Page 29 - South Mississippi Living - August, 2025

Ingredients:
• 3 cups mashed potatoes (cold, firm, peeled Russet or Yukon Gold)
• 1 packet Ranch seasoning mix (about 1 oz)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste,
especially if potatoes or bacon are already salted)
Directions:
1) In a large bowl, combine the mashed potatoes, Ranch seasoning, black pepper, salt, garlic powder, and bacon.
2) Mix until everything is evenly incorporated. Taste and adjust seasoning if needed.
3) Chill the mixture for 30 minutes if it’s too soft to handle.
4) Scoop about 2 tablespoons of the potato mixture and
flatten it in your palm.
5) Place a cube of mozzarella in the center, then wrap the
potato mixture around it to seal. Roll into a smooth ball.
6) Repeat until all the mixture is used.
7) Roll each ball in the seasoned cornstarch until fully
coated. Shake off excess.
8) Heat peanut oil in a deep pot or skillet to 350°F.
9) Fry the balls in batches (don’t overcrowd)
for 2-3 minutes, or until golden brown and crispy.
10) Remove and drain on a paper towel lined plate. 11) Serve hot and with homemade Ranch.
• 1 tsp garlic powder
• 1 cup cooked bacon, chopped
or crumbled
• Fresh mozzarella, cut into
small cubes (about 1/2-inch
pieces)
• 1 cup seasoned cornstarch
(cornstarch mixed with a pinch of salt, pepper, and a little more garlic powder or paprika if desired)
• Peanut oil, for frying
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d! Instagram: @ Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net
August 2025 | 29