INSTRUCTIONS

• 1. Prepare mashed potatoes according to package instructions. Hold warm until ready to use.
• 2. Heat vegetable oil in a sauté pan over medium heat. Add garlic and serrano peppers and sauté until softened, about 3–4 minutes. Add the spices and cook for an additional 2–3 minutes, stirring frequently.
• 3. Fold the seasoned garlic and pepper mixture into the mashed potatoes until evenly incorporated. Allow to cool slightly, then form into golf ball-sized portions.
• 4. To prepare the batter, whisk together all dry ingredients. Gradually add the water, up to 2 cups, whisking until smooth and lump-free.
• 5. Dip each potato portion into the batter, coating completely, then fry until crisp and golden brown. Serve on toasted slider buns and finish with chili crisp and cilantro yogurt.