Mashed Potatoes-on-a-Stick

Blogger Jessica Walker from Lil Miss Bossy shares a favorite recipe. With a nod to your favorite street fair food, these mashed potatoes are easy to make and fun to eat!

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Prep Time 25 min
Total Time 60 min
Servings 6

Ingredients

1: pouch Betty Crocker® mashed potatoes (your choice in flavor)

2: cups hot water

: Shredded cheese, if desired

: Cooked bacon pieces, if desired

: Vegetable oil for deep frying

1: egg

1: cup milk

1: cup Gold Medal® all-purpose flour

1: teaspoon salt

1: teaspoon baking powder

6: or 7 bamboo skewers

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Directions

1 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.
2 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.
3 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.
4 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.