Ingredients (8)
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leftover russet potatoes, cooked 4 cups
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butter, melted ½ cup
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flour 2 cups
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eggs 2
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shredded cheddar cheese ¾ cup
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bread crumbs (or panko, either will work) ¾ cup
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canola oil ½ cup
Steps (4)
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1Mash together the potatoes, butter, 1 tablespoon of dressing mix, flour and eggs. Once smooth, mix in shredded cheddar.
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2Mix together the bread crumbs with the tablespoon of ranch dressing mix you reserved earlier.
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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.
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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.
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