Fried Mashed Potatoes
This recipe turns leftover mashed potatoes into a fun fondue dish! Serve with sour cream for dipping.
INGREDIENTS | YIELDS 16–18 potato balls
- 4 medium potatoes
- ¼ teaspoon salt
- 3 tablespoons butter or margarine
- ½ cup flour
- ⅛ teaspoon garlic powder
- ½ cup plus 3 tablespoons milk, divided
- 5 cups oil, or as needed
- ¼ teaspoon paprika
Wash and peel the potatoes. Cook in boiling salted water until they are tender and pierce easily with a fork.
Place the potatoes in a bowl and add the butter or margarine, 3 tablespoons milk, paprika, and a pinch of salt. Use a potato masher or fork to mash the potatoes until they are fluffy. Roll into balls. Place on a tray lined with wax paper and freeze overnight.
To prepare the batter, mix together the flour, garlic powder, pepper, and remaining salt. Stir in 1 tablespoon vegetable oil. Slowly add ½ cup milk, stirring constantly, until it forms a runny batter.
Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat. When the oil is hot, move the fondue pot to the table and set up the burner. Keep the heat high.
Roll the mashed potato balls in the batter and drop into the hot oil. Cook for about 4 minutes, turning occasionally, until they turn a deep golden brown and are cooked through. Remove with a slotted spoon and drain on paper towels.