Mashed Potato Balls
When you have a potato peeling maniac like me helping to make Christmas dinner you end with 10 pounds of mashed potatoes and the need to eventually make Mashed Potato Balls. These were a throw together concoction of my wife’s. We went a little on memory from when we were kids and bit of good old kitchen know-how.
First off this is definitely an “eye ball” recipe. We took the left over mashed potatoes and added egg yolks to them as a binding agent (we set aside the whites). To spice them up a bit we added BACON (who doesn’t love bacon) and pecorino-romano cheese. We balled the mashed and rolled them in flour, dipped them in the left over egg whites, and then coated them in bread crumbs. They then went into a pan with hot oil where we fried them, turning occasionally, until they were golden all over. We put them on paper towels to drain a bit. We served them sour cream which had chives added to it.
They were VERY VERY good! I would like to try them with some different additives, maybe cheddar and bacon or mozzarella and pancetta! Dipping sauce could be sour cream with some sriracha or a marinara.
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