I'm still trying to work through the bucket of potatoes given me last October. Sometime last week I boiled a bunch and mashed them, peels and all. I had the idea of making potato madeleines (see this old topic) but decided I didn't have the energy for such fussiness. Besides, they probably aren't smooth enough with all that peel.
So...potato ball fritters! I rolled them in a mixture of bread crumbs, corn meal, garlic salt and oregano, then deep fried in my Fry Baby. I know I've shown this before but I'm showing it again. The "dipping sauce" that's working out best is mayonnaise and Boursin with garlic and cheese.
The pictures aren't pretty, but the flavor is good. Crunchy on the outside, soft on the inside, and not nearly as watery as the original mash.
