Ingredients:
1.5 pounds russet potatoes (about 3 large), peeled and cubed
2 tablespoons milk
2 tablespoons unsalted butter
2 tablespoons Wildtree Garlic Galore Seasoning Blend
½ teaspoon Wildtree Rancher Steak Rub
1 cup grated parmesan
2 eggs
2 cups panko breadcrumbs
Directions:
Boil peeled and cubed potatoes for 20-30 minutes. Drain and mash. Add milk, butter, Garlic Galore, and Rancher Steak Rub. Beat until smooth. Stir in cheese. Cover and chill for at least 1 hour. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.In a small bowl, whisk the eggs. In another small bowl add the Panko breadcrumbs. Using a small cookie scoop , form 1" potato balls. Dip in eggs and coat in Panko bread crumbs . Transfer to prepared baking sheet. Repeat with remaining potatoes, spacing approx 1" apart on baking sheet. Add more breadcrumbs to bowl as needed. Lightly spray with Grapeseed oil or Olive oil. Bake for 12 minutes. Enjoy immediately. Store leftovers covered in the refrigerator. Reheat as needed.
Reader Submitted Recipe
Mairead Matula
Wildtree
