Fried Mashed Potato Balls (Loaded Mashed Potato Bites) Recipe - The Cookie Rookie® (2024)

FAQs

How to make potato balls deep fried? ›

Mix together the flour, milk, egg and salt to make the batter. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter. Deep fry in hot oil until golden-brown.

Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!

Choosing the right potatoes for mashed potatoes is key. Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes. Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed.

A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering. Heavy Cream: Increases the creaminess and helps thin out the potatoes a bit.

Adding egg yolks to a pot of mashed potatoes is an easy, dairy-free texture and taste upgrade that doesn't require any special techniques. The yolks harbor all the flavorful fats and emulsifying components and will thus effectively unify the fat and water in potatoes, translating to a smoother, uniformly creamy pot.

Sour Cream Mashed Potatoes are filled with richness and flavor, especially when topped with butter and fresh chives. This easy potato side dish is sure to be requested again and again.

Whereas most home cooks will use a pinch of butter, a couple of shakes of salt, and a bit of milk, steakhouse chefs aren't afraid to go all out with the dairy. There's no room for 2% or even whole milk in their mashed potatoes -- the thinness of plain milk just isn't creamy enough to cut it. And creaminess is key!

If you mash your potatoes too much, they can turn out gluey and sticky. Unfortunately, there's no magic cure for a gluey batch of potatoes, but mixing them in with fluffier potatoes can help. Simmer a new batch of potatoes in hot water until they're soft, then mash them up gently with a hand-held potato masher.

What kind of potato is best for mashed potatoes? ›

The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.

The addition of a mildly acidic vinegar to a starchy veggie like potatoes not only deepens the flavor profile, but it also helps to tenderize the tubers.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

This step is commonly missed in making homemade fries, but it might be one of the most important! Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.

The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.

Be sure they are completely dry before frying. 4. In a large stove-top deep-fryer with a candy thermometer clipped to the side, heat 2 inches of peanut oil to 300 degrees. Add just enough potatoes to cover the base of the frying basket, and cook until slightly limp, 1 1/2 to 2 minutes.

Why are my potato balls falling apart? Your mashed potato mix might have more moisture than needed, add a couple of tablespoons of flour to the mixture. Your oil might not be hot enough or your filling might be too much that it is causing the ball to crack.