Mashed Potatoes-on-a-Stick

  • Prep Time 25 min
  • Total Time 60 min
  • Servings 6

Ingredients

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

Directions

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.

Notes










Tips

Expert Tips

There are many different flavors of Betty Crocker® mashed potatoes, so your creative possibilities are endless!

Serve with ranch dressing, barbecue sauce, ketchup or honey mustard for dipping.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.