Okay, all too suddenly you craved for some creamy mashed potatoes. You decided to whip up this dish in excessive quantity. You totally forgot about the word GLUTTONY. Yeah, you wanted to binge that night, alright.
Finally, you surrendered gobbling it up. Oh, but the problem was, there were ten containers of mashed potatoes you made. Ha!
Then you decided to stack it away in the ref. One, two, three days later and you realized these mashed potatoes have turned from yummy to icky.
Why, potatoes are always best when they’re fresh from the heat. Old potatoes tend to taste starchy, stiff and overly bland.
But who says days-old potatoes can’t be rockin’ anymore?
Today, I made some croquettes. Yeah, using mashed potatoes from last night. The filling was made up of tuna, crumbled white cheese and red bell pepper cubes. I just sauted about 3 cloves of minced garlic, 1 small-sized red bell pepper (cubed) and 1 can of drained tuna. Final ingredient was about half a cup of crumbled white cheese, mixed in the tuna ensemble shortly before turning off the heat.
I thought Tuna and melted white cheese make a great tandem. My mom uses ground beef while others even throw in some chopped raisins on their meat filling. Your choice, really.
I then molded my mashed potatoes into balls and flattened them to push in some filling inside. Dredged them on flour, dipped in one beaten egg and finally coated it with Japanese bread crumbs.The final shape was something like:
Then deep fried:
Crunchy outside, creamy and savory inside:
Mashed poato recipe:
3 large potatoes
1/4 cup butter
1/4 cup heavy cream
salt and pepper to taste
Mash with potato masher.
Throw in remaining ingredients. Mix thoroughly.