from scratch.
Prep Time
10 mins
Cook Time
10 mins
Freeze Time
30 mins
Total Time
47 mins
Servings: 32
Calories: 11 kcal
Course:
Side Dish , Appetizer
Cuisine:
American
Ingredients
- 3 medium russet potatoes washed peeled, cut, and boiled until fork tender
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup cheddar cheese shredded
- ¼ cup cornstarch
- oil for frying
Instructions
- Peel potatoes and cut them into uniform pieces.
- Boil potatoes until fork tender about 15 minutes.
- When potatoes are cooked drain and transfer to a large bowl.
- Mash potatoes using a potato masher.
- Add the salt, black pepper, garlic powder, cheddar cheese, and cornstarch to the bowl and mix with a wooden spoon until incorporated.
- Spread a large sheet of parchment paper on a work surface and place the potatoes on top. Using an spatula spread the mixture into a 8 x 10 rectangle. It should be about 3⁄4 to 1 inch thick.
- Transfer the potato rectangle to the freezer for 30 minutes.
- Once potatoes have chilled heat a Dutch oven with 1 inch of vegetable oil.
- Using a pizza cutter or Chef's knife cut into even french fries being careful not to cut them too thin. They should be 3⁄4 to 1 inch wide.
- Once the oil has reached 325 degrees tested with a thermometer add 3-5 fries to the Dutch oven carefully.
- Cook fries and rotate (with tongs) if necessary until golden brown. (about 5-7 minutes per batch.)
- Transfer cooked fries to a paper towel-lined plate. Continue until all fries are cooked.
- Enjoy immediately with ketchup or aioli.
Cup of Yum
Notes
- Make sure the oil is hot. Aim for at least 325°F and no higher that 375°F (175-190°C) during frying. Lower oil temperatures can result in greasy and soggy fries and higher temperatures cause burning.
- Gently lower fries into the hot oil to avoid splashes and burns.
- Do not overcrowd the pot. This reduces the oil temperature and leads to soggy results.
- DO NOT cut fries too thin they will be too delicate and break when frying!
- Keep unfried fries in the freezer between batches.
- Use the right potatoes. White, Yukon Gold or Russet potatoes because they are starchy and will result in the most smooth, creamy and fluffy potatoes.
- Allow your potatoes to cool down after mashing them to make handling and creating the shapes of fries easier.
- Using leftover mashed potatoes? Make sure they are physically able to shape into fries with a uniform width and thickness so that they cook evenly.
Nutrition Information
Calories
11kcal
(1%)
Carbohydrates
1g
(0%)
Protein
0.4g
(1%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.02g
Monounsaturated Fat
0.1g
Cholesterol
2mg
(1%)
Sodium
84mg
(4%)
Potassium
2mg
(0%)
Fiber
0.02g
(0%)
Sugar
0.01g
(0%)
Vitamin A
18IU
(0%)
Vitamin C
0.001mg
(0%)
Calcium
13mg
(1%)
Iron
0.01mg
(0%)
Nutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 11
% Daily Value*
| Calories | 11kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 0.4g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 84mg | 4% |
| Potassium | 2mg | 0% |
| Fiber | 0.02g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.