Here is a little something I made for dinner the other night. The kids really looooooved these and devoured them in no time. And what's not to love about a crispy-on-the-outside slice of ham, filled with soft and cheesy mashed potatoes, rolled in batter and fried to perfection?!? This dish is so scrumptious and comforting that is perfect for every occasion
.
These rolls are simply exquisite! Great for a light family dinner served with a big green salad on the side. Or cut in slices, and they are a perfect pick-up food for your next party.
I first ate these a long time ago at my in-laws' house. That's where I first learned how to prepare this dish. But I never wrote down the recipe, made it many many times, and probably changed the recipe along the way. So this might not be how my mother-in-law makes it anymore, but today, and all for you, I finally measured and wrote down all the ingredients.
VIDEO RECIPE: Ham, Cheese and Mashed Potatoes Rolls
As you will see, this recipe is quite simple and quick. And it's a great way to use leftover mashed potatoes!
If you don't have any leftovers, cook and mash the potatoes, add the cheese, roll in ham, dip in batter and fry. I know ... I said FRY. I, too, always try to avoid giving fried food to my family, but unfortunately, it's the best way to get the crispy golden crust and there is no way around this recipe. Believe me. I tried! I did try to bake these rolls and failed miserably. The problem is the batter. Unless it's cooked right away, it will droop down and off the rolls and right onto your baking sheet. And honestly, the batter is really meant to be fried. That's when its flavor comes alive and brings the aroma of all the ingredients together.
You can make the frying a little "healthier" though, by using fresh olive oil, and just enough to cover the bottom of the pan. Always make sure to remove as much oil as you can from the rolls with a paper towel at the end.
Not so bad... actually, as I said already, simply exquisite! Enjoy!
You might also like:
|
| Aranicini Rice Balls with Ham and Mozzarella |
Here some of my favorite recipes - Italian Recipes you might like:
Traditional Risotto with Calamari (Squid)
Spaghetti all Puttanesca
Step-by-step Authentic Seafood Risotto
Authentic Italian Pasta with Calamari (Squid) Sauce
Risotto with Shrimp and Asparagus
Traditional Frittata di Spaghetti
Easy-to-make Seafood Paella
Risotto with Smoked Salmon and Zucchini
Pollo alla Pizzaiola
Ingredients: to make 8 rolls
- 2 medium (around 14 oz, 450 gr) potatoes (I used russet)
- 2 tablespoons fresh chopped parsley
- 4 oz (100 gr)shredded mozzarella cheese
- 8 slices (8 oz, 225 gr) deli ham
- oil to fry (I used olive oil)
- salt
for the batter:
- 1 large egg
- 3/4 cup (100 gr) all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 4 fl oz (120 ml) milk
Preparation time: about 50 minutes
Directions:
1.Peel and wash the potatoes. Cut them in half and place them in a large pot covered with cold salted water. Bring to a boil, and simmer for about 20-25 minutes until fully cooked. Test with a fork for readiness.
2. While the potatoes are cooking,prepare the batter: in a bowl add the egg, flour, salt, olive oil, and half of the milk. Whisk well together so that there are no lumps. Add the rest of the milk a little bit at a time, until smooth.
3.Press the potatoes through a ricer (or potato masher)when still hot into a large bowl. Add the cheese and the parsley. Mix quickly with a spoon just to combine the ingredients. Make sure to keep the mashed potatoes soft.
4.On each slice of ham, place about 2 tablespoons of the cheese and potato mixture. Roll the ham as shown in my picture.
5. Heat the frying oil in a large skillet over medium-high flame. I used just enough oil to cover the bottom of the pan.Carefully not to lose the filling, dip each roll in the batter, and place it right away in the hot oil in the pan. Fry all the rolls, turning them on each side until golden brown. Lower the flame to medium heat if needed. Remove most of the oil by placing the rolls on a plate lined with paper towel.
Serve hot! If you prepare the rolls ahead of time, warm them up in the oven until hot! Enjoy.
