Mashed Potato Balls Recipe: A Delicious Twist on a Classic Side Dish

Introduction

In the world of comfort foods, mashed potatoes hold a special place in our hearts. Creamy, buttery, and oh-so-satisfying, they are the ultimate side dish that complements a wide range of meals. But have you ever thought about taking your mashed potatoes to the next level? Enter the Mashed Potato Balls Recipe – a delightful twist on the classic mashed potatoes that’s crispy on the outside and fluffy on the inside. In this article, we will guide you through the steps of making these delectable potato balls that are perfect for any occasion.

Ingredients You’ll Need

Before we dive into the cooking process, let’s take a look at the ingredients you’ll need to whip up these scrumptious mashed potato balls:

For the Mashed Potatoes:

1. 4 large russet potatoes
2. 1/2 cup of milk
3. 4 tablespoons of butter
4. Salt and pepper to taste

For the Filling:

1. 1 cup of shredded cheddar cheese
2. 1/2 cup of cooked and crumbled bacon
3. 1/4 cup of finely chopped green onions

For Coating and Frying:

1. 2 cups of breadcrumbs
2. 2 large eggs, beaten
3. Vegetable oil for frying

Step-by-Step Instructions

Step 1: Prepare the Mashed Potatoes

1. Peel and chop the russet potatoes into chunks.
2. Boil them until fork-tender, then drain.
3. Mash the potatoes with milk, butter, salt, and pepper until smooth.

Step 2: Create the Filling

1. In a bowl, mix shredded cheddar cheese, cooked bacon, and chopped green onions.

Step 3: Shape the Potato Balls

1. Take a spoonful of mashed potatoes and flatten it in your palm.
2. Place a spoonful of the filling in the center.
3. Encase the filling with the mashed potatoes, forming a ball.

Step 4: Coat and Fry

1. Roll each potato ball in beaten eggs.
2. Coat them with breadcrumbs evenly.
3. Heat vegetable oil in a pan over medium-high heat.
4. Fry the potato balls until they turn golden brown and crispy.

Step 5: Serve and Enjoy!

1. Remove the potato balls from the oil and place them on a paper towel to drain excess oil.
2. Serve them hot with your favorite dipping sauce.

Why You’ll Love Mashed Potato Balls

Mashed potato balls offer a delightful contrast of textures. The crunchy exterior gives way to a creamy and flavorful interior, making them an absolute crowd-pleaser. Whether you serve them as an appetizer, a side dish, or even as a snack, these potato balls are sure to be a hit at your next gathering.

Conclusion

Incorporating the Mashed Potato Balls Recipe into your culinary repertoire is a fantastic way to elevate the classic mashed potatoes. With a crispy exterior and a cheesy, bacon-filled surprise inside, these potato balls are a taste sensation. So, gather your ingredients, follow the simple steps, and treat yourself to this delightful dish.

Frequently Asked Questions (FAQs)

1. Can I make mashed potato balls ahead of time?

Yes, you can prepare the potato balls and store them in the refrigerator before frying. Just make sure to let them come to room temperature before frying for the best results.

2. What dipping sauces go well with mashed potato balls?

Mashed potato balls pair wonderfully with sour cream and chives dip, ranch dressing, or even a spicy aioli for an extra kick.

3. Can I use instant mashed potatoes for this recipe?

While you can use instant mashed potatoes in a pinch, the flavor and texture may not be as rich and satisfying as using freshly made mashed potatoes.

4. Are mashed potato balls kid-friendly?

Absolutely! Kids tend to love the crispy exterior and cheesy filling of mashed potato balls. It’s a great way to get them excited about eating potatoes.

5. Can I bake these instead of frying them?

Yes, you can bake the potato balls in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy. Remember to brush them with a little oil before baking.

So there you have it – a scrumptious recipe that’s bound to become a favorite in your household. Give these Mashed Potato Balls a try, and you’ll never look at mashed potatoes the same way again.

Source: rasamalaysia.com

Yield: 3

Hash Browns Breakfast Stacks

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Hash Browns Breakfast Stacks are the perfect way to start your day with a hearty, delicious meal. Combining crispy hash browns, perfectly cooked eggs, savory bacon or sausage, and a sprinkle of cheese, this dish is a favorite for weekend brunches or special breakfasts. Let's dive into this mouth-watering recipe and see how you can create your own breakfast stacks at home.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• Sausage gravy
• 1 tablespoon butter
• 2 sweet Italian sausage links, about 1/3 of a pound
• 4 even tablespoons all-purpose flour
• 1/4 teaspoon dry mustard
• Few grinds fresh nutmeg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 2 cups whole milk
• Remaining ingredients
• 1 20–ounce bag Simply Potatoes® Shredded Hash Browns
• 4 tablespoons butter melted
• Kitchen pan spray
• 6 whole eggs
• 1/4 cup whole milk
• 6 ounces cheddar cheese, shredded
• Chopped chives for garnish, optional

Instructions

1. Make the sausage gravy by melting the one tablespoon of butter in a medium sauce pan over medium high heat.
2. Remove the sausage meat from the casings and place in the pan with the butter. Stir with a wooden spoon until browned and crumbled, about three minutes.
3. Add the flour, mustard, nutmeg, salt and pepper and stir and cook for two minutes.
4. Add cold milk one third at a time and whip with a whisk between each third.
5. Adjust by adding more milk if you like the gravy thinner. Set aside on a low flame.
6. Divide the shredded potatoes into nine portions about ½ cup each.
7. Using a four inch cookie cutter, place each portion into the cutter and press with the back of a spoon to form nine round discs.
8. Heat a Panini press to the hottest possible setting. We set ours to sear.
9. Once the press is hot, butter the bottom plate and place two or three potato discs onto the butter then brush the tops with butter and pull down the top press. Tip: As you pick up each disc from your cutting board, place the cookie cutter over it and slip a spatula under it to lift and slide onto the press.
10. Cook each batch five minutes or until crispy and browned. Set each aside while you continue to cook.
11. You could keep each batch warm in a low oven but we did not find that to be necessary.
12. Mix eggs with milk and in a large skillet, cook scrambled eggs by first spraying pan with spray.
13. To assemble, place one disc on each of three plates and top each with one sixth of the eggs and one once of cheese. Place a second disc over the cheese and repeat with the remaining eggs and cheese. Top with the last three discs and pour the sausage gravy over the top.
14. Finally top with the optional chopped chives and serve.

Notes

As you pick up each disc from your cutting board, place the cookie cutter over it and slip a spatula under it to lift and slide onto the press.