Best 6 Crispy Fried Mashed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Crispy fried mashed potatoes are a delightful side dish that combines the comfort of mashed potatoes with the crispy texture of fried food. This unique dish is made by forming mashed potatoes into patties or balls, coating them in bread crumbs or flour mixture, and then shallow or deep frying them until golden brown and crispy. Serve these crispy fried mashed potato balls or patties with your favorite dipping sauce, and you'll have a crowd-pleasing appetizer or side dish that everyone will love. This recipe article includes variations for both shallow and deep frying methods, as well as a vegan option using plant-based butter and milk. Let's dive into the deliciousness of crispy fried mashed potatoes with these easy-to-follow recipes.

Let's cook with our recipes!

POTATO CROQUETTES (CRISPY DEEP FRIED MASHED POTATOES!)



Potato Croquettes (Crispy Deep Fried Mashed Potatoes!) image

Crispy mashed potatoes deep fried to a crunchy golden delight.

Provided by Christina Conte

Categories     Side Dishes

Time 30m

Number Of Ingredients 8

1/2 cup (about 4 oz) flour
1 or 2 eggs, beaten with a little salt and pepper
1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
oil, to fry (such as grape seed oil)
1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US peeps)
1 egg
1 tbsp chopped fresh parsley
salt and pepper

Steps:

  • Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
  • Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
  • Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
  • Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
  • When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
  • Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
  • Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

Nutrition Facts : Calories 221 calories, Carbohydrate 35 grams carbohydrates, Fat 7 grams fat, Protein 7 grams protein, ServingSize 3 balls

GARLIC MASHED POTATOES WITH CRISPY FRIED SHALLOTS



Garlic Mashed Potatoes with Crispy Fried Shallots image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 9

3 pounds russet potatoes, peeled and cut into 2-inch dice
Kosher salt and freshly ground black pepper
12 large cloves garlic
1/2 cup clarified butter
1 cup whole milk
2 large shallots, thinly sliced
1/2 cup buttermilk
1 cup rice flour
Oil, for frying

Steps:

  • Put the potatoes in a large saucepan and fill with water to cover by 1 inch. Salt the water until it tastes salty. Bring to a boil over medium heat and cook until potatoes are tender when pierced with the tip of a knife, 25 to 30 minutes. Drain in a colander, shaking off the excess water. Return the potatoes to the pot.
  • Combine the clarified butter and garlic in a small saucepan over medium-low heat. Gently roast until the garlic is soft and lightly golden, taking care not to let the cloves brown too much, 10 to 15 minutes. Add the milk, bring to a simmer over medium heat and then remove the pan from the heat. With a slotted spoon, transfer the garlic cloves to the drained potatoes.
  • Break down the potatoes and roasted garlic slightly using a potato masher. Pour in the hot milk-butter mixture and mash until combined and smooth. Season to taste.
  • Heat 1 inch of oil to 350 degrees F in a high-sided pan.
  • In a small bowl, soak the sliced shallots in the buttermilk. Place the rice flour in a medium bowl and season with salt and pepper. Using tongs, transfer the shallots from the buttermilk to the rice flour and toss to coat. Fry the shallots in batches until just golden brown, 2 to 3 minutes. With a slotted spoon or spider, remove to a paper-towel-lined plate to drain.
  • To serve, mound the mashed potatoes in a serving bowl and sprinkle with the fried shallots.

MY CRISPY MASHED POTATO PANCAKE



My Crispy Mashed Potato Pancake image

Using leftover mashed potatoes and just a few basic ingredients, you can fry up this delightful and inexpensive dish in a snap.

Provided by LINDASGARDENSIDE

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 15m

Yield 3

Number Of Ingredients 6

2 cups cold mashed potatoes
2 eggs, lightly beaten
1 tablespoon all-purpose flour
⅛ teaspoon garlic powder
1 tablespoon vegetable oil
1 tablespoon chopped fresh chives

Steps:

  • Combine potatoes, eggs, flour, and garlic powder in a bowl.
  • Heat oil in a skillet over medium-high heat; fry potato mixture in skillet, pressing with a spatula to flatten evenly. Cover and cook until bottom is crispy, about 10 minutes; invert onto serving platter.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 26.9 g, Cholesterol 126.8 mg, Fat 8.7 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 469.6 mg, Sugar 2.4 g

FRIED MASHED POTATO CAKES



Fried Mashed Potato Cakes image

Fried mashed potato patties. Yummy!

Provided by Vinniemama

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 5

1 cup leftover mashed potatoes, cooled
1 egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, egg, flour, and salt together in a bowl.
  • Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g

MASHED POTATOES WITH CRISPY FRIED SHALLOTS



Mashed Potatoes with Crispy Fried Shallots image

Provided by Claire Robinson

Time 40m

Yield 6 - 8 servings

Number Of Ingredients 6

Vegetable oil, for frying
1 1/2 cups heavy cream
4 pounds russet potatoes, peeled and cut into equal-size chunks
Coarse kosher salt and freshly ground black pepper
3 shallots, thinly sliced
1 tablespoon all-purpose flour

Steps:

  • Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.
  • In a large pot, add the potatoes and cover with water. Season the water with a heavy pinch of salt. Bring to a boil over medium heat, then lower the heat to a simmer. Cook the potatoes until fork tender, about 15 minutes. Immediately drain the potatoes and put them through a food mill, into a large bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over whip if using an electric mixer.
  • Slowly heat the cream in a small heavy-bottomed saucepan over low heat.
  • Mix the hot cream into the potatoes and season with a little salt and pepper, to taste. Taste and adjust seasoning, if needed. Top the potatoes with crispy fried shallots and serve. Eat and enjoy!

SMASHED AND FRIED POTATOES



Smashed and Fried Potatoes image

As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.

Provided by Amanda Hesser

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 4

2 pounds small potatoes (about 20), like Yukon gold
1 teaspoon kosher salt
Olive oil
Coarse sea salt

Steps:

  • Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
  • Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram

Tips:

  • Choose the right potatoes. Russet potatoes are the best choice for mashed potatoes because they have a high starch content, which makes them creamy and smooth.
  • Boil the potatoes until they are very soft. This will make them easier to mash and will help to prevent them from becoming lumpy.
  • Use a ricer or potato masher to mash the potatoes. A ricer will give you the smoothest mashed potatoes, but a potato masher will work just fine.
  • Add butter, milk, and seasonings to taste. The amount of butter and milk you add will depend on your personal preference. Season the mashed potatoes with salt, pepper, and garlic powder to taste.
  • Form the mashed potatoes into balls or patties. You can use a spoon or your hands to form the mashed potatoes into balls or patties. If you are making patties, be sure to flatten them slightly so that they cook evenly.
  • Coat the mashed potato balls or patties in flour. This will help them to crisp up when they are fried.
  • Fry the mashed potato balls or patties in hot oil until they are golden brown. Be sure to fry them in batches so that they do not overcrowd the pan.
  • Drain the mashed potato balls or patties on paper towels. This will help to remove any excess oil.
  • Serve the mashed potato balls or patties immediately. They are best served hot and fresh.

Conclusion:

Crispy fried mashed potatoes are a delicious and easy-to-make side dish that can be served with a variety of meals. They are perfect for a weeknight dinner or a special occasion. With a few simple ingredients and a little bit of time, you can make crispy fried mashed potatoes that your family and friends will love.

Related Topics