Fried Mashed Potatoes (mantitlement)

4 c leftover mashed potatoes
3 oz cream cheese, softened
2 T chives, chopped
3 eggs, divided
1/2 c grated parmesan cheese
1/2 t garlic powder
1/2 t salt
1/4 t ground black pepper
1 c bread crumbs
1 c flour
1 T water
vegetable oil for frying

Start heating a large, deep pot filled halfway with oil over medium heat until it reaches 350 F. While the oil is heating mix together mashed potatoes, cream cheese, chives, 1 egg, parmesan cheese, garlic powder, salt and pepper in a large bowl. Roll into balls about the size of a golf ball and set on a board. In 3 bowls set out the bread crumbs, flour and the other 2 eggs, beaten with water. Dip each mashed potato ball into the flour first, shaking off the excess, then into the beaten egg, letting the excess drip off, and then last into the bread crumbs. Once your oil reaches about 350 F, start frying the balls in batches, not overcrowding the pot as you fry. Fry for 3 – 4 min until golden brown and then remove to a paper towel lined board or plate. While still warm, top with extra parmesan cheese. You can keep these in the oven on low (250º F) for about 30 – 60 min if you want to make them ahead of time. Makes about 30 mashed potato balls. Note: You can put these in the freezer for about 15 min before frying.



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