Restaurant Recipes

Houlihan's Deep Fried Mashed Potatoes

Deep Fried Mashed Potatoes

Yield: 8 cakes


  • 2 Idaho potatoes, peeled and cut (70 count)
  • 1/4 cup milk
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1 tablespoons chicken base
  • 1/4 cup scallions, chopped
  • pinch nutmeg
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/2 cup buttermilk
  • 4 cups Japanese bread crumbs


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


Recipe and photo used with permission from: Idaho Potato Commission.
Recipe courtesy of Houlihans, Minnesota.

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