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A recipe for Potato Rings with a homemade buttermilk ranch. If french fries and onion rings ever got together and had a love child, I think it would be something like this…a light and crispy on the outside + creamy and luscious on the inside potato ring! Two things I can’t stress enough is: 1) the importance of having the potatoes completely coated; no holes please, or the mashed potatoes will pour out of the holes once they hit the oil and you’ll be left with nothing but a mess. 2) the importance of the rings being frozen solid before entering the oil…it just helps with the frying, that’s all.

We made a simple and delicious buttermilk ranch dipping sauce bc let’s face it, ranch is pretty much good with anything, amirite? It only seemed natural to pair these savory, fried treats with a quick and easy homemade ranch sauce. Enjoy!
xx Jenny

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include a photo

Potato Rings with Homemade Buttermilk Ranch Dipping Sauce
Makes 32-40

3 large russet potatoes, cleaned peeled and chopped into large pieces
1/3 cup plus 2 tablespoons heavy cream
¼ cup unsalted butter (½ stick), softened
½ cup caramelized yellow onions, chopped
3 tablespoons chives, thinly sliced
2/3 cup  all purpose flour
1/3 cup rice flour
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
2 eggs, lightly beaten
salt and pepper to taste
2 quarts vegetable oil
buttermilk ranch sauce:
1/2 cup light mayonnaise
¼ cup low-fat buttermilk
1 ½ teaspoons fresh lemon juice
2 tablespoons flat leaf parsley, minced
1 tablespoon chives, thinly sliced|
1 teaspoons dill, minced
½ teaspoon dry mustard
salt and pepper to taste

1. Place the potatoes in a large pot and fill with water.
2. Bring to a boil on medium-high heat and cook until the potatoes are fork tender, a20-25 minutes.
3. Drain the potatoes into a colander and pour back into the pot.
4. Pour the cream and butter over the potatoes and mash with a potato masher until smooth (Add more cream 1 tablespoon at a time, if needed).
5. Fold in the caramelized onions and chives until fully incorporated. Season with salt and pepper and stir.
6. Spread the mixture onto a sheet pan, about ½ inch thick and place in the refrigerator until the mixture has cooled down and hardened, 4-6 hours.
7. While the potato mixture cools place both flours, garlic powder, onion powder and smoked paprika into a shallow dish and stir together until fully combined. Set aside.
8. When the potato mixture has cooled, remove from the refrigerator and using 1-1 ½ inch circle cutters, cut out as many circles as possible (usually makes about 32-40).
9. Using a ½ inch circle cutter, cut out a ½ inch circle from every 1-1½ circle, creating a small donut shape.
10. Dip the potato rings into the flour mixture followed by the egg mixture and finally again in the flour mixture (make sure the rings are completely coated).
11. Place the coated rings onto a clean sheet pan, lined with parchment paper and place in the freezer and allow the rings to freeze completely, 4-6 hours.
12. Once the potato rings are frozen, preheat the oil, in a large pot, to 375°F.
13. While the oil heats up, place the ingredients for the dipping sauce into a mixing bowl and whisk together. Season with salt and pepper.
14. When the oil is hot, carefully drop a few of the rings into the oil and fry for 4-6 minutes or until golden brown.
15. Drain onto a large plate lined with paper towels and season with salt with pepper.
16. Repeat with the remaining potato rings and serve immediately with the dipping sauce.

  1. Aaron from The Amused Bouche Blog Not Specified Not Specified

    Crazy! This looks awesome! Bonus points for creativity. This will be certainly going on my list of things to make whilst watching football, or baseball, or Modern Family – well let’s be honest, I’m sure these things will be good regardless of what you’re watching. But I have to ask, what about bacon? Lil pieces chopped up inside… could be good – just saying…

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  3. Chris @ TheKeenanCookBook Not Specified Not Specified

    Very fun! These look great.

  4. Adrianna from A Cozy Kitchen Not Specified Not Specified

    OMG!!!! This is really really genius and weird. I dig it. And I want to bathe in that buttermilk ranch dressing. UGH!

  5. Susanne Not Specified Not Specified

    What a great idea! Love your food styling! Cheers from Germany, Susanne

  6. Bev Weidner Not Specified Not Specified





  7. MikeVFMK Not Specified Not Specified

    That’s totally rad. I’m just questioning how many of these I’d actually eat. My guess? Too many. And that sauce? Crazy delicious looking.

