Put those spare spuds to good use with a quick-fix recipe for Leftover Mashed Potato Balls.
Serving Size: 30 bites
- 3 cups leftover mashed potatoes (See Notes)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar cheese
- 2 large eggs
- 2 cups seasoned breadcrumbs
- Vegetable oil, for frying
- Leftover cranberry sauce or gravy, for serving
- In a large bowl, stir together the mashed potatoes, scallions, cheese, eggs, and a pinch of salt and pepper until well combined.
- Place the breadcrumbs in a separate large bowl.
- Scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball then roll the ball in the breadcrumbs. Repeat the rolling and breading process with the remaining mashed potato mixture.
- Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot set over medium heat and attach the deep-fry thermometer.
- Once the oil reached 360°F, add a few of the mashed potato balls and cook them, turning occasionally, until they’re golden brown.
- Using a slotted spoon or colander, transfer the mashed potato balls to the paper towel-lined plate and immediately season them with salt.
- Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
- Serve the mashed potato balls with leftover cranberry sauce or gravy for dipping.
Leftover mashed potatoes will vary in texture. If your mashed potatoes are thinner in consistency, add all-purpose flour until the mixture is cohesive.
Recipe and Photo credit: www.justataste.com
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