Traditional American Recipies

Mashed Potato Cheese Bites Recipe

These mashed potato cheese bites are the perfect addition to and meal.

Mashed potato cheese bites are nothing but flavor and deep fried goodness. The exterior is delightfully crisp and then you’re greeted with this warm, fluffy interior sure to make your mouth water. To make the recipe even better, it is one that puts leftovers to good use. One side that always seems to make it in the refrigerator are mashed potatoes. Since so much peeling is required we tend to make more than needed just to avoid having to go through the process again. When refrigerated not only do they get more delicious but mashed potatoes firm up making it easy to shape into bites.  These would go great with Kent’s Turkey Burger.

Mashed Potato Cheese Bites In Post

Ingredients

Makes 24 bites

  • 3 cups leftover mashed potatoes
  • 1 ¾ cups plain breadcrumbs, unseasoned
  • ¾ cup shredded cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 6 eggs
  • 1 tablespoon water
  • Salt
  • Black pepper
  • Vegetable or canola oil, for frying

 

Directions

  1. Transfer the mashed potatoes to a large mixing bowl.
  2. Add the shredded cheddar and Parmesan cheeses as well as one egg, slightly beaten.
  3. Mix until everything is well combined.
  4. Shape the mixture into balls that are about 1 inch in diameter. Feel free to arrange them on a cookie sheet and pop them in the fridge if you plan to fry right before serving.
  5. Pour the breadcrumbs into a shallow dish.
  6. Lightly season with salt and black pepper. Mix.
  7. Add the eggs to another shallow dish along with the water. Lightly beat.
  8. Heat about 2 inches of vegetable or canola oil in a large heavy saucepan or deep fryer. Goal temperature is 350-375 degrees F.
  9. Meanwhile, coat each potato bite in the lightly seasoned breadcrumbs and dip in the egg wash before returning them to the breadcrumbs for a final coating.
  10. Working in batches, fry the potato bites until golden brown and crispy. This should take a little over a minute.
  11. Transfer to paper towels to drain excess oil.
  12. Continue until all the bites are fried.
  13. Serve.

These tasty appetizers are so addictive. That golden-brown exterior is simply satisfying and the melted cheese on the inside makes every bite better so be sure to serve these hot. After tasting them for the first time you’ll see that these cheesy spheres can be served on their own but making a quick dip never hurt. Onion and chive is a great choice as is a tangy ranch.

 

Mashed Potato Cheese Bites Recipe

Print Recipe
Serves: 4 Cooking Time: Approx 20 Minutes.

Ingredients

  • 3 cups leftover mashed potatoes
  • 1 ¾ cups plain breadcrumbs, unseasoned
  • ¾ cup shredded cheddar cheese
  • ¼ cup grated parmesan cheese
  • 6 eggs
  • 1 tablespoon water
  • Salt
  • Black pepper
  • Vegetable or canola oil, for frying

Instructions

1

Transfer the mashed potatoes to a large mixing bowl.

2

Add the shredded cheddar and parmesan cheeses as well as one egg, slightly beaten.

3

Mix until everything is well combined.

4

Shape the mixture into balls that are about 1 inch in diameter. Feel free to arrange them on a cookie sheet and pop them in the fridge if you plan to fry right before serving.

5

Pour the breadcrumbs into a shallow dish.

6

Lightly season with salt and black pepper. Mix.

7

Add the eggs to another shallow dish along with the water. Lightly beat.

8

Heat about 2 inches of vegetable or canola oil in a large heavy saucepan or deep fryer. Goal temperature is 350-375 degrees F.

9

Meanwhile, coat each potato bite in the lightly seasoned breadcrumbs and dip in the egg wash before returning them to the breadcrumbs for a final coating.

10

Working in batches, fry the potato bites until golden brown and crispy. This should take a little over a minute.

11

Transfer to paper towels to drain excess oil.

12

Continue until all the bites are fried.

13

Serve.

Notes

These tasty appetizers are so addictive. That golden-brown exterior is simply satisfying and the melted cheese on the inside makes every bite better so be sure to serve these hot. After tasting them for the first time you’ll see that these cheesy spheres can be served on their own but making a quick dip never hurt. Onion and chive is a great choice as is a tangy ranch.

You Might Also Like

No Comments

Leave a Reply