ZZ Mashed Potatoes on a Stick

From: Betty Crocker

ZZ Mashed Potatoes on a Stick

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  • Prep Time


  • Total Time


  • Servings



  • pouch Betty Crocker® mashed potatoes (your choice in flavor)

  • 2

    cups hot water

  • Shredded cheese, if desired

  • Cooked bacon pieces, if desired

  • Vegetable oil for deep frying

  • 1


  • 1

    cup milk

  • 1

    cup Gold Medal® all-purpose flour

  • 1

    teaspoon salt

  • 1

    teaspoon baking powder

  • 6 or 7

    bamboo skewers


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.


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