Mashed Potato Fries are crispy on the outside and soft and creamy on the inside! They're the perfect twist on classic French fries! Whether you start with leftover mashed potatoes or make them from scratch, these golden fries are irresistibly crunchy, creamy, and seriously addictive.
Recipe Essentials
- 😋 Flavor: Crispy on the outside, creamy and savory inside
- 🔥 Method: Fry for the crispiest results but they can be baked or air fried.
- 🥔 Best Potatoes: Russet or Yukon Gold
- 🧊 Meal Prep Friendly: Yes! Refrigerate or freeze before cooking
- ❄️ Pro Tip: Chill fries before cooking for the crispiest texture
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⭐️⭐️⭐️⭐️⭐️ Reader Review
"These turned out great and I could not make enough. Everyone loved them. Thanks for another winner! Keep up the great work. 💕"
-Mitch
Looking to give your French fries a little glow-up? These mashed potato French fries are pure comfort food fun! Each bite is golden and crisp on the outside, soft and creamy on the inside.
Make them fully from scratch or use the recipe as the perfect way to reinvent leftover mashed potatoes into something the whole family will devour. Dip them in my spicy mayo sauce and just try to stop at one! And if mashed potatoes are your love language, don't miss my mashed potato cakes too.
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From Our Kitchen to Yours
I was honestly surprised the first time I made these - who knew mashed potatoes could turn into something this fun? That crispy outside and creamy middle are total magic together.
What I love most is how flexible the recipe is! You can season them up, add cheese, or keep it simple. Plus, they've got such a unique look and texture that always gets people asking, "Wait… those are mashed potatoes?"
For more unique spins on fries, try my air fried asparagus fries next!
Ingredients
- Russet Potatoes: The go-to choice for making mashed potato French fries with the perfect texture! Their high starch content keeps the inside fluffy and the outside crisp. Yukon Gold potatoes also work great if you prefer a creamier bite.
- Seasoning: Salt and black pepper bring out all the flavor, while garlic powder adds a savory kick. Out of powder? Try garlic flakes or a bit of minced garlic for a bolder taste.
- Cheddar Cheese: My favorite for rich, cheesy mashed potato French fries! You can swap in Parmesan for a saltier crunch, mozzarella for stretch, or Colby or Monterey Jack for a mild melt. You can even mix and match your favorites.
- Cornstarch: The secret that keeps your fries sturdy and crisp. It binds the mashed potatoes together so they hold their shape when frying or baking. Potato starch works just as well if that's what you have on hand.
- Oil for Frying: Choose an oil with a high smoke point, such as canola, vegetable, or peanut oil, for golden, crispy results.
See the recipe card below for the full ingredient list and exact quantities of each ingredient.
Variations
- Add Flavor: Mix in fresh herbs like parsley, oregano, or a pinch of coriander for a fragrant twist.
- Add Parmesan: Right after cooking, sprinkle your hot fries with grated Parmesan cheese for a nutty, salty finish that makes them taste like gourmet mashed potato French fries.
- Add Heat: Spice lovers, this one's for you! Stir diced jalapeño, red pepper flakes, or a dash of chipotle powder into the mashed potato mixture for a fiery kick.
- Try Different Shapes: Instead of cutting into fries, roll the mixture into mashed potato balls or shape them into patties for a fun new take.
- Use a Piping Bag: For a cleaner, uniform look, pipe the mashed potato mixture directly onto a parchment-lined sheet before chilling or baking.
How to Make Mashed Potato Fries
To get started, peel the potatoes and cut them into uniform pieces. Save those potato skins and make these crispy fried potato skin chips.
Step 1: Prep the potatoes. Boil the potatoes until fork-tender. Then drain them and transfer to a large bowl.
Step 2: Mash. Mash the potatoes using a potato masher.
Step 3: Season. Add the salt, black pepper, garlic powder, cheddar cheese, and cornstarch to the bowl and mix with a wooden spoon until mixed together.
Step 4: Spread out. Spread a large sheet of waxed paper on a work surface and place the potatoes on top. Use an offset spatula to spread the mixture into an 8 x 10 rectangle. It should be about ¾ to 1 inch thick. Transfer the potato rectangle to the freezer for 30 minutes.
Step 5: Cut. Use a pizza cutter or chef's knife to cut the mashed potato mixture into even French fry shapes. Do not cut them too thin. They should be ¾ to 1 inch wide.
Step 6: Start cooking. Add 3-5 fries at a time to the hot oil.
Step 7: Rotate and cook. Continue cooking the fries. Rotate them with tongs as needed so that all the sides cook up golden brown.
Step 8: Drain and serve. Transfer the cooked fries to a paper towel-lined plate. Continue cooking until all the fries are cooked. Enjoy immediately with ketchup, onion ketchup, garlic aioli, spicy harissa aioli, barbecue sauce, ranch dressing, or sour cream.
Recipe Tips
- Heat the Oil Just Right: For perfectly crisp mashed potato fries, maintain the oil between 325°F and 375°F (165-190°C). Cooler oil makes fries soggy, while hotter oil burns the outside before the inside warms through.
- Don't Overcrowd the Pot: Fry in small batches! Crowding drops the oil temperature and results in greasy, limp fries instead of those golden, crunchy mashed potato French fries we love.
