Crispy Mashed Potato Fries (Printable Version)
Golden, crispy exterior meets fluffy seasoned mashed potato interior for the ultimate twist on classic fries.
# What You'll Need:
→ 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 Advice:
01 -
- They are everything good about mashed potatoes crossed with the addictive crunch of perfectly cooked fries
- The texture contrast is unreal, crispy outside giving way to clouds of seasoned potato inside
02 -
- Hot mashed potatoes will scramble your egg instead of incorporating it, so patience during the cooling step pays off
- Crowding the baking sheet or fryer leads to steaming instead of crisping, so work in batches if you want them truly crunchy
03 -
- Using a ricer instead of a masher gives you the smoothest texture, which translates to the most uniform fries
- Letting the shaped fries chill in the refrigerator for 15 minutes before cooking helps them hold their shape better