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. 


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


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.


Calories per serving:

167 kcal

Daily value:



  • Carbohydrate, by difference 31 g
  • Protein 2 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 892 IU
  • Vitamin A, RAE 81 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin D 7 IU
  • Ash 1 g
  • Calcium, Ca 34 mg
  • Carotene, beta 16 µg
  • Cholesterol 15 mg
  • Choline, total 3 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 3 g
  • Fiber, total dietary 2 g
  • Fluoride, F 1 µg
  • Folate, DFE 6 µg
  • Folate, food 6 µg
  • Folate, total 6 µg
  • Lactose 1 g
  • Magnesium, Mg 13 mg
  • Niacin 1 mg
  • Phosphorus, P 46 mg
  • Potassium, K 161 mg
  • Retinol 43 µg
  • Selenium, Se 1 µg
  • Sodium, Na 103 mg
  • Sugars, total 1 g
  • Water 125 g
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