Fried Mashed Potatoes

Fried Mashed Potatoes requires around 45 minutes from start to finish. This recipe serves 14. For 16 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 59 calories. This recipe from Baked by Rachel requires basil, bread crumbs, potatoes, and egg. 12 people were glad they tried this recipe. It works well as a very affordable side dish. Overall, this recipe earns a rather bad spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Fried Bacon Mashed Potatoes, Deep Fried Mashed Potatoes, and Creamy Fried Onion Mashed Potatoes.

Servings: 14

 

Ingredients:

Equipment:

Cooking instruction summary:

Make mashed potatoes as desired or use leftovers that have been chilled. This particular batch of mashed potatoes were made with garlic, butter, salt and pepper. I use very little milk and loads of butter. I don't overdue it but they definitely have a good buttery taste. If you haven't ever made garlic potatoes, it's really quite simple. Toss a few peeled garlic cloves in the water with your potatoes. Then simply season and mash when ready to do so. I always use a potato ricer prior to using my hand mixer. It is hands down the best kitchen gadget for making smooth, lump free potatoes. Lumps are not allowed in my mashed potatoes.In a deep fryer or electric skillet, heat oil to 350. If using an electric skillet, oil should be roughly an inch deep. In a food processor, combine mashed potatoes, half of both cheeses, salt, pepper, cayenne pepper and half of an egg. Blend well. If you forget to toss in your egg, like I did, just mix it in by hand. It doesn't have to be perfect. The egg gives it a bit more moisture to help hold onto the crumb coating. Remove mashed potato mixture to a bowl, set aside.In a small bowl, mix bread crumbs with basil, oregano and remaining cheese. Stir well.Using a small cookie scoop, take a scoop of your mashed potatoes. The cookie scoop will help keep your balls uniform in size. Roll into a ball. Toss potato ball into bread crumbs, lightly roll around or toss bread crumbs ontop of the ball to coat. Do not squish your ball as you try to coat, but do coat well. Transfer coated potato ball to a clean plate. Continue process until you have used up all of your potatoes.Toss in the fridge for 30 minutes or more. This will help them solidify and set a bit. In the future I may let them chill even longer but definitely at least 30 minutes.Remove from fridge and fry in small batches for 2 1/2 to 3 minutes or until a nice golden brown but not burnt. It may be easier to fry in an electric skillet as you can keep your eye on the balls, as well as helping them to stay away from eachother.Easily half of my fried potato balls exploded in the deep fryer but they were still super tasty. The other half were perfect and delicious. Do remember to keep children away when using hot oil as it splatters and pops. Place fried potato balls on a paper towel lined plate or bowl. Eat warm.

 

Step by step:

1. Make mashed potatoes as desired or use leftovers that have been chilled. This particular batch of mashed potatoes were made with garlic, butter, salt and pepper. I use very little milk and loads of butter. I don't overdue it but they definitely have a good buttery taste. If you haven't ever made garlic potatoes, it's really quite simple. Toss a few peeled garlic cloves in the water with your potatoes. Then simply season and mash when ready to do so. I always use a potato ricer prior to using my hand mixer. It is hands down the best kitchen gadget for making smooth, lump free potatoes. Lumps are not allowed in my mashed potatoes.In a deep fryer or electric skillet, heat oil to 35

2. If using an electric skillet, oil should be roughly an inch deep. In a food processor, combine mashed potatoes, half of both cheeses, salt, pepper, cayenne pepper and half of an egg. Blend well. If you forget to toss in your egg, like I did, just mix it in by hand. It doesn't have to be perfect. The egg gives it a bit more moisture to help hold onto the crumb coating.

3. Remove mashed potato mixture to a bowl, set aside.In a small bowl, mix bread crumbs with basil, oregano and remaining cheese. Stir well.Using a small cookie scoop, take a scoop of your mashed potatoes. The cookie scoop will help keep your balls uniform in size.

4. Roll into a ball. Toss potato ball into bread crumbs, lightly roll around or toss bread crumbs ontop of the ball to coat. Do not squish your ball as you try to coat, but do coat well.

5. Transfer coated potato ball to a clean plate. Continue process until you have used up all of your potatoes.Toss in the fridge for 30 minutes or more. This will help them solidify and set a bit. In the future I may let them chill even longer but definitely at least 30 minutes.

6. Remove from fridge and fry in small batches for 2 1/2 to 3 minutes or until a nice golden brown but not burnt. It may be easier to fry in an electric skillet as you can keep your eye on the balls, as well as helping them to stay away from eachother.Easily half of my fried potato balls exploded in the deep fryer but they were still super tasty. The other half were perfect and delicious. Do remember to keep children away when using hot oil as it splatters and pops.

7. Place fried potato balls on a paper towel lined plate or bowl. Eat warm.

Nutrition Information:

covered percent of daily need

 

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