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!

When potatoes are mashed, starch is released. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

Expert Tip: To prevent the potato balls from falling apart during frying, make sure the mashed potato mixture is well-combined and compacted before shaping into balls.

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.

The Secret To The Creamiest Mashed Potatoes

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: Adding the cream cheese creates smoothness. Type of Whisk: Using the whisk attachment for your mixer is key to getting the creamiest mashed potatoes.

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.

Warm Heavy Cream – gives mashed potatoes a super creamy consistency. Butter (room temperature) – adds flavor and creaminess. Cream Cheese (room temperature) – adds rich, tangy flavor and smoothness. Cream of Tartar – makes mashed potatoes smooth and fluffy and helps achieve almost a meringue-like consistency.

Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.

Why add baking soda to mashed potatoes? ›

Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.

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.

Garlic and herbs are added to boost flavor

Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.

Soaking and/or rinsing the potatoes can help you modify the amount of starch that remains on them. Cutting potatoes into smaller pieces before cooking and rinsing them under cold water will wash away much of the excess starch.

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.

Use russet potatoes and soak them in lukewarm water with a couple tablespoons of sugar for 1 hour. It will remove even more starch and make then taste better and crispier.

When potatoes are cut and exposed to air, they release water and begin to soften. By rinsing them with cold water, you help the cells retain some of their firmness, ensuring a better texture in the final product. Before frying the potatoes, make sure to dry them thoroughly with a paper towel or a clean cloth.

Parboil the chips in boiling salted water for 8 to 10 minutes, or until soft but keeping their shape. Drain in a colander and leave to steam until completely dry – this is very important before frying. Heat a deep-fryer to 180°C or fill a deep saucepan to three-quarters full with vegetable oil over a high heat.