Mashed Potatoes-on-a-Stick

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!

Prep Time



Total Time




6 to 7 servings (3 potato balls each)

pouch Betty Crocker® mashed potatoes (your choice in flavor)
cups hot water
Shredded cheese, if desired
Cooked bacon pieces, if desired
Vegetable oil for deep frying
cup milk
cup Gold Medal® all-purpose flour
teaspoon salt
teaspoon baking powder
or 7 bamboo skewers
  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.
Makes 6 to 7 servings (3 potato balls each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.