Mashed Potatoes On A Stick Recipes

Steps:

• In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
• 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.
• Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
• In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
• 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.
• Serve with a side of dressing.

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.

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.

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!

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.