Mashed Potato Polpetti (Patties)

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Turkey Goodbye Party

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
5 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 5 min
Total:: 15 min

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Ingredients

3 cups mashed potatoes
Grey salt and freshly ground black pepper
1/2 cup grated Parmesan
Flour, for dredging
1/4 cup extra virgin olive oil
Leftover gravy

Directions

Re-season potatoes with salt and pepper, stir in cheese. Take a mayonnaise or peanut butter lid, line with plastic wrap to use as a mold. Pack the potato mixture into the lid, unwrap it and place the patty on a baking sheet. You may refrigerate them covered with plastic wrap until the next day, or fry immediately.

To cook, dredge the patties in flour. Heat olive oil in a skillet over medium-high heat, add patties. Just before frying, dredge the patties again with flour.

Add the patties to the oil without crowding them (you may have to cook them in batches). Cook until underside is golden brown, about 5 minutes, flip and brown the other side. Remove from the skillet and drain on paper towels. Serve hot with leftover gravy.

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Comments & Reviews

recipe Mashed Potato Polpetti (Patties)
Susan Chicago, IL 01-22-2010
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Great way to use COLD mashed potatoes!
Rated: 5 stars out of 5

These came out just great. Definitely will make again. Caveats: 1. Used REALLY cold, very lumpy, skin-on potatoes that... weren't too wet when they were hot. Ours had a little butter, plain yogurt, salt & pepper in them. 2. Added some onion powder & chives to the recipe. 3. Molding method worked great - thank you! Could use this for cookies, burgers, etc. 4. Used flour; floured only once. 5. Cheapy, heavy cast-iron frying pan. What did I do before that thing? 5. Used the full 1/4 cup of olive oil. Got it pretty hot before the cakes went in. Added more as each batch of 7 came out (made a double recipe). 6. Cooked 5 full minutes on each side, med-high heat, turned only once. Sticking was NO problem. Nice crisp crust and soft inside. 7. Slid 'em into a warm oven on napkins to drain, served with homemade applesauce and sour cream, and everybody said yum.Read more
recipe Mashed Potato Polpetti (Patties)
annie Atlanta, GA 06-19-2009
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Love it!
Rated: 5 stars out of 5

What a great way to utilize left over mash potatoes! I ended up using flour and a non-stick pan and didn't have a problem at... all. I also recommend flipping only once and make sure there is enough oil in the pan. I think next time I will try seasoned bread crumbs. This is a great and easy recipe! I will be making these polpetti's all of the time.Read more
recipe Mashed Potato Polpetti (Patties)
Nina Greene, NY 11-29-2008
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Excellent taste
Rated: 5 stars out of 5

These polpetti were very good! They fell apart a bit during cooking but they were well worth it. I used bread crums as... suggested at the polpetti did not stick at all. I would recommend using a spatula wth no holes (makes them easier to flip). Also definately cook them 5 minutes per side.Read more
recipe Mashed Potato Polpetti (Patties)
pamela riverside, CA 09-11-2008
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GREAT
Rated: 5 stars out of 5

This is going to be a permanent recipe in our box. I used leftover scallion mashed potatoes and breadcrumbs instead of... flour. This was fantastic, everyone loved it. Thank you for the recipe, wish i had tried it years ago.Read more
recipe Mashed Potato Polpetti (Patties)
Anonymous 01-05-2008
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Polpetti's
Rated: 4 stars out of 5

Polpetti's have been made in my family for a few generations. It is way of using up extra food. My mother and I always add a... good handful of freshly grated parmesan cheese or you can add sharp cheddar if you have that on hand, both will act as a binder. You can add any seasoning you want to the mashed potatoes. We prefered to use Italian bread crumbs in place of flour, because you can have the pan sticking problem. An investment in a really nice non-stick pan will help. Make sure there is enough oil to fry both sides of the polpetti. Our trick....only turn once when fully browned on one side and use care when turning them. These are really delicious.Read more
recipe Mashed Potato Polpetti (Patties)
Anonymous 11-27-2007
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super easy
Rated: 5 stars out of 5

This is so simple, uses up that leftover mashed potato from thanksgiving and tastes so good, even the kids can't get enough!