Mashed Tots - by Brand

Hello... just wanted to share today about a great "Movie Snack" that my friend and collaborator Brand (who recently started contributing with cooking ideas/tips and recipes  for this blog) sent to me by e-mail... So... here it is...

Mashed Tots
by Brand Schoolcraft

My wife made a wonderful dinner complete with Mashed Potatoes.  We had a movie at home planned later, so I made some movie snacks.  The left-over Mash rolled up into quarter size balls, by hand.  Creamy Mash makes better balls than dryer...fridge them for about 15 minutes (helps them stay together for the dredging process. Dredge...roll them in flour, one beat egg, pulverized bread crumbs (I like Ritz Crackers in the Pestle and Mortar).  Fry them in enough oil to float freely, the less oil you use, the smaller batches you fry.  Pull them out of the oil; golden brown (approx 2-3 min.), salt them immediately, toss them, salt again.   Then I added Michael Chiarello's recipe for toasted spice rub (which is a whole 'nother recipe, worth it.  I have kept it on hand for months now, still good.  Way better than any pre-canned spice mix.  But, your favorite canned spice will work also.)  Crunchy crust, creamy hot insides, uh,...yum.

Brand.
----------------

So, there you have it... I think they are easy to make and a great way to use leftover mashed potatoes, don't you think? Enjoy!

© Paloma King

Potato Polpettes - Finished Product

These is the finished product of the Potato Polpettes I posted about yesterday. These guys just look impressive.  Pan frying is very forgiving, in that even when something gets a little burned, it really doesn't seem to hurt the final product.  Polpettes are an italian style meatball traditionally.  This is just a potato spin on an old classic.  Surprisingly tangy, don't be afraid to use the salt in the uncooked mixture, you will need a good amount.

Delicious food doesn't have to be expensive

© Brand S.

Potato Polpettes - PART I

Well, lots of food for very little money...potatoes.  Potatoes carry their own set of problems.  Big, boring, bland...so much so, that if you have a broth or soup that is too salty, drop a potato in and it sucks up the salt! Potatoes actually make food have LESS flavor.  So, spuds require the presence of some other superstars to help them shine. 

Mixing the ingredients

Oil works wonders, strong cheeses, herbs and other root veggies all do a wonderful job of hiding the fact that potatoes are very plain.  If you are to take advantage of this nutrition packed super-food, don't think of it as a vast tasteless desert, instead think of it as a blank canvas!  Feta is a cheese that can hold its own.  Dill (my favorite secret ingredient), often paired with potato.  Lemon...Hmm?  its a Mediterranean thing.

Frying stage

If you want to see the FINISHED PRODUCT come back tomorrow.

© Brand S.