Description
Transform your Thanksgiving leftovers into irresistible Mashed Potato Balls, perfectly crispy on the outside and fluffy inside, served with a rich, savory Gravy Dip. This recipe brings back the fun to using up extra food.
Ingredients
Scale
- 3 cups leftover Mashed Potatoes
- 1 large Egg
- 1/4 cup All-Purpose Flour
- 1/2 cup Breadcrumbs (Panko recommended)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Vegetable Oil, for frying
- 1 cup Gravy (leftover or prepared)
Instructions
- In a bowl, gently mix the mashed potatoes, egg, salt, and pepper. Do not overmix.
- Place the flour and breadcrumbs into separate shallow dishes.
- Scoop about 2 tablespoons of the potato mixture and roll it into a small ball.
- Dredge each ball first in the flour, shaking off any excess.
- Next, roll the floured ball in the breadcrumbs, pressing lightly so they adhere completely.
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Carefully fry the potato balls in batches, turning occasionally, until they are deep golden brown and crispy, about 3 to 4 minutes.
- Remove the balls with a slotted spoon and drain them on a paper towel-lined plate.
- Warm the gravy dip slightly.
- Serve the hot Mashed Potato Balls immediately with the Gravy Dip for dipping.
Notes
- If your mashed potatoes are too soft to roll, chill them in the refrigerator for 30 minutes first.
- For extra flavor, mix a pinch of garlic powder into the breadcrumbs.
- You can bake these instead of frying; bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Snack
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 balls with 2 tbsp dip
- Calories: Estimate 250
- Sugar: Estimate 2g
- Sodium: Estimate 350mg
- Fat: Estimate 12g
- Saturated Fat: Estimate 3g
- Unsaturated Fat: Estimate 9g
- Trans Fat: Estimate 0g
- Carbohydrates: Estimate 30g
- Fiber: Estimate 2g
- Protein: Estimate 6g
- Cholesterol: Estimate 40mg