Recipe courtesy of Mitch Pennell
Pretzel Mashed Potato Bites
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1278
- Total Fat
- 96
- Saturated Fat
- 19
- Carbohydrates
- 94
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 73
- Sodium
- 1679
- Total: 32 min
- Prep: 15 min
- Cook: 17 min
Ingredients
Mustard Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon brown mustard
1/2 teaspoon horseradish
Potato Bites:
Peanut oil, for frying
4 cups left-over mashed potatoes
1 large egg
1/2 cup all-purpose flour
1 cup crushed pretzels
Mustard Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon brown mustard
1/2 teaspoon horseradish
Potato Bites:
Peanut oil, for frying
4 cups left-over mashed potatoes
1 large egg
1/2 cup all-purpose flour
1 cup crushed pretzels
Directions
- For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites.
- For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
- Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce.
- For the sauce: Place dipping sauce ingredients into a small bowl and mix well. Serve with pretzel mashed potato bites.
- For the potato bites: In a Dutch oven or deep fryer, pour the oil to a depth of 5 inches. Heat the oil over medium heat to 350 degrees F.
- Combine the potatoes with the egg. Mix in the flour and mustard. Spoon about 1 heaping tablespoon, form into balls, and roll in the crushed pretzels. Deep fry until the bites float to the top and are golden brown, 2 to 3 minutes. Serve with the mustard dipping sauce.
Cook’s Note
These can also be breaded with crushed potato chips.