Doing The Mashed Potato Balls Food

DOING "THE MASHED POTATO" BALLS

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.

POTATO BALLS

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.

MASHED POTATO BALLS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large pot of salted water, boil the potatoes until soft, about 20 minutes.
• While the potatoes are boiling, bring another pot of water to boil for the chard and spinach. While water is heating up, chop (or tear) the chard and spinach into small pieces.
• When the second pot of water is boiling, add the chard and spinach and boil for 10 minutes.
• When the chard and spinach are done, drain and set aside to cool.
• The potatoes should be cooked by now so drain the potatoes and mash with the milk and some more salt if desired.
• Add the eggs and flour to the mashed potatoes and set aside to make the filling.
• Dry the chard and spinach thoroughly and combine in a large bowl with all of the filling ingredients. (I find it is easiest to just mix it with my hands.).
• To Stuff:.
• Scoop out about two tablespoons of the mashed potato mixture and flatten it out in your hand with a slightly hollowed out part.
• Stuff with about two tablespoons of the filling, cover with some more mashed potatoes, and gently shape into a ball. I made mine about 2.5" in diameter.
• To Not Stuff:.
• Combine the filling with the mashed potatoes.
• Scoop out about 4 tablespoons and form into a ball.
• Place the mashed potato balls in a 9x13 baking dish, and brush the top with melted butter (you may have to make a partial second batch).
• Bake at 400 degrees Fahrenheit for about 40 minutes or until the outside turns brown and crispy and the inside reaches a temperature of at least 160 degrees Fahrenheit.