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Fried Mashed Potato Sticks
pouches (3.6 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes (just-add-water variety)
cups vegetable oil
Ranch dressing, if desired
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.
Recipe can easily be doubled or tripled.
Would be great using up leftover mashed potatoes as well.
No nutrition information available for this recipe.
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