Mashed Potato Balls
6 servings
60 minutes
Potato puree balls are an exquisite French delicacy that combines the tenderness of puree with a crispy golden crust. Historically, such dishes emerged as a way to transform simple ingredients into elegant treats. Mashed potatoes are blended to a silky texture with eggs for density, then breaded and fried to perfection. The result is warm, aromatic balls perfect as a side dish for meat or fish, or as a standalone dish with sauces. They can be served with a spicy garlic dip or classic hollandaise sauce to highlight French sophistication. These airy inside and crispy outside balls will adorn any table, attracting guests' attention with their appetizing appearance and balanced flavor.
1
Peel the potatoes, cut them into large pieces, place them in a pot, add cold water and a teaspoon of salt. The water should cover all the potatoes. Bring to a boil, then reduce the heat and cook for 20-30 minutes until the potatoes are soft. Drain the water and immediately mash the potatoes. Beat two eggs and mix them into the puree. Taste and add salt.
- Potato: 1.2 kg
- Salt: to taste
- Chicken egg: 4 pieces
2
Form balls from the puree. Beat the remaining two eggs in a wide plate, and put breadcrumbs in another. Dip the balls first in the egg, then in the breadcrumbs, and send them to fry in a pan with oil heated to 180 degrees. Fry in batches until the crust is golden and crispy.
- Chicken egg: 4 pieces
- Breadcrumbs: 120 g
- Sunflower oil: 150 ml
3
Blot excess oil with a paper towel and serve immediately.