Baked Mashed Potato Balls

I had leftovers of the Feta Mashed Potatoes, and they were so good that I wanted to serve them again. Unfortunately my better half doesn't eat leftovers, so I had to find a way to make them new again!  These turned out ok, but I think I might try to pan fry them next time instead of bake them. I will let you know how that goes!
(I must have been to excited to eat because I didn't take a picture!)


Cold Leftover Mashed Potatoes
1 Egg, beaten and diluted with 2 Tbs water
Seasoned Bread Crumbs or Crushed Corn Flakes

Preheat oven to 375 degrees.  Roll mashed potatoes into balls, dip balls in egg mixture, then roll in breadcrumbs or corn flakes.  Place balls in a buttered baking dish and bake until heated through.  Once heated, place under broiler, turning occasionally to evenly brown.


I kind of made this recipe up.  I saw Paula Dean do this with her leftovers, but she deep fried them.  I am sure that is WONDERFUL, but I am still not completely comfortable with deep frying on my stovetop.  I learned how, and it really wasn't too hard (if my memory serves), I have just never tried it at home!

Feta Cheese Mashed Potatoes

This is a great alternative to traditional mashed potatoes, and the best part is no gravy is required to make them good.  I find that if the mashed potatoes are made well and seasoned correctly, no gravy is needed; be sure to always salt and pepper to taste.  My rule is to taste everything before it is served and salt and pepper won't even need to be on the table.  

1 1/2 lbs. Yukon Gold Potatoes, pealed and cubed

4 cloves garlic, pealed

1 (4 oz. pkg) Feta Cheese, crumbled

1/2 cup heavy cream

1/4 tsp. salt

1/4 tsp. pepper

Place potatoes and garlic in a large saucepan, cover with water.  Bring to a boil over medium-high heat.  Reduce heat; cover and cook for 15 to 20 minutes or until tender.  Drain water and transfer to a mixing bowl; mash.  Add the feta, cream, salt and pepper.  Beat until fluffy.

  *A little side note: when draining the water, reserve some of it in a separate bowl.  If you find that the cream doesn't make the mash creamy enough, use the potato water.  It has all of the flavor and won't add more calories.

Serves 6