Doing "the Mashed Potato" Balls
"The dance "Mashed Potato" gained international fame due to a mega hit by Dee Dee Sharp in the 60's named "Mashed Potato Time". It originated in Philadelphia and went wild from there.To do the dance you pump your legs up and down like a potato masher (CD not included)- it is not recommended that you use your feet to mash these potatoes - regular masher accepted,
Why you ask have I given all this detail? Why to give the recipe an international flavor of course.
In this recipe I have rolled the balls in crumbs & Asiago it gives a nice crisp crust to the balls but you may omit the crumbs and simply add the Asiago cheese to the mixture. You may substitute left over cooked chicken finely chopped - if this is done add the chicken to the mixture after you wilt the spinach. I like to use a spicy sweet chili sauce for the final step but if you do not like spicy then use your favorite BBQ sauce"
photo by Bergy
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
24 Balls
- Serves:
- 4
ingredients
- 8 ounces ground chicken
- salt and pepper
- 2 tablespoons vegetable oil
- 2 portabella mushrooms, chopped (1/2 cup)
- 5 ounces spinach, washed, spin dry, stems removed or 150 g frozen chopped spinach, defrosted and squeezed dry
- 1 teaspoon garlic powder
- 3 tablespoons lemon juice
- 1⁄2 teaspoon nutmeg
- 1 cup cooked mashed red potatoes, well mashed no lumps, cooled
- 1 egg, beaten
- 1⁄4 cup asiago cheese, grated
- 3⁄4 cup breadcrumbs
- 1⁄2 cup sweet hot chili sauce or 3/4 cup of your favorite barbecue sauce
directions
- In a large skillet heat a tbsp of vegetable oil, add the chicken and saute over medium high heat until cooked, approx 8 minutes; add mushrooms and continue cooking for 3 minutes, add salt & pepper to taste.
- Add spinach and cook only until it wilts, add garlic powder lemon & nutmeg.
- Stir to mix well and remove from pan place mixture in a large bowl to cool.
- When cooled add mashed potato & beaten egg; mix well.
- Roll the mixture into 3/4" balls.
- Mix the Asiago cheese and bread crumbs.
- Roll the balls in the breadcrumb/cheese mixture.
- At this point you may cover the balls and place in the fridge for several hours before completing the final steps or continue.
- Heat the second tbsp of oil in your large skillet over medium heat and brown the balls, be gentle turning them but get them brown on all sides and crisp, approx 10 minutes.
- Add the chile or BBQ sauce to the skillet turn heat to low and turn the balls to coat with the sauce - this last step takes approx 5 minutes.
- Insert toothpicks and serve.
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Reviews
-
These were very good. I did find them a little soft, but that may be due to my mashed potatoes. If my oven had been working I would have put them in to brown. Instead I used an electric fry pan. My family liked these and I liked that I was able to fit in extra vegetables into their diet. Thanks for the recipe. -
I have not tried this yet, but I surely will, just because you remembered Dee Dee Sharp. I was an usher at her wedding, the only white person in her wedding party. Her real name was Dione LaRue & she married Kenny Gamble. Alan Leonetti -
Wow, I could use the chicken sausage with spinach with asiago cheese.All I have to do is chop it! Excellent for me! I'll try and let you know. Thanks! -
WOW these are good!! The flavor is just incredible. Everything works well together...I wouldn't leave out a thing. I did sub ground pork and followed the recipe from there. I also doubled the recipe to have a batch for the freezer. As I was making these I thought it might be too much nutmeg (not one of my favorite spices) but it was perfect. The lemon juice adds a tartness that is balanced by the sauce. The spicy & sweet chili sauce just finishes these off perfectly. The flavors just 'pop'. Great job on a recipe I will use again. Thanks Bergy!!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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