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Kentucky Hot Brown Boxtys with White Cheddar Sauce
Makes 30 boxtys
Ingredients
1 1/2
lbs
Russet baking potatoes
peeled and cubed
3
cloves
garlic
peeled
4
oz
cream cheese
softened and cubed
1/2
freshly grated Parmesan
plus more for garnish
3
tbsp
butter
softened
salt and white pepper
to taste
3
slices
bacon
cooked crisp and diced
3/4
lb
{1 cup} roasted turkey breast
diced
1/2
small tomato
diced
1
tbsp
chives
diced
3
eggs
beaten
3
cups
seasoned panko breadcrumbs
canola or vegetable oil
for frying
For the cheese sauce:
4
tbsp
butter
3
tbsp
flour
1 1/2
cups
milk
1
cup
shredded white cheddar cheese
salt/white pepper
to taste
1/8
tsp
nutmeg
Instructions
In a large pot, add the potatoes and garlic and cover with water.
Season the water with salt. Bring to a boil over medium heat, then lower to a simmer.
Cook the potatoes until fork tender, about 15 minutes.
Drain, discarding garlic, and remove from heat.
Add potatoes to a large mixing bowl along with cream cheese, butter, and Parmesan.
Mix with a hand mixer until fluffy. Season with salt and white pepper.
Mix in bacon, Parmesan, and turkey to the potatoes.
Using a small ice cream scoop, section out mashed potatoes into balls on a baking sheet.
Place the baking sheet in the freezer for 30 minutes so they will be easier to handle.
Heat oil in a large saucepan or cast iron skillet over med-high.
Place beaten egg in one bowl and seasoned bread crumbs in another.
Dip potatoes in egg then bread crumb mixture then place in hot oil, about 4 at a time.
Fry for just 30 seconds to a minute, until crispy brown.
Drain on a paper towel,
Serve boxtys warm, garnished with additional Parmesan cheese and with cheddar dipping sauce on the side.
For the cheese sauce:
Make a roux by melting butter in a small saucepan and whisking in flour.
Slowly whisk in milk until smooth then add cheese.
Stir until thickened, add seasonings, and remove from heat.
Pour into a bowl and garnish with diced tomatoes and chives.