Baked Mashed Potato Balls Recipe
These Baked Mashed Potato Balls are excellent for appetizers, snacks, or even as a side dish! Soft on the inside and crunchy on the outside, they are fluffy mashed potatoes shaped into bite-size balls. I dare you to stop after eating a couple!
Servings: 18 pieces
Calories: 31kcal
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Mixing bowls
- Colander
- Potato ricer
Ingredients
- 1 & 1/4 kilos potatoes (about 2.5 pounds), chopped
- 2 eggs
- 1 cup breadcrumbs
- 1/2 teaspoon dried parsley, heaping
- salt and pepper, to season
Instructions
- Combine the potatoes with cold, salted water in a medium pot and place it on medium-high heat.
- Bring to a boil, adjust the heat, then simmer until the potatoes are soft.
- Drain and set aside to cool.
- Mash the potatoes and place them in a bowl.
- Add the breadcrumbs, parsley, salt, and pepper --- taste and adjust seasoning if needed.
- Add one beaten egg and mix to combine evenly.
- Preheat your oven to 210°C (400°F).
- Form the seasoned mashed potatoes into golf-sized balls.
- Dip into the remaining egg and roll into breadcrumbs --- coating each ball evenly.
- Arrange all the mashed potato balls on a lined baking tray.
- Place the tray in the oven for fifteen minutes, then shake to brown the other side.
- Continue baking for six more minutes until they’re crispy outside.
- Remove from the oven, transfer into serving plates --- enjoy!
Notes
- Cook’s Tip: Chop the potatoes into identical sizes so they all cook at the same time.
- Refer to the post for more tips and substitutions
Nutrition
Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 51mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 26IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 0.4mg