  8. Sally - My Custard Pie Not Specified Not Specified

    NOT healthy – but oh so good-looking. Love the intro about vegetables getting it together!

  9. [email protected] Not Specified Not Specified

    Great idea! Good way to use left over mashed potatoes. A deep fried fest sounds like my kind of party! A friend just told me about a fried hamburger. No not just the meat ..the entire burger with bun, lettuce, tomato & thousand island dressing.

  10. Katherine Not Specified Not Specified

    Delicious! Have you ever experimented with a sweet potato version?

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  12. Anna Not Specified Not Specified

    i am officially in love with this food blog! thank you for existing. :)

  13. Stephanie Not Specified Not Specified

    Quick question. I noticed that there wasn’t a measurement specified for the flour. 2/3 all purpose flour 1/3 rice flour. These look delicious, but I try to follow recipes because I’m not a natural in the kitchen. I’d love the specifics for the flour if you will.


  14. Nicole Franzen Not Specified Not Specified

    I want those now! No like really, I dont really ever eat junk food but I LOVE fries and I LOVE Ranch dressing. Though I would never have ranch on a salad. Only on some sort of crispy yummy blackened chicken sandwich, potato skins and french fries dipped into its creamy goodness. I think this is the ultimate hung over food and I will try them one day when I am feeling super naughty :) xx

  15. Val Not Specified Not Specified

    I live out in the middle of nowhere-land where the stores don’t carry such exotic things as rice flour. Can I substitute more all purpose flour?

  16. Lucy Vaserfirer Not Specified Not Specified

    These are brilliant! ABSOLUTELY BRILLIANT!

  17. sienna Not Specified Not Specified

    Do french fries and onion rings HAVE to get married to have a baby? couldn’t they have a slutty one night stand love child?

  18. Tiffany @ Savor Home Not Specified Not Specified

    I am absolutely dying over this recipe. I am from the south, so I love any kind of potato. I will have to try this for sure. And the food styling is gorgeous! I will have to feature this on my blog for sure!

  19. Spoon and Chopsticks Not Specified Not Specified

    I love your potato rings. Awesome!

  20. Flavia Del Grosso Not Specified Not Specified

    I love your blog! Beautiful graphic and fantastic photos.

  21. Tiffany @ Savor Home Not Specified Not Specified

    Hi! I just shared this recipe and photos with my readers! I am sure they will love it!

  22. Kate El Idrissi Not Specified Not Specified

    Oh YUM! I will have to give these a go, can I also say – your photography is amazing, I wish I could get my photo’s to look like that… Just sensational.

  23. Kate El Idrissi Not Specified Not Specified

    Oh YUM! I will have to give these a go, can I also say – your photography is amazing, I wish I could get my photo’s to look like that… Just sensational.

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  25. Lorraine Not Specified Not Specified

    These look wicked. Wicked good.

  26. Liza Not Specified Not Specified

    Hi – greetings from England – I’ve just returned from Marrakech and had something very similar to this out there – delicious! The pototoes were ball shaped and the menu described them as Dauphinoise Potatoes – I prefer this deep fried version and will definitely try your recipe.

  27. The Dinner Belle for Not Specified Not Specified

    Look like these could be a perfect World Series snack as we watch the Cardinals! Since I love spice I think I might make a chipotle ranch dipping sauce and maybe add some cheddar to the mashed potatoes. Thanks!

    The Dinner Belle for

  28. nicole {sweet peony} Not Specified Not Specified

    um hello! why hasn’t anyone thought of this before??? amazing!!!

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  30. Elise Not Specified Not Specified

    Isn’t it, like, impossible to pick up mashed potatoes and have them hold their shape? I was trying to picture how I would do this and it seems like they would just fall apart. They look really delicious though…

    • Jenny Park Not Specified Not Specified

      Nope, they’re so nice and crispy on the outside that it’s almost like eating a tater tot with soft, creamy mashed potato insides! Definitely wouldn’t have posted this recipe if it didn’t work! :)

  31. Marisa Not Specified Not Specified

    I’m not sure if I made the rings thick enough or what but when I cut them into rings they fell apart. :( I pretty much just made them into little balls after my failure but that was the only thing that didn’t work for me, they ended up being superb, scrumptions, and savory addition to my party! I made these over 3 days and would do it again and were just as delicious reheated in the oven! :) Excellent blog! Thank you!

