@allison_contrto_261: Protecting their peace, building love beyond the spotlight #ellamai #jasontatum #shorts

Allison C. Mjeski

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Region: US

Monday 26 October 2026 09:41:21 GMT

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Comments

TT :

So true, keep your business to yourself.

2026-10-27 12:34:40

2

Cassandra Oliver 861 :

agree

2026-10-27 18:32:39

1

John Buckhalter349 :

True facts

2026-10-26 19:33:24

4

lindy :

Totally agree

2026-10-26 16:43:15

1

saabiyr :

So she became another baby mother to a guy who didn't marry his first baby mother 🤔🤔🤔🤔🤔🤔🤔

2026-10-27 02:21:57

4

Myra Corbin :

😂😂😂

2026-10-27 17:30:51

0

Magiman :

😎

2026-10-27 07:20:27

0

Lovelyiam49 :

🥰🥰🥰

2026-10-26 23:43:17

0

ReginaldDelaney :

😳😳😳

2026-10-28 03:33:37

0

To see more videos from user @allison_contrto_261, please go to the Tikwm homepage.

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Fried Cheesy Mashed Potato Balls / Ingredients: For the Potatoes: - 500g potatoes, peeled and cut into cubes (3 cups) - 50g all purpose flour (1/3 cup + 1 tablespoon) - 2 tablespoons fresh parsley, finely chopped - 2 tablespoons chives, finely chopped - 25g Parmesan, grated (1/4 cup) - 50g full fat sour cream (3 tablespoons) - 1 teaspoon fine sea salt - Spices: 1/4 teaspoon black pepper, 1/2 teaspoon sweet paprika, 1/2 teaspoon garlic powder - 60g Emmentaler cheese, cut into 12 cubes For the Breading: - 50g all purpose flour (1/3 cup + 1 tablespoon) - 2 large eggs and 2 tablespoons of heavy cream, beaten together - 80g (1 cup + 1/3 cup) Panko breadcrumbs mixed with 25g (1/4 cup) grated Parmesan, 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped chives Extras: - Oil, for frying Instructions 1. Bring a pot of salted water to a boil. 2. Add the potatoes and cook until fork tender, around 20 minutes. 3. Drain the potatoes very well and let them sit in the colander for about 10 minutes to allow any excess moisture to evaporate. 4. Mash the potatoes or pass them through a potato ricer until smooth. 5. Let the mashed potatoes cool until no longer hot. 6. Once slightly cooled, add the flour, sour cream, Parmesan, parsley, chives, salt, black pepper, paprika and garlic powder. Mix until everything is evenly combined. 7. Scoop 12 portions of potato using a medium cookie scoop. 8. Flatten each portion slightly in the palm of your hand. 9. Place one cube of Emmentaler in the center. 10. Wrap the potato mixture around the cheese and roll into a smooth ball. Make sure the cheese is completely sealed inside. 11. Once ready, place them in the fridge and let them chill for 60 minutes. 12. After 60 minutes, prepare the breading. 13. Coat each potato bite in flour, dip into the beaten eggs, then roll generously in the Panko mixture until fully coated. 14. Heat neutral oil to 170°C. 15. Fry the potato balls in small batches until deeply golden and crispy, approximately 3 to 4 minutes. 16. Transfer to a wire rack or paper towel-lined plate. 17. Let them rest for a couple of minutes before serving! #potatoes #thanksgivingrecipes #FoodTok #Foodie #asmr

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