Making Potato-Cheese Rounds Using U.S Dehy Potatoes and Real California Milk Cheddar Cheese
As a busy working mom, I put a big effort in preparing food for my family, especially my kids. And because time is of the essence for someone like me, I make it a point to choose recipes that are easy and quick, yet nutritious and delicious.
That’s why I’m glad to have encountered U.S. Dehy Potatoes. They’re premium white-fleshed Russet potatoes grown and harvested in the USA, and processed under stringent standards of the US Department of Agriculture to ensure consistency, quality, and safety. U.S. Dehy Potatoes take away the time from washing, peeling, and boiling—you can use it easily to make yummy and creamy mashed potatoes and other dishes.
The mashed potatoes made from U.S. Dehy Potatoes pair well with cheeses with the Real California Milk seal. These dairy products are produced in sunny California, home to 1,300 dairy farms which are mostly family-owned. Cows are well taken care of, comfortable, and safe, that’s why they yield high-quality milk packed with calcium, protein, and other important nutrients.
U.S. Potatoes and Real California Milk dairy products are now making themselves present in many homes, and in the recently concluded Spuds and Dairy Culinary Cup 2019, we witnessed their versatility. The cooking showdown inspired me to make my own spuds and dairy recipe!
I got this idea for my bunso’s Nutrition Month event a few months back, wherein they had to bring “cooked nutritious food.” I’m replicating the recipe, this time using U.S Dehy Potatoes and Real California Milk Cheddar Cheese. Potato-Cheese Rounds, as I call it. Well, actually, they were supposed to look like “balls,” but since I left out the refrigerating part, the shape was pulled down by gravity and became “rounds” instead. But hey, still tastes great, I must say. 🙂
1 cup U.S. Dehy Potato Flakes
175 ml (or 1/2 cup) cold milk
1/4 cup butter (or 1/4 of the whole bar)
1 teaspoon salt
500 ml (or 2 cups) water
Real California Milk Cheddar Cheese, cut into cubes
1/4 cup all-purpose flour, mixed with a pinch of salt
1 egg, beaten
Panko or bread crumbs
1. Make the mashed potato. Combine water, salt, and butter, bring to a boil. Remove from heat, add cold milk. Gently stir in the potato flakes. Add more flakes for a heavier texture. Set aside to cool. (You may refrigerate if you want)
2. Using a teaspoon, scoop a portion of the mashed potato. Roll into a ball and press a bit in the middle. Place a cube of cheese in the middle. Add a small scoop of mashed potato to cover the cheese. Roll a bit. Repeat until you’ve made the desired amount of balls.
3. Roll the mashed potato and cheese ball into flour, then dip into egg, then to the Panko.
4. Fry until the breading becomes golden brown.
5. Place on paper towels to absorb the oil. Serve with a dip of your choice.
The ball may sag a bit and the cheese may ooze somehow during frying but not to worry. I’d recommend to put the mashed potato in the refrigerator before cooking them. Also, a thicker texture for the mashed potatoes will be best for this.
Also notice that I didn’t add much salt or other spices; my kids aren’t really fond of too much salty or tangy food. You may add some if you like.
The Potato-Cheese Rounds are great as snacks, but I’ve also eaten them for breakfast. Good carbs and protein give me the energy for the day plus it keeps me full, too.
And see, it’s pretty easy to make. Just a few ingredients and quick cooking time. Best for busy moms like me. 🙂
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