Fried Mashed Potatoes

Although the thought of fried mashed potatoes is a bit strange, they are really awesome. I’ve had them in several restaurants and loved them, so I decided to try my hand with them at home. Turns out, it’s a great way to use leftover mashed potatoes. You do have to plan ahead, as the potato balls need to be frozen for several hours in order for them to be successfully dipped in the batter and then fried without falling apart.

Fried mashed potatoes can be used as a side dish like you would any mashed potato or try them as a replacement for hash browns for breakfast, Top them off with a little chopped tomato, green onions and a dollop of sour cream and you’ve got a tasty and unique way to use up those leftover mashed!

INGREDIENTS

2 cups mashed potatoes

1 cup finely grated cheese, I prefer white cheddar

Batter:

½ cup flour

1 egg

1 teaspoon salt

½ cup milk

PREPARATION

Peanut oil for deep frying – in lieu of a deep fat fryer, you can use a large stockpot or saucepan. The oil should be deep enough to cover the mashed potato balls – about 3-4 inches depth.

To the leftover mashed potatoes, add 1 cup of finely grated cheese. Mix well and then form the potatoes into small balls – about the size of a golf ball. Place them on a small baking sheet and freeze for about 2 hours or more. Meanwhile, slightly beat egg, add milk and then the dry ingredients. Stir until well blended.

Remove potatoes from the freezer and gently dip each ball into the batter. Make sure that the entire potato is covered with the batter. Carefully, add the potato to the heated oil and fry until golden brown. Remove from oil and drain on paper towels. Serve with a garnish of chopped tomatoes, green onions and sour cream.