We got this idea from The Silver Spoon and thought it would be a perfect way to use up mashed potatoes. While the recipe calls for a fresh batch, if you’re using leftovers simply add the cheese and egg and, if desired, the bread crumbs. We made our potatoes a little richer (seriously no butter, no milk?) than the original version and omitted a step that called for tying cooked strips of leek around the rolls. Um yep, that didn’t work for me.
Ham and potato rolls
- 1 1/2 pounds potatoes
- 1 1/4 cup Fontina or Asiago cheese
- 2 tbsp bread crumbs
- 2 tbsp butter
- 2 tbsp heavy cream or milk
- 1 egg
- 8 slices, deli ham
- salt and pepper
Peel and cooked the potatoes in boiling, salted water until tender, about 30 minutes. Drain and mash in a large bowl. Add cheese, bread crumbs, butter, milk or cream and egg. Mix to incorporate. Roll out each ham slice and divide potatoes among them. Roll them up and place them seam side down in a greased ovenproof dish large enough to hold all of the rolls. Our lasagna pan did the trick. Bake at 400 for 10 minutes.
Note: If you’re using leftover mashed potatoes, 4-6 cups should do depending on the size of the ham rolls and how fat you like to stuff them.
Another note: Greg and I liked these as is, but thought they looked a bit naked without the leek ties. We’re open to suggestions.
And finally: While this recipe over at Fifteen Spatulas also calls for cooking potatoes from scratch we think it’d work well with mashed potatoes too. She calls them potato macaroons!