Long Mashed Potato Fries

Ingredients

• 300 gpotatoes
• 2 tbsp, plus more for coatingcornflour
• 60 ml (¼ cup)double cream
• ½ tspchicken stock powder
• ½ tspblack pepper
• ½ tspsalt
• as neededoil, for frying

Instructions

1. 1

   Cut the potatoes

   Cut each potato into 8 pieces.

2. 2

   Fry the potatoes

   Fry the potato pieces until golden, taking care not to dry them out.

3. 3

   Mash until smooth

   Transfer the fried potatoes to a bowl and mash them with a potato masher until smooth.

4. 4

   Season the mixture

   Add the cornflour, chicken stock powder, black pepper and salt, then stir to combine. Pour in the double cream and stir again, then shape the mixture into a ball.

5. 5

   Roll the potato

   Sprinkle about 1 tbsp cornflour over a clean work surface. Set the potato mixture on top and roll it into a rectangle about 30 cm by 15 cm and 1 cm thick.

6. 6

   Cut into fries

   Cut the potato into long fries about 1 cm by 15 cm, then sprinkle them with cornflour.

7. 7

   Fry until golden

   Fry the long potato fries over medium-high heat, or at 170°C (350°F), until golden brown.

8. 8

   Serve the fries

   Serve with ketchup or mayonnaise.

What are long mashed potato fries?

They are a potato side dish made by frying potato pieces, mashing them with cream and seasoning, then shaping and frying the mixture again as long sticks. The recipe is an American-style take on fries, using a mash-based mixture rather than raw cut potatoes.

The first fry softens and colours the potatoes, while cornflour helps the mash hold its shape. A final coating and fry create a golden outside around a soft centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 3g protein, 26g carbs, 15g fat.

Potatoes and cornflour provide most of the carbohydrates, while double cream and absorbed frying oil contribute much of the fat. The potato and cream provide a little protein, but this side is not a major protein source; pair it with a protein-rich main and vegetables to balance the plate.

Why fry the potatoes before mashing?

Initial fry: the method cooks the potato pieces and gives them colour before they are mashed. Keep an eye on them so they turn golden without becoming too dry to mash smoothly.

Smooth mash: mash while the potatoes are still warm, working out lumps before adding the other ingredients. A smoother mixture is easier to roll and cut evenly.

Getting the mixture to hold together

Cornflour: the measured amount goes into the seasoned mash, and extra is used on the work surface and fries. It helps make the mixture easier to handle, so dust lightly rather than burying the potato in a thick coating.

Cream: stir it in after the dry seasonings. Add it as listed and mix until combined; the mixture should be cohesive enough to shape into a ball.

Rolling and cutting evenly

Thickness: roll the mixture to about 1 cm thick, as specified. An even slab helps the fries cook at a similar pace.

Shape: cut sticks about 1 cm wide and 15 cm long. Handle them gently, as the mash-based mixture is softer than firm raw potato.

Frying for a crisp finish

First fry: cook the potato pieces until nicely golden, but stop before they dry out. This gives the mash flavour while keeping it workable.

Second fry: cook the cut sticks over medium-high heat, or at 170°C (350°F), until golden brown. Fry in manageable batches so the pieces have room in the pan.

Serving ideas

Dips: ketchup or mayonnaise are the suggested accompaniments. Serve them alongside the fries so each person can dip as they like.

On the plate: pair the fries with a protein and a green vegetable or salad for a more rounded meal. Serve soon after frying for the best contrast between the crisp coating and soft centre.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they fry at a similar rate.
• Mash thoroughly before adding the cream to make it easier to spot and work out lumps.
• Dust the work surface and fries with just enough cornflour to prevent sticking.
• Use a ruler or straight edge as a guide when cutting evenly sized sticks.
• Let excess oil drain from the fried sticks before serving.
• Serve the fries while hot for the crispest exterior.

Variations

• Herb seasoning: stir finely chopped fresh herbs into the mash with the other seasonings.
• Garlic flavour: add a little garlic powder to the dry seasonings before mixing.
• Spicier fries: add a pinch of chilli powder to the mash.
• Cheesy finish: serve with grated cheese while the fries are hot.
• Dip swap: offer a preferred dipping sauce alongside the suggested ketchup or mayonnaise.

Common mistakes to avoid

• Over-frying the potatoes: they can become too dry to mash smoothly; remove them once golden.
• Leaving lumps: they make the mixture harder to roll evenly; mash thoroughly before seasoning.
• Adding too much coating: excess cornflour can leave a heavy outer layer; dust lightly.
• Rolling unevenly: thicker and thinner areas cook differently; aim for an even 1 cm slab.
• Crowding the pan: the fries may not brown evenly; cook them in manageable batches.
• Cooking by time alone: colour can vary with the pan and oil; fry until golden brown.

How to store

For the best texture, serve the fries straight after frying. If you have leftovers, refrigerate them in a covered container for up to 3 days and reheat in an oven or air fryer until hot and crisp.

Frequently asked questions