McDonald's Mashed Potatoes Recipe


Nutrition

Cal/Serving: 285
Daily Value: 14%
Servings: 6

Low-Sodium
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat20g32%
Saturated13g63%
Trans1g0%
Carbs23g8%
Fiber3g10%
Sugars4g0%
Protein4g8%
Cholesterol55mg18%
Sodium42mg2%
Calcium87mg9%
Magnesium33mg8%
Potassium569mg16%
Iron1mg5%
Zinc1mg4%
Phosphorus126mg18%
Vitamin A652IU13%
Vitamin C23mg38%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg8%
Niacin (B3)1mg6%
Vitamin B60mg18%
Folic Acid (B9)22µg6%
Vitamin B120µg4%
Vitamin D1µg0%
Vitamin E1mg3%
Vitamin K5µg6%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Emily Jacobs

Few can resist the salty crunch of a McDonald's fry, and what's better than enjoying them alongside a Big Mac? Having them on your Thanksgiving plate. This recipe gives a Thanksgiving classic — mashed potatoes — a face-lift with the notorious fried potato from the fast-food chain. 

3.57143
Ratings14

INGREDIENTS

  • 2 McDonald's medium fries
  • 1 1/2 pounds potatoes, peeled and diced into large chunks
  • 1 stick butter
  • 1 cup whole milk
  • 1/2 cup sour cream
  • Salt and pepper, to taste

DIRECTIONS

Preheat the oven to 350 degrees.

On a cutting board, cut the fries into medium-sized, ½-inch chunks.

Place the puréed fries onto a baking sheet and bake in the oven for about 5 minutes, until crisp tender. Turn the heat down to 200 degrees and keep warm until ready to incorporate into the mashed potatoes.

Place the potatoes in a medium-sized saucepan filled with heavily salted water. Bring to a boil, and boil gently for 12 minutes until the potatoes are fork tender. Drain, and add to a food processor or blender. Add the butter, milk, and sour cream and purée until smooth. Season with salt and pepper.

Add the mashed potatoes to a bowl and slowly fold in the crisp puréed McDonald’s fries. Serve hot.
 

Recipe Details

Servings: 6

Notes and Substitutions:

Special thanks to Emily Jacobs of Sage Recipes for helping us test this recipe. 



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