Molten Mashed Potato Bites Recipes

POTATO BITES

Steps:

• Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.

MOLTEN MASHED POTATO BITES

Steps:

• Divide the gravy among 8 compartments of an ice cube tray (a silicone one is easiest for removal). Freeze until solid, at least 3 hours or overnight. Line a baking sheet with parchment.
• For the mashed potatoes: Put the potatoes into a medium saucepan, cover with cold water and season with salt. Bring the water to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain the potatoes and mash them or put them through a ricer while still hot. Add the butter and cream; stir until smooth. Season with salt and pepper. Shape the potatoes into 8 balls and put on the prepared baking sheet. Freeze until firm, about 30 minutes.
• Pop the frozen gravy cubes out of the tay. Flatten a mashed potato ball in the palm of your hand and press a gravy cube in the center. Press the potatoes around the gravy to encase it completely and reshape into a ball. Repeat with the remaining gravy and potatoes.
• Spread the flour in a shallow bowl. Add the eggs to a second shallow bowl and beat with a pinch of salt. Spread the stuffing crumbs in a third bowl. Roll each ball in the flour, then the egg, then the stuffing crumbs. Return to the baking sheet and refrigerate to firm up while you heat the oil, about 15 minutes.
• Heat 2 inches of oil in a Dutch oven to 325 degrees F. Fry the croquettes in 2 batches, until deep golden brown, about 7 minutes per batch, letting the oil return to temperature in between batches. Drain on paper towels. Season with salt and serve hot.

PRETZEL MASHED POTATO BITES

Steps:

• For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites.
• For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
• Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce.
• For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites.
• For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
• Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce.

MASH BITES

Steps:

• Preheat the oven to 325 degrees F.
• Lay the potatoes on a baking sheet and cook until tender when pierced with a fork, about 40 minutes. Meanwhile, while the potatoes are cooking, bring the butter and cream to a boil in a medium pot. Reduce the heat to low and keep at a simmer until the potatoes come out of the oven.
• Just before the potatoes are finished cooking, soak the gelatin sheets in cold water for 5 minutes. Ring out the sheets and add them to the warm cream mixture. Whisk into the cream until the sheets dissolve.
• Remove the potatoes from the oven and fill a blender with half of the cream and half of the potatoes. Using a plunger, blend until smooth. (The starchiness of the potatoes is a job for your blender, patience will be useful here.)
• Transfer the blended potatoes to a bowl and repeat with the remaining cream and potatoes. Mix together the salt and sugar and taste before adding it all; depending on the person you may find it too much or not enough.
• Transfer the potatoes to a parchment-lined baking sheet and let cool overnight in the refrigerator.
• When ready to cook, flip the potatoes onto a cutting board and peel off the parchment paper. Cut to desired shape and size.
• Preheat a deep-fryer to 350 degrees F.
• In three separate shallow bowls or containers, set up your breading station. Fill the first bowl with the flour, the second with the egg and milk (whisked to combine) and the third with the panko.
• Bread the potato mash pieces by first going in flour, then the egg, then the panko, then back in the egg and then the panko.
• After the mash bites are breaded, you can store them in the refrigerator until ready to fry, or freeze them for long term storage.
• Deep-fry the mash bites until golden brown, about 1 minute. They should be soft to the touch and warm all the way through.

LOADED MASHED POTATO BITES

Steps:

• In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.