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Mashed Potatoes-on-a-Stick

  • Prep 25 min
  • Total 60 min
  • Servings 6

Fair food made easy! Serve these quick-fix mashed potatoes on-a-stick to guests and rake in the rave reviews. ...MORE+ LESS-

Jessica Walker Jessica Walker
September 23, 2015

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

Steps

Hide Images
  • 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

  • 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

No nutrition information available for this recipe

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