I like Kent, his YouTube channel is well worth a look if you have the time. He does solid grub for outdoorsy folk to provide a warming welcome after a day out in the cold.
Essentially what his ‘mashed potato bombs’ are, apart from being ace comfort food, a different take on potato croquettes (See video below to ‘make from fresh’). Kids especially love them, and they’re a Sticker family Boxing Day favourite. Although don’t let that stop you preparing this treat any damn time of year.
Now I have an alternative method for the same thing which relies on the mashed potato being done British style. Firm, not all soft and creamy like the North Americans prefer. Nor the abomination that used to haunt 1970’s school dinners. When stirred, the British version (at least my preferred method does) tends to form a single mass rather than look like freshly made cake mix. The trick is to add a little butter while mashing so that the result becomes firm rather than sloppy. So you don’t have to use much, if any, flour. Which can leave a cloying aftertaste. Especially if your mash was made with one of the more floury varieties of spud.
So; starting with, say three and a bit cups of firm and slightly dry British style mash left to cool, crack an egg and whisk it properly with a fork so that the egg becomes a smooth yellow emulsion. Add about a half to your mashed spuds and mix thoroughly. Add a little salt and pepper if you like. I usually use a little more pepper because it gives the potato a bit more bite. You can even add a small pinch of cayenne if you like, but be careful.
Now if you’ve got it right, the mix, when stirred should tend to form one piece like a soft ball of dough. The ideal texture being not too firm but kneadable and not leave sticky trails when you roll it in your hands. Roll into balls, tip; bite size is best, leaving a little over half a cup of mash in the bowl. Make a dent in the ball. Add filling. Spring onions or Chives, a good strong cheese (A strong blue is particularly good) and bacon bits if you wish. A tiny smidgeon of sour cream or cream cheese will help to bind the filling, then use a little of the remaining mash to seal it all in each little ball. You don’t need much filling for each one or they will leak into the frying oil and the desired effect will be lost.
A quick side note; I’ve found alternative fillings like cream cheese and pre-cooked prawn or shrimp bits with Spring Onions or chives are excellent but honestly, the choice is down to your individual palate. Leftover Beef or burger bits, fine cut lamb leftovers in a tiny hint of mint sauce, chicken, whatever. Just so long as it is firm and not liquid. If you are that way inclined and your brand of vegetarianism allows egg as a binder, then even some heavily spiced Tofu can be used. If you’re a vegan, sorry, but you are missing out. It’s why very few people remain lifelong vegans. There is so much they miss out on, poor damned souls.
Now give each filled ball a quick (just enough to round it, no more) roll in flour and paint with the remaining egg mix, then roll in breadcrumbs. Heat oil in pan then gently lower each one of the stuffed potato balls in to cook. I prefer to deep fry mine as you don’t need to flip them as with shallow frying, which runs an added risk that your carefully crafted creations will split and ruin the whole thing, but the desired end result is the same; crispy outside, melt in your mouth detonation inside.
So if stuffing the balls sounds like too much fuss and palaver, there is an alternative. Simply mix your finely chopped chosen filling with the pre-mashed potato and omit the sour cream or cream cheese from the recipe before putting on the egg wash and breadcrumbs. Just as moreish, just as tasty and just as calorific. Which is why I won’t be making any for myself any more. Although I’m very, very tempted.
Yet if you’ve made too many to be consumed at one sitting, despair not my last remaining reader, simply allow to the finished item to cool, then stick in the freezer on a tray for twenty four hours to set before bagging for longer term freezer storage. After that, feel free to take out and deep fry a few every so often to repeat the experience, because good things should never be done just once.