Side Pannel
Loaded Mashed Potato Balls Recipe
Loaded Mashed Potato Balls Recipe
- Recipe Submitted by maryjosh on 10/16/2018
Ingredients List
- 2 large baking potatoes, peeled and cut into quarters
- 3 slices bacon, chopped
- 1/2 cup cheddar cheese, shredded
- 2 tablespoons green onions, chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- salt and pepper to taste
- 1/2 cup flour
- 2 eggs, well beaten
- 2 cups Panko breadcrumbs
- 2 cups oil
Directions
In a large pot over medium heat, combine potatoes and enough cold water to cover to about an inch. Bring to a boil. Lower heat, cover and continue to cook for about 15 to 20 minutes or until potatoes are tender enough to pierce with a fork. Remove potatoes from heat and drain well.
Meanwhile, in a skillet over medium heat, cook bacon until golden brown and crisp. With a slotted spoon, remove from pan and drain on paper towels.
In a saucepan over medium heat, combine heavy cream and butter, and warm until butter is melted.
In a deep bowl, combine mashed potatoes and heavy cream-butter mixture. Mash potatoes with a fork until smooth and has no lumps. Do not over-beat or mashed potatoes will turn "gluey". Add cheese, bacon and green onions. Season with salt and pepper to taste. Stir to combine. Cover with film and refrigerate for about 20 to 30 minutes or until completely cold.
In a heavy-bottomed pot over medium heat, heat oil (have at about 2 inches deep) to about 350 F.
Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of your hands, roll into round shape.
Place flour on one plate, eggs in a bowl and Panko in another plate. Working one at a time, dust potato ball in flour, shaking off any excess flour, dip in egg, and then dredge in Panko, gently pressing down breadcrumbs to coat.
Add balls to hot oil and deep-fry, turning as needed, for about 2 to 3 minutes or until golden and crisp. Do NOT overcrowd pot, work in batches as needed. With a slotted spoon, remove from heat and drain on a wire rack. Serve immediately.
Meanwhile, in a skillet over medium heat, cook bacon until golden brown and crisp. With a slotted spoon, remove from pan and drain on paper towels.
In a saucepan over medium heat, combine heavy cream and butter, and warm until butter is melted.
In a deep bowl, combine mashed potatoes and heavy cream-butter mixture. Mash potatoes with a fork until smooth and has no lumps. Do not over-beat or mashed potatoes will turn "gluey". Add cheese, bacon and green onions. Season with salt and pepper to taste. Stir to combine. Cover with film and refrigerate for about 20 to 30 minutes or until completely cold.
In a heavy-bottomed pot over medium heat, heat oil (have at about 2 inches deep) to about 350 F.
Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of your hands, roll into round shape.
Place flour on one plate, eggs in a bowl and Panko in another plate. Working one at a time, dust potato ball in flour, shaking off any excess flour, dip in egg, and then dredge in Panko, gently pressing down breadcrumbs to coat.
Add balls to hot oil and deep-fry, turning as needed, for about 2 to 3 minutes or until golden and crisp. Do NOT overcrowd pot, work in batches as needed. With a slotted spoon, remove from heat and drain on a wire rack. Serve immediately.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
