These mashed potato balls are so crispy on the outside and soft inside, swimming in spicy ponzu sauce. They are gluten free, vegan and delicious! These scrumptious golden brown little bite-sized balls will melt in your mouth. Perfect for lunch or dinner.
Making these mashed potato balls will be a breeze with Instant Pot Mashed Potatoes recipe. Check it out!
People love potatoes all over the world. In Russia potatoes are an essential part of everyย Russianย meal and a staple of the Russian cuisine. And I am not surprised. There are endless ways to cook potatoes, from boiling and frying to adding them into cake batter.
Everyone is going mad for mashed potatoes in my family. BROWNED BUTTER MASHED POTATOES RECIPE, SPINACH MASHED POTATOES, GARLIC MASHED POTATOES RECIPE, PERFECT MASHED POTATOES are my family favorites.
If you are tired of typical mashed potato recipes, try potato balls in my homemade ponzu sauce. The sauce gets them to the next level.
WHAT IS PONZU SAUCE?
Ponzu sauce is a Japanese sauce, used for marinades, salad dressings, for sauces or as a dipping sauce. It is sweet, savory, salty and flavored with citrus.
My homemade ponzu sauce is ridiculously easy to make and goes so well with mashed potato balls.ย It adds tanginess and more subtle saltiness than soy sauce.
MASHED POTATO BALLS BAKED
I prefer to bake my mashed potato balls.
1.ย ย Simply preheat your oven to 475 F /245 C. Sautรฉ onion and carrot, toast cashew. Combine the ingredients together, form bite-sized balls, transfer to an iron skillet and bake.
2.ย ย Combine the sauce ingredients, pour over the baked balls, put in the oven and bake another 2-3 minutes.
MASHED POTATO BALLS
MASHED POTATO BALLS IN PONZU SAUCE
Ingredients
- FOR THE POTATO BALLS
- Yukon/ Creme Royale, Russet potatoes ( peeled)- 1 pounds/ 500 gm
- Vegetable oil- 2 tbsp.
- Carrot, finely diced- 1/4 cup
- Small onion, finely chopped - 1
- Toasted cashew, finely chopped- 1/4 cup
- Salt- to taste
- Black pepper- to taste
- HOMEMADE PONZU SAUCE
- Soy sauce-3 tbsp.
- Rice vinegar- 3 tbsp.
- Honey/Maple syrup - 2 tbsp.
- Juice of 1/2 lemon
- Lemon zest-1 tsp.
- Orange juice-1 tbsp.
- Water-1/2 cup
- Cornstarch-1 tsp.
- Green chili, sliced-1
Instructions
- Cooking potatoes in Instant pot.Turn on the Instant pot. Put your peeled potatoes in the Instant Pot, pour enough water to cover them completely and add salt. Choose "Pressure Cooker" and set time for 10 minutes. When finished cooking, press "Cancel" button and allow natural pressure release. Drain potatoes and mash.
- Cooking on the stove. Place potatoes in a medium saucepan, add water to cover.Bring to a boil, then reduce the heat to medium and simmer until tender. Drain and mash.
- Meanwhile heat vegetable oil in a skillet/pan, add the chopped onion and saute until translucent, then add in the carrot and cook another 2 minutes. Keep aside.
- Preheat your oven to 475 F /245 C.
- Add the toasted cashew and sauted carrot with onion to the mashed potatoes. Adjust salt and season with pepper.Mix well. Form bite-sized balls. Transfer to a iron skillet/ baking tray. Brush with some oil and bake until golden brown , about 10 minutes. Remove from the oven.
- To make the sauce mix all the sauce ingredients (soy sauce, rice vinegar, honey, lemon juice, orange juice, lemon zest, cornstarch, water and green chili).
- Pour the sauce over the baked potatoes, put the skillet in the oven and bake until sauce thickens a little bit, about 2- 3 minutes. Remove from the oven
- Serve immediately .
Nutrition information is automatically calculated, so should only be used as an approximation.
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