Mashed Potato Stuffing Bites
These mashed potato stuffing bites are the perfect appetizer for the holiday season or a great way to use leftovers. Mashed potatoes and stuffing are combined into tasty little balls that are coated and then fried until golden and crispy on the outside and soft on the inside!
Calories:
Ingredients
- 1 box Stove Top® Turkey Stuffing
- 2 large Russet potatoes (Costco size), peeled, cubed
- ½ cup butter
- ¼-1/3 cup milk
- 1 tsp garlic salt
- salt and pepper, to taste
- 2 cups Panko® bread crumbs
- 1 cup all purpose flour
- 1 cup buttermilk
- 1 egg
- 2+ cups vegetable oil
Instructions
- Cook stuffing according to package directions. Set aside.
- Put potatoes in a large pan and cover with water. Bring to a boil and cook until soft. Drain and return to pan.
- Add butter, milk, garlic salt, salt, pepper and mash.
- Using three separate bowls, add flour to the first bowl, whisk buttermilk and egg in the second bowl and bread crumbs to the third bowl.
- Grab equal amount of stuffing and mashed potatoes (about a tablespoon total) and roll into a ball. Place on a baking sheet and continue until all the balls have been formed.
- Roll each ball into the flour, then the buttermilk mixture and finally in the bread crumbs.
- In a cast iron pan or large frying pan, heat oil to 350°.
- Place about 8 -10 balls into the pan and fry until golden brown on all sides.
- Remove and place on plate lined with paper towels.
- Serve with gravy.
Notes
Storage
- Refrigerate for up to 4 days in an airtight container. Be sure to take into account how long your leftover mashed potatoes and stuffing were stored.
- Freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag with as much air removed as possible.
- Defrost overnight in the fridge if frozen. Then, microwave individual portions at 30-second intervals until warm.
- Use chilled mashed potatoes and stuffing to make mixing and forming them into balls easier.
- Give your bites a gentle shake after dipping them in each bowl to ensure the perfect coating.
- To test your oil's heat, place the handle of a wooden spoon into it. If you get steady bubbles around the handle, the oil is hot enough.
- Work in small batches to ensure your oil stays at the correct temperature, giving you a crispy, golden coating with no sogginess.