January 2, 2015
FRIED MASHED POTATO BITES
Ingredients:
For the mashed potatoes:
- 2 lb. potatoes, peeled and quartered
- 1 tbsp. salt
- ½ c. milk
- 4 tsp. butter
- 3 cloves garlic, crushed
- 3 oz. Cheddar cheese, shredded
For the breading:
- 2 eggs
- 1½ c. panko bread crumbs
- Oil for frying
Instructions:
- In a large saucepan, add potatoes and salt, and cover with water. Bring to a boil over medium-high heat, and cook potatoes until tender. Remove from heat, and drain water.
- In a separate saucepan over medium heat, combine milk, butter, and garlic, and cook until simmering. Remove from heat.
- Using an electric beater or potato masher, slowly blend the potatoes with the garlic-cream mixture until the potatoes are mashed and smooth. Fold in Cheddar cheese, and stir to combine. Refrigerate mashed potatoes for 1 hour to cool.
- Prep your work station for frying: Lightly beat the eggs in a bowl, and spread bread crumbs on a plate. In a shallow frying pan, heat oil to 375°F.
- Using a spoon, form the cooled mashed potatoes into 1-inch balls. Dip each ball into the eggs, and then roll onto bread crumbs until completely covered. Fry the potato balls (a few at a time) for 2-3 minutes, flipping halfway through so that the crust turns golden brown on both sides. Serve warm.
