This leftover mashed potato recipe makes super creamy and super crispy appetizers!
Scale
Ingredients
- 4 cups leftover mashed potatoes (or store bought, pre-made)
- 3 oz. cream cheese, softened
- 2 tablespoons chives, chopped
- 3 eggs, beaten
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup bread crumbs
- 1 cup flour
- Vegetable or canola oil for frying
Instructions
- Start heating a large, deep pot filled halfway with oil over medium heat until it reaches 350 degrees.
- While the oil is heating, mix together the mashed potatoes, cream cheese, chives, one egg, parmesan cheese, the garlic powder, salt and pepper in a large bowl.
- Roll into balls about the size of a golf ball and set on a board.
- In three bowls set out the bread crumbs, flour and the remaining 2 eggs beaten with a tablespoon of water.
- Dip each mashed potato ball into the flour first, shaking off the excess, then into the beaten egg, letting the excess drip off, and then last into the bread crumbs.
- Once your oil reaches about 350 degrees, start frying the balls in batches, not overcrowding the pot as you fry.
- Fry for 3-4 minutes until golden brown and then remove to a paper towel lined board or plate.
- While still warm, top with extra salt and parmesan cheese.
Recipe Notes
You can keep these in the oven on low (250º) for about 30 minutes to an hour if you want to make them ahead of time.
Nutrition information is approximate, it will depend on the recipe that you used for the mashed potatoes.
- Category: Appetizers
- Method: Fry
- Cuisine: American
