Lisa's Southern Kitchen

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The Ingredients:

• Leftover Mashed Potatoes

• Onion

• Shredded Cheddar Cheese

• Panko Breadcrumbs

• Garlic Powder

• Flour

• Salt and Black Pepper

• Eggs

The Instructions:

• In a mixing bowl, add in the leftover mashed potatoes, cheese, onions, garlic and salt, black pepper, mix well and use a cookie scoop to scoop the batter into balls and place on parchment paper lined baking sheet.

• In a three shallow bowls, add one bowl the flour and second bowl add in breadcrumbs and third bowl whisk in eggs slightly beaten.

• Dredge the potato balls into flour, eggs and breadcrumbs.

• In a hot oil deep skillet, over med high heat, cook the breaded potato balls in batches until crispy golden brown.

• Drain off excess greased on paper lined plate and serve immediately.

Notes:

• You can cook the potato balls in air fryer at 350 degrees for 10 minutes flipping over while cooking time.

• When the potato balls are cooking and make sure you turn them every 1 minute to make sure it completely done.

• You can prepare these potato balls day ahead but it will have to be store in fridge airtight container with lid that will last up to 1 or 2 days.

• To store is to keep cooked potato balls in airtight container with lid at room temperature for 2 days and keep it in the fridge for 5 days.

What’s Substitutions:

• Leftover Mashed Potatoes – If you don’t leftover mashed potatoes and you can prepare mashed potatoes the day you want to make potato balls.

• Panko Breadcrumbs – You can use crushed saltine crackers in this recipe.

• Shredded Cheddar Cheese – You can use Mozzarella Cheese in this recipe.

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Fried Potato Balls:

Ingredients:

• 2 cups Leftover Mashed Potatoes

• 1 cup Flour

• 1 cup Plain Breadcrumbs

• 1 cup Shredded Cheddar cheese

• 1 tbsp. Garlic Powder

• 1/2 cup Finely Diced Onions

• 2 Eggs

• 2 Eggs

Instructions:

1. In a mixing bowl, add leftover mashed potatoes, cheese, onions, garlic and salt, black pepper, mix well.

2. Use a cookie scoop to scoop the potato mixture into balls and place on a parchment paper lined baking sheet.

3. In a three shallow bowls, add in flour to one bowl and second bowl add breadcrumbs and third bowl whisk in eggs slightly beaten.

4. In a deep skillet over med high with hot oil, cook the breaded potato balls in batches until crispy golden brown.

5. Drain off excess greased on paper lined plate and serve immediately.

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