Leftover Mashed Potato Bites

Leftover Mashed Potato Balls with leftover cranberry sauce

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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