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!
Long Mashed Potato Fries
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
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Cut each potato into 8 parts.
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Fry the potatoes until nice and golden, but not too dry.
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Place the fried potatoes into a bowl, then mash it with a potato masher until smooth.
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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.
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Fry long potato fries with medium high heat or 350°F/170°C until golden brown.
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Serve with ketchup or mayonnaise. Enjoy!
Beverly says
ADDICTING.
muchbutter says
Thank you so much! 🙂
Holly says
What type of potato is best for this recipe?
muchbutter says
Russet potatoes.
Dani says
Could you substitute for sweet potato?
muchbutter says
You could, but we haven’t used sweet potato before. You may change the quantity of the cornstarch.
Carishma says
This looks amazing! I was wondering if I could prepare the recipe up until cutting and refrigerate to fry the next day?
muchbutter says
Yes, you could!
Chris says
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.
muchbutter says
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.
hayley says
You’re absolutely right. I waited until the next day and ended up with disintegrated potatoes as well. Nervous to try this again.
Marvin says
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?
muchbutter says
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.
Lace says
Can you freeze these and cook at a later date and can u also do this with sweet potatoe?
muchbutter says
We never use sweet potatoes in this recipe. Let me know how it turns out. 🙂