Potato Cheese Sticks

Crispy potato cheese sticks are the perfect way to turn mashed potatoes and mozzarella into a golden, crunchy snack. These mashed potato mozzarella sticks are creamy inside, crisp outside, and come together with just a few simple ingredients.

Whether you’re using leftovers or starting fresh, this easy potato snack is a fun, satisfying alternative to traditional fries. Perfect for dipping, sharing, or snacking straight from the plate. Let’s stop yapping and get to the frying!

Ingredients

Here’s what I used when I made these, but I’ll also share a few optional swaps and additions:

• Russet potatoes – These mash best and give you that light, fluffy center.
• Mozzarella cheese – I shredded mine fresh, but pre-shredded works too.
• Cornstarch – This helps everything hold together and crisp up during frying.
• Salt and pepper – Season to taste.
• Vegetable oil – For frying.
• Optional but tasty: Grated Parmesan, chopped parsley, garlic powder, or a pinch of paprika.

How to make Mashed Potato Mozzarella Sticks

Step 1: Cook and Mash the Potatoes

I peeled and chopped about 2 large russet potatoes and added them to a large pot of water, making sure the water covered them by at least 1 inch. Then I brought the pot to a boil and cooked them until fork tender—about 15 minutes. Once drained, I mashed them up right in the pot and let them cool a bit. You don’t want to add the cheese while it’s still super hot or it’ll melt too early.

Step 2: Mix and Knead the Dough

Once the potatoes were cool enough to handle, I added cornstarch, shredded mozzarella, salt, and pepper. I started mixing with a spoon, but honestly, I had better luck using my hands. The dough should feel soft but not sticky.

Note: If your dough feels too loose, try chilling it for 10 minutes before shaping.

Step 3: Flatten and Freeze

Here’s the trick that made slicing easy. I split the dough in half and pressed each half into a quart-size resealable freezer bag. I made sure to press out any excess air before sealing the bags, then flattened them out evenly. Freeze for about 30 minutes.

What I found: Don’t stack the bags in the freezer or they’ll freeze unevenly. Lay them flat, side by side.

Step 4: Slice into Sticks

Once chilled, I cut open the bags and sliced the dough into strips about ½ inch wide. Then I cut each strip in half again so they were more bite-sized.

Step 5: Fry Until Golden

I used a medium saucepan filled with about 1½–2 inches of oil and heated it to medium-high (around 350°F if using a thermometer). I tested a piece first—if it sizzled right away, it was ready. Fry in small batches and don’t overcrowd the pot.

In my experience: These sticks like to clump if you drop in too many at once. I dropped one in, waited 30 seconds, then added another. That helped them crisp up without sticking together.

Step 6: Drain and Serve

Once they were golden brown, I laid them out on paper towels and sprinkled them with extra Parmesan, sea salt, and chopped parsley. That little extra touch made a huge difference.

Dips and Serving Ideas

Here’s how we served ours and they were devoured!

• Chipotle mayo
• Homemade Yum Yum sauce
• Sriracha ranch
• Classic ketchup (because my kids always want ketchup)
• Creamy cucumber dip if you want something cool and refreshing

You could even turn them into loaded potato stick nachos with melted cheese, bacon bits, sour cream, and scallions.

More Potato Recipes to Try

If you’re as potato-obsessed as I am, here are a few more favorites from my kitchen:

• Smashed Garlic Butter Potatoes
• Red Smashed Potatoes
• Roasted Parmesan Potatoes
• Maple Bacon Sweet Potatoes