CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
IRISH POTATO BALLS
Make and share this Irish Potato Balls recipe from Food.com.
Provided by Cookin In Texas
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine potatoes and water to cover in a saucepot, over medium heat. Bring to a
- boil and simmer until potatoes are tender. Drain well and mash until smooth.
- Add 2 tablespoons butter, sour cream, salt, white pepper, egg, scallions, and
- minced parsley, mix well. Shape into 2-inch diameter balls (2 per portion).
- Cover and chill for 2-24 hours. Place into an ungreased baking pan. Brush with
- melted butter and sprinkle with parmesan cheese. Bake 375 degrees for 15-20
- minutes, until browned lightly. Arrange onto a serving platter. Garnish with
- parsley sprigs. Serve hot.
Nutrition Facts : Calories 250.2, Fat 11.9, SaturatedFat 7.1, Cholesterol 63.5, Sodium 286, Carbohydrate 30.5, Fiber 3.8, Sugar 1.5, Protein 6.5
IRISH POTATO CANDY
A cute little confection that looks just like little potatoes. This kind does not contain potatoes; they are made using cream cheese and coconut.
Provided by SAUNDRA
Categories World Cuisine Recipes European UK and Ireland Irish
Time 30m
Yield 60
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.
Nutrition Facts : Calories 59 calories, Carbohydrate 9.7 g, Cholesterol 4.1 mg, Fat 2.3 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 19.9 mg, Sugar 9 g
IRISH POTATOES
Small, no-bake cookies that look like potatoes. It's fast and easy.
Provided by MBMCD
Categories World Cuisine Recipes European UK and Ireland Irish
Yield 24
Number Of Ingredients 4
Steps:
- Sprinkle the sugar on the coconut. Add the cream and mix gently.
- Take approximately 1/2 tablespoon of dough and roll into balls. Place cinnamon in a plastic bag and shake cookies a few at a time until coated.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 7.1 g, Cholesterol 1.3 mg, Fat 1.2 g, Fiber 0.6 g, Protein 0.1 g, SaturatedFat 1 g, Sodium 9.3 mg, Sugar 6 g
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THE BEST IRISH POTATO CANDIES - COLEY COOKS
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5/5 (4)Total Time 45 minsCategory CandyCalories 92 per serving
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- Place in the refrigerator to chill for at least 30 minutes so that it’s easier to handle. Form into balls or potato shapes, then roll in cinnamon to coat.
- Refrigerate until ready to serve. Will keep refrigerated for up to 2 weeks or in the freezer for up to 6 months.
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