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Mashed potato balls with Boursin are the classic side dish among the classics. Here we show you how to make a perfect mashed potato (or mashed potatoes) with butter. An easy dish but not so easy. Here is the tutorial on the mashed potatoes that will make your life easier. You can then use these potatoes for other dishes like shepherd's pie for example!
Ingredients
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 20-25 scoops
For the mash:
6 russet potatoes, peeled (should make about 4 cups of mash)
1 garlic and fine herb bursin
3 green onions, chopped
1 egg
¼ cup of softened butter
Salt and pepper from the mill
For the breadcrumbs:
1 1/2 cups panko breadcrumbs
1 C. garlic powder
2 tbsp. chopped or dried fresh parsley
1 pinch of salt
1 cup of flour
2 eggs, beaten
Vegetable oil
Steps
In a pot of boiling salted water, cook the potatoes until tender. Drain, then let cool.
When the potatoes are at room temperature, mash with your hands, then mix with the egg, butter, buckskin, green onions, salt, and pepper. Taste, adjust the seasoning, then form about 1 ½ inch compact balls.
In a bowl, combine the panko breadcrumbs with garlic powder, parsley, and salt. In another bowl, add the beaten eggs, then the flour in another.
For each potato ball, roll in the flour, in the beaten eggs, then finish with the panko breadcrumbs. Reserve.
When you are ready to serve, heat the oil in a saucepan. Your round should be medium-soft. To find out if your oil is ready, simply put the end of a wooden spatula handle in the oil. When it bubbles around, your oil is quite hot. Dip the balls in the oil, then cook for about 1 to 2 minutes or until golden brown.
Place on paper towels to soak in the oil, then serve immediately.
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