    • Jenny Park Not Specified Not Specified

      Hi Marisa! Just curious…did you let the potatoes get nice and stiff in the fridge before cutting them into rings? It’s a really important step to ensure the rings stay together.

      I’m glad you were still able to get them to fry up as little balls…great way to improvise!

      • Marisa Not Specified Not Specified

        Yeah, I left them in the fridge for almost a whole day. I’m not sure why they fell apart. What do you suggest for the left overs after cutting the rings? I reconstituted mine into the balls. For my next attempt should I re-refridgerate the leftovers on a pan before making them into rings? Thanks for the help!

        • Jenny Park Not Specified Not Specified

          Hm…if your rings still fell apart, I would recommend making a stiffer mashed potato (less liquid). This should help them keep their shape. They are delicate, so you do need to work carefully, but quickly.

          When I made my rings, I reformed the leftovers into another mass, stuck them in the freezer (I was totally impatient that day) and made more rings. I repeated this until I had about 1/4 cup potatoes left. I really like your idea for balls. It’s easier to do and after people have made their first set of rings it’s a great way to quickly use the rest. Sure they’re not technically “potato rings” then, but who cares, right?! :)

          • Marisa Not Specified Not Specified

            Oh yes, so delicious! After all, it’s what’s on the inside that counts! ;)

          • Marina Not Specified Not Specified

            In Argentina we make something like this. We make the balls, like you did Marisa, but we also add muzzarella cheese in the middle! Yum! I’ll have to make some soon.

  32. Clay Not Specified Not Specified

    Ah damn .. there goes my diet agian….

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  35. Elli Not Specified Not Specified

    These look sensational!!! I stumbled on your blog from a link on pininterst. SO GLAD I DID.

    Beautiful food styling, photography, recipes. I’m in heaven!

  36. Kate Not Specified Not Specified

    seriously? SERIOUSLY?! my head just exploded. Dinner donuts…*tummy rumbles*

  37. Donna in SC Not Specified Not Specified

    These sound amazing…….My husband lives for deep fried anything. Quick question: the ingredients list “½ caramelized yellow onions, chopped”. Is that 1/2 cup or 1/2 an onion? I will be making these SOON! Thanks for a great sounding recipe.

  38. Felissa (Two Little Cavaliers) Not Specified Not Specified

    I saw this picture on Pinterest and had to come and investigate. My dad will LOVE these.

  39. Rachel Axelrad Not Specified Not Specified

    Oh my god this seems amazing. Saw it on pinterest and had to check out the recipe. I love it so much I posted it on my website (

    Thank you so much for creating these. And I’m definitely going to subscribe.

  40. Katie Not Specified Not Specified

    Love this idea, however what is the egg mixture? I’m literally in the middle of making these but I have no idea what the egg mixture is. =S

  41. Katie Not Specified Not Specified

    Could you ‘shallow fry’ these with oil in a pan?

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  44. Chrissy Not Specified Not Specified

    Do you think you could fry them, freeze them, & reheat in the oven??
    these sound so good- great party food- I just hate being in the kitchen futzing while people are over!
    Thanks much!,

    • Jenny Park Not Specified Not Specified

      Okay, here’s the thing.. I’m not sure. Most of our recipes are really versatile and you can tweak and adjust them without any issues, but these in particular need to be done according to the recipe, for the most part (people have not had very much success otherwise)… You could always make them up until the frying point, then fry them up a few minutes before guests arrive. If you do try the reheat method please let us know how it turns out. Good luck!!

  45. CherylK Not Specified Not Specified

    Wow! I can hardly wait to try this recipe! And looking forward to more great stuff from you via email. (BTW, found you via Pinterest…) :-)

  46. meg Not Specified Not Specified

    I think I’m making these today! I know they’ll be a hit

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  48. Cathy Augros Not Specified Not Specified

    These sound scrumptious!! One question though…. How many caramelized onions? Is it 1/2 half of one onion?

