Mashed Potato Balls With Pink Sauce Recipes

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.

Steps:

• Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Steps:

• For Pink Sauce -.Mix the mayonnaise, ketchup, thyme, and parsley together in a bowl. Let is sit until serving.
• For Mashed Potato Balls -.Peal potatoes and cut them into equal sized chunks. Bring to a boil in salted water and cook until fork tender. Drain.
• Mince the garlic cloves by hand or by a garlic mincer (preferred) and cook in one tablespoon butter in the same pot that was used to cook the potatoes.
• Mash the potatoes on a cutting board or in a bowl, then add the garlic. Add milk and the remaining butter as well. Mix until combined.
• Add cheese to mashed potato mixture until melted.
• Add the plain breadcrumbs or as much needed for the potato mixture to come together while mixing. Move the potatoes from the pot into another bowl.
• Add 1/4 - 1/2 cup Vegetable Oil to the pot to fry the potato balls.
• Roll the mashed potatoes into balls then roll them lightly in the Hot & Spicy breadcrumbs. Fry three balls at a time in the pot, then drain on a paper towel.
• Serve with the Pink Sauce.

Steps:

• In a large skillet heat a tbsp of vegetable oil, add the chicken and saute over medium high heat until cooked, approx 8 minutes; add mushrooms and continue cooking for 3 minutes, add salt & pepper to taste.
• Add spinach and cook only until it wilts, add garlic powder lemon & nutmeg.
• Stir to mix well and remove from pan place mixture in a large bowl to cool.
• When cooled add mashed potato & beaten egg; mix well.
• Roll the mixture into 3/4" balls.
• Mix the Asiago cheese and bread crumbs.
• Roll the balls in the breadcrumb/cheese mixture.
• At this point you may cover the balls and place in the fridge for several hours before completing the final steps or continue.
• Heat the second tbsp of oil in your large skillet over medium heat and brown the balls, be gentle turning them but get them brown on all sides and crisp, approx 10 minutes.
• Add the chile or BBQ sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes approx 5 minutes.
• Insert toothpicks and serve.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large pot of salted water, boil the potatoes until soft, about 20 minutes.
• While the potatoes are boiling, bring another pot of water to boil for the chard and spinach. While water is heating up, chop (or tear) the chard and spinach into small pieces.
• When the second pot of water is boiling, add the chard and spinach and boil for 10 minutes.
• When the chard and spinach are done, drain and set aside to cool.
• The potatoes should be cooked by now so drain the potatoes and mash with the milk and some more salt if desired.
• Add the eggs and flour to the mashed potatoes and set aside to make the filling.
• Dry the chard and spinach thoroughly and combine in a large bowl with all of the filling ingredients. (I find it is easiest to just mix it with my hands.).
• To Stuff:.
• Scoop out about two tablespoons of the mashed potato mixture and flatten it out in your hand with a slightly hollowed out part.
• Stuff with about two tablespoons of the filling, cover with some more mashed potatoes, and gently shape into a ball. I made mine about 2.5" in diameter.
• To Not Stuff:.
• Combine the filling with the mashed potatoes.
• Scoop out about 4 tablespoons and form into a ball.
• Place the mashed potato balls in a 9x13 baking dish, and brush the top with melted butter (you may have to make a partial second batch).
• Bake at 400 degrees Fahrenheit for about 40 minutes or until the outside turns brown and crispy and the inside reaches a temperature of at least 160 degrees Fahrenheit.