Deep Fried Mashed Potato Balls

These were tasty. We typically made them from left over potatoes.

My parents were always meat-and-potatoes people. Once in a while we’d do pasta or rice, but it was mostly potato with every meal.

Me? We do potatoes on occasion for variety, but I’m much more into rice, pasta, and grains. Just as well … since I don’t really like potatoes (except fried in ANY form) and typically put FAR too much gravy, butter, and/or sour cream on them to give ’em flavor!

Deep Fried Mashed Potato Balls

  • 3 medium potatoes, peeled & cut up (about 1 lb)
  • 1/4 cup water
  • 2 Tbsp shortening
  • 3/4 tsp salt
  • 1/8 tsp nutmeg
  • 1/4 cup flour
  • 1 egg

Cook potatoes in boiling, salted water until tender; drain and mash. In saucepan, combine water, shortening, salt, and nutmeg. Bring to a boil. Stir in flour; cook until mixture forms a ball. Cool slightly, about 2 minutes. Beat in egg, then add to potato, mixing well. Drop by tablespoon into 365 F oil for deep frying. Fry until golden, about 2 to 3 minutes.

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