Peel potatoes, wash, and cut into 1 cm thick slices for even cooking.

Crack eggs into a bowl and whisk into a smooth egg wash. Set aside.

(1) Steam the potatoes

Place potato slices in a steamer basket over boiling water, cover, and steam for 15–18 minutes. Check with chopsticks — they should pierce through easily. If pieces are large, extend cooking by 2–3 minutes.

Remove and drain any excess water.

(2) Make the mash:

Let potatoes cool slightly (~50°C, warm but not hot).

Add softened butter, salt, and milk. Mash until smooth, creamy, and lump-free.

(1) Pipe into strips:

Once mash is at room temp (~25°C), transfer to a piping bag.

On a parchment-lined tray, pipe strips about 1.5 cm thick and 20 cm long. If mash sticks to the nozzle, lightly oil it.

(2) Freeze:

Freeze tray for 30 minutes until strips are firm and no longer sticky. (20 minutes works in a rush, but ensure they're set enough to cut without breaking.)

(1) Set up coating bowls:

Bowl 1: corn starch

Bowl 2: beaten egg

Bowl 3: breadcrumbs

(2) Cut & coat:

Cut frozen strips into 5 cm pieces.

Roll in corn starch (shake off excess), dip in egg wash, then coat in breadcrumbs. Gently press crumbs on. Place on tray without stacking.

(3) Fry:

Heat 5 cm deep oil in a pot to 180°C (test with breadcrumbs: they float and bubble immediately).

Fry potato sticks in small batches over low heat for 2–3 minutes, turning occasionally, until golden brown.

Remove, drain on paper towels, and sprinkle with parsley flakes. Serve with ketchup, mayo, or honey-mustard.