Here's an easy recipe for the morning after Christmas/Thanksgiving/Easter Dinner. These little balls are an easy make ahead appetizer, but I served it to Jong with a shared loaded omelette for breakfast. It was really nice! The potatoes are lightly crispy on the outside and soft inside.
2 cups cold mashed potatoes
2 tbsp milk
1 cup of your choice of breading such as breadcrumbs or panko
Beat the egg and milk together until combined-set aside. This is your egg wash.
Take the cold leftover mashed potatoes and scoop them with an ice cream scoop into balls.
Roll into a ball with your hands.
Dip in an egg wash, then roll in breading.
Set on baking sheet on parchment paper.
Bake in preheated oven at 400 degrees F for 10-15 minutes until golden brown.
- This is near impossible to try to do with hot or "fresh" mashed potatoes. I highly recommend using day old mashed potato leftovers as it holds together better. You want to use mashed potatoes that aren't too smooth and creamy as they won't hold their shape well.
- I prefer the breadcrumbs to panko. Simply take some stale (not moldy) bread and crush it until it's a fine crumb. A little salt and white pepper to taste.
- You can jazz up the mashed potato before you shape it with some chopped chives/green onion/fresh herbs, or cayenne and parmesan if you like.
- Serve with sour cream.
- Bonus points: Wrap the potatoes around a grape sized cube of sharp cheddar cheese. It will melt during the baking process and be a nice melty surprise. Warn your guests though, as it could me a molten mouth hazard :)