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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

SAVE ON THIS RECIPE!

LOCATION

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.

EXPERT 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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