Loaded Cheesy Mashed Potato Balls Recipe By Tasty

LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY

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!

LOADED CHEESY MASHED POTATO BALLS RECIPE - (4.7/5)

Steps:

• Cook the Betty Crocker™ mashed potatoes according to package directions. You'll use the butter and milk for this. Once the potatoes are made, let cool to room temperature. Render your bacon until crispy. Set aside on paper towels; crumble into bacon bits. In a large bowl, combine the potatoes, cheese, egg, chives and bacon bits. Mix until thoroughly combined. Using your hands, roll mixture into 1-inch balls. Toss in the panko until covered all over. Set aside on a plate to rest 15 minutes. Heat the oil in a large, wide pot. Once hot enough, gently lower the balls into the hot oil, and fry until golden all over. Continue in batches, and set aside on paper towels to drain. Garnish with chives and serve immediately.

CHEESY MASHED POTATOES

Steps:

• Place potatoes in a large saucepan; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well., In a bowl, mash potatoes. Add cream cheese, cheddar cheese, sour cream, onion, egg, salt and pepper; beat until fluffy. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 40-45 minutes or until heated through. Sprinkle with additional cheese if desired.

LOADED MASHED POTATO CUPS RECIPE BY TASTY

Steps:

• In a large bowl combine mashed potatoes, bacon, chives, parmesan cheese, garlic powder, salt, and pepper.
• Spray a 12-cup muffin pan with cooking spray.
• Divide the mashed potatoes evenly into each cup. Make a hole in the center of each mashed potato cup.
• Add shredded cheddar to the center of each cup.
• Bake mashed potato cups at 400ºF (200ºC) for 30-35 minutes or until outside is crispy and brown.
• Top with a dollop of sour cream, chives and bacon crumbs.
• Enjoy!

LOADED MASHED POTATO BITES

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.