I love potatoes. Everyone does. Even if they’re on a health kick and say they prefer cauliflower mash (shudder). They’re lying or in denial. The Husband is obsessed with mashed potatoes. I, on the other hand, prefer them roasted. I get bored of plain ol’ mash. There’s nothing wrong with it but I enjoy variety. Enter this recipe. Because the potatoes aren’t enough (when are they ever not enough?) I added cheese, formed balls and crumbed. Clearly that still wasn’t good enough so I drizzled butter over them and baked. I was pressed for time and didn’t fancy the idea of standing in the kitchen frying them while my guests were at the dinner table so I baked them. Try this. It’s easy, creamy, crispy and cheesy.
Baked Crumbed Potato Balls
Ingredients for the mashed potatoes:
2kg potatoes, peeled and boiled
⅓ cup milk
2 tablespoons sour cream
1 teaspoon nutmeg
1 teaspoon salt
Freshly cracked black pepper
Ingredients for the potato balls:
2kg mashed potatoes (see mash recipe below)
1 cup grated cheddar cheese
100g corn flake crumbs
100g melted butter
Directions for the mash:
Peel and boil the potatoes until soft, about 20 minutes in the microwave. Drain and mash. Add the butter and stir. Pour in the milk and sour cream, mix well and mash again. Sprinkle in the nutmeg, salt and black pepper. Give it one last good stir. It’s easier to work with the mash if it’s cold, so refrigerate it for an hour.
Directions for the potato balls:
1. Preheat your oven to 190°C (375°F). Once the mash has cooled, add the grated cheese and mix well, making sure it’s evenly distributed. Put two heaped tablespoons of mash in your hand and form into balls.
2. Mix the eggs in a bowl and add the milk. Stir to combine. Put the bread crumbs in a separate dish. Dip the potato balls into the egg mixture on all sides and roll in the bread crumbs, covering the whole ball. Repeat until you’ve used up all of the mash.