parmesan and garlic potato samosas

Oh of all things potato and friend, here at Just A Darling Life we are going crazy over these Parmesan and Garlic Potato Samosas! Potatoes, Garlic, Parmesan and then fried? Yup! Nothing gets better than this!

[What you need]

4-5 large red potatoes
3/4 cup milk
1/2 stick of butter
5 cloves garlic
1 cup grated parmesan cheese
salt (to taste)
pepper (to taste)
egg roll or wonton wrappers
vegetable oil (for frying)

[What to do]

First things first, for the filling of the samosas you are basically making mashed potatoes. We made our favorite mashed potatoes, red potatoes with the skins on mashed with milk, butter, salt, pepper, fresh garlic, and grated parmesan cheese.  The amounts of milk, butter, garlic and parmesan cheese listed above are all approximations, add in more or less of each to make them the consistency you like.

Wash and cut the potatoes into chunks.  Put into a large pot of water on high and boil until cooked through.  Mash them up with the milk and butter.  When they are a consistency you like, add in the parmesan cheese, salt, pepper, and crushed garlic and mix it up.

Now the tricky part is to not eat all of the mashed potatoes before you make the samosas!

Take out the egg roll or wonton wrappers.  We used egg roll wrappers so they came in a big square.  Cut them in half so you have 2 rectangles and get 2 samosas out of each wrapper.  Add a spoonful of mashed potatoes a little smaller than a golf ball in one corner of the wrapper.  fold the corner over to cover the potatoes to make a triangle.  Continue wrapping the wrapper around the triangle the same way you made those little triangle footballs out of paper you made in jr high school to send notes in class.

When you get to the end, dab the end with a little bit of water to the wrapper and this will help seal it closed.  After you assemble all the samosas, fill a pan with about 3/4 - 1 inch of vegetable oil and heat it on high.  When the oil is hot, drop the samosas into the oil and fry them, flipping them over to cook each side.  Fry them in batches of 3 because this step goes quickly, by the time you drop your third samosa in the oil, it will be time to flip the first one over to cook the other side.

Remove them from the oil and put them on some paper towels to drain while you finish cooking the rest of them.

Here at Just a Darling Life we dipped them in some ranch (because lets be honest, ranch makes everything better).  But now we are on a mission to come up with a perfect sauce to drizzle over them! When we come up with it, we'll let you know.

But in the mean time, enjoy!