It’s recipe swap time once again, and this time the theme is potatoes. I submitted a side dish recipe for lemony asparagus and new potatoes, and was given this one. I love trying all the recipes in the swap, it’s fun to try a recipe that you might not have given a chance. I adapted this recipe quite a bit for just the two of us. I did not roast the garlic or use gruyere cheese. I used shredded cheddar in ours. I also halved the recipe, as it makes 20 balls and I thought that would be way too much for us. This is a great way to use up leftover mashed potatoes. To see all of the recipes, check out A Taste of Home Cooking. We both liked the potato balls, although they were a little work. My husband dipped his in ranch dressing, and I dipped mine in bbq sauce.
Cheesy Roasted Garlic Potato Balls
1 clove garlic, minced
1 cup leftover stiff mashed potatoes, at room temperature
1/3 cup shredded cheddar cheese
1/2 cup Italian seasoned bread crumbs
1/2 cup panko bread crumbs
oil for frying
Place mashed potatoes in a bowl. Stir in garlic and cheddar cheese. Add salt to taste.
Using a tablespoon of the mixture, roll into balls.
In one bowl, beat the eggs. In another bowl, combine the bread crumbs and panko.
Dip each ball into the egg, and then into the bread crumb mixture. After that, dip once again in the egg, and crumbs to double coat.
Heat 2 inches of oil in a large pot or pan. Once oil starts to shimmer, add a few bread crumbs. If the oil starts to sizzle, it is ready.
Fry the potato balls until they are golden brown, working in batches (about 3-4 minutes).
Using a slotted spoon, transfer to a paper lined plate. Allow to cool for several minutes and serve.