Turn your mashed potatoes into an appetizer! These mashed potato bites are breaded and fried, making them the perfect finger food.
This post has been created in partnership with Betty Crocker
A few weeks ago, I asked you all on my Facebook page what kinds of recipes you are looking for this holiday season. I was expecting the answer to be cookies, but surprisingly, many of you came back with:
And have I got an appetizer for you today. These mashed potato balls are carbs on carbs, and pure comfort. If there is a time to indulge and make a tasty appetizer that your guests won’t be able to get enough of, this is the time!!
And even better – these babies are super easy, because they start off with Betty Crocker Ultimate Loaded Mashed Potatoes. The key is to make the potatoes in advance, then chill them before you coat them in a panko breadcrumb coating. Fry them up right before serving, and you have an appetizer that will have people asking for more!
You’ll need the mashed potatoes, eggs and panko breadcrumbs. That’s all!
Start by making 1-inch balls with the mashed potatoes. I think this is easiest when you use a scoop.
You are going to do a double coating to make sure the potatoes stay inside, so start by dipping the balls of mashed potatoes in the egg.
Then roll them in the breadcrumbs.
Back into the egg,
then a final coat in the breadcrumbs.
Place the balls on a baking sheet, then refrigerate them for at least 30 minutes. You could make these well ahead of time and refrigerate them until right before you want to fry them.
Then all you have left to do is heat up some oil and fry the balls for 3-4 minutes, until golden brown.
Serve them warm. If you do want to fry them a little bit ahead of time, just stick them in a 250F oven on a baking sheet lined with a cooling rack to keep them warm. The perfect little potato bites!!
- 1 package Betty Crocker Ultimate Loaded Mashed Potatoes (half of a 10 oz box), prepared, chilled
- 4 egg
- 2 cups breadcrumbs
- oil, for frying
- Roll the potatoes into 1-inch balls.
- Place the eggs in a shallow dish and lightly whisk. Place the breadcrumbs in another shallow bowl. Roll the potatoes in the breadcrumbs, then dip in the egg, then roll in the breadcrumbs again. Place on a baking sheet and continue until all of the potatoes have been used. Refrigerate for 30 minutes.
- Heat about 2 inches of oil in a Dutch oven or heavy bottomed pot. Fry the balls in batches in the hot oil until crispy and brown, 3-4 minutes. Remove to a paper towel lined plate to drain. Serve warm.