Deep Fried Mashed Potatoes


  • 2 Idaho potatoes, peeled and cut (70 count)
  • 1/4 cup Milk
  • 1/4 cup Butter
  • 1 tsp Salt
  • 1/2 tsp White pepper
  • 1 Tbsp Chicken base
  • 1/4 cup Scallions, chopped
  • pinch Nutmeg
  • 1 cup Flour
  • 4 Eggs
  • 1/2 cup Buttermilk
  • 4 cups Japanese bread crumbs


  1. Place potatoes in boiling water and cook until soft. Drain water from potatoes and return potatoes to pan. Add milk, butter, salt, white pepper, chicken base and scallions, mash until smooth.
  2. Spread on sheet pan and cool. When cool, form into cakes. When formed dredge in flour, then egg wash and coat well with breadcrumbs. Place in deep fryer and cook until golden brown.
Print Recipe

Share this Recipe