Mashed Potatoes On A Stick Recipes

LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY

Steps:

• In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
• Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
• Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
• Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
• Dredge the sticks in flour, egg, and panko.
• Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
• Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
• Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
• Option 2 - Transfer from oil to drying rack and season with salt.
• Let it cool for a few minutes as they will be HOT.
• Enjoy!

MASHED POTATOES-ON-A-STICK

Steps:

• 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.
• 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.
• 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.
• 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.

MASHED POTATO'S -DEEP FRIED ON A STICK/OR NOT

Steps:

• 1. Throughly mash potatoes in a bowl or rice them into a bowl. In another bowl whip together 1 egg, parsley, cheese, onion, salt and pepper and bacon. Add to potato mixture and whip until well combined. Place mixture in freezer for about 20 minutes do not freeze - just till very cold- makes frying crispy.
• 2. In 3 separate shallow pans place... Pan 1- 2 beaten eggs Pan 2- the cornstarch Pan 3- the bread crumbs
• 3. If potato mixture is very cold begin forming into tight walnut sized balls- dip each in the egg, then cornstarch-shake off excess- then back into egg and then into the bread crumbs shake off excess. Place on plate and chill in freezer 15 minutes or so. Do not freeze just very cold while oil is heating up to 350^ in deep heavy pan or deep fryer.
• 4. This makes about 15 balls. I usually make double batch. String 3 balls on thin sticks or skewers carefully or fry single.Lower into hot oil on a slotted spoon. Keep your eye on these- when they are done they will float to the top- but if you see that they are sticking -give them a gently nudge- do not over crowd them in the fryer. Cook until lightly browned.
• 5. Remove with a slotted spoon and drain on absorbent paper towels. Best eaten warm but good cold too. Serve with ranch dressing or honey mustard.

FRIED MASHED POTATO STICKS: THE TASTY APPETIZER RECIPE

Steps:

• Peel the potatoes, cut them into slices and steam for 30 minutes.
• Mash the potatoes until smooth.
• Add corn flour (or plain flour), grated cheese, salt, pepper and mix well.
• Mix the ingredients until a dough forms.
• Pour the mixture into an airtight bag, making sure to remove all the air. Flatten with a roller until you have a flat square of potato. Place in the freezer to freeze for 30 minutes.
• Cut the bag and cut the potato into medium rectangles of the same size.
• Fry in the potato sticks in vegetable oil until golden brown.
• Finish with a sprinkling of fresh herbs.

BAKED MASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but firm, about 15 minutes; drain.
• In a large bowl, mash potatoes with the butter and milk. With a hand mixer, beat in cream cheese and onion. In a small bowl, beat the egg with a little bit of the mashed potatoes. Stir into potatoes, and season with salt and pepper. Transfer to a 2 quart casserole dish.
• Bake 1 hour in the preheated oven, or until puffy and lightly browned.

FRIED MASHED POTATO STICKS RECIPE - (4.5/5)

Steps:

• 1 In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine. 2 Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen. 3 Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated. 4 In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F. 5 Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil. 6 Serve with a side of dressing.

BASIC MASHED POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a small saucepan heat butter and milk over low heat until butter is melted. Using a potato masher or electric beater, slowly blend milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste.

SLOW COOKER MASHED POTATO RECIPE

Steps:

• Peel the potatoes and cut them into 1-1/2 inch chunks.
• Place the chopped potatoes, garlic, salt, ground black pepper, butter, and water in a 6-quart slow cooker. Cover and cook on high for four hours until the potatoes are tender.
• When the potatoes are almost finished, warm the half and half in the microwave in 30 second intervals or on the stovetop over medium heat until the liquid is barely simmering.
• Remove the lid to the slow cooker and mash the potatoes using a potato masher. For a smoother texture and denser consistency, transfer the potatoes to a stand mixer or beat with an electric hand mixer.
• When the potatoes have absorbed the liquid, add the sour cream and 1/2 cup of the warmed half and half, stirring until the liquid is absorbed. If the potatoes are too thick, add the remaining 1/2 cup of half and half.
• Season the mashed potatoes with salt and pepper to taste, and sprinkle the chopped chives on top as a garnish.

CRISPY FRIED MASHED POTATOES

Steps:

• Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
• Tip in your mashed potatoes and spread out to cover the pan base.
• Cook on a medium heat and turn and shake occasionally.
• Turn over in parts (it isn't like an omelette, don't worry if it breaks).
• Keep frying until you have a solid crispy shell around it and a nice creamy center.
• Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

AMISH MAKE-AHEAD FREEZER MASHED POTATOES

Steps:

• Peel, cook, drain, and thoroughly mash potatoes.
• Add rest of ingredients and enough potato water or milk to make softconsistency.
• Put into greased casserole dishes.
• Bake at 350 for 45 minutes to an hour or freeze until needed.
• This amount serves 25.

MASHED POTATO FRIES RECIPE

Steps:

• Peel and cut potatoes into small chunks.Fill a large pot with water, add 1 teaspoon of salt. Add potatoes and bring to a boil. Cook until fork tender, about 20 minutes.Drain and transfer to a large bowl, add salt, pepper, oregano, crushed garlic and shredded cheese. Mash the potatoes into smooth puree. Add cornstarch and mix/mash.Transfer into a piping bag fitted with a round tip and pipe into long strips (on a cutting board or a parchment paper).If you don't have a piping bag, you also can divide the mixture into small balls and roll then into a strips.In a wide pan heat oil to 350F (180C).Fry mashed potato strips until golden brown. Transfer to paper towels to drain excess oil.

MASHED POTATOES-ON-A-STICK

Steps:

• 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.
• 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.
• 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.
• 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.