Have you ever wanted mashed potatoes, but at the same time, wouldn’t say no to some fries? That’s where this genius dish from Antoni Porowski comes into play. We thought to create this recipe as an addition to a Thanksgiving spread (which, let us tell you, is a LOT more exciting than the usual mashed potatoes) and it was a huge hit!
The fries are cut matchstick-style, so make sure you have a mandolin on hand for this one. It’ll make your life a million times easier in the long run. From there, the recipe couldn’t be easier. Our recommendation? Take a handful of crispy fries and dip them into the airy mashed potatoes. It may sound redundant, but when it’s good…it’s good, and this definitely is. Let us know if you give it a try!
Mashed Potatoes with Fries
Mashed potatoes on steroids
Ingredients
- 1 pound russet potatoes cut into 1-inch pieces
- Kosher salt
- 3 tablespoons unsalted butter, cut into chunks
- 1/2 cup sour cream
- 1/2 cup whole milk
Fries
- 1 pound russet potatoes
- 1-1 1/2 quarts canola oil
- Kosher salt
- 2 tablespoons chopped fresh chives or scallions
- Flaky sea salt, such as Maldon (optional)
Instructions
For the mashed potatoes:
- Place the potatoes and 2 tablespoons salt in a medium pot and add enough cold water to cover by 1 inch. Bring to a boil and cook until the potatoes are very tender, about 10 minutes. Drain, return to the pot, and turn the heat to low just to dry the potatoes.
- Pass the potatoes through a ricer and return them to the pot. Add the butter, sour cream, milk, and a pinch of salt and stir over low heat just to combine. Adjust the seasoning to taste. Remove the pot from heat, cover, and set aside.
For the fries:
- Using a chef's knife or a mandoline slicer, cut the potatoes lengthwise into 1/8- inch-thick slices. Pat the slices dry with paper towel. With a knife cut the potatoes on the bias into skinny sticks. Pat the potato sticks dry.
- Line a baking sheet with paper towels. Heat 2 inches of oil in a deep heavy pot -over medium heat until it shimmers, check temperature on a deep fry thermometer (or use an electric fryer) -325 degrees. If you don't have a thermometer, test the oil by dipping the tip of a chopstick or the handle of a wooden spoon; if the oil bubbles around it, reduce the heat a bit. Working in batches to avoid crowding, fry the potatoes until golden brown, about 5 minutes per batch (return the oil to 325 degrees between batches). Using a slotted spoon transfer the fries to the prepared baking sheet to drain, and season with salt.
- Warm the mashed potatoes over low heat, then spread them on a platter or plates and top with the fries. Top with the chives or scallions and season with flaky salt to taste. Serve immediately.
