Best 5 Mashed Potatoes On A Stick Recipes
Mashed potatoes, a classic comfort food, get a fun and portable makeover in this article. The mashed potato on a stick recipe transforms the beloved dish into bite-sized, crispy treats that are perfect for parties, picnics, or a quick snack. You’ll find two irresistible variations: the classic mashed potato on a stick, coated in breadcrumbs and pan-fried until golden brown, and the cheesy mashed potato on a stick, which adds a delightful cheesy twist to the classic recipe. Both variations are easy to make and promise a delightful culinary experience. So, gather your ingredients, preheat your pan, and get ready to elevate mashed potatoes to a whole new level of deliciousness!
Check out the recipes below so you can choose the best recipe for yourself!
FRIED MASHED POTATO STICKS
Crispy on the outside and creamy on the inside, this crunchy potatoes are a great alternative to French fries.
Provided by Paula Jones
Categories Appetizer
Time 1h30m
Yield 6
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
- Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen.
- Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
- In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
- Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil.
- Serve with a side of dressing.
Nutrition Facts : ServingSize 1 Serving
MASHED POTATOES-ON-A-STICK
Fair food made easy! Serve these quick-fix mashed potatoes on-a-stick to guests and rake in the rave reviews.
Provided by Jessica Walker
Categories Appetizer
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Make mashed potatoes as directed on pouch, using 2 cups hot water. If desired, stir in a handful of shredded cheese or bacon pieces. Refrigerate 15 minutes to cool.
- Cover cookie sheet with waxed paper. With hands, shape 18 to 21 balls using 2 tablespoons potato mixture for each. Place on cookie sheet. Freeze potato balls 30 minutes to set.
- Meanwhile, in Dutch oven or deep-fat fryer, heat oil to 350°F. In medium bowl, beat egg and milk; stir in flour, salt and baking powder until smooth.
- In batches of 4 or 5, dip each potato ball into batter; tap off excess against side of bowl. Fry about 4 minutes, turning once. With slotted spoon, remove from oil; set on paper towels. Thread 3 potato balls onto each skewer.
Nutrition Facts : ServingSize 1 Serving
FRIED MASHED POTATO STICKS RECIPE - (4.5/5)
Provided by á-1590
Number Of Ingredients 4
Steps:
- 1 In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine. 2 Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen. 3 Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated. 4 In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F. 5 Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil. 6 Serve with a side of dressing.
MASHED POTATO'S -DEEP FRIED ON A STICK/OR NOT
These little gems have been showing up at state fairs- and this recipe is a combination of ingredients of the ones that I have tasted. They are so good- Crispy on the outsisde and tasty on the inside - you can change up the ingredients to suit your family's taste buds- you can put them on a stick or just fry by them single- a...
Provided by Pat Duran
Categories Other Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- 1. Throughly mash potatoes in a bowl or rice them into a bowl. In another bowl whip together 1 egg, parsley, cheese, onion, salt and pepper and bacon. Add to potato mixture and whip until well combined. Place mixture in freezer for about 20 minutes do not freeze - just till very cold- makes frying crispy.
- 2. In 3 separate shallow pans place... Pan 1- 2 beaten eggs Pan 2- the cornstarch Pan 3- the bread crumbs
- 3. If potato mixture is very cold begin forming into tight walnut sized balls- dip each in the egg, then cornstarch-shake off excess- then back into egg and then into the bread crumbs shake off excess. Place on plate and chill in freezer 15 minutes or so. Do not freeze just very cold while oil is heating up to 350^ in deep heavy pan or deep fryer.
- 4. This makes about 15 balls. I usually make double batch. String 3 balls on thin sticks or skewers carefully or fry single.Lower into hot oil on a slotted spoon. Keep your eye on these- when they are done they will float to the top- but if you see that they are sticking -give them a gently nudge- do not over crowd them in the fryer. Cook until lightly browned.
- 5. Remove with a slotted spoon and drain on absorbent paper towels. Best eaten warm but good cold too. Serve with ranch dressing or honey mustard.
LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY
Here's what you need: russet potatoes, sour cream, green onion, bacon, salt, pepper, cheddar cheese, oil, salt, flour, egg, panko breadcrumb
Provided by Hitomi Aihara
Categories Appetizers
Yield 24 sticks
Number Of Ingredients 12
Steps:
- In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
- Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
- Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
- Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
- Dredge the sticks in flour, egg, and panko.
- Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
- Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
- Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
- Option 2 - Transfer from oil to drying rack and season with salt.
- Let it cool for a few minutes as they will be HOT.
- Enjoy!
Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
Tips:
- Use Yukon Gold or Russet potatoes for a smooth, creamy texture.
- Peel and cut the potatoes into even-sized pieces so they cook evenly.
- Boil the potatoes in salted water until they are tender but not mushy.
- Drain the potatoes well and return them to the pot over low heat to remove any excess moisture.
- Mash the potatoes until smooth and creamy using a potato masher or ricer.
- Butter or cream cheese can be used to make the potatoes more flavorful and creamy.
- Pipe the mashed potatoes into a piping bag fitted with a star tip and then fry them in hot oil.
- Serve the mashed potato sticks with your favorite dipping sauce, such as ketchup, ranch dressing, or gravy.
Conclusion:
Mashed potato sticks are a fun and innovative twist on classic mashed potatoes. They are perfect for parties, potlucks, or as a side dish for any meal. Get creative with your toppings and dipping sauces to make them your own. These delicious treats are sure to be a hit with people of all ages!
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