This is a great recipe for leftover mashed potatoes... maybe after Thanksgiving. Or just something different to try for a side dish or appetizer. Essentially it is mashed potatoes rolled into balls, dipped in egg and bread crumbs, then toasted to get a crispy shell. Sounds tasty, right?!
1 lb potatoes
3 tbsp butter
2 clove garlic, roasted
1 green onion, chopped
.25 cup cream
.5 shredded parm, divided
2 egg whites
1 cup bread crumbs
salt & pepper
1. Preheat oven to 350 degrees. Boil potatoes about 12 minutes. While potatoes cook, roast garlic in a ban with a little olive oil. Drain potatoes and mash the potatoes in a mixing bowl. Add butter, garlic, green onions, cream, .25 cup parm, salt & pepper, and any additional herbs (I added rosemary). Put potatoes in the fridge to cool down.
2. Crack eggs into a bowl (remove yolks). Combine bread crumbs and remaining parm on a plate. Once potatoes are cool enough to handle, roll into balls, dip into egg whites, roll in bread crumbs, and place on lined baking sheet.
3. Bake for 12 minutes and serve!
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