Tag Archives: Mashed Potatoes

Deep Fried Mashed Potatoes!

Deep Fried Mashed Potatoes






Yes, I did! I deep fried mashed potatoes, and they were sinfully delicious.


Last week Kaela got braces and her food options have been somewhat limited, so when her and Gino made plans with us to come over for dinner, I needed to make sure I had some food options she could eat. Knowing how much she has a love affair with the potato, I chose to make them but this time with a little twist. They are a bit more time consuming than just regular mashed potatoes, but worth every bit of effort.


  • 3 cups of prepared and seasoned mashed potatoes
  • 2 eggs
  • 8 strips of cooked bacon, crumbled
  • 1/2 cup chopped green onions
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped garlic
  • 2 cups panko bread crumbs
  • 1/2 teaspoon onion salt
  • Vegetable oil for frying

Prepare your mashed potatoes as you normally would, but make them just slightly drier. For a great mashed potato recipe click here.

In a large bowl mix together your prepared mashed potatoes, eggs, bacon, green onions, cheese, garlic, onion salt and 1/2 cup of the panko. Place your bowl in the freezer for about 15-20 minutes so that they get nice and cold. This stiffens them slightly to make them easier to handle.

Place the remaining panko in a bowl.

Heat oil to 375º, approx. med/high heat. You can do this in a deep fryer, but I like to use a medium size sauce pan. Put in enough oil to give you about 2 inches deep. Take your cold potatoes out of the freezer. Scoop out a spoon full and roll into your hands a ball size about the size of a ping pong ball. Roll it in panko to coat, then place carefully in hot oil.

Cook about 4 – 5 at a time until they are golden brown, turning often, about 2 – 3 minutes. Remove with a slotted spoon and let drain on a paper towel.

These are delicious served with a little dollop of sour cream or drizzled with gravy!





Mashed Potatoes!

I love starch. Okay, I’m addicted to starch. More specifically, potatoes. Give them to me mashed, fried, baked- I’m down for it all. I personally am smitten with the fry that’s French, but I figured for our First Annual Why-the Heck-Not Thanksgiving in July (wow, that’s a long official title), mashed potatoes would be more appropriate.

Now, I’m no cook. I like to occasionally feel domestic, adorn my grandma’s homemade apron, and make a huge mess in the kitchen. However, I was feeling a little overwhelmed with having to make mashed potatoes for 24 people (yikes!), but my mom forwarded me one of her favorite recipes for Bangers and Mash from All Recipes. I just followed the first half of the recipe (pertaining to the spuds) and I easily adjusted the serving to 24.

I soon realized that I would need a very large pot in order to make 24 servings of mashed potatoes. Unfortunately, I didn’t have one.

So I improvised…

  And voilà! A lovely mountain of mashed potatoes!

They came out quite wonderfully, if I may say so myself. How do you accommodate your kitchen to make such large servings for the holidays? Do you have industrial size pots and pans, or do you work with what your mama gave you… er, or what you already have… ?

Well, here is the recipe for these awesome spuds. The thing that makes them so tasty is the bouillon, and the secret to light fluffy spuds are to use warm milk, never cold, which will make them sticky. The entire recipe for Bangers and Mash is quite a delightful Irish dish if you feel like making an entire meal.


  • 2 1/4 pounds potatoes, peeled and quartered (serves 4)
  • 2 chicken bouillon cubes
  • 1 cup warm milk
  • 1/4 cup melted butter


  1. Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, leaving the potatoes in the pan.
  2. Meanwhile, stir the bouillon cubes into the warm milk until dissolved. Stir the milk mixture and butter into the potatoes. Mash the potatoes until smooth and creamy.

Try this recipe and tell me how they turned out.