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. These addictive treats do not disappoint!
If you're looking to up your french fries to the next level this recipe is it! If you love mashed potatoes, this new way to use up leftovers is sure to be a hit at the dinner table. They're even better with my Spicy Mayo Sauce for dipping!
Why You Will Love This Recipe
- Surprising Taste: This recipe takes regular mashed potatoes and transforms them into a special snack with a creamy and crispy combination!
- Flexible Ingredients: This recipe can be easily customized!
- Unique Look: Enjoy a different appearance for fries along with a new texture and flavor.
All you need are a few simple ingredients to make this recipe. Here's a look at the highlights but be sure to check the full ingredient list in the recipe card.
- Russet Potatoes: Work best but you can use another starchy potato like Yukon Gold potatoes.
- Salt and Black Pepper: Necessary for a little flavor.
- Garlic Powder: Use garlic flakes or minced garlic instead.
- Cheddar Cheese: My favorite for this recipe but you can also use parmesan cheese, mozzarella, Colby, or Monterey Jack. You can even use a blend of cheeses.
- Cornstarch: A bit of thickener to help the mashed potatoes stay together. You can also use potato starch if you prefer.
- Oil for frying: Use olive oil, vegetable oil or oil with a high smoke point like canola or peanut oil.
Other Substitutions and Variations
Missing some minor ingredients at home? OR want something to be adjusted? Take a look at these numerous alternatives to change up this recipe to your liking.
- Add Flavor" Add some coriander, parsley, or oregano to the potato mixture.
- Add Parmesan: As soon as mashed potato fries are cooked sprinkle with grated parmesan cheese for a nice change.
- Add Heat: Add a few diced jalapeno pepper, chili pepper flakes, our jalapeno powder, smoked jalapeno powder, or chipotle powder into the potato mixture for some heat.
- Different shapes: Shape the potato into balls, wedges, or patties instead.
- Use Piping Bag: If you don't want to cut your mashed potatoes you could always use a piping bag to create individual fries.
How to Make Mashed Potato Fries
Don't worry that these are overly complicated to make because they're not. Here's a look at the main steps for you to follow but be sure to check all the details in the recipe card.
- Peel the potatoes and cut them into uniform pieces.
- Add the potatoes to water and boil until fork tender, about 15 minutes.
- Mash the cooked and drained potatoes using a potato masher.
- Add the salt, black pepper, garlic powder, cheddar cheese, and cornstarch to the bowl and mix everything together.
- Spread a large sheet of waxed paper on a work surface and place the potatoes on top.
- Use an offset spatula to flatten the mixture into a 8 x 10 rectangle about 3⁄4 to 1 inch thick. Transfer the potato rectangle to the freezer for 30 minutes.
- Use a pizza cutter or a knife to cut the mashed potato mixture into even french fries.
PRO TIP: Be careful not to cut them too thin so they hold up when frying. They should be 3⁄4 to 1 inch wide.
- Cook the fries in hot oil, rotating with tongs until they are golden brown, about 5-7 minutes per batch.
- Transfer the cooked potato sticks to a paper towel-lined plate to remove excess oil and sprinkle with salt and pepper. Continue until all fries are cooked.
- Enjoy immediately with ketchup or aioli.
Make Ahead: Store cut fries, covered, on a baking sheet inside your fridge for up to two days.
Refrigerate: Store in a resealable bag or airtight container removing as much air as possible for up to three days, including the day you made them.
Reheat: Preheat your oven to 350°F (180°C). Spread the fries on a baking sheet and bake them for 5-10 minutes or until they become nice and crisp. Be sure to watch them as you don’t want them getting too hard or burnt.
Freezer: Place all of the fries onto a tray in your freezer for a good hour until they are nice and solid. Once frozen, transfer them to a freezer-safe container or resealable bag for up to 2 months.
What to Serve with Mashed Potato Fries
- Serve with ketchup, onion ketchup, garlic aioli, spicy harissa aioli, barbecue sauce, ranch dressing, or sour cream.
- They make a great side dish for meals. Serve them up with an old-fashioned burger, brunch burgers, or grilled cheese with hamburger and bacon.
- Kids will love them with air fryer popcorn chicken or crispy Captain Crunch chicken.
These are a just few useful tips to help make things turn out even better:
- Make sure the oil is hot. Aim for at least 325°F and no higher than 375°F (175-190°C) during frying. Lower oil temperatures can result in greasy and soggy fries and higher temperatures cause burning.
- Gently lower the 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.
Do you have any more questions about this recipe? These are just some of the most commonly asked questions about this amazing recipe:
Absolutely. The texture won’t be exactly the same as frying but they will be healthier and just as tasty. Bake them at 425°F (220°C) in your oven, on a parchment-covered baking sheet for 15-20 minutes. Turn them over halfway through the cooking time for even cooking. Lightly spray the mashed potato fries with cooking oil for added crispness.
In order to get nice and crispy fries, you need to have your cooking oil at the correct temperature of 325°F - 375° F before adding in the fries. It’s always best to fry your fries in small batches so there’s less crowding in the oil while cooking.
It is possible, but you will get a different texture and taste. You’d have to follow the instructions on the Instant Mashed Potatoes package and then follow our recipe further to create the fries.
Yes! Preheat the air fryer to 400°F (200°C) and arrange the fries in a single layer with cooking spray, on the basket and on top of the fries. Cook for 12-15 minutes, or until they reach your preferred level of crispiness.
More Potato Recipes
Do you like potatoes? Here are some recipes you should try:
Ready to get cooking? Remember that you can print this recipe if you would like.
Mashed Potato Fries
- Dutch Oven or heavy bottomed saucepan
- 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.