Fried Mashed Potato Balls (Loaded Mashed Potato Bites) Recipe - The Cookie Rookie® (2024)

FAQs

How to make potato balls deep fried? ›

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!

Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato. Once the butter is absorbed; add the rest of the dairy.

Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.

Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.

Sour Cream: The sour cream helps keep the mashed potatoes fluffy. Cream Cheese: This adds a bit of creaminess without being too overpowering.

The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own. What is this? You can add an egg yolk to nearly any existing mashed potato recipe.

While drinking it can cause food poisoning, you can still use spoiled milk in culinary recipes and reduce food waste.

The glue nature of potatoes is due to their altered starch ratios and the lower the gravities of potatoes, the higher chances of being gluey.

What does baking soda do to mashed potatoes? ›

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

For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.

Looking for a butter substitute in your mashed potato recipe? Try mayonnaise! Mashed potatoes with mayo are super creamy and taste just as good!

You soak the potatoes in iced water before they are cooked. This eliminates much of the starches in the potatoes, resulting in a super light and fluffy mash. It's also like when you make rice.

A: 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.

Dry the potatoes: It is important to dry your potatoes before frying them to prevent spattering. Use a clean towel to pat them dry on a sheet pan or put them into a salad dryer to remove the excess moisture. If you store the potatoes uncovered in your cooler overnight, this will help to further dry them out.

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.

Fresh potatoes are about 80% water. Dehydrated slices have the water taken out. If you fry without re-hydrating, the slices will be crispy and crunchy, but not good.