OMG - the best use of leftover mashed potatoes EVER. Crunchy outside, creamy inside.
Ingredients -
1 1/2 cups leftover mashed potatoes
1 egg, beaten
2 Tablespoons flour (I used all-purpose gluten-free)
1/4 cup bread crumbs or panko (I used gluten-free)
2 Tablespoons parmesan cheese
Salt
1 1/2 cups vegetable oil
Preparation
- Mix the egg and flour into your leftover mashed potatoes until well blended. Mixture should be like clay, not watery or overly sticky.
-In a separate bowl, mix together bread crumbs and parmesan.
-Scoop potatoes a spoonful at a time (about a golf ball size) and roll in the bread crumbs.
-Roll into a tot shape - a rounded rectangle - and lay on a cookie sheet. When you've used up all the potatoes, place the cookie sheet in the refrigerator while you heat the oil.
Cooking
-Heat oil in a medium sauce pan until medium-hot.
-Drop 4-5 tots into the oil at a time, flipping them when the underside becomes golden brown.
-Drain on a rack over paper towel. While hot, season with salt -- I also used parsley. You could season with whatever you wish!
Serve
Plain on a plate is fantastic! You could also serve with a dipping sauce like cheese, aioli, or whatever you normally put on potatoes.
A Little Backstory
Thanksgiving always results in too many leftovers, no matter how well you plan.
We served double batches of two types of potatoes, so of course we had a ton of mashed the next day.
Hands down, this is the best leftover mashed recipe I've ever had. I might make mashed potatoes just to make these tots, next time!
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