  49. Veronica Not Specified Not Specified

    I’m tempted to try making these in the oven! We’ll see if it turns out well :)

    And to everyone making comments about these being unhealthy– if you fry anything in good oil (coconut is best, but expensive), frying isn’t unhealthy!

  50. fashion mode Not Specified Not Specified


  51. Jessa22 Not Specified Not Specified

    What does 1/3 cup plus 2 tablespoons mean? Do you put all of that into the potatos when you mash them or is the 2 tablespoons saved for later? I’m in the process of boiling the potatos now.. These looks extremely delicious just a bit hard for me.. As I’m still learning but I’m willing to give them a try! Thanks for the recipe! :-)

    • Jenny Park Not Specified Not Specified

      Hi Jessa! Yes, the whole 1/3 cup and 2 tablespoons goes into the potato mixture for mashing. Hope this helps and good luck!

      • Jessa22 Not Specified Not Specified

        Thanks!! :-) I want to know would you think these would be okay to freeze over night and fry up the next day? They turned out great so far , but it’s getting a little too late too eat them tonight I was thinking to have them for lunch tomorrow!

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  53. Sarasota Flight School Not Specified Not Specified

    I’m sure actually making these is not as daunting of a task as it looks from all of the directions :/ They look absolutely delicious and, even if there were an additional 50 steps, I’d still Pin it!!

  54. Michelle Not Specified Not Specified

    I need it to be gluten free and I am new to cooking GF – do you think if I used all rice flour it would turn out ok? Looks yummy! Thanks

  55. Brandon Not Specified Not Specified

    i want to try putting bacon in them

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  57. Sharmayne Not Specified Not Specified

    Hi Jenny,
    I would really like to try these for my egg allergic 7 yr old, any idea what I could substitute for the egg and still have the coating stay intact?
    Thank you!

  58. katie Not Specified Not Specified

    OMG THese look amazing–like over the top amazing.

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  61. lulu Not Specified Not Specified

    These look amazing! But I’m having a difficult time believing that you can cut mashed potatoes into rings and triple dip without falling apart after they have cooled in the refrigerator. Are you sure you didn’t freeze them before you cut and dipped them intead of after? I wish there were photos of the whole process and not just the finished product. :(

    • Jenny Park Not Specified Not Specified

      Yes, this is totally doable! Just so long as your mashed potatoes aren’t super soft ( this recipe goes slightly lighter on the cream and butter for that purpose). The potatoes get quite stiff in the fridge, but should still be handled with care.If you’re still nervous you can stick them in the freezer for a bit, but I wouldn’t freeze them completely or they’ll crack when you cut them and the coating won’t stick well.

  62. Mac Not Specified Not Specified

    Oh come on,,,,,,,,,,,,, If i had a freaking staff to cook this this.

  63. Jill Not Specified Not Specified

    Deep frying something frozen isn’t a great idea. I don’t normally comment on this sort of thing, but I thought I should this time. It must not be too big of a deal with small potato rings, since nobody on this post has burned their house down, but typically it’s not so great of an idea.
    Lots of people burn their houses down on Thanksgiving and Christmas when they try to deep fry turkeys. It’s not so dangerous…unless the turkey is frozen. Then, you essentially have a gigantic turkey bomb that splashes hot oil everywhere.
    Don’t burn your houses down please :)

    • Jenny Park Not Specified Not Specified

      Hi Jill, actually this isn’t true at all. Frying things when they’re frozen will actually give you the best results. The problem with frying frozen foods isn’t that the food is frozen, but how high people fill their pots/deep fryers. Frozen foods definitely have a stronger reaction when they hit the oil, but as long as you haven’t overfilled your vessel, you’re

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  65. Winnie Not Specified Not Specified

    Boy, I am glad I stumbled upon you today. These look soooo delicious. I will make them for sure. I am off to check out the other recipes..Cool site.

  66. Shelly Donahue Not Specified Not Specified

    Holy. Gracious. Me.
    To say that you are a genius may be an understatement.
    Do you deliver?

