Young & Hungry

The word ‘mashers’ makes me cringe, but it’s proven quite difficult to find a synonym for fried mashed potato balls…sounds so uncouth, like one of Rachel Ray’s idiosyncratic phrases. Anywho, the FDA is most definitely going to be on me for this one. As if French fries weren’t enough… all us teeming Americans need is something already smothered & covered, and now deep-fried too! Draws me back to that SNL episode with the taco stand spoof. I digress.

These are the brainchild of an old friend who originally called them ‘Mashed French Fries’; still can’t quite figure out that would have come to fruition, but the idea itself is a delicious one. Speaking of fabulous ideas, we love suggestions so feel free to submit and watch for yours to be in our next post!  If you’re worried about the nutritional value, please reference the ‘Glutton for Punishment’ synopsis. You’ll also be happy to know that I’ve chosen goat cheese – one of the less fattening cheeses. And they say that nice glass of red wine, cab perhaps, slows down the absorption of fat.

Please enjoy and remember – most foods served in restaurants are far worse. I know as <I’m ecstatic to say> I’ve worked in one before.

Fried Mashers

Note: The original recipe was made with goat cheese and caramelized onions, but the pictures are the chive & cheddar variety (see subs) I made for the Super Bowl party my friend was so gracious to host.  Not only did he host, but he let me fry in his kitchen and subsequently cleaned up after me and the complete mess I made – thank you again!

• 1 red onion, sliced (sub 1 bunch chives, chopped)
• 1 pkg goat cheese (sub 1 c cheddar)
• 1/2 c half and half (sub 1 c sour cream)
• 2 baking potatoes
• 2 T flour
• 2 c breadcrumbs  
• olive oil, S&P
• vegetable oil (for frying)

 Another Note:  The dipping sauce for the cheddar chive balls is just sour cream w/chopped chives to garnish.

Preheat oven to 350 degrees F, pierce potatoes, and bake for 45 minutes.  Meanwhile, sautee onions in 2 T olive oil and S&P over medium low heat, stirring occasionally until caramelized.  Remove potatotes from oven and scoop insides into a bowl; add goat cheese, onions, half and half, and about 1/2 a cup of the breadcrumbs.  (The consistency shouldn’t be too dry or too wet, so you might have to add/subtract ingredients accordingly.)  Knead mixture into large ball; scoop into smaller balls roughly 1-in diameter.  Combine remaining breadcrumbs, flour, S & P in a dish; roll potato balls to coat.

 

 

Heat 3-4 inches of vegetable oil over high heat until ready for frying.  How do you know if it’s ready you ask?  It’s ready if you DRIP a DROP (one tiny, singular drop!) of water in the oil and it sizzles.  Don’t be like me and have to learn the hard way that oil & water don’t mix…  Alternatively, you can put the end of a wooden spoon into the oil and watch for bubbles.  It’s very important that the oil is hot enough or the balls will not stay together and you’ll get dirty, nasty mashed potato oil.  Fry balls a few at a time (don’t crowd them) for about a minute or until brown, remove with a slotted spoon, and blot on layers of paper towel.  I’ve found that frying is a good team sport so buddy up!

 

Last Note:  Check for these in the BEST WEBSITE EVER lineup!