Holidays at our house always means tons of food and leftover mashed potatoes! I have a rotating mix-in for the mashed potatoes, depending on who’s making it, but they’re usually choke full of butter, garlic, and sour cream. This recipe was just something that I came up with on my own while trying to rejuvenate our leftover mashed potato. It is great addition for breakfast, brunch, and of course dinner–and even better for just an afternoon pick me up snack. Sometimes I add different things like leftover bacon bits or ham, or cheese… but they’re also great just with a handful of chopped green onions. I have always made them with panko instead of regular bread crumbs, which I think really helps the mixture stay together and not fall apart during frying. They’re so addictive and versatile that sometimes I throw in extra potatoes when making mashed potatoes to ensure that I have leftover for these….Happy eating!!
EDIT: A great sauce to accompany these wonderful little snacks is Garlic Mayonaisse that I used with my Sweet Potato Fries w/ Basil Salt.
3 cups stiff mashed potatoes (preferably cold)
2 medium-size eggs
1/4 cup of sliced green onions
1-1/2 cups of panko
Oil for frying
Heat about 1-1/2 inch of flavorless oil to about 375 degree in a shallow frying pan (you want something with a pretty good surface area since the balls need to be fried in smaller batches to ensure that they’re not crowded).
Beat the two eggs lightly in a medium-sized bowl. Mix in the mashed potatoes and green onions. Using a 1-1/2 inch ice-cream scoop, make potato balls. Roll them onto a plate of panko.
Fry the potato balls a few at a time, and let each side turn into golden brown color, about 2-3 minutes total. Don’t attempt to flip them until the crust is developed and browned. Then flip to the other side, and let brown. Serve warm.
Yield: 28 potato balls