Long Mashed Potato Fries

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!

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.

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!

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.

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.

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

Serve with ketchup or mayonnaise. Enjoy!