- Cut Fries Thick Enough: Keep them at least ¾-inch thick so they stay sturdy during frying. Thin fries can fall apart easily once they hit the oil.
- Keep Batches Cold: While frying in batches, store unfried fries in the freezer or fridge to keep them firm and easier to handle.
- Use Starchy Potatoes: Russet or Yukon Gold potatoes give the fluffiest texture and help hold that crisp crust.
- Cool Before Shaping: Let mashed potatoes cool completely before mixing or shaping. It keeps them easier to handle and helps the fries keep their shape during cooking.
If you love potato recipes like this and you're looking for a different way to prepare them, you just have to check out my air fryer baby potatoes. Quick and easy to make. A pleasure to eat. Check them out and you'll see.
Serving Suggestions
Enjoy your mashed potato French fries as a side dish for your favorite meals.
- Swap out your regular fries when serving old-fashioned burgers, brunch burgers, or Tyson chicken patties air fryer.
- Kids will love them with air fryer popcorn chicken or crispy Captain Crunch chicken.
Storing and Reheating
- Refrigerate: Store cooked fries in an airtight container or resealable bag with as much air removed as possible. They'll keep well for up to 3 days, including the day they're made.
- Freeze: For long-term storage, arrange the fries in a single layer on a baking sheet and freeze until solid (about 1 hour). Once frozen, transfer to a freezer-safe bag or container. They'll keep up to 2 months. You can cook them straight from frozen - just add a few extra minutes to the bake or air-fry time.
- Reheat: To bring back that crispy texture, reheat fries in a 350°F (180°C) oven or air fryer for 5-10 minutes, until warm and crisp. Avoid microwaving - it makes them soft instead of crunchy.
If you like recipes like this, check out our oven-baked sweet potato fries. They're easy to make and even easier to eat.
Recipe FAQs
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 French fries with cooking oil for added crispness.
The secret to making perfectly crispy mashed potato fries comes down to structure, chill, and heat. Start by using starchy potatoes like Russets or Yukon Golds. Their lower moisture content helps the fries hold together and crisp up beautifully. Mix in a bit of cornstarch or potato starch to give the mashed potatoes extra strength and help them fry up golden and crunchy instead of soft or greasy.
Once shaped, chill the fries for at least 30 minutes, or freeze them for about 20 minutes before cooking. Cold fries firm up and hold their shape better in hot oil or an air fryer.
When it's time to cook, keep the oil between 325°F and 350°F - that's the sweet spot for crisping the outside while keeping the inside creamy. And whatever you do, don't overcrowd the pan or basket! Fry in small batches so the oil temperature stays consistent for fries that are perfectly crispy on the outside and fluffy in the middle.
Absolutely! Preheat the air fryer to 400°F (200°C) and arrange the fries in a single layer in the basket. Spray the basket and top of the fries with some oil. Cook for 12-15 minutes, for until they reach your preferred level of crispiness. Flip them halfway through the cooking so they crisp up on both sides.
Yes, absolutely! Making leftover mashed potato fries works great! In fact, they're one of the best ways to give yesterday's mashed potatoes a crispy new life. The trick is to make sure your mashed potatoes aren't too soft or creamy. You can stir in a bit of cornstarch or potato starch (about 1-2 tablespoons per cup of mash) to help them firm up. Chill the mixture for 30-60 minutes before shaping and frying so it holds together easily. Once cold, cut or shape your fries, then fry, bake, or air-fry until golden and crisp.
Sure. Shape and cut your mashed potato fries, then place them on a parchment-lined baking sheet. Cover tightly and refrigerate for up to 2 days before cooking. This helps them firm up and hold their shape even better when fried or baked.
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More Crispy Potato Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Mashed Potato Fries
Equipment
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°F 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.
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Notes
- Heat the Oil: Keep it between 325°F-375°F (165-190°C) for crisp, golden fries. Too cool = soggy; too hot = burnt edges.
- Work in Batches: Fry a few at a time so the oil stays hot and the fries come out light and crunchy.
- Cut Thick: Aim for ¾-inch fries. Thinner ones break apart easily when cooking.
- Keep Them Cold: Store uncooked fries in the fridge or freezer between batches to help them hold their shape.
- Use Starchy Potatoes: Russet or Yukon Golds make the creamiest centers with the crispiest crusts.
- Cool Before Shaping: Let mashed potatoes cool first. It makes shaping easier and helps the fries stay intact.
Tae says
These are great. My kids like them better than regular fries. Ididnt even know you could dothis with mashed potatoes so thanks for this great idea. They were easy to make too.
Karin and Ken says
They are definitely easy and delicious! All the best. Karin
Anonymous says
Do you let the mash potatoe cool before adding the other ingredients?
Karin and Ken says
No need to. Just add everything in after potatoes are cooked and drained and then blend together. Hope this helps! Enjoy every bite! Karin
Mitch says
These turned out great and I could not make enough. Everyone loved them. Thanks for another winner! Keep up the great work. 💕
Karin and Ken says
Thank you for your kind words. I try my best. I love these fries too. Thank you for letting me know. All the best. Karin
Jez Roney says
Can you do this with sweet potato
Karin and Ken says
I don’t see why not. What a great idea. I can’t wait to make these myself! I can’t thank you enough for taking the time to comment. I wish I thought of that myself! All the best. Karin