Best Leftover Mashed Potato Balls Recipes

LEFTOVER MASHED POTATO BALLS

Steps:

• Take Potatoes out of fridge & let sit for a few minutes to take the chill off. Shred cheese, chop onions and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well then add cheese, bacon and onions. Take a heaping Tablespoon of mixture and roll with hands into a small ball. If it does not hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.
• Heat Oil in a medium sauce pan - or use your fryer-over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt & pepper. Place bread crumbs in an additional blow. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.
• Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through (if it takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower). Once oil is ready, add potato balls in small batches and fry for 1-2 minutes-it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.
• Allow to cool for a minute or two and serve with dipping sauce.

LEFTOVER MASHED POTATO BALLS

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.