Fried Mashed Potatoes with Bacon Gravy

Fried Mashed Potatoes with Bacon Gravy

  • Servings: servings 4-6
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blog-i-5387Author note: This recipe was featured in The Dallas Morning News as a part of State Fair Food at Home story. Click here to read the full story and watch how to videos. Be sure to get large Russet potatoes for this recipe. If a smaller amount of potatoes are used, adjust the wet ingredients accordingly. If the oil is not hot enough (375 degrees) the potatoes will not fry properly and will fall apart during the process. Remember, heating large quantities of oil can be dangerous. Use caution. These fried mashed potatoes are freezer friendly.

3 large Russet potatoes

1 1/2 teaspoon kosher salt

5 tablespoons unsalted butter

1 cup shredded cheese blend

1/4 cup sour cream

3 teaspoon flour

canola oil

bacon gravy (see recipe below)

fresh chives, chopped (for topping)

  1. Heat the oven to 400 degrees.
  2. Wash, dry and pierce the potatoes. Place in the oven and bake for 1 hour, or until the potato is cooked all the way through.
  3. Remove the potato and let cool for two minutes. With an oven mitt or kitchen towel, squish the potatoes to mash the interior.
  4. Slice open the potatoes and scoop out the interior. Place in a large bowl.
  5. While the potatoes are still hot, add the salt, butter, cheese, sour cream, and flour. With a potato masher, mash the ingredients into a somewhat smooth texture (small chunks of potatoes are okay).
  6. Make 2 1/2 to 3 inch patties out of the potato mixture. Lay flat on parchment paper.
  7. Meanwhile, add a quarter inch of canola oil in a large cast iron skillet. Heat the canola oil to 375 degrees.
  8. Once the oil is hot, gently place the patties into the skillet. Cook 3-4 minutes per side, for a total of 6-8 minutes. When turning the patties, use a spatula and be gentle with them to keep the patties from sticking or breaking in half.
  9. Place on a paper towel lined plate to soak up the excess oil
  10. Serve warm topped with bacon gravy and chives.

Bacon Gravy

3 strips of thick cut bacon

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 cup water

2 tablespoon flour

salt to taste

  1. Cook the bacon in a medium sized skillet over medium heat. Once cooked, remove the bacon.
  2. Meanwhile, add the water and flour into a container with a lid. Seal and shake until most of the flour is incorporated into the water without any flour pockets (this is to prevent lumpy gravy).
  3. Add the water mixture, garlic powder, onion powder to the bacon grease. Stir.
  4. Simmer over low heat until the gravy is thick. Salt to taste. Serve warm.

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