LOADED CHEESY MASHED POTATO BALLS RECIPE BY TASTY
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
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
FRIED MASHED POTATO BALLS
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
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.
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
MASH POTATO AND STUFFING BALLS
Don't you hate it when you have a little leftover but not quite enough - and you really don't want to throw it away - so don't - here's an idea for just such an occasion. Mash Potato and stuffing balls - crispy on the outside and nummy and heavenly on the inside.
Provided by SEvans
Categories Mashed Potatoes
Time 20m
Yield 10 balls
Number Of Ingredients 6
Steps:
- Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/2 of the bread crumbs.
- This particular recipe yields 10 ping-pong-ball size stuffing balls, but you can change the recipe to whatever suits your family, and depends on the amount of leftovers you have. The consistency of the balls should be sticky, but not UBER sticky.
- Roll the balls in the remaining bread crumbs to coat evenly.
- Set aside until all the balls are ready.
- Heat oil in a pan; the oil should be half way up the ball in the pan, so use approximately 1/2 to 1 cup of oil, depending on the size and depth of your pot or pan.
- Fry for 2 or 3 minutes until golden all over, rolling around as needed.
- Let rest on paper towels until you are ready to serve.
- That's it; super simple and REALLY tasty.
Nutrition Facts : Calories 84.9, Fat 2, SaturatedFat 0.5, Cholesterol 19, Sodium 202, Carbohydrate 13.7, Fiber 1.1, Sugar 1.2, Protein 2.8
DOING "THE MASHED POTATO" BALLS
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
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
FRIED MASHED POTATO BALLS
Listen to them sizzle in the pan then enjoy the crunchy exterior, soft interior and downright down-home flavor of these Fried Mashed Potato Balls. The perfect side dish for the soul, this Fried Mashed Potato Balls recipe is a must-add to your wintertime menu.
Provided by My Food and Family
Categories Home
Number Of Ingredients 8
Steps:
- Microwave potatoes as directed on package. Spoon into large bowl; mash until smooth. Cool 5 min.
- Whisk eggs in medium bowl until blended. Place bread crumbs in separate medium bowl.
- Heat oil in large deep skillet to 375°F. Meanwhile, add remaining ingredients to potatoes; mix lightly. Roll into 24 balls, using about 2 Tbsp. potato mixture for each ball.
- Dip potato balls, 1 at a time, into eggs then bread crumbs, turning to evenly coat all sides of each ball with each ingredient. Place in single layer on baking sheet.
- Add potato balls to hot oil in small batches; fry 5 min. or until golden brown on all sides, turning once. Drain on paper towels.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FRIED MASHED POTATO BALLS
These crispy Fried Mashed Potato Balls with ranch dip are a great way to use up leftover potatoes. Flavored with bacon and cheese plus some green onion.
Provided by Christin Mahrlig
Categories Appetizer
Time 1h7m
Number Of Ingredients 14
Steps:
- In a large bowl mix together (cold) mashed potatoes, cheese, green onions, bacon, jalapeno, Season All, and pepper.
- Shape into about 22 balls that are approximately 1-inch across. Refrigerate at least 30 minutes.
- In a medium bowl, whisk eggs and water together.
- Place panko crumbs inn a pie plate.
- Pour 2 inches oil into a Dutch oven and heat to 375 degrees.
- Dip potato balls in egg mixture then roll in Panko crumbs.
- Fry 5 to 6 balls at a time, cooking until golden brown on all sides, about 2 to 3 minutes.
- Drain on paper towels or a wire rack.
- Mix together sour cream, milk, and ranch mix in a small bowl.
- Serve fried potato balls warm.
Nutrition Facts : Calories 309 kcal, ServingSize 1 serving
27+ EXCITING LEFTOVER MASHED POTATO RECIPES (+MASHED POTATO CAKES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 30m
Number Of Ingredients 6
Steps:
- Mix egg, cheese, and chives in a bowl.
- Stir in mashed potatoes and flour.
