Ingredients (8)
-
leftover russet potatoes, cooked 4 cups
-
butter, melted ½ cup
-
flour 2 cups
-
eggs 2
-
shredded cheddar cheese ¾ cup
-
bread crumbs (or panko, either will work) ¾ cup
-
canola oil ½ cup
Did you make this recipe?
I made it
(24 people made this)
Notes
Keeping Notes? Save 'em here.
Categories (4)
Steps (4)
-
1Mash together the potatoes, butter, 1 tablespoon of dressing mix, flour and eggs. Once smooth, mix in shredded cheddar.
-
2Mix together the bread crumbs with the tablespoon of ranch dressing mix you reserved earlier.
-
3Take 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.
-
4Meanwhile, 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.
Did you make this recipe?
I made it
(24 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!