• The first step is to boil the potatoes. I mostly use the pressure cooker. Wash and halve the potatoes and add them to a small pressure cooker with an inch of water.

  Let out 2-3 whistles, switch off and allow the pressure to go down naturally.

  If you are boiling the potatoes on open pan - peel the potatoes, dice them into thick chunks and add them to a pot of salted boiling water. Test the potatoes around the 15 minute mark, if they soft all the way to the center, turn off the flame and drain the water.

  Allow the potatoes to cool down before mashing them.
• Once the potatoes have been mashes, add it to a bowl and the rest of the ingredients - corn starch, onion powder, salt and pepper. Mix well and adjust seasoning according to your taste.

  You can also modify the taste your mashed potato French fries with other spices like oregano and red chilli flakes, or paprika powder or onion and garlic powder.
• Once you've prepared the mixture, there should be no moisture left in the potato dough.
• Roll it out to about 1 inch thickness. With a knife cut the rolled out potato mixture vertically. Then cut them horizontally to get you thick French fries that are 3 inches in length.
• Place all the cut strips of potato mash on an oiled or parchment paper lined plate and store it in the freezer for a minimum of one hour.

  This will help the potato mixture bind well.

Frying the Mashed Potato French fries

• Place a pan on medium flame and add oil. Remove the frozen potato sticks and keep aside.
• Once the oil has warmed up, add them French fries one by one to the oil without over crowding them,

  Let it be for 30-45 seconds before using a spatula or slotted spoon to move them in the oil.
• Fry them until all sides are golden brown. Remove from the oil and drain the excess oil on a kitchen tissue paper.
• Serve your Mashed Potato French fries with ketchup or a dip of your choice.