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Mashed Potato Churros: A Crispy, Savory Twist on a Classic Treat

What happens when creamy mashed potatoes meet the crispy, ridged shape of a churro? You get mashed potato churros—a fun and surprisingly delicious savory snack with a golden, crunchy exterior and a soft, fluffy center.

Unlike traditional churros, which are usually made from a sweet dough, these potato churros turn leftover or freshly prepared mashed potatoes into something completely different. They make a great appetizer, side dish, or snack and are especially good when served warm with a flavorful dipping sauce.

The best part is that they are simple to prepare. With a handful of everyday ingredients and a piping bag, you can transform mashed potatoes into beautifully ridged pieces that fry up crisp and golden.

Why You’ll Love Mashed Potato Churros

These savory churros are worth trying for several reasons:

Crispy outside, tender inside: The ridges become wonderfully crisp while the potato center stays soft.
A clever way to use leftovers: They’re an excellent way to give leftover mashed potatoes a new purpose.
Easy ingredients: Potatoes, egg, flour, cheese, and seasonings are all you need for a basic version.
Customizable: Add herbs, spices, Parmesan, cheddar, garlic, or even a little chili for your own twist.
Great for dipping: They pair beautifully with tomato sauce, garlic aioli, cheese sauce, or another favorite savory dip.

Ingredients

For approximately 20–24 potato churros, you’ll need:

2 cups prepared mashed potatoes
1 large egg
½ cup all-purpose flour
½ cup finely grated Parmesan cheese
1 tablespoon butter
1 small garlic clove, finely minced
1 tablespoon chopped fresh parsley
½ teaspoon salt, or to taste
¼ teaspoon black pepper
¼ teaspoon paprika
Vegetable oil, for frying

For serving, consider marinara sauce, garlic mayonnaise, cheese sauce, or a simple herb dip.

A Note About the Mashed Potatoes

The consistency of the mashed potatoes matters. They should be thick and relatively dry, rather than loose or watery. Very creamy mashed potatoes can make the dough difficult to pipe and may cause the churros to lose their shape.

If you’re using leftover mashed potatoes that contain a lot of milk or cream, you may need a little extra flour to create a firm, pipeable mixture.

Step 1: Prepare the Potato Mixture

Place the mashed potatoes in a large mixing bowl.

Add the melted butter, Parmesan cheese, garlic, parsley, salt, black pepper, and paprika. Mix thoroughly until the seasonings and cheese are evenly distributed.

The Parmesan adds savory flavor while also helping give the finished churros a deliciously crisp exterior.

Step 2: Add the Egg

Crack the egg into the potato mixture and stir until completely incorporated.

At first, the mixture may appear slightly softer than the mashed potatoes you started with. That’s normal. The flour will bring everything back together into a workable dough.

Step 3: Incorporate the Flour

Add the flour gradually, stirring after each addition.

You are looking for a mixture that is thick, smooth, and firm enough to hold its shape when piped.

Don’t add all the flour automatically if your potatoes are already very thick. Depending on the moisture content of the potatoes, you may need slightly more or slightly less flour.

How to Test the Dough

Scoop a small amount onto a spoon. It should be thick enough that it doesn’t immediately spread.

If the mixture is too soft, add another tablespoon of flour at a time until it becomes pipeable.

If it feels extremely stiff, avoid adding more flour. The goal is a soft dough that can still pass through a piping bag.

Step 4: Fill the Piping Bag

Fit a piping bag with a large star-shaped nozzle.

Spoon the potato mixture into the piping bag, pressing it down firmly to remove large air pockets.

The star tip is important because it creates the characteristic ridges associated with churros. Those ridges also provide more surface area for browning, which means extra crispiness.

If you don’t have a piping bag, you can use a sturdy food-storage bag with the corner cut off, although the finished churros will have a smoother appearance.