This holiday season take your mashed potatoes up a notch with these Maille Crispy Spiced Cheese Mashed Potato Bites! They are creamy, melty, soft bites of potato heaven flavored just right with Maille Dijon Originale!
Add whole, unpeeled potatoes to boiling water and cook for about 20 minutes until tender and soft. Drain and let cool.
Peel the potatoes.
Grate with a box grater and place in a large bowl.
In a bowl, mash the potato with mustard and seasonings.
Mix well, smashing until soft and combined.
Using a small ice cream scoop place one scoop of mashed potato mixture into your hand and roll it to make a ball (use oil on your hand to keep the ball smooth.)
Create an indent with your finger and pop a cube of cheese inside. Seal and re-roll to a ball. Place on a tray and continue until you’ve made about 18 balls.
Place flour in one bowl (1), flour and water combined in another (2), and breadcrumbs in a third (3). Dip the balls following the same order.
Heat 1.5cm canola oil in a cast iron skillet. Heat until a bread crumb sizzles when added. Add the cheese balls (do not crowd the pan) rotating them constantly and fry until golden brown (between 5-7 minutes). Place on a paper towel to absorb extra oil.
Top with parsley and serve with an optional dipping sauce (we like to mix this same Maille mustard with mayo, hot sauce, paprika, apple cider vinegar, maple syrup, salt and pepper).
Ingredients
Directions
Add whole, unpeeled potatoes to boiling water and cook for about 20 minutes until tender and soft. Drain and let cool.
Peel the potatoes.
Grate with a box grater and place in a large bowl.
In a bowl, mash the potato with mustard and seasonings.
Mix well, smashing until soft and combined.
Using a small ice cream scoop place one scoop of mashed potato mixture into your hand and roll it to make a ball (use oil on your hand to keep the ball smooth.)
Create an indent with your finger and pop a cube of cheese inside. Seal and re-roll to a ball. Place on a tray and continue until you’ve made about 18 balls.
Place flour in one bowl (1), flour and water combined in another (2), and breadcrumbs in a third (3). Dip the balls following the same order.
Heat 1.5cm canola oil in a cast iron skillet. Heat until a bread crumb sizzles when added. Add the cheese balls (do not crowd the pan) rotating them constantly and fry until golden brown (between 5-7 minutes). Place on a paper towel to absorb extra oil.
Top with parsley and serve with an optional dipping sauce (we like to mix this same Maille mustard with mayo, hot sauce, paprika, apple cider vinegar, maple syrup, salt and pepper).
