These golden, crispy potato cheese sticks are the perfect blend of creamy mashed potatoes and gooey melted cheese, coated in a crunchy breadcrumb crust. I love making these as a fun snack, appetizer, or party treat. They’re also a great way to use up leftover mashed potatoes!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups mashed potatoes (prepared and cooled)
1 cup shredded cheddar cheese (or your favorite melting cheese)
½ cup shredded mozzarella cheese
1 cup all-purpose flour (plus extra for dusting)
1 large egg
½ tsp onion powder
1 tsp garlic powder
Salt and pepper to taste
1–1½ cups breadcrumbs (panko or regular)
Oil for frying (vegetable or canola)
Directions
Make the filling: I mix mashed potatoes, cheddar, mozzarella, garlic powder, onion powder, salt, and pepper in a large bowl until everything is well combined.
Shape the sticks: With lightly floured hands, I shape the mixture into sticks about 3–4 inches long.
Set up a coating station: I beat the egg in one bowl, place flour in another, and breadcrumbs in a third.
Coat the sticks: Each stick gets a roll in flour, a dip in egg, and a final coat of breadcrumbs. For extra crunch, I like to repeat the egg and breadcrumb step.
Fry: I heat oil to 350°F (175°C) and fry the sticks in batches for 3–4 minutes, until they’re golden and crisp.
Drain and serve: Once out of the oil, I let them rest on paper towels to remove excess oil, then serve hot with dipping sauces like ketchup or ranch.
Servings and timing
This recipe makes about 16–20 sticks, depending on the size. It takes around 15 minutes to prepare and 15 minutes to cook, so I can have them ready in about 30 minutes.
Variations
I like switching it up sometimes. Then I add cooked bacon bits or chopped fresh herbs like chives or parsley to the potato mixture for an extra layer of flavor. I also enjoy using different cheeses like pepper jack for a spicy kick. And when I want a healthier option, I bake them at 400°F (200°C) for 20 minutes, flipping halfway.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 375°F (190°C) for about 5–7 minutes until they’re hot and crispy again. I avoid microwaving as it makes them soggy.
FAQs
What type of potatoes work best for mashed potatoes in this recipe?
I prefer using starchy potatoes like Russets or Yukon Golds for fluffier mashed potatoes that hold their shape better in the sticks.
Can I freeze potato cheese sticks?
Yes, I freeze them after breading (before frying). I lay them on a tray to freeze solid, then transfer to a bag or container. They fry well straight from frozen—just add an extra minute or two to the cooking time.
Can I use instant mashed potatoes?
Absolutely. I just make sure they’re not too runny. I use a thicker consistency so the sticks hold together during shaping and frying.
What’s the best cheese combination?
I like mixing sharp cheddar for flavor and mozzarella for stretch. Any melty cheese works, though—try Monterey Jack or gouda for something different.
Can I make them gluten-free?
Yes, I swap the flour and breadcrumbs for gluten-free alternatives. I’ve had good results with rice flour and gluten-free panko.
Conclusion
These potato cheese sticks are my go-to when I want something crispy, cheesy, and comforting. They’re simple, satisfying, and easy to customize. Whether I’m making them as a snack for myself or sharing with friends, they’re always a hit.
📖 Recipe:
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Potato Cheese Sticks
- Total Time: 30 minutes
- Yield: 16–20 sticks
- Diet: Vegetarian
Description
Golden, crispy potato cheese sticks made from mashed potatoes and gooey cheese, coated in breadcrumbs and fried to perfection. Ideal as a snack, appetizer, or party treat.
Ingredients
2 cups mashed potatoes (prepared and cooled)
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1 cup all-purpose flour (plus extra for dusting)
1 large egg
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
1–1½ cups breadcrumbs (panko or regular)
Oil for frying (vegetable or canola)
Instructions
- In a large bowl, mix together mashed potatoes, cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper until well combined.
- With lightly floured hands, shape the mixture into sticks about 3–4 inches long.
- Set up a coating station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs.
- Coat each stick by rolling in flour, dipping in egg, then coating with breadcrumbs. Repeat egg and breadcrumb steps for extra crunch, if desired.
- Heat oil to 350°F (175°C) in a deep pan or fryer. Fry the sticks in batches for 3–4 minutes until golden and crispy.
- Remove and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce like ketchup or ranch.
Notes
Use starchy potatoes like Russets or Yukon Golds for best results.
Try different cheese blends for new flavors—pepper jack, gouda, or Monterey Jack work well.
Add bacon bits or fresh herbs to the mixture for variety.
For a healthier version, bake at 400°F (200°C) for 20 minutes, flipping halfway.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in oven or air fryer at 375°F (190°C) for 5–7 minutes to retain crispiness.
Can be frozen after breading—fry directly from frozen, adding 1–2 extra minutes to cook time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 sticks
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
