Got Leftover Mashed Potatoes? These Easy Potatoes Are the Bomb! by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
Baked or fried, mashed potato bombs are a fun way to use up any leftover mashed potatoes – or a good excuse to make more.
- 3 cups chilled mashed potatoes
- 1 cup cheddar cheese, shredded
- 1/2 cup bacon, chopped into a small dice
- 1 bunch chives, chopped
- pepper, to taste
- 1 cup flour or gluten-free flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs or gluten-free breadcrumbs
- 3/4 cup Parmesan cheese, grated fine
- extra virgin coconut oil, ghee or organic canola oil, for frying
Here’s how you make them:
- Cook the bacon until crisp. Drain on a paper towel and set aside.
- In a mixing bowl, combine the mashed potatoes with the eggs, cheese, chives and bacon. Mix to combine, cover and set aside in the refrigerator.
- Prepare three breading stations: one bowl of flour, one bowl of beaten eggs and one bowl of panko mixed with the Parmesan cheese.
- Dust your hands with flour and use a 1/2-ounce portion-control scoop to measure the balls (or a tablespoon). Pat gently to form them into balls and roll in the palm of your hands to get them perfectly round. Immediately dust with flour again and set aside. Repeat until you have 24 flour-dusted balls.
- Drop a ball into the egg mixture and use a spoon to turn it over until fully coated. Lift the potato ball out of the egg mixture with a fork. Drain off any excess. Immediately drop the potato ball into the panko and cheese mixture and use another spoon to dredge it fully. Pat in any excess breadcrumbs that might be falling off the ball. Set aside on a parchment-lined cookie sheet and repeat with remaining balls.
- Fry in batches in hot oil over medium-high heat until golden brown on all sides, about 3 minutes. Drain on paper towels. Or, bake at 400 degrees F for 5-10 minutes or until golden brown.
Great served with my homemade ketchup!