Side dish Vegetables Canadian
Last updated 6/12/2012 12:56:34 AM. Recipe ID 18812. Report a problem with this recipe.
Categories: Side dish, Vegetables, Canadian, Heirloom
Yield: 26 Balls
1 1/2 lb (3 large) russet potatoes,
-peeled and cubed
3 tb Butter
1 md Onion, chopped
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/2 c Fine dry bread crumbs
1/2 ts Crumbled dried sage (if
-serving with poultry)
1 lg Egg yolk, lightly beaten
Boil potatoes in water to cover for 8 minutes or just until tender;
drain well. Place in bowl and mash until smooth and lump free; set
Melt butter in heavy medium skillet over medium-high heat. Add onion
and cook for one minute or until tender. Stir onion into potatoes.
Add salt, pepper, and bread crumbs (and sage if using) and thoroughly
combine. If mixture seems dry, add another tablespoon or so of melted
When cool enough to handle but while still warm, form mixture into 1
1/2 inch balls; place on well buttered baking sheet. Brush tops and
sides of potato balls with beaten egg yolk. Bake in preheated 425F.
oven for 25 minutes or until golden.
Makes about 26 balls.
All the Best Potatoes
MM Format by John Hartman Indianapolis, IN
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