PRINTABLE RECIPEEasy Ham, Cheese and Mashed Potatoes Rolls Recipe
<
FAQs
Easy enough, right? However, using the same quantity of milk and butter, but heating them separately and adding the melted butter first to the mashed potatoes, you end up with a butterier tasting potato dish. The fat absorbs into the cells of the potato, which have swelled and pulled apart from one another.
Which is the best potato for mashed potatoes? ›
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
How many potatoes for mashed potatoes for 12 people? ›
How Many Pounds of Potatoes Per Person You'll Need
| Number of people | Pounds of potatoes |
|---|
| 6 | 3 lb. |
| 8 | 4 lb. |
| 10 | 5 lb. |
| 12 | 6 lb. |
2 more rowsJan 5, 2024
Add the butter and warm milk to the bowl and mash with a potato masher or fork (or pass the potatoes through a ricer or food mill for a smoother mash). Season with salt and pepper. Plan on 1/3 to 1/2 pound potatoes per person for your feast.
Is it better to use cold or melted butter for mashed potatoes? ›
A word about butter: Don't melt butter before stirring it into the potatoes because the milk solids and fat will separate. You can add cold butter to your hot potatoes since the butter will melt as a whole and distribute the fat and milk solids evenly.
Is it better to add cold or hot milk to mashed potatoes? ›
For the very best result every time, always gently warm the butter and milk before adding to the potatoes, rather than adding cold dairy straight from the fridge. Here's why: Warm dairy is absorbed faster and more easily, with less stirring than its cold counterpart.
Do you mash potatoes with the skin on or off? ›
Some potatoes, like Yukon Golds and red bliss potatoes have thin tender skins. If you don't mind the texture of the skins in you mash, then no need peel them. If you're making your mash from Russet potatoes, peel them. The Russet's skin is a little thicker and coarser than the skin of the others.
What is America's favorite mashed potatoes? ›
Idahoan Classic Mashed Potatoes always means 100% REAL Idaho® Potatoes—with no artificial flavors or dyes, and gluten free. We perfectly blend them with real cream and butter for a delicious favorite. Find out for yourself why people call them “America's Favorite Mashed Potatoes.”
How long do potatoes need to boil for mashed? ›
Method. Bring a large saucepan of water to the boil. Add the potatoes and boil for about 15 mins or until tender. Transfer to a colander and drain well, then return to the pan and set over a very low heat for 2 mins to dry completely.
How many potatoes is 2 lbs? ›
It depends entirely on the size of the potatoes. With large baking potatoes you may only get 5 or 6 large potatoes. However with small salad potatoes you may well get as many as 60 or so.
Serving Size: As a side dish, you should plan on ½ pound of potatoes per person. That means if you are planning on 10 people, use 5 pounds of potatoes. 4 people, use 2 pounds of potatoes. To freeze leftover mashed potatoes, allow them to cool then place them in a freezer-safe bag.
How many people does a 5 lb bag of mashed potatoes feed? ›
How many pounds of potatoes per person for mashed potatoes? A 5-pound bag of potatoes makes 10 to 12 servings of mashed potatoes.
How many people does 10 lbs of mashed potatoes serve? ›
I'd make between 10-15 lbs. 10 lbs is enough mashed potatoes for around 8 adults getting reasonably sized servings (ie large). That should be enough for most of the kids, that said, I scale up a bit because I get to eat the left overs and I like makign sure everyone can have their fill.
How many potatoes is 5 lbs? ›
A standard 5-pound bag of potatoes can contain anywhere from 10 to 15 medium-sized potatoes, while a smaller 2-pound bag might contain 5 to 7 potatoes. Some retailers may also sell potatoes in larger 10-pound or 20-pound bags.
Why do restaurant mashed potatoes taste better? ›
Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
What causes mashed potatoes to become gummy? ›
When too much starch gets released, the potatoes become gummy, gluey, and unappetizing. Overworking the potatoes can happen in a couple ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.
Does butter make mashed potatoes softer? ›
Warm butter and cream will blend more easily into the warm potatoes, making them creamier and softer.
How do you keep mashed potatoes from getting gluey? ›
Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed. If it's too late to make the swap, change course and roast the potatoes tossed with oil, garlic and some fresh rosemary if you have it, instead of boiling them.
.
