Rosemary Oil Mashed-Potato Gratitude Bites

INTRODUCTION
Thanksgiving is upon us, and that means two things: gratitude, and great food! Whether this holiday means gathering with your relatives or getting stuffed with the family you choose for yourself, this is a time of year we hope you look forward to. And, again, did we mention the great food? 

Simple rosemary mashed potatoes are a staple for many Thanksgiving tables and complement almost any festive dinner, but we’ve put a tasty twist on this classic dish that will have you adding every bite to your gratitude list. 
Need an ice breaker for family conversation? These potato bites with Rosemary essential oil will keep the whole group talking. 
​​​​​​​
INGREDIENTS

• 4 medium Yukon gold potatoes 
• 4 tablespoons butter 
• 2 tablespoons olive oil 
• 1 small shallot, chopped 
• 2 cloves garlic, minced 
• 2 drops Rosemary oil 
• ½ cup milk 
• 2 large eggs, beaten
• 1 cup flour
• 1 cup breadcrumbs 
• About 1 liter canola, vegetable, or peanut oil, for frying
• Salt, to taste 
• Pepper, to taste
• Finely grated parmesan cheese (optional)

INSTRUCTIONS

• Place potatoes in a pot and cover with salted water. Cook for 30 minutes, or until tender, and drain. 
• In the meantime, add olive oil, minced garlic, and shallot to a small skillet. Sautee over medium heat until tender and fragrant, then remove from heat. 
• In a large bowl, mash the potatoes together with the cooked garlic mixture, milk, butter, Rosemary oil, and salt and pepper to taste.
• Allow mashed potatoes to cool to room temperature. Then, roll the mashed potatoes into small, 1-inch balls using your hands. Place your mashed potato balls on a parchment lined baking sheet, and freeze for 15 minutes.
• While potatoes freeze, place the eggs, flour, and breadcrumbs each into separate shallow bowls. Season the flour and breadcrumbs with addition salt and pepper, if desired.  
• Once your mashed potato balls are chilled and slightly firm, coat each first with the beaten egg, then with flour, with egg once more, and finally with breadcrumbs. Return your potato bites to the freezer once more as you prepare the frying oil. 
• In a medium to large saucepan or pot, heat two inches of the oil of your choice to 175 oC. Using a large slotted spoon, carefully add breaded potato bites a few at a time to the oil, frying until golden brown. (Be sure not to overcrowd the oil!)
• Let your potato bites drip dry on a wire rack or plate lined with towels and sprinkle with a small amount of salt or parmesan cheese to finish. Serve warm! 

CLOSING STATEMENT
Whether you’re playing host or need a side-dish for a Thanksgiving potluck, this recipe is sure to make this year’s Thanksgiving dinner a memorable one. 
Show us how your Rosemary oil mashed-potato gratitude bites look on your table! Snap a picture to post to Instagram or Facebook and don’t forget to tag us (@doterraca). We want to see how you do Thanksgiving!