- Shape into patties.
- Dredge in flour , fry for 3 minutes on each side.
Nutrition Facts : Calories 225 kcal, ServingSize 1 serving
MASHED POTATO BALLS
Make and share this Mashed Potato Balls recipe from Food.com.
Provided by morningglory
Categories Potato
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat large skillet with enough oil to half cover balls.
- Add garlic and cheese to potatoes.
- Roll into balls about 2" around.
- Dip balls into egg.
- Roll into cornflakes.
- Place in hot oil, fry until brown.
- Carefully turn balls.
- Brown.
- Serve hot.
Nutrition Facts : Calories 240.3, Fat 15.4, SaturatedFat 9.4, Cholesterol 97.5, Sodium 382.8, Carbohydrate 12.8, Fiber 0.3, Sugar 1.8, Protein 13.1
FRIED MASHED POTATO BALLS
Everything you love about mashed potatoes in an even better package.
Provided by Melissa Gray
Time 35m
Yield 28 balls
Number Of Ingredients 11
Steps:
- Stir together cold mashed potatoes, cheese, bacon, chives, garlic powder, pepper, 2 tablespoons of the flour, and ¼ teaspoon of the salt in a large bowl until combined. Place remaining 1 cup flour in a shallow dish. Place beaten eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Using a 1 ½ -inch cookie scoop, portion mashed potato mixture; roll into balls with hands. Dredge ball in flour; shake off excess. Dip ball in eggs, letting excess drip off; roll in panko, gently pressing to adhere breadcrumbs to egg. Place on a parchment paper-lined baking sheet. Repeat with remaining mashed potatoes. Refrigerate, uncovered, 15 minutes.
- Meanwhile, heat 1 inch of oil in a large cast-iron skillet over medium-high until deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Working in batches, add coated potato balls; fry, stirring frequently, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with remaining balls. Sprinkle with remaining salt while still hot. Garnish with additional chives, if desired.
MOLTEN MASHED POTATO BITES
These crispy croquettes have a surprise gravy center.
Provided by Food Network Kitchen
Categories appetizer
Time 4h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
- For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
- Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
- Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
- Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.
MASHED POTATO BALLS
I came up with this recipe while trying to use up all of the produce that I received from my co-op, and I was pleased with how they turned out. I love how the outside potato shell gets crunchy. These reheat well in an oven/toaster oven. I like to make half of my potato balls stuffed and half all mixed together. It provides a nice variety.
Provided by MsLizze
Categories Mashed Potatoes
Time 1h30m
Yield 18 balls, 9 serving(s)
Number Of Ingredients 17
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.
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
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
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
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
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4.8/5 (5)Total Time 40 minsCategory SnacksCalories 110 per serving
- Make the potato balls. Using a tablespoon, scoop out two balls of mashed potatoes, place a cheddar cheese cube on top of one of the balls, and place the other ball on top. Then form the two balls into one larger ball using your hands so that the cheese is contained within. Repeat for the remainder of the mashed potatoes.
- Make the dredge. Place the flour, egg, and breadcrumbs in separate bowls or shallow dishes. Mix salt and pepper into the flour*. Have a baking sheet (or large plate) ready for the potato balls.
- Take a potato ball, coat first with flour, then egg, and finish was a coat of breadcrumbs before transferring to your baking sheet. Repeat for the rest of the balls.
- Fry the potato balls. Using a frying pan or sauté pan with tall sides, create a shallow fry so that the oil is about 2 inches high in the pan. Heat oil over medium-high heat. Cover a baking sheet (or large plate) with paper towels to absorb excess oil for when the balls are finished frying.
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- Cut the peeled potatoes into quarters and put them into a pot. Cover them with 1 inch of water then bring the pot to a boil. Continue to boil until the potatoes are soft, about 12-15 minutes. Drain the water then put the potatoes back into the pot.
- Add the butter and salt to the potatoes and mash them well with a potato masher. Put them into your fridge, uncovered, and let cool.
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