Golden Loaded Mashed Potato Bites
Perfectly crisp on the outside and filled with a rich, cheesy interior, these savory morsels offer an exceptional use for leftover mashed potatoes. Ideal for entertaining, snacking, or as a game-day favorite.
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Servings: 6
Ingredients
- 1 cup finely shredded sharp cheddar
- 1/2 cup plain or herbed dry breadcrumbs
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt or to taste
- 1/2 cup all-purpose flour
- 2 tablespoons finely sliced green onions or chives
- 4 strips crispy bacon finely crumbled
- 1 large egg
- 1/2 teaspoon garlic powder
- Oil suitable for deep frying such as canola or vegetable
- 2 cups chilled mashed potatoes preferably leftovers
Instructions
- In a mixing bowl of ample size, stir together the cold mashed potatoes, shredded cheese, bacon crumbles, chives or green onions, garlic powder, salt, and pepper. Incorporate the egg, ensuring the mixture becomes uniformly combined.
- Scoop out portions of the potato blend, roughly one tablespoon each, and shape them into compact balls using your hands. If the mixture feels overly soft or sticky, refrigerate for 15 to 20 minutes until it firms up.
- Lightly dredge each potato ball in flour to coat. Roll them next in the breadcrumbs until evenly covered. For added crunch, dip into a beaten egg between the flour and breadcrumb steps for a double-layered crust.
- In a deep-sided pan, heat a couple of inches of frying oil over medium heat until it reaches 350°F (175°C). Working in small batches, gently lower the potato bites into the oil and cook for 2 to 3 minutes per side, or until they develop a golden, crisp exterior.
- Remove the cooked bites from the oil and let them drain on a plate lined with paper towels to eliminate excess grease.
- Serve immediately while hot, accompanied by sour cream, ranch dressing, or a dipping sauce of your choice.