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- 2 pounds Idaho potatoes, peeled and cut into 2-inch chunks
- 2 Tablespoons butter
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- For Greek Mashed Potato Pops:
- 1/2 cup defrosted frozen chopped spinach, squeezed dry
- 1/2 cup feta cheese, crumbled
- 1/4 teaspoon dried dill weed
- For Southwestern Mashed Potato Pops:
- 2 Tablespoons chopped red bell pepper
- 1 green onion, chopped (white and green parts)
- 1/2 cup pepperjack cheese, grated
- a few drops Tabasco or other hot sauce
- For Bacon Mashed Potato Pops:
- 1/2 cup sauteed onions
- 1/2 cup Gruyere cheese, grated
- 1/4 cup bacon, cooked and chopped (about 2 slices)
- 1 egg
- 1 cup panko breadcrumbs or dehydrated potato flakes
- grapeseed or canola oil, for frying
- Prep time: 40 mins Cook time: 20 mins Total time: 1 hour Yield: approximately 3 dozen 2-inch pops
View Full Recipe at In Erika's kitchen
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