Buttermilk Mashed Potato Balls

By Marcus Samuelsson |

Check out my delicious and messy recipe for Buttermilk Mash Potato Balls that I used in my epic food fight with Max Silvestri and Gail Simmons on last week’s episode of The Feed. These potato balls are a fun variation on mashed potatoes and  are sure to delight you and your family.

For more recipes and excitement be sure to tune in to The Feed on Thursdays at 10PM EST on FYI network.

Ingredients

Mash Potatoes

3 pounds Yukon Gold potatoes, peeled

¼ cup heavy cream

½ cup buttermilk

4 tablespoons butter

salt and black pepper

For Making the Balls

2 eggs

½ cup milk

2 cups panko, plus more if needed

vegetable oil ,or deep frying

salt

Directions

Photo by FYI Network

Place potatoes (halved and cut crosswise into 1-inch segments) in a pot and cover with water. Add salt to the water, to taste. Bring to boil and lower the temperature to a simmer.

When the potatoes are fully cooked, the tip of a knife will easily pierce the flesh of the potato. Alternatively, a pair of tongs will break a piece of potato apart with minimal pressure. Strain the potatoes and return to the cooking vessel to rest on the stovetop.

In a separate pot, heat the buttermilk and butter until the butter is just melted. Be careful the buttermilk doesn't get too hot or it will separate.

Run the potatoes through a food mill into a large bowl. Add the cream and buttermilk mixture to the potatoes, and fold to combine. Season with salt and pepper to taste.

To make potato balls:

Chill the mashed potatoes.

Fill a Dutch oven ¾ full with vegetable oil and heat oil to 350-degrees over medium-high flame.

Combine the eggs and milk in a shallow bowl and whisk together.

Form a large scoop of mashed potatoes into a ball that’s larger than a golf ball, but smaller than a baseball. Roll the balls in egg mixture then in panko to coat.

Fry the balls in small batches until browned on the outside and warmed through. Drain on paper towels and season with salt.