I have been wanting to try these for some time and thought Id experiment a bit over the last week. These are delicious! Not exactly healthy but delicious none the less. I will discuss a few different cooking options a little further down. 

For these I used the coating in my Krispy Fried Chicken and my Popcorn Chicken recipes. The coating is something I always have in the pantry. If you want something a little different for your coating combine 2 cups of plain flour, salt, pepper, 1 tablespoon each of dried garlic and onion flakes and 1.5 tablespoon of dried rosemary. Blitz everything together on speed 9 for 20 seconds and store in an airtight container. 

You can cook these without the coating,  just roll into balls and bake until a slight skin/crust forms. You can also roll in the coating and cook in an air fryer or oven with a little spray of oil over the top. I have fried them in a little oil for the ones shown as I find this result better. 
Potato Mashies
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Krispy Fried Coating
  1. 2 tabs salt
  2. 1.5 tabs black peppercorns or 1 tabs ground black pepper
  3. 1.5 tabs dried onion flakes
  4. 1 tabs dried garlic
  5. 1 tabs dried rosemary
  6. 1/2 tabs dried basil
  7. 1/2 tabs paprika
  8. 1/2 tabs dried oregano
  9. 1/2 tabs mustard seeds
  10. 1 teas dried thyme
  11. 1 teas dried tarragon
  12. 350g plain flour (People have used rice flour in place of this and it has worked well)
  13. 1kg potatoes, peeled and cubed
  14. 20g spring onions, roughly chopped
  15. 60g cubed cheddar cheese
  16. 1 tablespoon dried onion granules
  17. 1/2 tablespoon dried garlic granules
  18. 1 egg, can leave out if intolerant/allergic
  19. Salt and pepper to taste
  20. 2 eggs
  21. 2 tablespoons of milk
  22. Oil for frying
  1. Place all spices and herbs into tmx.
  2. Blitz on speed 10 for 30 seconds. Scrape down. Repeat. You are wanting a fine grind.
  3. Add flour and blitz on speed 10 for 20 seconds.
  4. Have a taste of your flour. You can tweak the quantities used to suit your tastes. Add additional flavour of needed and blitz again on speed 10 for 30 seconds to ensure its well combined. If you feel the flavours are too intense you can add more flour. Set aside.
  5. Place potatoes into steaming basket.
  6. Pour over 500g hot water.
  7. Cook on speed 2, varoma temp for 20 minutes.
  8. Drain and place potatoes into a large bowl. Mash with a potato masher until smooth.
  9. Empty bowl.
  10. Place cheese and spring onions into a bowl. Blitz on speed 8 for 6-8 seconds. Add egg, pepper, salt, onion and garlic to potatoes along with the cheese mix.
  11. Mix well.
  12. Roll into balls.
  13. Beat eggs and milk together lightly.
  14. Coat in egg mixture then roll into coating.
  15. Place oil into pan on a medium heat. You need enough oil to shallow fry your balls.
  16. Fry about 8-10 balls at a time. Don't overload the pan.
  17. Cook quickly until the brown crust is formed. Just watch them.
  18. Drain on paper towel.
  1. - Smaller balls work better I have found. The size of a small cherry tomato is plenty.
  2. - I find a higher temp works best for cooking them. You want a nice brown crust.
  3. - The first batch may be hit and miss whilst you find the right temp of your pan.
  4. - Mash your potato by hand. If you accidently tmx it and turn it into the smooth EDC style mash just pop blobs on a baking tray and into the freezer to cool for 15 minutes then roll and cost etc. I do prefer the texture of these so I occasionally do it this way. It is a little more time consuming though. If you do this way I would cook in the frying pan with oil quickly as they are more fragi
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