If you love mashed potatoes, squash or Swede or all 3 you will love this simple cheesy baked recipe. I’ve made this recipe with both the winter squash and the swede. This quick recipe is a frugal finger food that’s perfect for any type of parties such as the boys watching the NFL or any sports game, baby showers, wedding showers, or the upcoming Holiday Season.
If you have extra mashed potato after a meal hang on to it and make these torpedoes for your next party. You don’t need to spend alot of money on appetizers when you can make them in your own kitchen cheaper than pre-made products. For this recipe I prefer to make the mash ahead of time so it has ample time to cool which you need. You can’t make this with hot mash. I know it looks like a lot of work but really it’s not that bad at all it’s fairly straight-forward and simple.
What I love about this recipe is that you can change-up the flavours as you like simply by adding spices to your mash mixture. You can easily add some cinnamon or nutmeg to jazz up the taste like I did when I mashed my squash so you get a hint of sweet with savoury. I also love that these are baked and not deep-fried so they are not heavy tasting of oil although I do drizzle a little extra virgin olive oil on top for crunch. When they are done they will be a medium to dark brown and you can tap them with a fork to do a crunch test.
Serve these hot but not super hot out of the oven on a platter to your guests. To wow your guests and to make these cheesy beauties interesting serve the torpedoes with little pots of dipping sauce. We prefer to serve it with a quick easy marinara sauce which you can make in 30 minutes on the stove top. You can also serve this with sour cream a ranch dressing or a creamy spinach dip. You can easily just eat them as they are if you prefer them au natural.
Don’t forget to serve these with a small plate for when your guests like to use the traditional knife and fork method. For those that like to jump in you can handle these Cheesy Mash and Spiced Squash Torpedoes in your fingers and dip away.
We’ve also baked these in advance to serve as part of an appetizer at a party where we transported them followed by a quick re-heat in the oven on low for 30 minutes.
Have you made your own version of Cheesy Mash and Spiced Squash Torpedoes? What flavours did you use?
Tools:
- Tin Foil
- Baking Pan/sheet
- bowls for dipping
- pots for boiling
- potato masher or ricer
- spoon
- cheese grater
Yield: Approximately 9 Torpedoes
Time:
- Prep- 30 minutes
- Cooking Potatoes and Swede Approx 30 minutes
- 15-25 minutes to make mixture, shape and dip
- Baking 35-40 minutes at 350 degrees
Ingredients:
Squash Mash or Swede
- 1 small Squash or (swede)
- teaspoon salt
- pepper to taste
- 1 teaspoon of cinnamon
- sprinkle 1/4 teaspoon of fresh ground nutmeg
- 1/2 stick of butter or 2oz
Mashed Potato
- 4 med sized potatoes peeled and cubed
- teaspoon salt
- pepper to taste
- 1/2 stick of butter or 2 oz
Cheesy Torpedo Mixture
- 1 large egg
- 1 cup grated sharp or old cheddar cheese
- 1/4 Parmigiano regianno grated fresh
- 2 cups of seasoned bread crumbs
- 2 eggs for dipping
- 1 cup flour for dipping
- 1 tablespoon parsley
Topping
- 1/4 cup extra virgin olive oil for drizzling
- 1 cup grated mozzarella cheese for topping
Marinara
- 1 can of diced tomatoes or dice 5-6 fresh medium tomatoes
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 teaspoon of sugar
- 2 tablespoons extra virgin olive oil
- 1 minced yellow onion
- 6 cloves of garlic minced
- 1/4 cup of cold water
Preparation:
NOTE: I like to make the squash or swede and mash ahead of time so it has ample time to get cold. It’s up to you. I put it in the refrigerator when it is done usually overnight. If you do make it the same day, leave enough time so it has time to chill. It’s easier to work with that way and you can form your torpedoes with ease.
Squash or Swede
- Peel your squash or swede and chop into cubes
- Place them in a large pot of boiling salted water
- Cook until very tender
- Remove from pot, drain and set back in the pot on the low stove to dry up the moisture for a couple of minutes
- Put your squash or swede in a bowl, and add the salt, pepper, nutmeg and cinnamon and butter and mash
- Cover and store in the refrigerator to cool completely
Mashed Potatoes
- Peel and cube your potatoes and add to a large pot of boiling salted water
- Boil until fork tender, drain and then add back to the pot and place on low heat until the moisture is gone
- Add the salt, pepper and butter and mash your potatoes
- Cover and store in the refrigerator to cool completely
Making The Torpedoes
- In a large bowl add 1 large egg the mash and the squash or swede (whichever you used) along with the Parmigiano, old cheddar and parsley then mix
- With a spoon take out a handful of the mix and shape it into a long torpedo like shape
- In separate bowls add the flour in one, the eggs in another and the bread crumbs in a third bowl
- Take your torpedo roll it in the flour, dip it in the egg and roll in the bread crumbs
- Set it on your baking sheet lined with tin foil
- Drizzle the tops of your torpedoes with extra virgin olive oil
- Put them in the oven at 350 for about 35-40 minutes
- The last 5 minutes top them with the grated mozzarella until melted
- Serve with your choice of dipping sauce or eat them as they are.
- Enjoy!
Easy Marinara For Dipping
- In a pan add the olive oil, garlic and onions and saute for 5 minutes
- Toss in your tomatoes, spices, sugar and water and stir together
- Simmer on low for 1 hour until it reduces
- Serve hot or cold in bowls with your torpedoes
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