Potato Cheese Sticks

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Crispy on the outside, gooey on the inside, these Potato Cheese Sticks are your new go-to snack. Each bite delivers melty cheese wrapped in seasoned mashed potatoes and coated in a golden breadcrumb crust. It’s the kind of finger food that gets devoured as quickly as it’s served.

Perfect as a party appetizer, game-day treat, or even a creative lunchbox idea, these sticks bring a comforting twist to everyday ingredients. No one can resist the cheesy pull and crunchy finish—especially when dipped in your favorite marinara or garlic sauce.

Why You’ll Love This Potato Cheese Sticks Recipe

These sticks are everything a snack should be: quick to prepare, rich in flavor, and deeply satisfying. You get creamy, seasoned potato filling combined with stretchy mozzarella, all encased in a shatteringly crisp crust. Plus, they’re freezer-friendly, so you can make a batch in advance and fry them fresh when cravings strike.

Can I Use Instant Mashed Potatoes for This Recipe?

Technically, yes—but fresh mashed potatoes yield better flavor and texture. Instant mash tends to be more watery, which can cause the cheese sticks to fall apart during frying. If you do go the shortcut route, reduce the liquid and make sure your mix is thick and sturdy.

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Ingredients for the Potato Cheese Sticks

• Potatoes: The base of the recipe. Use starchy potatoes like Russets for smooth, mashable texture.
• Mozzarella Cheese: Provides that irresistible cheese pull. Choose a firm block version to cut into sticks.
• All-Purpose Flour: Helps to bind the mashed potatoes and holds everything together.
• Cornstarch: Ensures a firmer dough and prevents sogginess during frying.
• Salt & Pepper: Basic seasonings to bring out the potato’s natural flavor.
• Garlic Powder & Paprika: For extra flavor depth.
• Chopped Parsley: Optional but adds freshness and color.
• Eggs: Used for the dredging station to make the coating stick.
• Breadcrumbs: The outer shell; panko gives a crunchier finish.
• Oil for Frying: Use a neutral oil like canola or vegetable for golden results.

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How To Make the Potato Cheese Sticks

Step 1: Make the Potato Mixture

Boil 3 medium Russet potatoes until fork tender. Drain and mash until smooth. Add 2 tablespoons of all-purpose flour, 1 tablespoon of cornstarch, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika, and 1 tablespoon chopped parsley. Mix well until a soft, moldable dough forms.

Step 2: Prep the Cheese Filling

Cut a 200g block of mozzarella into 12 equal sticks, each about 2.5 to 3 inches long. Pat dry with paper towels if moist.

Step 3: Shape the Sticks

Scoop a golf-ball-sized amount of potato mixture, flatten it in your palm, and place a cheese stick in the center. Carefully wrap the potato around the cheese and roll gently into a cylindrical shape. Repeat to make 12 sticks.

Step 4: Bread the Cheese Sticks

Prepare a dredging station with 2 beaten eggs in one bowl and 1 cup of breadcrumbs in another. Dip each potato-cheese stick into the egg, then coat thoroughly with breadcrumbs. For extra crunch, repeat the process for a double coating.

Step 5: Chill Before Frying

Place the breaded sticks on a baking sheet and refrigerate for 30 minutes. This helps them hold their shape during frying.

Step 6: Fry to Perfection

Heat oil in a deep pan to 350°F (175°C). Fry the sticks in batches for about 2–3 minutes or until golden brown and crispy. Drain on paper towels.

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How to Serve Potato Cheese Sticks

Serve these golden cheese sticks hot with a side of warm marinara, garlic aioli, or ranch for dipping. They’re best enjoyed immediately when the cheese is perfectly melty. This recipe yields 12 sticks and feeds about 4–6 people as a snack or appetizer.

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How to Store Potato Cheese Sticks

If you have leftovers (which is rare!), store them in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 5–7 minutes to regain their crispiness. For longer storage, freeze uncooked breaded sticks on a tray until solid, then transfer to a zip-top bag. Fry directly from frozen—just add 1 extra minute to the cook time.

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Frequently Asked Questions

Can I bake these instead of frying?
Yes, bake at 400°F for 20 minutes, flipping halfway through. They won’t be as crispy, but still delicious.

What other cheeses can I use?
Cheddar, pepper jack, or string cheese work well. Just make sure they’re firm enough to hold their shape when wrapped.

Can I make these gluten-free?
Yes! Swap all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.

Do I need to use eggs for breading?
Eggs help the crumbs stick best, but a mix of cornstarch and water or milk can work in a pinch.

Can I use leftover mashed potatoes?
Only if they’re thick and not overly creamy. Too much moisture will make shaping difficult.

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Want More Appetizer Ideas with a Crunch?

If you loved these potato cheese sticks, you might enjoy these crispy recipes too:

• Crispy Parmesan and Gruyere Potato Gratin
• Hush Puppies
• Crispy Chicken Parmesan Stuffed Zucchini Boats
• Garlic Parmesan Potato Wedges
• Beef and Potato Casserole

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Save This Pin For Later

📌 Save this recipe to your Pinterest snack board so you can come back to it any time.

And let me know in the comments how yours turned out! Did you try different cheeses? Did you air fry or deep fry them?

I love hearing your variations—and don’t forget to check out more recipes from Life With Livia.

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