  67. Sambhavi Sinha Not Specified Not Specified

    We call them wadas here in India. They sell them on the streets like little vegetarian burgers. It tastes great with mint chutney, which is just a blend of mint, raw mango [3:2 mint to mango] salt to taste, a bit of sugar and some green chili. The chili is essential, but the amount is up to you. With seeds makes is quite spice, obviously, but you can leave them out. The bread is like burger bread, but a lot fluffier. It’s called Pav [pronounced ‘pow’]. Wadapav!

    I tried the buttermilk dip; It’s really good. Thumbs up!

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  69. Connie Not Specified Not Specified

    I’ve never seen anything like these and yes, buttermilk ranch is a fav in our house. Yum!

  70. ATasteOfMadness Not Specified Not Specified

    These look perfect. I don’t know how they weren’t gone before the pictures were taken. I don’t think I could have waited

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  73. Russell Not Specified Not Specified

    Those look amazing! And Ilove the other viewer’s idea of adding bacon, I am going to have to make these.

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  77. Eileen Not Specified Not Specified

    Potatos would have to be cool and a bit thicker I think but do you think piping the potatos from a pastry bag onto the paper then freezing would work?

    • Jenny Park Not Specified Not Specified

      Hmm….great question! I’m not sure, but I feel like that should work just fine (with the added thickness etc). This might be a less intimidating way to do it too!

  78. Vedette Not Specified Not Specified

    That buttermilk ranch dip is mouthwatering. I can’t wait for the weekend for me to try this out. Thank you for this.

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  81. trip Not Specified Not Specified

    Wow what a neat Idea, I like it, I cant wait to try it, maybe it will convince my kids that potatos are a good thing

  82. grace Not Specified Not Specified

    seriously 22 ingredients. shit is wack yo!

    • Shiroey Not Specified Not Specified

      Wow…there are a few really rude comments about this! Don’t like it…skip it but rude isn’t necessary is it…?

  83. sarah Not Specified Not Specified

    Oh my gosh! I cannot wait to try these! They sound absolutely delicious – Thanks!

  84. Men's Tie Not Specified Not Specified

    1) Go to McDonalds Drive thru
    2) Order $1.19 fries
    3) Much more elegant solution in about 30 seconds

  85. Angela Not Specified Not Specified

    It’s great recipe I’ve tried it yummy :)

  86. tessi Not Specified Not Specified

    Yummlious :)

  87. Angela Not Specified Not Specified

    I’ll try it :)

  88. Kate Not Specified Not Specified

    very yummy

  89. Siera Not Specified Not Specified

    seems Nice recipe

  90. Raven D Not Specified Not Specified

    omg!thank you for Stumbleupon!these look amazing-i can’t wait to try them and look forward to seeing more of your blogs!!!

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  93. Nicole Not Specified Not Specified

    Our family eats Paleo, for those that aren’t familiar you eliminate sugars and grains. This recipe looks awesome, although it calls for flour, I’ll switch it to a gluten free flour. This doesn’t fall exactly into Paleo, but gets me closer for a great fried treat. Try frying them in lard, like grandma used to use. The lard is Paleo! Adding bacon or using the grease, like someone else suggested would be delicious. Thanks for the recipe!

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  95. Chuck Not Specified Not Specified

    I love love love these. OMG i have to make these for my next BBQ. I bet they are delicious too! Thanks for sharing!

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  97. lolo Not Specified Not Specified

    its look so yummy
    i will try it

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  104. Rama Mohan Not Specified Not Specified

    Wow!! I must share this to my wife. Thanks for this recipe.

  105. JessMarie Not Specified Not Specified

    In potato heaven right now!!! Do you think this recipe would turn out the same golden, crunchy potato rings if I baked them in the oven instead of deep fried them?

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  107. stark Not Specified Not Specified

    these look awesome.i will try i hope mine’d be delicious like them

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  109. Madhuri Not Specified Not Specified

    Yummy recipe..good one

  110. julie carr Not Specified Not Specified

    these are good but time consuming. i do not cut them into rings, just squares.

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  114. JAK Not Specified Not Specified

    Sounds great. Looks yummy!!! But does anyone else realize this takes between 8-12 hrs to create? Not really sure it’s worth it.

  115. Panda Not Specified Not Specified

    Sounds great i don’t like onions, so i think I’ll replace it with some bacon and cheddar in! thanks my next party will be a hit!!!

  116. Michelle McGuckin Not Specified Not Specified

    These look great! Thanks for sharing.

