Stuffed Mashed Potato Bites

Truth be told, I’m not a huge mashed potato fan. It’s nothing against the potato, but it’s just so bland unless it’s deep fried or smothered in cheese or gravy or sour cream.

Don’t get me wrong. I love French fries. Or potato chips. Or a twice baked potato with all the fixings. But as far as mashed potatoes go… just not my jam.

Unless, of course, they’re dressed up a bit (or a lot). Say, mixed with chives, stuffed with cheese and fried? Give me some of these stuffed mashed potato bites any day and I’ll gladly eat them. Especially if they are still warm out of frying, nom nom nom!

Ingredients
2 cups cold mashed potatoes (I used a 20 ounce package of already made mashed potatoes from the grocery store)
¼ cup fresh minced chives
salt & pepper, to taste
16 half-inch cubes Velveeta
2 eggs, beaten
⅓ cup flour
1 cup Panko bread crumbs
vegetable oil, enough for frying

2.5-Quart Dutch Oven
16 balls
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes

Directions
1. In a large bowl, mix together the mashed potatoes and the chives. Season with salt and pepper.
2. Scoop about a golf ball sized portion of the mashed potatoes. Press one of the Velveeta cubes into the middle and form the mashed potatoes around it so it’s in the center. Roll into a ball and set aside.
3. Repeat with the remaining potatoes and Velveeta.
4. Once all of the mashed potato balls have been rolled, freeze for 15 minutes.
5. After freezing, roll each of the mashed potato balls into the flour, then eggs, and finally breadcrumbs.
6. Again, freeze for an hour until firm.
7. Place the Dutch Oven on your stove or burner; pour in enough oil to reach a depth of 2 inches.
8. Heat the oil to 350°; use a deep-fry thermometer to keep track of the heat.
9. Line a plate with a few pieces of paper towel, then have a cooling rack next to it.
10. Once the oil is heated, use a metal deep fryer skimmer to carefully place two mashed potato balls at a time into the oil.
11. Cook for 2-3 minutes until they start to bubble and make noise.
12. Carefully remove from the oil with your metal deep fryer skimmer and place onto the paper towels.
13. Let cool on the paper towels for about 30 seconds, then move them to the cooling rack.
14. Repeat frying all of the mashed potato balls.
15. Serve while warm.

Recipe inspiration from Tip Hero

3 thoughts

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