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
To avoid this, all you have to do is add the butter first, because it will coat the starch in fat to shield it from the water in the cream, and as a result, you'll end up with silky mashed potatoes rather than gluey ones.
How many potatoes per person for mashed potatoes? ›
Season with salt and pepper. Plan on 1/3 to 1/2 pound potatoes per person for your feast.
How many potatoes for 4 cups mashed? ›
So, if you're aiming for a cup of mash (weighing half a pound) per person, you can begin with the same weight in raw spuds. That means a medium-sized potato will give you approximately 1 cup of mash.
Is it better to melt butter or cold butter in 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.
Should you warm milk before adding 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.
What does adding an egg to mashed potatoes do? ›
They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.
Why add baking soda to mashed potatoes? ›
Directions. Throw just a pinch of ARM & HAMMER™ Baking Soda into potatoes while mashing to make them fluffier.
What adds flavor to mashed potatoes? ›
Garlic – For savory depth of flavor. Unsalted butter – For richness and buttery flavor. Milk – It smooths the starchy potatoes into an incredibly creamy mash. Use whole milk for the creamiest results.
What kind of potato is best 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 long should you boil potatoes? ›
In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one.
Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.
Can you freeze mashed potatoes? ›
Yes! In fact, mashed potatoes are of the most freezer-friendly potato preparations out there. The key is to coat your potatoes with plenty of butter and cream. The fat from the dairy will protect the potatoes in the freezer and help them retain their flavor.
How many people does a 9x13 pan of mashed potatoes feed? ›
Starchy side dishes and casseroles: a 9 X 13 pan makes about 12 one cup servings. A 2 quart casserole will make 6 to 8 cups. A typical serving size for potatoes, stuffing, and yams is 1 cup. However, if you are having more than four sides most people will only eat 1/2 cup.
How to keep mashed potatoes warm? ›
When time is limited and mashed potatoes are a "must have" on the menu (which is always), keep the prepared potatoes warm by placing them in a heat-resistant bowl, covering, and setting it over a pot of simmering water. The potatoes should still be tasty 2 to 3 hours later.
Why my mashed potatoes are never fluffy? ›
Using the wrong type of potato.
Because these varieties have a low starch content, they don't break down or absorb dairy as well as other starchier varieties, and often result in a gluey or gummy texture when mashed. Follow this tip: For fluffy mashed potatoes, use starchy potatoes, like Russets or Yukon Golds.
Why put butter on potatoes? ›
Use oil and butter for crispier roast or pan-fried potatoes
Using both oil and butter can help you achieve that perfect textural contrast, as well as infuse the potatoes with extra flavor.
How do you keep mashed potatoes moist? ›
Butter the inside of a crock pot and add the mashed potatoes. Top with a pad of butter and add about 1/4 cup chicken or vegetable broth around the rim of the potatoes to keep them moist and create steam inside the crock pot. Seal the crock pot with the lid and turn it on to the "Warm" setting.
What happens if I don't have butter for mashed potatoes? ›
Olive oil: Mashed potatoes without butter are best with a good quality extra virgin olive oil. Garlic: You want to only use fresh garlic to make mashed potatoes without butter. It adds the missing umami flavor from eliminating the butter. Vegetable broth: Just a little bit to add some moisture to the mashed potatoes.