  117. Bobbie Not Specified Not Specified

    Gonna try these tomorrow night but will probably substitute the ranch for sour cream. We put it on almost everything!!!

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  119. BrumDine Not Specified Not Specified

    Brillliant… Tried them with an additional blue cheese dip… Great stuff!!

  120. Kim Not Specified Not Specified

    Any chance that baking these little delicious-looking things might work?? I don’t have equipment for frying… and I would rather not get it for the sake of eating healthy :)

  121. Übersetzung Not Specified Not Specified

    That looks great and a good idea for a snack!

  122. Good Food Good Friends Not Specified Not Specified

    Love this idea! I think I’d dip mine in blue cheese but the ranch sounds delicious too!

  123. Jamie K Not Specified Not Specified

    omg these sound so good. will definitely have to try them soon!

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  125. susan blair Not Specified Not Specified

    Just seen your recipe will be trying this also I think I’ll freeze a few for latter date!

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  128. vildan salcı Not Specified Not Specified

    this look great

  129. Abby Not Specified Not Specified

    OK, I tried these and they were totally soft. They wouldn’t stay together, I ended up making killer mash potatoes out of it. They were so soft I couldn’t get them to stay together long enough to dip them. What could I change for next time?

  130. Rae Not Specified Not Specified

    Yeah, I don’t have a deep fryer.But these look scrumptious! Is there a way to bake these? Any other method?

  131. Majid Not Specified Not Specified

    My mouth is watery :D

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  133. kj Not Specified Not Specified

    These sound great….

    I think I would try just making small balls..(pop’s if you will) instead of going through the fuss of cutting a doughnut and then a hole. I guess they would just be holes!

    What do you think? Maybe less work for me? hehe…I’m going to try this after the next grocery store trip!

  134. Neal Not Specified Not Specified

    Arby’s makes something like this… only triangle wedge-shaped, and I think they put cheese in the mixture, too. Really good. If people don’t want to fuss making the ring shape, they can just divide the refrigerated potato mixture into rectangles about the size of 3×5 cards, and then cut them in half diagonally. After you complete the dipping/freezing/frying process, you’ll have triangles that have deliciously crispy corners and a tender center. You can also make little logs (fish-stick size), whatever is manageable for you. Do rings, wedges, sticks, balls… whatever, then enjoy the finished product. Thanks for the recipe!

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  136. redfly Not Specified Not Specified

    amazing :)

  137. hannah meyer Not Specified Not Specified

    when it says cream… what kind? Im jus teaching myself how to cook and what to cook so im confused

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  139. pam44444 Not Specified Not Specified

    I have an 18 year old son with autism who is very interested in learning how to cook. Our last project was garlic mashed potatoes and fried pork loin. So I think this maybe next!! It seems like there are many steps but not extremely difficult ones. He is a picky eater and he/we could make these potato doughnuts and freeze them for him to cook later. They seem to be very easy to change shapes ( ball, squares etc) ,flavors (cheeses, spices,bacon) and even toppings and/or dipping sauces ( buttermilk ranch, pizza sauce, gravy) One of his favorite foods is chilli, cheese fries and I think this maybe a new twist on his old favorite!!! I found your site by chance but will bookmark it and be back again (and again and again . . .)

  140. Jenni Not Specified Not Specified

    This totally just made my mouth water. Dang it! I’m definitely going to have to make these as I’m sure my kids will love them. I’m sure you could make lots of variations too (like putting corn or other veggies in with the potatoes- God knows my kids don’t like vegetables!). This could be the perfect fix for all those left over mashed potatoes I’ll probably end up with after Thanksgiving like I do every year!

  141. lauren Not Specified Not Specified

    is there any substitute for the flour in this recipe? for the folks who are gluten intolerant. want to make these!!! and pardon if the question has been asked before.

  142. Bharati Naik Not Specified Not Specified

    Yummmmy!!!!!!! definetly i will make this today..

  143. B. Waldie Not Specified Not Specified

    I would imagine a root veg. mash (combination of carrots , russet potatoes and parsnips)would be great for this great recipe for the fall , Thanksgiving and football parties!

    What do you think? Would the parsnips be a problem like turnips are-watery?

    Thanks for the recipe.

