Mashed Potatoes

1. Boil and Salt:
   Start by heating a pot of water until it reaches a vigorous boil. Stir in 1 tablespoon of salt and carefully add the potato chunks to the pot.

2. Cook to Tender:
   Allow the potatoes to simmer for 16 to 18 minutes or until they are fork-tender.

3. Drain and Mash:
   Pour the cooked chunks into a colander to remove excess water. Transfer them to a mixing bowl while still warm. Use a fork to crush the potatoes into a smooth paste, or push them through a strainer for an even silkier texture.

Potato Dough

1. Combine with Cornstarch (Note 1):
   Scatter the cornstarch over the warm mash. Mix thoroughly, incorporating all traces of dry powder, until a dough forms. If the mixture feels overly sticky, add a sprinkling more cornstarch.

2. Roll It Out:
   Shape the dough into a ball, then set it on a wax paper-lined surface. Press or roll the dough to about one inch in thickness, maintaining an even layer.

Cut Out the Head

1. Cookie Cutter Method:
   Take a round cookie cutter (or any circular tool) and press it firmly into the dough. Gently lift out the circle.

2. Line Them Up:
   Move each circle onto a tray covered in wax paper, ensuring they do not overlap.

Cut Out the Smiley Face

1. Form the Eyes (Note 2):
   Use a clean straw to punch out two neat holes in the upper portion of the disk. Space them evenly to give each fry a friendly gaze.

2. Make the Smile (Note 3):
   Position a small spoon on the lower half of the dough circle, pressing lightly to form a curved imprint.

3. Open the Mouth:
   Dip a chopstick into water, then trace along that curved imprint. This action scrapes through the dough, creating a cheery, open-mouthed grin.

Freeze

1. Set on Tray:
   Arrange the completed smiley faces in one layer on the tray.

2. Chill Thoroughly:
   Place the tray in the freezer for at least 30 minutes, though overnight freezing yields the best firmness.

Deep-Fry the Smiley Fries

1. Heat Oil to 350°F (177°C):
   Fill a medium pot with vegetable oil. Turn the stove to medium-high, monitoring the temperature with a kitchen thermometer.

2. Fry in Batches (Note 4):
   Once the oil is hot, gently slide in a few frozen smiley faces at a time. Let them sizzle for 3 to 4 minutes, or until they boast a crisp, golden-brown hue.

3. Drain and Cool:
   Retrieve each fried piece with a slotted spoon. Place them on a wire rack to shed excess oil.

Serve and Enjoy

Present these friendly faces with a favorite dipping sauce—such as tangy ketchup, creamy aioli, or even spicy mustard. Revel in the contrast of a crunchy exterior and a soft, comforting interior.