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
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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!
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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
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FAQs
Soaking potatoes in water helps remove excess starch. Excess starch can inhibit the potatoes from cooking evenly as well as creating a gummy or sticky texture on the outside of your potatoes. Cold water is used because hot water would react with the starch activating it, making it harder to separate from the potatoes.
Why add butter before milk in mashed potatoes? ›
Adding the butter first helps to coat the starch in the potato, resulting in a creamier potato. Once the butter is absorbed; add the rest of the dairy.
Is sour cream or cream cheese better in mashed potatoes? ›
Cream cheese: Use full-fat for a rich, luxurious texture. Sour cream: Adds a subtle tanginess and creamy texture. Butter or margarine: Softened to work easily into the potatoes without overmixing. Milk: Adds moisture and helps thin the potatoes for a perfect consistency when baked.
Is it better to cut potatoes before boiling for mashed potatoes? ›
Drop a whole russet into the pot and by the time the outside has cooked through, the inside will still be raw. Larger potatoes should be cubed to ensure they cook evenly (peeled first if desired). Smaller potatoes tend to have thin skins and can be boiled whole, no peeling required.
What happens if you don't soak potatoes? ›
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
What not to do when making mashed potatoes? ›
The 7 Biggest Mistakes You Make With Mashed Potatoes
- You Don't Wash Potatoes First. ...
- You Use Just One Type of Potato. ...
- You Don't Season the Water. ...
- You Add Potato Pieces to Boiling Water. ...
- You Use the Wrong Gadget to Mash the Potatoes. ...
- You Only Use Butter. ...
- You Make the Potatoes Too Soon.
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.
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 potatoes should not be used for mashed potatoes? ›
Avoid waxy varieties like Red Bliss and fingerling when making mashed potatoes.
What are the top 3 potatoes 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.
Buttermilk mashed potatoes have the same consistency as traditional mashed potatoes. Buttermilk is substituted for the typical milk, half and half, or heavy cream. Buttermilk lends them a slight tang while keeping the overall dish a tad bit lighter, due to its lower fat content.
Why put a raw egg in mashed potatoes? ›
Plus, the buttery richness of the yolks will pair perfectly with the earthy savoriness of the potatoes in a classic recipe and offer a perfect complement to more elaborate recipes like roasted garlic mashed potatoes. There's no need to temper the egg yolk when you add it to a mashed potato recipe.
What does Rachael Ray use to mash potatoes? ›
Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Add chives or scallions. Season with salt and pepper, to your taste.
Why are Bob Evans Mashed Potatoes so good? ›
Made with fresh red skin potatoes, butter, and real buttermilk, Bob Evans Mashed Potatoes tastes like homemade. We put extra care into making our mashed potatoes rich and creamy to deliver that homemade flavor your family expects.
Is it better to soak potatoes before making mashed potatoes? ›
Soaking and/or rinsing the potatoes can help you modify the amount of starch that remains on them. Cutting potatoes into smaller pieces before cooking and rinsing them under cold water will wash away much of the excess starch.
Is it good to soak potatoes in water before making mashed potatoes? ›
If you don't rinse and soak the potatoes in water, all that starch that is naturally in potatoes will cause your mashed potatoes to become gluey and gummy. So rinse and soak the potatoes to remove as much of the starch as possible. The less starch the potatoes have, the fluffier and lighter they will be!
How long can potatoes soak in water before boiling for mashed potatoes? ›
How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water? A: We usually recommend no more than 24 hours. You can keep the potatoes from absorbing the water by making sure the water is not salted, and is chilled (you can even add ice to the water).
How long can I soak potatoes for mashed potatoes? ›
Potatoes can be peeled prepped and cut into water up to 2 days before boiling for mash.
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