These Cinnamon Potato Pockets are a wonderful tasty way to use up those left-over mashed potatoes and turn them into a sweet little treat, for anytime of the day. I really enjoy finding new ways to use up any and all left-over foods, no matter what it is and I’ve never been a big fan on wasting any of the good stuff. Growing up in our home that was one of the biggest no, no’s, out there. My mother and grandmother were the queen of left-overs. These sweet little Cinnamon Potato Pockets would have it to their list of ways to fix potatoes.
Normally I fix Fried Sweet Potato Cakes because we eat more of them than white potatoes, but last night we had the regular old mashed kind for supper and of course I always make extras just in case one of the grandchildren come running through the door! I love feeding them. Sadly, no one showed up last night, but they sure did today while I was making these Cinnamon Potato Pockets (it could have been because I called them to say I was making something new and delicious)! I’m actually surprised I had enough left to take pictures, thanks goodness I made a ton! I’m not sure who wanted them more – the grandchildren or my child.
These Cinnamon Potato Pockets are a fun way to use up those left-over mashed potatoes. Get the family involved in some fun in the kitchen and add to their list of kitchen memories.
- 3 Tbsp. – Sugar
- ½ tsp – Salt
- 1 – Egg – beaten
- ½ cup – Mashed Potatoes
- ¼ cup – Almond Milk – unsweet
- ¼ tsp – Ground Nutmeg
- ½ tsp – Ground Cinnamon
- 1 cup – Rice Flour
- 1 ½ cups – Bob’s Red Mill 1 to 1 Gluten-Free Flour
- 2 Tbsp. – Powdered Sugar
- ½ tsp – Ground Cinnamon
- 1 cup – Oil
- Large Skillet
- Mix - sugar, salt and egg together, mixing well with a fork.
- Add – potatoes, milk, nutmeg, and cinnamon, mixing well.
- Add flour a little at a time mixing well with a spoon with each addition until all flours have been added and dough forms.
- Sprinkle pastry board to counter-top with rice flour and roll dough to ¼ each thickness. Slice in strips and then in small squares.
- Heat oil on med/high. Once oil is hot add little squares to oil cooking until each side is golden brown. Approximately 2 minutes on each side.
- Once potato pocket has browned, remove from oil and drain on a paper towels. Once cool enough sprinkle with cinnamon and powdered sugar. Serve
*I like to use coconut oil, but you can us any oil of your choice.
My daughter Amanda, who has given me three out of seven precious little beings showed up while I was cutting the dough up into squares, so of course I had some helpers in the kitchen to finish that up for me. After that, they had to wait – no kids are allowed to fry using more than a tablespoon of oil, so the rest was up to me, but they did get to sprinkle on the sugar before eating! Which that turned out to be their favorite and the messiest part for each one of them. All three of them were covered in powdered sugar head to toe. Warning – never wear black yoga pants and have kids help sprinkle the sugar!
These Cinnamon Potato Pockets are a crispy bite of fun and goodness. Make sure you have some extra helpers around when you make them and don’t wear black. These little treats are also great to pack in lunches, have as a late night movie snack or just because you want to use of those left-over potatoes, and have a little fun in the kitchen! Cinnamon Potato Pockets will bring a powdered sugar smile to anyone’s face.
From my kitchen to yours,
Looking for another potato recipe? Try my…Meatloaf Cupcakes.