FRIED MASHED POTATO BALLS
Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.
Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
Here's what you need: mashed potato, green onion, cooked bacon, garlic powder, black pepper, eggs, cheddar cheese, flour, bread crumbs, oil, salt
Provided by Tasty
Categories Sides
Yield 7 servings
Number Of Ingredients 11
Steps:
- Cut cheddar cheese block into small cubes.
- Place cold mashed potatoes into a large mixing bowl. Add green onion, chopped bacon, garlic powder, black pepper, and 1 egg - mix well.
- With lightly floured hands - pick up a tablespoon sized ball of potato mixture and flatten into a small pancake. Place a cube of cheddar in the center and wrap the potato mixture around the cheese. Repeat.
- In three separate bowls, add flour, remaining egg (whisked) and breadcrumbs. Coat the potato ball in flour, then egg, then breadcrumbs. Coat once more with egg and once more with bread crumbs. Set aside - store in fridge while you wait to fry.
- In a medium pan heat oil over medium/high heat (to approximately 350˚F (180˚C). Fry the potatoes in batches until browned on all sides.
- Transfer fried potato balls to paper towels to drain excess oil. Sprinkle with salt.
- Transfer to a baking tray and bake in a preheated oven for 5 minutes at 400˚F (200˚C).
- Enjoy!
Nutrition Facts : Calories 792 calories, Carbohydrate 132 grams, Fat 14 grams, Fiber 7 grams, Protein 26 grams, Sugar 7 grams
POTATO BALLS
Here's a delightful way to use leftover mashed potatoes! These puffs are easy to make, and my family prefers them to french fries. Children enjoy them plain, buttered or drizzled with honey or maple syrup. My grandkids expect Potato Puffs on the menu whenever they come to my house!
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 1-1/2 to 2 dozen.
Number Of Ingredients 6
Steps:
- In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.
Nutrition Facts :
MASHED POTATO BALLS
I came up with this recipe while trying to use up all of the produce that I received from my co-op, and I was pleased with how they turned out. I love how the outside potato shell gets crunchy. These reheat well in an oven/toaster oven. I like to make half of my potato balls stuffed and half all mixed together. It provides a nice variety.
Provided by MsLizze
Categories Mashed Potatoes
Time 1h30m
Yield 18 balls, 9 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- In a large pot of salted water, boil the potatoes until soft, about 20 minutes.
- While the potatoes are boiling, bring another pot of water to boil for the chard and spinach. While water is heating up, chop (or tear) the chard and spinach into small pieces.
- When the second pot of water is boiling, add the chard and spinach and boil for 10 minutes.
- When the chard and spinach are done, drain and set aside to cool.
- The potatoes should be cooked by now so drain the potatoes and mash with the milk and some more salt if desired.
- Add the eggs and flour to the mashed potatoes and set aside to make the filling.
- Dry the chard and spinach thoroughly and combine in a large bowl with all of the filling ingredients. (I find it is easiest to just mix it with my hands.).
- To Stuff:.
- Scoop out about two tablespoons of the mashed potato mixture and flatten it out in your hand with a slightly hollowed out part.
- Stuff with about two tablespoons of the filling, cover with some more mashed potatoes, and gently shape into a ball. I made mine about 2.5" in diameter.
- To Not Stuff:.
- Combine the filling with the mashed potatoes.
- Scoop out about 4 tablespoons and form into a ball.
- Place the mashed potato balls in a 9x13 baking dish, and brush the top with melted butter (you may have to make a partial second batch).
- Bake at 400 degrees Fahrenheit for about 40 minutes or until the outside turns brown and crispy and the inside reaches a temperature of at least 160 degrees Fahrenheit.
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
MASHED POTATO BALLS
Make and share this Mashed Potato Balls recipe from Food.com.
Provided by morningglory
Categories Potato
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat large skillet with enough oil to half cover balls.
- Add garlic and cheese to potatoes.
- Roll into balls about 2" around.
- Dip balls into egg.
- Roll into cornflakes.
- Place in hot oil, fry until brown.
- Carefully turn balls.
- Brown.
- Serve hot.
Nutrition Facts : Calories 240.3, Fat 15.4, SaturatedFat 9.4, Cholesterol 97.5, Sodium 382.8, Carbohydrate 12.8, Fiber 0.3, Sugar 1.8, Protein 13.1
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- Place the mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese and chopped parsley.
- Shape into 1-in. balls; roll in bread crumbs, make sure the bread crumbs are attached to the potato balls. Put in the refrigerator for 15 - 30 minutes to retain the shape.
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