Best 10 Creamy Potato Sticks Recipes

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Welcome to the world of culinary delight, where we embark on a journey to discover the most delectable recipe for creamy potato sticks. Let your taste buds prepare for a symphony of flavors as we delve into the secrets of creating the perfect crispy yet soft potato dish. Whether you prefer a classic recipe or a modern twist, this article will guide you through the essential steps, helpful tips, and variations to make your creamy potato sticks a culinary masterpiece. Let us begin our exploration into the art of creating this irresistible golden-brown delight that will satisfy your cravings and leave you wanting more.

Let's cook with our recipes!

FRIED MASHED POTATO STICKS



Fried Mashed Potato Sticks image

Crispy on the outside and creamy on the inside, this crunchy potatoes are a great alternative to French fries.

Provided by Paula Jones

Categories     Appetizer

Time 1h30m

Yield 6

Number Of Ingredients 4

3 cups water
2 pouches (3.6 oz each) Betty Crocker™ Homestyle creamy butter mashed potatoes (just-add-water variety)
3 cups vegetable oil
Ranch dressing, if desired

Steps:

  • In 2-quart saucepan, heat water to boiling. Turn off heat. Add potatoes. Mix to combine.
  • Spread potatoes onto an ungreased rimmed half baking sheet or 13x9-inch pan. Smooth top with spatula. Place in freezer about 1 hour or until frozen.
  • Using cookie cutter or sharp knife, cut out stick shapes. Return to freezer until oil is heated.
  • In deep-fat fryer or heavy saucepan, heat oil over medium-high heat to 350°F.
  • Carefully place frozen potato sticks into oil (being careful to not crowd pan) and cook until golden. Transfer cooked potato sticks to plate lined with paper towels to absorb excess oil.
  • Serve with a side of dressing.

Nutrition Facts : ServingSize 1 Serving

LOADED POTATO AND CHEESE STICKS RECIPE BY TASTY



Loaded Potato and Cheese Sticks Recipe by Tasty image

Here's what you need: russet potatoes, sour cream, green onion, bacon, salt, pepper, cheddar cheese, oil, salt, flour, egg, panko breadcrumb

Provided by Hitomi Aihara

Categories     Appetizers

Yield 24 sticks

Number Of Ingredients 12

3 russet potatoes, cooked and cubed
½ cup sour cream
¼ cup green onion, diced
¼ cup bacon, diced
1 teaspoon salt
½ teaspoon pepper
1 block cheddar cheese, cut into strips
oil, for frying
salt, to season
flour
egg
panko breadcrumb

Steps:

  • In a large bowl, combine cooked potatoes, sour cream, green onions, bacon, salt, and pepper.
  • Mash the ingredients together until most of the potatoes are mashed. (Some chunks are good!)
  • Cut cheese into ¼-inch (6 ½ mm) strips. Take a spoonful of potatoes and make a ball.
  • Place the cheese strip in the middle and wrap the potato around the cheese until it is evenly covered.
  • Dredge the sticks in flour, egg, and panko.
  • Option 1 - If you're going to bake, Preheat oven to 400°F (200°C).
  • Option 1 - To Bake: Transfer dredged sticks onto baking sheet and drizzle olive oil and salt. Option 2 - Fry in oil that is heated at 350°F (180°C) for 3 minutes or until golden brown.
  • Option 1 - Bake for 15 minutes or until cheese is completely melted in the middle and the outside is a light golden brown.
  • Option 2 - Transfer from oil to drying rack and season with salt.
  • Let it cool for a few minutes as they will be HOT.
  • Enjoy!

Nutrition Facts : Calories 65 calories, Carbohydrate 7 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

CREAMY POTATO STICKS



Creamy Potato Sticks image

This homey potato side dish harks back to my ranch kitchen in Montana, where my husband and I raised four sons and a daughter. Hearty eaters, they always spooned up big servings of this casserole. Cutting the potatoes into sticks is a nice change. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups 2% milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 pound process cheese (Velveeta), cubed
5 to 6 large baking potatoes, peeled
1 cup chopped onion
Paprika

Steps:

  • In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside. , Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.

