2 cups chilled mashed potatoes (see Note)
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup all-purpose flour, for dredging
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Make mashed potatoes from the "innards" of the Garlic Roasted Potato Skins by mashing them with 1/2 cup hot milk and 4 tablespoons of softened, unsalted butter. Don't forget to season them with salt and pepper! Chill the mashed potatoes overnight for the best results.