Aired September 11, 2009
1 cup mashed potatoes, use leftovers or make fresh from 4 medium potatoes
1/4 cup sour cream
1/2 cup grated cheddar cheese
3 to 4 scallions, sliced
Salt and freshly ground black pepper
1 cups dried potato flakes
Canola oil, for frying
Preheat a large skillet over medium heat and cook the bacon until golden brown. Remove to a paper towel-lined platter to drain.
In a large mixing bowl, combine cooled mashed potatoes, sour cream, cheddar cheese, scallions, egg, cooked bacon, salt and freshly ground black pepper. Mix well.
Pour the potato flakes into a shallow dish.
With a small ice cream scoop or teaspoon, dollop spoonfuls of the potato mixture on the potato flakes. Roll them around in the potato flakes so each mashed potato ball gets thoroughly coated (they should each be about an inch in diameter). Set the coated potato balls aside on a plate and repeat with the rest of the potato mixture (you should have about 15 pieces).
Once your potatoes are all rolled they can be refrigerated, covered, for up to 2 days.
In a medium pot over medium-high heat, add enough canola oil to go two inches up the sides. Let the oil heat up to 375F -- when you put a ball in, it should sizzle but not get dark right away.
Fry the potato balls a few at a time, making sure not to crowd the pot. Once they are golden brown on all sides, remove with a slotted spoon and place them on a paper towel-lined plate to drain the excess oil. Repeat until all the potato balls are fried.
If you aren't serving them right away or are bringing them somewhere, pack them up gently or place them on a baking sheet. Right before serving, place them in a 400F oven, uncovered, for about 5 minutes, until they are heated through and crisp.