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
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.
How to add flavor to mashed potatoes? ›
Garnish With Herbs. Speaking of delicious green things, both woody herbs like sage, rosemary, and thyme, and leafy herbs like dill can add freshness to this starchy side. A herb-based sauce like pesto swirled into mashed potatoes is another way to add vibrant flavor.
What to do if you put too much milk in mashed potatoes? ›
Add a Thickening Agent
This is the most common way to thicken mashed potatoes. You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well.
How do you make mashed potatoes thicker without cornstarch? ›
Use Heat to Your Advantage
You can also thicken your mashed potatoes by continuing to cook them on the stove. Heat draws the excess moisture out of runny potatoes, leaving you with a denser finished product.
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 melt butter or cold butter in mashed potatoes? ›
TIP: You need to take one more step with the butter and dairy before you add them to your steaming spuds. Nothing should go in cold. Indeed, butter will mix better if it's at room temperature, so leave it out to warm up while the potatoes tenderize in the water.
Why do people add sour cream to mashed potatoes? ›
Sour cream adds a little bit of tangy flavor and a boost of richness to mashed potatoes. It's a fun change from the standard milk or cream and butter combo usually flavoring mashed taters. You can even try your hand at making homemade sour cream from heavy cream!
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.
Is it better to use milk or heavy cream in mashed potatoes? ›
As always, better quality ingredients equals better tasting food. Heavy Cream - While you, hypothetically, could use whole milk or something, I don't recommend it. Part of what makes these the creamiest mashed potatoes is the CREAM! Use the cream, we aren't eating mashed potatoes for our health.
What happens if you add cold milk to mashed potatoes? ›
Cold milk will just cool down the mash and you don't want that to happen. Cut as much butter as you need and put it into a bowl with the milk. Microwave the butter and milk until the butter has softened and the milk is nicely warmed. You don't need to boil the milk or heat it to any specific temperature.
For good measure: Be careful not to overcook potatoes you plan to mash, because the starch cells will break down and create a sticky mash. Cook them just until a thin-bladed knife meets a bit of resistance. It is also important to drain the potatoes well after cooking to prevent gumminess.
What makes mashed potatoes sticky instead of fluffy? ›
The Mistake: Using the Wrong Kind of Potato
Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed.
Why can't you add flour to mashed potatoes? ›
Regular flour can also be used to thicken your potatoes as well, but I don't love using it because its raw flavor needs to be cooked out, and it more noticeably dulls the flavor of the potatoes themselves.
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.
Why my mashed potatoes are never fluffy? ›
The Mistake: Using the Wrong Kind of Potato
Thick-skinned varieties like russets will give you the fluffiest results. Steer clear of waxy red-skinned potatoes, which turn gluey when mashed.
Why are my mashed potatoes not fluffy? ›
As already discussed, pastiness is caused by too much potato starch being worked into the mashed potatoes. The main way we combat this problem is by rinsing away starch, both before and after cooking potatoes for fluffy mashed potatoes. Rinsing off starch means that there is less of it that can end up in the dish.
