Mashed Potato Fries
These crispy mashed potato fries are the ultimate twist on classic French fries — golden on the outside, creamy on the inside, and perfect for dipping! Whether you’re using leftover mashed potatoes or making them from scratch, they’re easy, fun, and absolutely irresistible.
Servings: 32
Calories: 11kcal
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.
Video
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.
Nutrition
Calories: 11kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 84mg | Potassium: 2mg | Fiber: 0.02g | Sugar: 0.01g | Vitamin A: 18IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 0.01mg