• Cheyenne Crennan

Loaded Mashed Potato Balls

What's better than a loaded baked potato, or a twice baked potato, or loaded smashed potatoes? Nothing. Except these fried loaded potato balls.



The Super Bowl is upon us again. New teams. Same players. I'll be drinking wine from a can and pretending I know what's going on. I am a Washington fan, so I've really never felt the burning fear of my team making it all this way just to lose, but I know you people are out there and I'm here to give you a loaded potato hug for your troubles.



Peel the potatoes. After gently mixing until they're nice and smooth, add in lots of shredded cheddar, chopped bacon, butter, milk and dried chives. Let them cool in the fridge, scoop them out, roll them into ball, dunk in all the breading and deep fry those little babies because, football games. Yay sports!



What you need:

3 russet potatoes

1 CUP of shredded cheddar cheese

2 splashes of half n' half

1 TBSP of dried chives

2 TSP garlic salt

1 TSP pepper

5 strips of cooked and chopped bacon

1 CUP of flour

2 whisked eggs

2 sleeves of smashed up Ritz crackers


What to do:

  1. Wash, peel and chop the potatoes into as even pieces as possible

  2. Cook the potatoes in water on the stove until you can easily pierce them with a fork

  3. Using a hand mixer gently mix the cook potatoes with butter, seasonings and half n' half

  4. They will look clumpy, discard the hand mixer and smooth with a spatula

  5. Add in the shredded cheddar cheese, chopped bacon, chives, garlic salt and pepper, mix together

  6. Use an ice cream scoop to scoop out the potato mixture, then in your hands roll them into smoother balls

  7. Refrigerate for 1 hour spread out on a sheet pan

  8. Heat canola oil, or the oil in a fryer to 350 degrees

  9. Dip the potato balls into the flour, then egg wash then Ritz cracker bread crumbs

  10. Place them into a fryer or deep pan of oil cook until golden brown on all sides

  11. Let rest for a few minutes, and serve with sour cream

  12. Enjoy xo!

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