Nutrition Facts :

PARMESAN POTATO STICKS RECIPE - (4.5/5)



Parmesan Potato Sticks Recipe - (4.5/5) image

Provided by á-6055

Number Of Ingredients 7

1/2 cup plain bread crumbs
1/2 cup Parmesan Cheese, grated
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
3 medium potatoes
1/2 cup butter, melted

Steps:

  • Preheat the oven to 400 degrees Coat a 9 x 13 baking dish with nonstick cooking spray In a small bowl, combine the bread crumbs, Parmesan cheese, garlic powder, salt and pepper; mix well and set aside. Peel the potatoes and cut lengthwise into quarters; cut each quarter lengthwise into 3 strips. Dip each strip in the melted butter, then in the Parmesan mixture, coating completely. Place in a single layer in the baking dish. Pour any remaining melted butter over the potatoes. Bake for 30-35 minutes or until the potatoes are tender, turning them over once or twice during baking. If you want them more crispy, cook a little longer.

REALLY CREAMY POTATO PURéE



Really Creamy Potato Purée image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 5

3 pounds large Yukon gold potatoes
2 cups heavy cream, warmed
1/2 pound (2 sticks) European-style salted butter, diced, cold
Kosher salt
Chopped chives, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • On a parchment-lined sheet pan, arrange the potatoes in an even layer. Bake the potatoes until tender, about 45 minutes. Let the potatoes cool slightly until able to be handled but still hot. Peel the potatoes.
  • Add one potato at a time to a ricer and rice the potatoes into a pot. Add the warm cream to the potatoes and some pieces of butter. Whisk until smooth. Continue to add most of the remaining butter, whisking piece by piece, reserving 1 to 2 tablespoons to finish. Season the potatoes with salt.
  • Fill a small Dutch oven with hot water to warm it up. Dump the water and transfer the potatoes to the pot. Top with the remaining butter and garnish with chives.

STICK POTATO CASSEROLE



Stick Potato Casserole image

Make and share this Stick Potato Casserole recipe from Food.com.

Provided by Mirj2338

Categories     Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup flour
1 tablespoon flour
1/2 teaspoon salt
1 2/3 cups milk (whole or 2%)
1 can condensed cream of celery soup, undiluted
1/3 lb American cheese, cubed or shredded
1/3 lb extra-sharp cheddar cheese, cubed or shredded
6 -7 large baking potatoes, peeled and sliced in long strips
1 cup chopped sweet onion
1 dash paprika

Steps:

  • Combine flour and salt in saucepan; whisk in milk until smooth.
  • Bring to boil.
  • Cook and stir 2 or 3 minutes.
  • Remove from heat; whisk in soup and cheese until smooth.
  • Set aside.
  • Place potato"sticks" in a greased 15 x 11-inch pan.
  • Sprinkle with onion and cover with cheese sauce.
  • Bake at 350 degrees for 55 to 60 minutes.

CREAMY SAUSAGE AND POTATO BAKE



Creamy Sausage and Potato Bake image

This is a family recipe through multiple generations. Although it can make 6 main-dish servings, my family loves it so much that it's often just 3 double servings!

Provided by Pirendeus

Categories     Pork Casserole

Time 2h

Yield 6

Number Of Ingredients 10

1 (10.5 ounce) can condensed cream of celery soup
½ cup milk
½ cup chopped onion
½ cup chopped green bell pepper
½ teaspoon salt
¼ teaspoon ground black pepper
5 medium potatoes, peeled and thinly sliced, or more to taste
8 ounces fully cooked smoked sausage, sliced
1 tablespoon butter, cut into small pieces
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
  • Combine condensed soup, milk, onion, bell pepper, salt, and pepper in a mixing bowl; mix until well blended.
  • Layer 1/2 of the potato slices in the prepared baking dish. Top with 1/2 of the sausage and 1/2 of the soup mixture. Repeat layers once more. Dot butter over the top.
  • Cover and bake in the preheated oven for 1 hour 15 minutes. Remove the cover and sprinkle Cheddar cheese over top. Bake, uncovered, until bubbly and the cheese has melted, about 15 more minutes.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 38.4 g, Cholesterol 57.7 mg, Fat 23 g, Fiber 4.7 g, Protein 18.3 g, SaturatedFat 10.3 g, Sodium 1255.8 mg

