Pretzel Mashed Potato Bites Recipes

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CHEESY LOADED POTATO BITES

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 10



Cheesy Loaded Potato Bites image

Steps:

  • Preheat the oven to 425 degrees F.
  • In a large bowl, combine the potatoes, oil and salt and pepper to taste and toss to coat. Transfer to a baking sheet and roast until tender and easily pierced with a fork, 20 to 25 minutes.
  • Meanwhile, combine the milk, garlic and onion powders and cayenne in a small slow cooker or pot. Add the cheese and heat on high if using a slow cooker (or over low heat if using a pot) until the cheese is melted, 15 to 20 minutes. Whisk to completely blend the mixture. Stir in three-quarters of the bacon and chives (reserve the remaining bacon and chives for garnish). Stir in the roasted potatoes and gently mix until completely coated with the cheese sauce. Top with the remaining bacon and chives. Serve hot with cocktail picks.

1 1/2 pounds marble or baby potatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
3/4 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
One 8-ounce bag shredded processed cheese (or 8 ounces processed cheese, cut into small cubes)
6 slices crisp-cooked bacon, crumbled
2 tablespoons sliced chives

MOLTEN MASHED POTATO BITES

These crispy croquettes have a surprise gravy center.

Provided by Food Network Kitchen

Categories     appetizer

Time 4h45m

Yield 8 servings

Number Of Ingredients 10



Molten Mashed Potato Bites image

Steps:

  • Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
  • For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
  • Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
  • Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
  • Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.

3/4 cup prepared beef gravy
1 3/4 pounds russet potatoes, peeled and cut into chunks
Kosher salt
3 tablespoons unsalted butter
1/4 cup heavy cream
Freshly ground black pepper
1 cup all-purpose flour
2 large eggs
3 cups stuffing mix, finely crushed
Vegetable oil, for frying

LOADED MASHED POTATO BITES

Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. -Becky Hardin, St. Peters, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 1-1/2 dozen.

Number Of Ingredients 11



Loaded Mashed Potato Bites image

Steps:

  • In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.

Nutrition Facts : Calories 227 calories, Fat 19g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 420mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.

3 cups mashed potatoes
1-1/2 cups shredded sharp cheddar cheese
3/4 cup crumbled cooked bacon
1/2 cup chopped green onions
2 ounces Colby-Monterey Jack cheese, cut into eighteen 1/2-inch cubes
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
Oil for deep-fat frying

MASHED POTATO BITES AND CHEESY DIP

This recipe turns leftover mashed potatoes into something super tasty! The mustard and pretzels give these bite-sized treats great taste. And we liked the cheese dip too. Next time we make these, we may add some red pepper flakes to the potatoes to give 'em even more flavor. Great recipe... we couldn't stop eating these!

Provided by Christine Schnepp

Categories     Other Appetizers

Time 35m

Number Of Ingredients 10



Mashed Potato Bites and Cheesy Dip image

Steps:

  • 1. In a Dutch oven, deep saucepan, or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
  • 2. Combine the potatoes with the egg. Mix in the flour and mustard.
  • 3. Spoon about 1 heaping tablespoon and form into balls. Roll in the crushed pretzels.
  • 4. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes.
  • 5. Mix Cheez Whiz and sour cream in a microwavable bowl until well blended. Microwave on high 2 to 3 minutes or until heated through, stirring every 30 seconds.

POTATO BITES
4 c leftover mashed potato
1 egg
1/2 c flour
1 Tbsp brown mustard
1 c fine crushed pretzels
peanut oil
DIPPING SAUCE
1 jar(s) Cheez Whiz cheese dip, 15 oz
1 c sour cream

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