Gluten-Free American Snack: Airy Mashed Potato Balls with Smoky BBQ Sauce
A flavorful american snack perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Egg, Dairy (Milk)
Ingredients
- 4 medium russet potatoes, peeled and quartered
- 1/2 cup almond flour
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons unsalted butter, melted
- 1/4 cup whole milk or lactose
- free milk
- 1/2 cup BBQ sauce (gluten
- free)
- Fresh parsley, chopped for garnish
Instructions
- a. Boil the potatoes in a large pot of water until fork tender. Drain and return to the pot. b. Add butter and milk to the potatoes, mash until smooth and creamy. c. Incorporate almond flour, salt, and pepper. Mix well. Let cool slightly. d. Shape the potato mixture into small balls using your hands or a cookie scoop. e. Chill the potato balls in the fridge for 15 minutes. f. In a non stick pan over medium heat, toast the balls until golden brown on all sides. g. Drizzle each serving with BBQ sauce and garnish with parsley.
Chef’s Insight
The secret to fluffy mashed potatoes is not overworking the mixture. A few lumps are actually desirable!
Notes
Use gluten-free certified ingredients for those with celiac disease or severe gluten sensitivity.