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French’s Fried Mashed Potatoes

January 9, 2012

“This is really good!” is the reaction I got from my husband after he took one bite of the French’s fried mashed potatoes I served him for dinner.  It’s always nice to get a positive reaction from someone when you serve them something new that you’ve never made before.  My husband went on to say that these potatoes were “full of flavor!”  I’ll take that as a good sign.  Flavor can’t be a bad thing!

Once again, I decided to try a different potato side dish.  After having made Potato Salad with a Twist, Potato Hash, Garlic Mashed Potatoes and Smashed Potatoes, I wanted to mix it up a little.  I ended up doing a play on a different mashed potato recipe that I had seen online.

The ingredients: russet potatoes, butter, milk, green onions, salt, pepper, and French’s French fried onions.  The French’s French fried onions are why I called this dish French’s fried mashed potatoes.  There’s actually no frying involved in this dish at all.

Start by peeling the potatoes and putting them in a pot of water on the stove.  Allow the water to boil and then salt the water.  Leave the potatoes in another 10 minutes or so after the water has boiled and the potatoes should be fork tender.  A couple of other alternatives to boiling the potatoes include baking them in the oven or heating them up in the microwave.  Also, the potatoes don’t need to be peeled either.  If you like the potato skin, you can mash your potatoes that way too.  You can also use red potatoes instead of russets.

While the potatoes are boiling, you’ll want to get the rest of your ingredients ready.  The butter you use should be at room temperature.  This way, when they hit the hot potatoes, they’ll melt instantaneously.  It’s easiest if you can cut the butter into tiny cubes and evenly distribute them into the potatoes.  Also, thinly slice the green onions.  About 2-3 stalks would be good.  I sliced both the white and green parts.  You’d be amazed at how much mild onion flavor the green onions gave to the dish.  And it’s a good complement to the French’s fried onions that we add later.

When the potatoes are ready, take a potato masher and smash the potatoes.  However, instead of making fluffy, creamy mashed potatoes, you want this to be a bit chunky.  So take the potato masher to the potatoes a couple of times, but don’t thoroughly mash it.  Leave it so that there is still some chunkiness to the potatoes.

To your chunky potatoes, add butter.  How much you add is up to you.

Now throw in your green onions.  You’ll want to reserve some of your chopped up green onions as garnish to the dish when you’re ready to serve the potatoes.  The green color that the green onions add to this dish really shines through, in addition to the flavor.  Also, add a little milk to give the potatoes some creaminess.  If you don’t want to add milk, you can also add sour cream.  But, since I don’t like sour cream, I refrained.


Take a rubber spatula and just try to incorporate everything together.  The butter should melt easily since it was at room temperature and the potatoes are piping hot.  The reason for using the spatula rather than using the potato masher is that the spatula allows the ingredients to combine without ruining the chunky consistency.

You’ve got to add some seasoning now.  Salt and pepper are key.  Remember though, the French’s french fried onions are already on the salty side, so don’t add too much salt.  Add your salt and pepper, use your spatula to incorporate everything and give it a taste test to see if it needs anything else.

Finally, add French’s french fried onions to the dish.  Again, use your rubber spatula to incorporate the fried onions into the potatoes.  The French’s French fried onions will give some great crunch to the potatoes when you scoop up some of the mashed potatoes.  It’ll kind of be an unexpected surprise in the dish.  It’s the perfect secret ingredient.  You’ll see the French’s French fried onions in the mashed potatoes, but until you try a spoonful, you won’t get the full effect.

When you’re ready to serve up this dish, add some green onions and some extra French’s french fried onions right on top of the potatoes.  It just looks pretty, and it’ll hint at what’s to come when you bite into the French’s fried mashed potatoes.  This is a perfect and simple side dish to steak, or grilled chicken.

Soon, your guests will be raving about how good the French’s fried mashed potatoes are!

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