Last weekend I whipped up a side of horseradish mashed potatoes for dinner. For whatever reason, I always think I hate mashed potatoes until I taste them again. Probably because my dad was mashed potato king growing up, and I got really sick of them as a kid eating them every week. Regardless — I decided to give them another go around on Friday. They were damn good. So good that we saved the leftovers to make into breakfast the next morning.
I had never done this before so it was a bit of a trial run. You can really use any ingredients that you like. In this case, I added fresh chives, parmesan cheese, and topped with mascarpone. I’d also like to mention this was even easier and quicker than slapping frozen hash browns into a frying pan (which yes, I’m guilty of many a Sunday morning.) Seriously — I will definitely be repeating this soon! Here’s how to do it:
Ingredients: Anything you like in your mashed potatoes. Herbs, cheese, horseradish, whatever!
- Take chilled mashed potatoes and add any extra ingredients you’d like, along with one egg. If the mixture gets too runny, add some flour until it thickens (you want it to stick to the spoon if you turn the spoon upside down)
- Form into small balls about the size of your palm. This ensures they end up the same size and are easiest to fry, and serve.
- Place potato balls in the pan, flatten so they shape like a pancake
- Fry a few minutes until golden brown. Flip, and brown the other side.
- Serve with more chopped chives and sour cream or mascarpone.