Who doesn't like buttered mashed potatoes on Thanksgiving? This is a classic dish that usually leaves you with leftovers for reuse. Rather than simply heating (not recommended), get creative in the kitchen with fun and appetizing super delicious appetizing ideas. Use any cheese and fun accessories provided in the refrigerator to change the taste and suit your mood!
Mashed potato croquettes
Preparation time: 10 minutes
Total time: 20 minutes
One serving: 18 balls (approximately)
Ingredients:
2 cups leftover mashed potatoes
¾ cup shredded cheddar cheese
3 bacon, cooked and chopped
1 cup panko bread crumbs
½ teaspoon salt, divided
½ cup sour cream
2 tablespoons chopped chives
¼ teaspoon ground pepper
Fry
direction:
1. In a medium bowl, stir the mashed potatoes, cheese and bacon. Divide into 1-inch balls.
2. In a small bowl, mix panko with ¼tsp salt. Pour the potato balls into the panko mixture and press gently to make them stick.
3. Heat 1-1 / 2 inches of oil to 350 ° F in a medium-bottomed pan. Place a cooling rack on the bordered baking sheet. Divide four or five batches of potato balls until golden. Set aside and continue frying the remaining batches.
4. Stir the sour cream and chives, the remaining salt and pepper in a small bowl. Serve with warm croquettes.
Mashed potato croquettes
Preparation time: 10 minutes
Total time: 20 minutes
One serving: 18 balls (approximately)
Ingredients:
2 cups leftover mashed potatoes
¾ cup shredded cheddar cheese
3 bacon, cooked and chopped
1 cup panko bread crumbs
½ teaspoon salt, divided
½ cup sour cream
2 tablespoons chopped chives
¼ teaspoon ground pepper
Fry
direction:
1. In a medium bowl, stir the mashed potatoes, cheese and bacon. Divide into 1-inch balls.
2. In a small bowl, mix panko with ¼tsp salt. Pour the potato balls into the panko mixture and press gently to make them stick.
3. Heat 1-1 / 2 inches of oil to 350 ° F in a medium-bottomed pan. Place a cooling rack on the bordered baking sheet. Divide four or five batches of potato balls until golden. Set aside and continue frying the remaining batches.
4. Stir the sour cream and chives, the remaining salt and pepper in a small bowl. Serve with warm croquettes.