Delicious Mashed Potato Balls Recipe
Recipe Overview
Overview
This recipe for mashed potato balls is a delightful twist on traditional mashed potatoes. Starting with four potatoes, the process begins by boiling them until tender, then mashing them with butter and seasoning. The addition of grated parmesan cheese and an egg brings richness and binds the mixture, making it easy to shape into balls. The recipe is straightforward, making it accessible for cooks of all skill levels.
Once shaped, the potato balls are coated in flour, dipped in beaten egg, and rolled in breadcrumbs before frying. This method ensures a crispy exterior while keeping the inside soft and flavorful. The use of simple ingredients like potatoes, butter, and cheese makes this dish a comforting choice for any meal.
Perfect for family gatherings or as a side dish for dinner, these mashed potato balls are sure to impress. They can be served hot with a side of sour cream or your favorite dipping sauce. This recipe not only showcases the versatility of potatoes but also highlights how a few simple ingredients can create something truly delicious.
Recipe Details
Steps & Tips
Place the potatoes in a pot and cover with cold water.
Bring the water to a boil over high heat.
Stir in about 1 teaspoon of salt.
Reduce to medium and cook for about 14 minutes.
Drain the potatoes.
Add 2 tbsp butter.
Add 1/2 tsp salt.
Mash with a potato masher.
Set the potato aside to cool.
Once the potato has cooled, add 1 egg.
Add a small handful of parsley.
Tip: Every step matters for a perfectly delicious result!
Season with salt and black pepper.
Add 1/2 tsp garlic powder.
Add 1/2 tsp onion powder.
Add 1/2 tsp sweet paprika.
Add 1/2 cup (50g) grated parmesan cheese.
Mix all the ingredients well.
Using a small scoop, shape the mashed potatoes into balls.
Place them on a plate and repeat with the remaining mixture.
Add 2 eggs and a pinch of salt.
Roll one of the balls in the flour to coat.
Dip into the beaten egg, rolling to coat evenly.
Then roll in the bread crumbs until coated.
Place on the plate and repeat with the remaining mashed potato mixture.
Melt 1 tbsp butter.
Flatten the ball in your hand and place it in the skillet.
Fry over medium-high heat for about 2 minutes, then flip and cook for another minute.
Meanwhile, grate 2 potatoes using the large holes of a box grater.
Squeeze out as much liquid as possible.
Transfer to a large bowl.
Drain the potatoes.
Mash with a potato masher.
Set the potato aside to cool.
Add the green onion to the grated potatoes.
Add about 1 cup of cold mashed potatoes.
Add 1 cup / 120g Flour.
Add 1 tsp Baking soda.
Add salt and ground black pepper.
Add 1 cup / 240ml Buttermilk.
Heat some butter over medium-high heat.
Add the potato mixture to the pan to form individual patties.
Fry until the bottom is nicely browned, about 2-3 minutes.
Flip and fry the other side for about 2 minutes.
Tip: If cooking for a big family, transfer the boxty to a warm oven while frying the remaining batches.
Serve hot with a side of sour cream.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using cold water to start cooking potatoes helps them cook evenly.
- •Mashing potatoes while they are still warm ensures a creamy texture.
- •Adding flour to the potato mixture helps bind the ingredients together.
- •Frying the potato balls gives them a crispy texture on the outside.
