Doing The Mashed Potato Balls Recipes

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FRIED MASHED POTATO BALLS



Fried Mashed Potato Balls image

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

2 cups cold mashed potatoes
1 large egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
4 bacon strips, cooked and crumbled
1/2 cup dry bread crumbs
Oil for frying

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.

DOING "THE MASHED POTATO" BALLS



Doing

The dance "Mashed Potato" gained international fame due to a mega hit by Dee Dee Sharp in the 60's named "Mashed Potato Time". It originated in Philadelphia and went wild from there.To do the dance you pump your legs up and down like a potato masher (CD not included)- it is not recommended that you use your feet to mash these potatoes - regular masher accepted, Why you ask have I given all this detail? Why to give the recipe an international flavor of course. In this recipe I have rolled the balls in crumbs & Asiago it gives a nice crisp crust to the balls but you may omit the crumbs and simply add the Asiago cheese to the mixture. You may substitute left over cooked chicken finely chopped - if this is done add the chicken to the mixture after you wilt the spinach. I like to use a spicy sweet chili sauce for the final step but if you do not like spicy then use your favorite BBQ sauce

Provided by Bergy

Categories     Chicken

Time 50m

Yield 24 Balls, 4 serving(s)

Number Of Ingredients 13

8 ounces ground chicken
salt and pepper
2 tablespoons vegetable oil
2 portabella mushrooms, chopped (1/2 cup)
5 ounces spinach, washed, spin dry, stems removed or 150 g frozen chopped spinach, defrosted and squeezed dry
1 teaspoon garlic powder
3 tablespoons lemon juice
1/2 teaspoon nutmeg
1 cup cooked mashed red potatoes, well mashed no lumps, cooled
1 egg, beaten
1/4 cup asiago cheese, grated
3/4 cup breadcrumbs
1/2 cup sweet hot chili sauce or 3/4 cup of your favorite barbecue sauce

Steps:

  • In a large skillet heat a tbsp of vegetable oil, add the chicken and saute over medium high heat until cooked, approx 8 minutes; add mushrooms and continue cooking for 3 minutes, add salt & pepper to taste.
  • Add spinach and cook only until it wilts, add garlic powder lemon & nutmeg.
  • Stir to mix well and remove from pan place mixture in a large bowl to cool.
  • When cooled add mashed potato & beaten egg; mix well.
  • Roll the mixture into 3/4" balls.
  • Mix the Asiago cheese and bread crumbs.
  • Roll the balls in the breadcrumb/cheese mixture.
  • At this point you may cover the balls and place in the fridge for several hours before completing the final steps or continue.
  • Heat the second tbsp of oil in your large skillet over medium heat and brown the balls, be gentle turning them but get them brown on all sides and crisp, approx 10 minutes.
  • Add the chile or BBQ sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes approx 5 minutes.
  • Insert toothpicks and serve.

Nutrition Facts : Calories 281.9, Fat 11.3, SaturatedFat 2.1, Cholesterol 92.6, Sodium 987.9, Carbohydrate 26.2, Fiber 3.2, Sugar 3.5, Protein 19.5

CRISPY POTATO BALLS



Crispy Potato Balls image

Provided by Ree Drummond : Food Network

Time 1h25m

Yield 12 balls

Number Of Ingredients 16

1 1/2 cups Mashed Potatoes, recipe follows, cold
1/4 cup all-purpose flour
1 large egg
1 tablespoon chopped fresh parsley, plus more for garnish
1/4 cup grated Parmesan, plus more for garnish
1/2 cup shredded mozzarella
1/4 teaspoon freshly ground black pepper
3/4 cup dried breadcrumbs
Vegetable oil, for frying
Kosher salt
5 pounds russet or Yukon gold potatoes
3/4 cup (1 1/2 sticks) salted butter, plus more for topping
One 8-ounce package cream cheese, softened
1/2 cup half-and-half, or more if desired
1/2 teaspoon seasoned salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

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.

LEFTOVER MASHED POTATO BALLS



Leftover Mashed Potato Balls image

Something to do with leftover mashed potatoes. From The Victory Binding of the American Women's Cook Book, Wartime Edition

Provided by CoffeeMom

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups cold mashed potatoes
1 egg yolk
1/2 cup butter
salt and pepper

Steps:

  • Mix cold mashed potato with the beaten egg yolk.
  • Mix in salt and pepper to taste.
  • Shape mixture into 1 inch balls.
  • Place the balls in a greased baking dish.
  • Make a depression on the top of each, putting a little bit of butter in each depression.
  • You do not have to use the whole stick of butter.
  • Brown in a 400°F oven for 15 to 20 minutes.

Nutrition Facts : Calories 302.9, Fat 24.6, SaturatedFat 15.2, Cholesterol 110.3, Sodium 482.4, Carbohydrate 18.6, Fiber 1.6, Sugar 1.6, Protein 2.9

POTATO BALLS



Potato Balls image

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

2 large eggs
1 cup mashed potatoes
1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Oil for deep-fat frying

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 :

LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY



Loaded Cheesy Mashed Potato Balls Recipe by Tasty image

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

4 cups mashed potato, leftover/cold - prepared to your liking
½ cup green onion, sliced
¾ cup cooked bacon, chopped
1 teaspoon garlic powder
½ teaspoon black pepper
2 eggs
cheddar cheese, block - cut into small cubes
1 cup flour
1 cup bread crumbs
oil, for frying
salt, to taste

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

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