“For my batter I used a mixture of egg and milk and then rolled the cubes in flour, so once they were deep fried they ended up with a nice light, flaky crust. In fact, the coating tasted almost exactly like the same type of biscuit that I’d normally eat right alongside regular mashed potatoes… As the heat of the deep fryer returned the mashed potatoes to their original, unfrozen form it also melted the squares of butter, so once I took a bite I got a taste of creamy mashed potatoes, biscuits and warm butter all at once.” w/ photos