ULTRA-CREAMY MASHED POTATOES



Ultra-Creamy Mashed Potatoes image

Unpeeled potatoes absorb less moisture when boiled, and the ricer will catch the skins-great news for lazy cooks everywhere.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Thanksgiving     Potato     Butter     Milk/Cream     Garlic     Rosemary

Yield 8 servings

Number Of Ingredients 10

4 pounds medium Yukon Gold potatoes, scrubbed
4 teaspoons kosher salt, plus more
1 1/2 cups whole milk
1/2 cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
Special Equipment
A potato ricer or food mill fitted with fine disk

Steps:

  • Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30-35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
  • Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
  • Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes 1/2-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
  • Serve mashed potatoes topped with a few grinds of pepper.
  • Do Ahead
  • Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding 1/4 cup milk or stock to thin out if needed.

CREAMY POTATO SALAD



Creamy Potato Salad image

This creamy potato salad was created for a deck-warming party. Friends that normally don't like potato salad went back for thirds.

Provided by Eleanor Price

Categories     Creamy Potato Salad

Time 12h45m

Yield 8

Number Of Ingredients 12

1 pound fingerling potatoes
¾ cup salad dressing (such as Miracle Whip®)
½ cup sour cream
¼ cup chopped onion, or to taste
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh chives
2 tablespoons sweet pickle relish
2 tablespoons dill pickle relish
1 ½ tablespoons prepared yellow mustard
1 tablespoon white sugar
1 tablespoon chopped fresh Thai basil
1 teaspoon celery seed

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
  • Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 17.4 g, Cholesterol 13.8 mg, Fat 9.3 g, Fiber 1.6 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 296 mg, Sugar 6 g

CREAMY POTATOES AND ONIONS



Creamy Potatoes and Onions image

Categories     Milk/Cream     Onion     Potato     Side     Sauté     Vegetarian     Fall     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons (1/4 stick) butter
1 tablespoon olive oil
6 white boiling onions (about 9 ounces total), thinly sliced
2 pounds Yukon Gold potatoes, peeled, cut into 1/2- to 3/4-inch cubes
2 cups water
1/4 cup crème fraîche or whipping cream
Chopped fresh parsley

Steps:

  • Melt 1 tablespoon butter with oil in heavy large pot over medium heat. Add onions and sauté until soft, about 5 minutes. Add potatoes and 2 cups water; bring to boil. Cover and simmer until potatoes are tender, stirring occasionally, about 25 minutes. Uncover and simmer until almost all water evaporates, about 5 minutes. Remove from heat. Add crème fraîche and 1 tablespoon butter. Stir gently to blend, being careful not to break up potatoes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.) Sprinkle with parsley.

Tips:

  • Choose the right potatoes: For the best results, select starchy potatoes like Russet or Idaho. These potatoes will become crispy on the outside and fluffy on the inside when fried.
  • Cut the potatoes evenly: This will ensure that they cook evenly. Use a sharp knife to cut the potatoes into 1/4-inch thick sticks.
  • Soak the potatoes in cold water: This will help to remove excess starch and prevent the potatoes from sticking together during frying.
  • Season the potatoes: Before frying, toss the potatoes with salt, pepper, and any other desired seasonings. This will help to enhance their flavor.
  • Fry the potatoes in hot oil: The ideal temperature for frying potato sticks is between 350°F and 375°F. Use a deep fryer or a large saucepan filled with oil to fry the potatoes.
  • Drain the potatoes on paper towels: After frying, remove the potatoes from the oil and drain them on paper towels to remove excess grease.
  • Serve the potatoes hot: Creamy potato sticks are best served hot and crispy. You can serve them with your favorite dipping sauce, such as ketchup, ranch dressing, or honey mustard.

Conclusion:

Creamy potato sticks are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or a quick and easy weeknight meal. With a few simple tips, you can make sure that your creamy potato sticks turn out crispy on the outside and fluffy on the inside every time.

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