These crispy mashed potato fries are everything you love about classic fries, but with a creamy twist. Golden, crispy on the outside, and soft inside, they're a snack that disappears fast.
Turn Leftover Mashed Potatoes into Crispy Mashed Potato Fries
I love this mashed potato fries recipe because it turns simple mashed potatoes into crispy mashed potato fries that feel like a real treat. The bit of cornstarch makes these mashed potato fries with cornstarch extra crisp, while the soft, garlicky center keeps them comforting. My family loves the golden crunch outside and the smooth mashed potato interior. These mashed potato French fries are pure comfort food fun, easy to make from scratch or with leftover mashed potatoes.
This mashed potato fries recipe is always a hit, golden, crunchy, and full of flavor. I love serving them with cane's sauce or tartar sauce and watching how quickly they disappear. These crispy potato sticks are tender inside, crisp outside, and a delicious way to use up boiled potato leftovers.
Key Ingredients for Mashed Potato Fries
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Potatoes: I like using them as the base because they create a creamy interior that makes the fries special.
- Garlic & Butter: Cooking garlic gently in butter gives a warm, rich flavor that melts perfectly into the dough.
- Flour & Cornstarch: I mix the two to keep the fries light while still holding their shape when fried.
- Spring Onions: I love stirring these in at the end for a fresh pop of color and mild onion bite.
How to Make Mashed Potato Fries
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Boil & Mash Potatoes: Peel, chop, and boil potatoes until tender (about 20 minutes). Drain and mash until smooth.
2. Cook Base Mixture: Sauté garlic in butter, then add water, salt, pepper, and flour. Cook until thick and dough-like.
3. Combine & Shape: Mix in mashed potatoes, cornstarch, and spring onions. Roll out, cut into sticks, and shape.
4. Fry & Serve: Deep-fry the sticks in hot oil until golden and crispy. Drain on paper towels and serve the mashed potato fries hot.
My Tips for Crispy Mashed Potato Fries
Keep the Oil Hot: I've found that maintaining medium-high heat keeps the fries crisp without making them greasy.
Cut Evenly: I always take a moment to keep the sticks roughly the same size; it helps them fry evenly and look neat when served.
How to Store and Reheat Mashed Potato Fries
Store any leftover mashed potato fries in an airtight container in the fridge for up to 3 days. To reheat, I like to place them in a hot oven or air fryer until they crisp up again. Avoid microwaving, as it makes them soft.
What to Serve with Mashed Potato Fries
These fries go well with just about anything; pair them with roasted chicken, grilled meats, or even a fresh tomato salad. I also love serving them with a simple dipping sauce like pepper mayonnaise or ketchup for snacking.
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Recipe
Crispy Mashed Potato Fries
Ingredients
- 450 g Russet potatoes - peeled, cut, and boiled until fork-tender
- 9 cloves garlic - minced
- 20 g unsalted butter
- 100 ml water
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 40 g flour
- 80 g cornstarch
- 40 g spring onions - chopped
Instructions
- Peel the potatoes and cut them into even pieces. Add them to a pot of water and boil for about 20 minutes, or until fork-tender. Drain well, then transfer to a large bowl and mash until smooth. Set aside.
- In a medium pan, melt the butter over low to medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Pour in the water, season with salt and black pepper, and stir well to combine the flavors.
- Stir in the flour and cook for about 2 minutes, mixing constantly until it forms a thick, dough-like paste. Add the mashed potatoes and stir until everything blends together smoothly, then turn off the heat. Mix in the cornstarch and chopped spring onions until fully incorporated.
- Transfer the mixture onto a wooden board and roll it out to about 1 cm (½ inch) thick. Trim the edges to form a neat 20 × 20 cm (7.9 × 7.9 inch) square. Cut the square in half, then slice into sticks about 1.5 cm (0.6 inch) wide. Gently roll each stick to smooth the sides and arrange them on a sheet of parchment paper.
- Heat the oil in a deep pan over medium-high heat. Fry the sticks in batches until they turn golden and crisp. Remove with a slotted spoon, drain on paper towels, and serve hot.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Tammy says
I honestly didn’t expect mashed potato fries to be this crispy! They’re golden on the outside, soft inside, and seriously addictive, definitely making them again.