• Servings: 24
• Mashed Potato Pops:
• 2 pounds Idaho® Russet potatoes, peeled and cut into 2-inch chunks
• 2 Tablespoons butter
• ½ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• grapeseed or canola oil, for frying
• 1 egg
• 1 cup panko breadcrumbs or dehydrated Idaho® potato flakes
• Equipment: Deep-fryer or heavy deep pot; toothpicks, skewers or lollipop sticks
• Blueberry "Not Ketchup":
• 2 pints fresh blueberries (or 1 32-ounce bag frozen blueberries)
• ½ cup apple cider vinegar
• ½ large red onion, chopped
• ¾ cup turbinado sugar
• 2 Tablespoons honey
• ½ teaspoon salt
• ¼ teaspoon dry mustard powder
• ¼ teaspoon white pepper

1. Mashed Potato Pops:
2. Put the potatoes in a large sauce pan and cover with cold water. Bring the pot to a boil, then turn down the heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
3. Drain the potatoes and return them to the hot, empty pot. Add the butter, salt and pepper, and mash the potatoes with a potato masher until mostly smooth. Let sit until potato mixture is cool enough to handle.
4. In a deep, heavy pot or a deep fryer, heat the oil for deep-frying to 350° F.
5. Scooping out about 1 Tablespoon of the potato mixture at a time, roll the potato mixture into 2-inch balls.
6. Set up a breading station with two shallow bowls and a plate: Beat the egg with 2 teaspoons of water in the first bowl, then put the panko breadcrumbs or dehydrated potato flakes in the second. Roll each ball first in the egg, then in the breadcrumbs or potato flakes; put the coated mashed potato balls on the plate. Repeat until all the mashed potato balls are coated.
7. Drop several of the mashed potato balls at once into the hot oil. Fry until golden brown, about 30 seconds. Remove with a slotted spoon and place the mashed potato balls on a rack set over a baking sheet. Repeat until all the mashed potato balls are fried.
8. Stick a lollipop stick or toothpick into each ball. Serve hot with Blueberry “Not Ketchup” (recipe follows).
10. Blueberry "Not Ketchup"
11. Place all ingredients in a high-powered blender. Blend until smooth.
12. Transfer the blueberry mixture to a saucepan over medium-high heat. Bring the mixture to a boil, then immediately turn down the heat to prevent the blueberry mixture from burning.
13. Keep the mixture at a simmer, stirring occasionally, for 45 minutes to 1 hour, until the mixture is thickened and glossy.
14. Remove the Blueberry “Not Ketchup” from the heat and transfer to a glass jar. It will thicken a bit more as it cools. Store the Blueberry “Not Ketchup” in the refrigerator for up to 1 month.

Recipe by Erika Kerekes for the U.S. Highbush Blueberry Council These little pop-in-your-mouth morsels were very good with that little crispy-crunch on the outside. But what makes them beyond good, is the Blueberry "Not Ketchup"!