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leftover russet potatoes, cooked
4 cups
butter, melted
½ cup
2 tablespoons
flour
2 cups
eggs
2
shredded cheddar cheese
¾ cup
bread crumbs (or panko, either will work)
¾ cup
canola oil
½ cup
For safe meat preparation, reference the USDA website.
Mash together the potatoes, butter, 1 tablespoon of dressing mix, flour and eggs. Once smooth, mix in shredded cheddar.
Mix together the bread crumbs with the tablespoon of ranch dressing mix you reserved earlier.
Take small dollops of the potatoes (a tablespoon or a little less), and roll them into balls. Drop a few balls at a time into the crumb mix. Roll around to cover completely. Refrigerate for 20 minutes.
Meanwhile, heat the oil in a medium skillet over medium heat. Carefully place balls into hot oil and flip until all sides are golden and crispy. Remove and drain on paper towels.
Tip: Mashed Potato Balls can also be baked. Simply place on parchment lined baking sheets, spray with cooking oil, and bake for 9-10 minutes in 400 F until golden and crispy.
