Deep-Fried Mashed Potatoes

Deep-Fried Mashed Potatoes
Yeah, you can tell these are good just by looking at them. Serve them as a side or an appetizer.

I found the original recipe over at Copy Kat’s.

Makes: 12 rolls
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients:

• 1 lb russet potatoes, peeled, and chopped into 1″ cubes
• 1/4 cup heavy cream
• 2 T butter
• 1/2 t salt
• 1 package egg roll wrappers
• 4 slices bacon, cooked and crumbled
• 1 bunch green onions, sliced
• 1/2 cup cheddar cheese, shredded
• 1 egg
• Oil, for frying
• 1/2 cup sour cream

Steps:

1. Put potatoes in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until the potatoes are tender. Drain well then place into a large bowl.
2. Smash potatoes with a masher. Add butter, cream, and salt and pepper to taste and mix.
3. Add all but a few tablespoons of the green onions (reserving the rest for garnish) along with the bacon to the potatoes. Also add 1/4 cup of the cheese.
4. Whisk the egg with one tablespoon water.
5. Lay out wrappers and add potatoes (about 2-3 tablespoons at a time). Roll up and secure ends with egg wash.
6. Heat oil in a Dutch oven or deep fryer to 350 F. Add rolls in batches and cook until golden brown. Drain on a paper towel-lined plate.
7. Serve rolls topped with remaining cheese and green onions and sour cream for dipping.