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August 5, 2020

Long Mashed Potato Fries

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Long mashed potato fries are creative modification between mashed potato and french fries that went viral in some places. It’s delicious and addicting at the same time!

Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!

Many creative snacks that sell in the mall or streets these days. One of them is long mashed potato fries. I saw the techniques how to make it when I buy it. You can do it manually by cutting it with a knife, while at the store they use a custom made frame to make the long mashed potato fries.

It’s surprisingly quite easy to make this. You only have to do some tweaks.

For example, we know we boil the potato to make mashed potatoes. But I know this technique from my mom to fry it with oil instead. I use this method in Beef Potato Croquettes. You should check it out, it’s also very delicious.

Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!

The boiled potato will make the potato dough crushed and scattered inside the pan when frying in the last step. That is happened because of moisture from boiling the potatoes.

I really love how the final texture turns out. It crunchy on the outside and creamy soft in the inside. The heavy cream in the potato dough makes the ‘uhm’ factor when eating. So so good, you have to try it yourself!

Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!

How to make long mashed potato fries:

Cut each potato into 8 parts. Fry the potatoes until nice and golden, but not too dry.

Place the fried potatoes into a bowl, then mash it with a potato masher until smooth.

Add cornstarch, chicken stock powder, black pepper, and salt. Stir to combine. Then add heavy cream and stir to combine. Shape the mixture into a ball.

Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!

On a clean table, sprinkle about 1 tbsp cornstarch. Add potato mixture on top and then roll with rolling pin for about 30 cm x 15 cm and 1 cm thick.

Cut each long potato fry into 1 cm x 15 cm. Sprinkle with cornstarch.

Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!

Fry long potato fries with medium high heat or 350°F/170°C until golden brown.

Serve with ketchup or mayonnaise. Enjoy!

Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!
Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!
Long mashed potato fries is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!
Long mashed potato fried is creative modification between mashed potato and french fries that went viral in some places. It's delicious and addicting at the same time!
4.67 from 3 votes
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Long Mashed Potato Fries

Course Appetizer, Snack
Cuisine American
Keyword french fries, fried potato, fries, long, potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4

Ingredients

  • 300 g Potatoes
  • 2 tbsp Cornstarch + more for coating
  • ¼ cup Heavy Cream
  • ½ tsp Chicken Stock Powder
  • ½ tsp Black pepper
  • ½ tsp Salt
  • Oil for frying

Instructions

  1. Cut each potato into 8 parts.

  2. Fry the potatoes until nice and golden, but not too dry.

  3. Place the fried potatoes into a bowl, then mash it with a potato masher until smooth.

  4. Add cornstarch, chicken stock powder, black pepper, and salt. Stir to combine. Then add heavy cream and stir to combine. Shape the mixture into a ball.

  5. On a clean table, sprinkle about 1 tbsp cornstarch. Add potato mixture on top and then roll with rolling pin for about 30 cm x 15 cm and 1 cm thick.

  6. Cut each long potato fry into 1 cm x 15 cm. Sprinkle with cornstarch.

  7. Fry long potato fries with medium high heat or 350°F/170°C until golden brown.

  8. Serve with ketchup or mayonnaise. Enjoy!

Filed Under: Appetizer, Snack Tagged With: french fries, fries, long, mashed potato, potatoes, Snack

Let's make this recipe and comment below

Reader Interactions

Comments

  1. Beverly says

    August 12, 2020 at 5:28 am

    5 stars
    ADDICTING.

    Reply
    • muchbutter says

      August 12, 2020 at 7:35 am

      Thank you so much! 🙂

      Reply
  2. Holly says

    February 6, 2021 at 12:30 am

    What type of potato is best for this recipe?

    Reply
    • muchbutter says

      February 9, 2021 at 3:06 pm

      Russet potatoes.

      Reply
  3. Dani says

    February 17, 2021 at 8:55 am

    Could you substitute for sweet potato?

    Reply
    • muchbutter says

      February 23, 2021 at 12:49 pm

      You could, but we haven’t used sweet potato before. You may change the quantity of the cornstarch.

      Reply
  4. Carishma says

    March 24, 2021 at 3:51 am

    4 stars
    This looks amazing! I was wondering if I could prepare the recipe up until cutting and refrigerate to fry the next day?

    Reply
    • muchbutter says

      March 24, 2021 at 9:09 am

      Yes, you could!

      Reply
  5. Chris says

    April 26, 2021 at 5:42 am

    You can’t cook these next day. I made a batch and cooked a few testers which were absolutely perfect. Based on the comments, I saved the rest of the prepped dough overnight to cook next day as an appetiser for a dinner party. Next day, each and every fry simply disintegrated into the oil. Make them by all means (they’re yum!) but cook them straight away or you’ll waste your time and money.

    Reply
    • muchbutter says

      April 26, 2021 at 10:50 am

      So sorry for what happened! We ever refrigerated the potato dough for about 6 hours before frying and it turned out well. Nevertheless, it’s still best to be cooked and served right away.

      Reply
    • hayley says

      March 8, 2022 at 9:51 pm

      You’re absolutely right. I waited until the next day and ended up with disintegrated potatoes as well. Nervous to try this again.

      Reply
  6. Marvin says

    August 20, 2021 at 1:28 pm

    Ive tried to do this so many times with cauliflower but it disintegrates in the oil. I tried the frying method and even the oven roasting method (so they’re not so moist). Oven roasting actually produced the driest, best dough (as cauliflower is more moist than potatoes). But even then they fell apart in the oil. Any tips?

    Reply
    • muchbutter says

      August 26, 2021 at 9:47 pm

      Fry when the oil is hot around 350°F/170°C. My first batch also was disintegrated because the oil temperature is below 170°C.

      Reply
  7. Lace says

    February 19, 2022 at 5:08 pm

    Can you freeze these and cook at a later date and can u also do this with sweet potatoe?

    Reply
    • muchbutter says

      April 5, 2022 at 4:24 am

      We never use sweet potatoes in this recipe. Let me know how it turns out. 🙂

      Reply
  8. Taylor says

    May 20, 2022 at 2:30 am

    5 stars
    What can you use in replacement of cornstarch

    Reply
    • muchbutter says

      July 14, 2022 at 1:55 pm

      Potato starch will work

      Reply
  9. carrie says

    November 26, 2022 at 10:16 pm

    can you use leftover mashed and continue with the recipe?

    Reply
    • muchbutter says

      December 23, 2022 at 12:03 pm

      Yes you can 🙂

      Reply

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