McDonald's Mashed Potatoes

McDonald's Mashed Potatoes
Staff Writer

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. 

Notes

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

Ingredients

  • McDonald's medium fries
  • 1 1/2  Pound  potatoes, peeled and diced into large chunks
  • 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.
 

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
3g
13%
Cholesterol
15mg
5%
Carbohydrate, by difference
31g
24%
Protein
2g
4%
Vitamin A, RAE
81µg
12%
Vitamin C, total ascorbic acid
5mg
7%
Calcium, Ca
34mg
3%
Choline, total
3mg
1%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
6µg
2%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
46mg
7%
Selenium, Se
1µg
2%
Sodium, Na
103mg
7%
Water
125g
5%

Mashed Potatoes Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Mashed Potatoes Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.