If red wine and chocolates are the classic way to a woman’s heart (you know, behind Ryan Gosling and diamonds) then I propose these crispy bites of cheese potatoes and a beer are the way to a man’s heart. These creamy little nibbles seem like something you would get at a restaurant, the kind of appetizer that comes out in a parchment paper lined basket. The fact that they are made with leftover mashed potatoes and whatever other vegetable scraps you have laying around can be your secret. The mashed potatoes must be chilled at least overnight, as that allows them to keep the round nugget shape. Fry them up right before you are ready to serve them. The inside will be soft, savory, and cheesy. The outside will be golden brown and crunchy. These are addictive, so don’t worry if the recipe seems like it makes a lot. If you don’t have enough mashed potatoes just cut the recipe in half.

crispymashedpotatoballs-1aKelsey Kinser

Recipe inspired by A Taste of Home.

2 cups cold leftover mashed potatoes

1 egg, beaten

1/4 cup sliced green onions

1/2 cup shredded mozzarella

1 teaspoon garlic powder

kosher salt to taste

1/4 cup bread crumbs

1/2 cup vegetable oil

  1. In a medium bowl mix all the ingredients except for the bread crumbs and oil. Using a tablespoon measure scoop out small balls of the potato mixture. Toss in the bread crumbs to coat. Store in the fridge.
  2. Place the vegetable oil in a large pan on medium high heat. Once the oil is hot you can begin to fry the mashed potato balls.
  3. Fry each ball, flipping or turning 3 times at least, cooking at about 3-4 minutes per side until each side is crispy and golden brown. Remove from heat and place on a paper towel to absorb excess oil. Top with more salt if desired. Serve hot.

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