The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potatoes with sour cream or ranch salad dressing on the side. When I was a kid, I can remember going to a University of Kentucky football game. If any of you know anything about Kentucky, you’ll know how horrible of an idea that even is. When we got there, it started to snow. It continued to snow. Eventually, someone in my family was able to pry their frozen ass off of the metal bleachers, making their way to the gift shop to buy a bunch of overpriced blankets in an attempt to return the life to everyone seated in the blizzard.
I do hearby declare that this is the first ‘fried’ recipe on my blog. Don’t get me wrong we do occasionally eat fried foods it’s just not something I choose to make a habit out of for my family. We try to go with healthier versions. But after sighting these at Taste of Home website I simply couldn’t resist trying them.
Hope everyone has a wonderful Thanksgiving tomorrow! I am feeling pretty well prepped. I am a little bit worried about the turkey though. We have fried our turkey for probably the last 7 years or so, but I decided I wanted to roast it this year. But it’s been so long since I’ve roasted a turkey, I don’t even remember how I did it.
INGREDIENTS
3 c. leftover mashed potatoes
3 slices bacon, cooked and crumbled
2/3 c. shredded cheddar cheese
2 tbsp. thinly sliced chives
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
2 egg, beaten
1 1/3 c. panko bread crumbs.
DIRECTIONS
In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.
Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.