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Mashed Potatoes-on-a-Stick

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  • Prep 25 min
  • Total 60 min
  • Servings 6
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Fair food made easy! Serve these quick-fix mashed potatoes on-a-stick to guests and rake in the rave reviews.
By Jessica Walker
Updated Sep 23, 2015
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    There are many different flavors of Betty Crocker® mashed potatoes, so your creative possibilities are endless!
  • tip 2
    Serve with ranch dressing, barbecue sauce, ketchup or honey mustard for dipping.


Nutrition Facts are not available for this recipe
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