Crispy Potato Balls Recipe

Crispy Potato Balls Recipe | Ree Drummond

Level: Intermediate

Yield: 12 balls

Total: 1 hr 25 min

Active: 45 min

Nutritional Analysis Per Serving
Serving Size: 1 of 12 servings
Calories: 657
Total Fat: 49 g
Saturated Fat: 15 g
Carbohydrates: 46 g
Dietary Fiber: 5 g
Sugar: 3 g
Protein: 10 g
Cholesterol: 74 mg
Sodium: 723 mg

Ingredients

• 1 1/2 cups Mashed Potatoes, recipe follows, cold
• 1/4 cup all-purpose flour
• 1 large egg
• 1 tablespoon chopped fresh parsley, plus more for garnish
• 1/4 cup grated Parmesan, plus more for garnish
• 1/2 cup shredded mozzarella
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup dried breadcrumbs
• Vegetable oil, for frying
• Kosher salt

Mashed Potatoes

• 5 pounds russet or Yukon gold potatoes
• 3/4 cup (1 1/2 sticks) salted butter, plus more for topping
• One 8-ounce package cream cheese, softened
• 1/2 cup half-and-half, or more if desired
• 1/2 teaspoon seasoned salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

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Instructions

1. Imagine sinking your teeth into golden, crispy potato balls oozing with melty mozzarella and fresh herbsthese irresistible bites from Ree Drummond will steal the show at any gathering! In a mixing bowl, combine the mashed potatoes, flour, egg, parsley, Parmesan, mozzarella, and black pepper. Spread the breadcrumbs out on a large plate.
2. Shape the potato mixture into 12 balls, each about the size of a golf ball. The mixture may be a bit sticky, so lightly wet your hands as you work. Place each ball onto the breadcrumbs and roll to coat, pressing gently to help the crumbs adhere. Set the coated balls aside on a clean plate.
3. In a deep skillet or Dutch oven, heat about 2 inches of oil to 375 degrees F, or until a breadcrumb bubbles when dropped in.
4. Carefully add the balls to the hot oil and fry until golden brown all over, about 3 to 5 minutes. Remove with a slotted spoon and place on a plate lined with paper towels. Sprinkle with salt right away.
5. Finish with extra Parmesan and parsley for garnish. Serve hot and watch them disappear!

Mashed Potatoes

Yield: 10 servings

1. Peel the potatoes and cut them into evenly sized pieces. Place in a large pot of water and bring to a simmer. Add the potatoes and bring to a boil. Cook until a fork slides in easily and the potatoes are tender but not falling apart, about 30 to 35 minutes.
2. Preheat the oven to 350 degrees F.
3. Drain the potatoes in a colander. Return them to the dry pot and place over low heat, mashing as you go to let the steam escape.
4. Remove from heat and stir in the butter, cream cheese, and half-and-half. Continue mashing until smooth. Season with seasoned salt and black pepper.
5. Transfer to a medium baking dish. Dot the top with extra butter and bake until warmed through and the butter is melted, a few minutes.

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