Here’s a great recipe we found that will transform yesterday’s leftover mashed potatoes into tomorrow’s appetizer or snack. You don’t need much more than the mashed potatoes to make these balls. The key to getting that awesomely big flavor really is in the roasted garlic. Check out your new favorite recipe courtesy of MyFridgeFood:

Here’s what you need:

-1 bulb garlic
-1 tablespoon butter
-1 teaspoon lemon juice

-kosher salt

-2 cups leftover stiff mashed potatoes (room temperature)

-2/3 cup freshly shredded cheese

-3 eggs

-1/2 to 1 cup plain bread crumbs

-1/2 tp 1 cup Panko bread crumbs

-oil for frying

And here’s how you do it:

  1. Preheat your oven to 400 degrees.
  2. Cut the small top off of the garlic bulb (to expose garlic skin), but keep the skin on the garlic (you want to roast it in the skin). Place clove on a piece of aluminum foil, put butter on top, pour lemon juice over garlic, and sprinkle with the Kosher salt. Pull up all sides of the aluminum foil and twist together to close over garlic. Cook for 60 minutes until cloves are soft and golden. Remove from oven and allow to cool.
  3. Put mashed potatoes in a bowl, then use a fork to remove cooled garlic cloves and add to the potatoes. Stir in the cheese.
  4. Roll mixture into balls (about 1 tablespoon’s worth for each ball).
  5. In a one bowl, beat eggs. In a separate bowl, combine equal parts bread crumbs and Panko bread crumbs.
  6. Dip each ball first into the egg, then into the bread crumb mixture. Repeat with all potato balls.
  7. Heat 2″ of oil in a large pan. Fry your potato balls in batched until they are golden brown (3-4 minutes each).
  8. Use a slotted spoon to transfer balls to a paper towel-lined plate. Sprinkle with Kosher salt and allow to cool.
  9. Serve and enjoy!

Check out more great mashed potato hacks:

9 Easy Ways to Use Leftover Mashed Potatoes

You’ve Been Making Mashed Potatoes Wrong All Your Life

How to Peel a Potato With Your Bare Hands in Seconds