Cheesy Jalapeno Potato Poppers
Use the leftover mashed potatoes to make these crunchy, creamy, utterly Golden-Brown-and-Delicious morsels of comfort food. That is the power of the potato, friends.
Ingredients
- 6 cups leftover mashed potatoes (cold)
- 1 beaten egg
- 1 1/4 cups shredded Monterey Jack or Pepper Jack cheese
- 3/4 cup flour
- 1 fresh jalapeno pepper (stemmed then finely minced)
- 4 green onions (trimmed of the root ends and finely minced)
- 2 to 3 inches of canola or peanut oil in a heavy-bottomed (high-sided pan)
- salt for sprinkling after frying
Directions
- 1
Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeno pepper, and green onions until you have an even mixture. Set aside.
- 2
Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeno Potato Poppers to a paper-towel lined plate to drain and immediately sprinkle with salt to taste. Repeat with the remaining potato mixture in as many batches as needed.
- 3
Serve hot, or chill the leftover, fried Cheesy Jalapeno Potato Poppers on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.
- 4
Place desired number of Cheesy Jalapeno Potato Poppers on a foil lined sheet pan in a preheated 400°F. Bake for 10 to 15 minutes, or until hot all the way through.