Deep Fried Mashed Potatoes

Deep Fried Mashed PotatoesI’ve owned my deep fryer for almost a year now and in that span I’ve deep fried everything from deviled eggs to beer cheese soup to chocolate covered Triple Double Oreos and a whole lot more.

This past weekend while trying to figure out what to do with the pile of potatoes I had leftover from a recent cookout I came up with another idea — deep fried mashed potatoes!

I started by whipping up some mashed potatoes (obviously) and then filled an ice cube tray with them and put it in my freezer. A few hours later I popped the frozen cubes out of the tray and grabbed the ingredients that I needed to batter them.

For my batter I used a mixture of egg and milk and then rolled the cubes in flour, so once they were deep fried they ended up with a nice light, flaky crust. In fact, the coating tasted almost exactly like the same type of biscuit that I’d normally eat right alongside regular mashed potatoes.

Now, what you can’t see down below in the couple photos that I snapped of the frozen mashed potatoes, but what you should be able to see in the photo in the upper left-hand corner of this blog post, is that I also added a square of butter right in the middle of each of the cubes.

As the heat of the deep fryer returned the mashed potatoes to their original, unfrozen form it also melted the squares of butter, so once I took a bite I got a taste of creamy mashed potatoes, biscuits and warm butter all at once.

I’m not a huge fan of gravy, but if you wanted to you could always mix some gravy into the mashed potatoes as well before freezing them. Either that, or just dip your deep fried mashed potatoes in some gravy before you eat them. Even without the addition of gravy though the mashed potatoes were absolutely perfect. In fact, I think I might need to make these again in November for my family’s Thanksgiving get-together!

26 Comments on Deep Fried Mashed Potatoes

  1. Zach
    July 30, 2012 at 10:29 am (10 years ago)

    Would you be able to provide the specific recipe you used for your batter?


    • Nick
      July 30, 2012 at 9:46 pm (10 years ago)

      Sure thing! For these I just beat one egg and a half cup of milk together, dipped the mashed potato cubes in that and then put them in a bag with flour and just shook it around a bit before dropping them in my deep fryer.

  2. @983FLYFM
    July 31, 2012 at 7:02 am (10 years ago)

    Mmmmmmm. This just looked (and sounded) really tasty.

  3. Todd
    July 31, 2012 at 9:34 am (10 years ago)

    It looks like there’s cheese in the middle. How or at what stage did you put that in the cubes? Seems tedious.


    • Nick
      July 31, 2012 at 10:00 am (10 years ago)

      It’s actually butter. I put a small square of butter in the middle of each of the cubes before I froze them so while the potatoes were in the deep fryer the butter also warmed and melted.

  4. @evilpez4
    July 31, 2012 at 11:40 am (10 years ago)

    Deep fried mashed potatoes are now a real thing. God Bless America.

  5. @Xpock
    August 1, 2012 at 9:53 am (10 years ago)

    Isso me deu fome

  6. Peter
    August 1, 2012 at 6:02 pm (10 years ago)

    He seems to have invented a more complicated version of the potato croquette, albeit one without the breadcrumbs. Technically it probably counts as a potato fritter

  7. @klept0
    August 3, 2012 at 9:26 am (10 years ago)

    Mmmmm artery clogging goodness

  8. Matt
    August 15, 2012 at 8:33 am (10 years ago)

    Hi, I saw this and wanted to offer a variation. In Indonesian cooking there is a dish called Bergedil (or Begedil) that is very similar.
    for one example:

    We make it at home with mashed potatoes, ground beef (or sometimes turkey), green onions, salt and white pepper. Make into patties, freeze, then coat in just egg wash and shallow fry. Sometimes they run out in the fryer and you get a crispy shell!

    I like to serve them with curry mayonnaise (mayo with curry powder and a little lemon juice or other acid).


  9. Til
    August 15, 2012 at 11:10 am (10 years ago)

    I’ve always made fried potato pancakes with my leftover mashed, basically the same, but flattened. I love this idea.

  10. Kellin
    August 19, 2012 at 1:38 pm (10 years ago)

    um we need these for xmas eve this year!

  11. Tony Milano
    August 27, 2012 at 12:47 pm (10 years ago)

    Very clever idea Nick!

    Made me hungry just looking at it.
    I’m a Vegan so i would have to change it up a bit. No dairy in my life. But it still looks good. I’ll have to give it a try.

    Thanks for the info,
    Tony Milano

  12. Keona Larson-Gauthier
    August 27, 2012 at 7:48 pm (10 years ago)

    Thanks so much for the idea. One of my kids is a mashpotato lover, she would eat these in a heartbeat. And her new stepmother is vegetarian so hopefully they will love them.

  13. @Dininhall
    August 27, 2012 at 8:12 pm (10 years ago)

    This can be addictive!

  14. @JRob5405
    September 24, 2012 at 12:39 pm (10 years ago)

    Wow. This is the greatest thing ever. I cried when I saw this. Tears of joy. Tears of joy.

  15. @soyiak
    October 1, 2012 at 11:30 am (10 years ago)

    Ενός λεπτού σιγή για την σιλουέτα που πεθαίνει

  16. Gregory Schwartz
    October 12, 2012 at 6:56 pm (10 years ago)

    What a unique recipe! The touch of butter in the middle is true genius! (I bet a little square of mozarella in the middle would be a pleasant surprise.) I would try dipping the potatoes in beer batter before frying. Wouldn’t THAT be fun! Thanx for a wonderful, fun and easy recipe! Just Great! – gregg in Sarasota, FL
    PS: Sorry for all the exclamation points, but I just couldn’t hide my enthusiasm!

  17. dave baker
    January 29, 2013 at 8:31 pm (10 years ago)

    is this made with fresh mashed or instant? they look & sound sexy…

    • Nick
      January 29, 2013 at 8:46 pm (10 years ago)

      I just used instant, but any type of mashed potatoes should work!

  18. Margaret
    February 14, 2013 at 10:38 pm (10 years ago)

    I think these need… bacon. In particular some small pieces of cooked bacon near the butter…

  19. Laura
    June 1, 2014 at 5:29 pm (9 years ago)

    I really like the idea, but when I tried them today, the potatoes melted during the deep-frying. I did leave the egg out of the batter (so a milk coating and then a dipping in some fish fry coating) so I don’t know if that was the issue. The first batch seemed to cook fine initially, but I ended up with hollow, fried shells of batter. The second batch maybe had thawed just enough to cook differently or had been sitting too long in their coating, because the shells didn’t even stayed intact after the potatoes started melting.

    Any suggestions? I did use instant mashed potatoes.

    • Nick Chipman
      June 2, 2014 at 7:36 am (9 years ago)

      I’d either try it again using egg, or just batter each cube a couple times so you have a thicker coating.


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