Recipe of Speedy Mashed Potato Crispers

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Mashed Potato Crispers. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Mashed Potato Crispers Recipe. This mashed potato rosemary crisps recipe is a perfect side to any comfort food meal and one of the best ways to use up leftover mashed potatoes! These are like potato chips but with a delicate crunchy outside and a soft tender inside, flavored with fresh rosemary and Parmesan cheese.

You can have Mashed Potato Crispers using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Mashed Potato Crispers

1. Prepare 3 lb of golden potatoes (peeled, chopped and boiled).
2. It’s 1 tsp of granulated garlic or garlic powder.
3. Prepare 1/2 tsp of pepper.
4. Make ready 1 of vegetable oil.
5. You need 2 of eggs scrambled mixed with 3/4 cup water.
6. You need 1 cup of shredded cheddar cheese.
7. Make ready 1/2 tsp of oregano.
8. Prepare 3/4 cup of frozen corn boiled.
9. It’s 1/2 of red bell pepper diced.
10. It’s 1 1/2 cup of flour.
11. You need 2 tbsp of half n half or heavy cream or milk.
12. You need 1/4 tsp of Cayenne (omit to not give a spicy kick).
13. Take 1 tbsp of parsley chopped.
14. Make ready 1 tbsp of salt (or to taste).
15. Make ready 2 large of boiled chicken breast chopped.
16. Take 2 cup of panko bread crumbs.
17. It’s 1/2 of squeezed lemon.

Peel the potatoes and cut into large cubes.Keep peeled and chopped potatoes in cold water as you work.Boil a large pot of salted water and add the potatoes.Remove the potatoes from the boiling water and rinse in cool water.

Mashed Potato Crispers step by step

1. Boil your chicken for 20 min. When able to handle, chop into small pieces. You can even use roasted chicken for added flavor..
2. Boil your potatoes with the diced red bell pepper in the same pot, and mash them, to make mashed potatoes. Add cream, milk or half and half, oregano, granulated garlic, parsley, salt, pepper, cayenne, cheese, corn, lemon and chicken. Incorporate to mixture. Get in there with your hands :) but don't overwork, you don't want the mix to get to pasty..
3. Get your dredging station ready. The eggs in one bowl, flour in another and panko bread crumbs in the 3rd bowl..
4. Form potatoe mixture into a size just a bit smaller than ping pong size balls. Dredge into flour, then egg, then bread crumbs..
5. I sautee these, not deep fry. Put vegetable oil in a sautee pan that reaches about 1/2 inch in the pan. Heat to medium heat. Add just a few balls at a time. Flipping every minute to brown all sides..
6. Drain on paper towel..
7. Makes about 35 to 40 balls. Serve alone or experiment with different sauces like ketchup, aiolis, honey mustard, etc..
8. You can also use cooked bacon or chopped ham in place of the chicken!.

Pipe the dough into small mounds and fry them in hot oil until they're golden.Or for faster puffs, combine leftover mashed potatoes with cheese and eggs.Bake your mashed potato puffs in a muffin pan and enjoy.

It doesn't matter whether you call them chips or crisps, they're one of the most popular snack foods in the world.Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick.Season with salt and pepper and sprinkle with thyme.We have a lot of leftover mashed potatoes after holidays like Thanksgiving, and I intentionally save some to make these Crispy Mashed Potato Mounds.The best part about these crispy potato bites is the contrast between the creamy mashed potato in the middle and the crispy edges.