Crispy Fried Mashed Potato Patties

Ingredients for fried mashed potatoes

• 1 ½ cups mashed potatoes (from fresh, ideally)
• ½ cup chopped bacon (optional)
• 2 cloves garlic, finely minced
• ½ onion, peeled and minced
• ¼ cup parmesan cheese
• ½ cup cheddar cheese, shredded
• 1 cup gluten-free flour
• 1 tbsp scallions, sliced
• ½ tsp salt
• 1 tsp paprika

How to make fried mashed potatoes

1. Start by making mashed potatoes: boil potatoes for 20-30 minutes until fork-tender, then mash until smooth.
2. (Optional) In a skillet over medium-high heat, cook the bacon until browned and crispy. Remove the bacon, reserving 1 tablespoon of oil, then drain cooked bacon on a paper towel. Reduce heat to medium.
3. Saute your minced garlic and onion in the reserved bacon fat until soft and fragrant, about 3-5 minutes. Remove from heat.
4. In a large bowl, thoroughly combine the mashed potatoes with the sauteed garlic and onion.
5. Add parmesan and cheddar cheese, gluten-free flour, cooked bacon, sliced scallions, salt, and paprika, then mix well to combine all ingredients.
6. Scoop the potato mixture with an ice-cream scoop or large spoon. Roll each portion into a ball, then flatten into a patty shape about ½ inch thick.

The technique that makes it

The key to achieving crispy fried mashed potato patties lies in the proper balance of moisture and fat, as well as effective heat management. When preparing the mashed potatoes, ensure they are not overly wet; excess moisture can prevent the patties from crisping properly. Incorporating ingredients like bacon, garlic, and onion not only adds flavor but also contributes to the texture by creating a rich, savory base. The use of gluten-free flour helps bind the mixture while allowing for a crispy exterior when fried. The Maillard reaction is crucial here; it occurs when the patties are exposed to high heat, creating a golden-brown crust that enhances flavor and texture. For optimal results, allow the patties to rest for a few minutes before frying, as this helps them hold their shape better during cooking.

Troubleshooting

• If patties fall apart while frying, add more gluten-free flour to the mixture to improve binding.
• If the patties are too greasy, ensure the oil is hot enough before adding them to the pan; this helps create a seal that prevents excess oil absorption.
• If the patties are not crispy enough, increase the frying time slightly or use a higher heat setting for the oil.
• If the flavor is lacking, consider adding more spices or herbs to enhance the overall taste profile.

Substitutions

• Swap bacon for diced ham or turkey for a different protein flavor while maintaining a similar texture.
• Use nutritional yeast instead of parmesan cheese for a vegan alternative that still provides a cheesy flavor.
• Replace cheddar cheese with a dairy-free cheese option for a lactose-free version without sacrificing creaminess.
• Substitute scallions with chives for a milder onion flavor that complements the dish.

Pro tips

• For the crispiest patties, ensure your mashed potatoes are slightly chilled before mixing, as this helps them hold their shape better during frying.
• Don’t overcrowd the pan when frying; cook in batches to maintain consistent oil temperature and achieve maximum crispiness.
• Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a lightly oiled skillet over medium heat or in an oven at 350°F (175°C) until warmed through and re-crisped.

These crispy fried mashed potato patties are a fantastic way to improve a classic side dish into something truly memorable. Experiment with different cheese combinations or spices to make them your own. Enjoy this delightful and satisfying treat!

Frequently asked questions