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  145. slywlf Not Specified Not Specified

    Oh dear – just when I thought I had given up frying for good… ;-) These just sound so delish! I will probably make a batch and just keep them in the freezer and cook up a few at a time as needed (not a sports fan and not many opportunities for party fare)
    I can also see trying variations some of the other commenters have suggested. If I invent something awesome I’ll be sure and let you know ;-)

  146. Stacey Not Specified Not Specified

    A great idea for leftover mashed potatoes and then make them as patties the next day and freeze for later. Several variations come to mind for this… Love this idea :)
    Do you know if red potatoes work as well or not. We get the big costco bag of reds for all our tater dishes.

  147. Brinda Not Specified Not Specified

    Can’t wait to try these out on my crafty gal pals ok I will give some to my hubby also. Thanks for a great yummy idea.

  148. Paul Steele Not Specified Not Specified

    Oh my gosh!!! now I know what I am going to try.. Thx… great pics too

  149. Pat B Not Specified Not Specified

    What is in the egg mixture – besides the eggs? If it is in the recipe I missed it – twice! LOL

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  151. Jenny Not Specified Not Specified

    Where did you get a 1/2 inch circle cutter? I’m having trouble finding any that small.

  152. R.D. Miller Not Specified Not Specified

    Just a thought, rather than spread it out on a cookie sheet, freeze it, and then cut the rings out, what if you mashed the potatoes, put them into a piping bag, and piped the rings out on parchment or wax paper, and then froze them before frying? I would think you could get more rings out of one batch.

  153. Jaci stucker Not Specified Not Specified

    Carmelized onions, a type of onion or cook them till carmelized then add to the potato mature?

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  155. Bakeca Chieti Not Specified Not Specified

    Great recipe…I’ll surely try it! Thanks for sharing!

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  157. theultimatefoodaddict Not Specified Not Specified

    these look so cute! i wanna try it out! delish!

  158. bbqbill Not Specified Not Specified

    Love this and will serve the rings at my next bbq

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  160. laura Not Specified Not Specified

    Could you also bake these? I really hate to deep-fry, if I don’t have to. I always put fries, and onion rings, in the oven.

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  165. Xella Not Specified Not Specified

    Haha! Love the baby-comment. These look great. I should try them sooner or later.

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  168. Margaret Not Specified Not Specified

    Do you have a special way to caramelize the onions????????????

    • Jenny Park Not Specified Not Specified

      I like to thinly slice them and cook them in a skillet over low heat with some butter, salt and a dash of sugar. I usually cook them for about 40 minutes..low and slow!

  169. Jesus Christ Not Specified Not Specified

    The creation of the Universe… All in one single ring of mashed spuddy greatness. This single food, all on its own, created the world as we know it today. If Pamela Anderson and Brad Pitt had a baby, and the baby some how came out as a food, This beauty would be that child. Look at it. Mashed potatos in all their splender and Beautifulness. Just….. ORGASM.

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  179. Flee Not Specified Not Specified

    OHHHH wow, just found your bog through an image on Pintrest… Yummy, perfect for a cold South African Afternoon Snack, while watching the Rugby. Thank you

  180. Iman J Not Specified Not Specified

    Oooh! These look so good!
    I wonder, would it be possible to pipe them into rings instead?

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  184. James Not Specified Not Specified

    Loved the way you started this post. Thanks a lot for this recipe of the “baby” of french fries and onion rings. :D. I love potato recipes a lot.

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  190. Janette Not Specified Not Specified

    i can’t believe I haven’t tried this before! Thanks!

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  193. Alifemoment Not Specified Not Specified

    What an interesting recipe! love the final crunchy result!

  194. Sabrina Not Specified Not Specified

    these look a lot more interesting than the standard french fry or even onion ring, thank you for the recipe!

  195. Dustin Berrick Not Specified Not Specified

    Oh wow how cute are these little rings! I’m not sure mine would turn out looking that good though :-)

  196. Colleen Not Specified Not Specified

    Is there a way for these to be baked or pan fried?

  197. Danielle A. Not Specified Not Specified

    I had issues with the potatoes staying stuck together for the breading process. I ended up freezing them before breading them and they stayed stuck together well. Then back in the freezer for a bit before frying them.

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