Fried Mashed Potato Balls Recipe
If you’ve ever found yourself staring at a bowl of leftover mashed potatoes and wondering how to give them a second act, Fried Mashed Potato Balls are about to become your new favorite reason to make extra mash! Imagine creamy potato centers blended with cheddar, green onion, and bacon, all encased in a crunchy, golden shell. Each bite is a little explosion of flavor and comfort—perfect for parties, snack time, or whenever a craving for something crispy and cheesy hits. There’s just no resisting the charm (and crunch) of these pint-sized delights!
Ingredients You’ll Need
What I love about this recipe is how it turns simple, familiar ingredients into something entirely irresistible. Each element plays a starring role in building that perfect mix of creamy, cheesy, savory flavor—and the crispy coating is the ultimate finishing touch.
- 2 cups cold mashed potatoes: Cold mashed potatoes hold their shape best for rolling and frying—save your homemade or use leftovers!
- 1 cup shredded cheddar cheese: For that gooey, melty interior; sharp cheddar adds a bold flavor but use your favorite if you’d like.
- 1/4 cup cooked and crumbled bacon (optional): Bacon brings a smoky crunch—totally optional, but totally delicious.
- 2 tablespoons chopped green onions: Adds a pop of color and zesty onion flavor to balance the richness.
- 1/2 teaspoon garlic powder: Infuses the potatoes with a savory background note; feel free to add more if you love garlic.
- 1/4 teaspoon salt: Just enough to season the mash—especially important if your potatoes were bland to start.
- 1/4 teaspoon black pepper: For a little warmth and depth.
- 1 large egg: Helps the mixture hold together so your balls don’t fall apart during frying.
- 1 cup breadcrumbs (divided): Part goes inside for extra structure, part goes outside for that craveable crunch.
- 1/2 cup all-purpose flour: The first layer in breading, which helps the coating stick.
- 1–2 eggs (beaten, for breading): The egg bath lets the breadcrumbs adhere and creates a thicker, crispier shell.
- Oil for frying: Enough for deep frying—neutral oils like canola or vegetable are perfect here.
How to Make Fried Mashed Potato Balls
Step 1: Mix the Filling
Start by grabbing a large mixing bowl and combining your cold mashed potatoes with the cheddar cheese, chopped green onions, garlic powder, salt, pepper, and cooked, crumbled bacon if you’re feeling extra fabulous. Crack an egg right in and sprinkle in about 1/4 cup of the breadcrumbs. Stir the mixture really well so every bite has a bit of everything. The filling should feel sturdy yet scoopable—if it’s too soft, chill it for a few minutes or add a spoonful of extra breadcrumbs.
Step 2: Shape into Balls
Spoon out a small handful (about 1 1/2 tablespoons) of the potato mixture and gently roll it into a ball between your palms. Place each ball on a lined baking sheet. This recipe should yield about 20 balls, but you can make them bigger or smaller depending on your mood or occasion. Tip: Wetting your hands slightly can help keep the filling from sticking!
Step 3: Firm Up in the Freezer
Once all your Fried Mashed Potato Balls are rolled, pop the tray into the freezer for 15 to 20 minutes. This little chill time firms them up, so they won’t fall apart while dipping or frying. If you’re planning ahead, you can refrigerate the balls for up to a day before moving on to breading and frying.
Step 4: Bread Each Ball
Set up a breading station with three shallow bowls: one with all-purpose flour, one with 1–2 beaten eggs, and one with the rest of the breadcrumbs. One by one, roll each chilled potato ball in flour (shake off the excess), then dip in egg, then coat generously in breadcrumbs. This triple dip is what gives Fried Mashed Potato Balls their signature crunch!
Step 5: Fry to Golden Perfection
Heat about 2 inches of oil in a deep skillet or sturdy pot until it reaches 350°F (175°C). Fry the balls in batches—don’t crowd the pan!—for 2-3 minutes, turning as needed, until they’re evenly golden and crispy all over. Once fried, transfer them to a plate lined with paper towels to drain any extra oil. Serve these beauties while they’re warm and melty inside for ultimate enjoyment.
How to Serve Fried Mashed Potato Balls
Garnishes
A finishing touch can turn your Fried Mashed Potato Balls into pure appetizer royalty. Scatter them with extra chopped green onions or fresh parsley for a splash of color. For a bit of zing, a sprinkle of grated Parmesan or a dusting of smoked paprika on top is stunning. Serve with little bowls of sour cream, ranch, or a spicy aioli for some irresistible dipping action.
Side Dishes
These delightful bites are the life of any appetizer spread, but they also love company! Pair them with a crisp green salad or some tangy coleslaw to balance the richness, or offer them alongside other party favorites like sliders, wings, or veggie sticks. On their own, they make a fantastic snack, but don’t underestimate their star potential nestled next to your favorite grilled main course.
Creative Ways to Present
Let your imagination (and your serving platters) run wild! Pile the Fried Mashed Potato Balls high on a rustic wooden board or serve them in mini cupcake liners for a party-ready presentation. Skewer them on toothpicks for a poppable cocktail party treat or stack them into a little tower drizzled with sauce for dramatic flair. However you display them, expect lots of “oohs” and “aahs” before the first bite!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any extras, Fried Mashed Potato Balls keep well in the fridge. Just transfer cooled balls to an airtight container, separating layers with parchment paper so they stay crisp. They’ll be good for up to 3 days and are perfect as little next-day snacks or even tucked into lunchboxes.
Freezing
Want to get ahead? You can freeze either the uncooked breaded balls or the freshly fried ones! Lay them out in a single layer on a baking sheet until solid, then transfer to a freezer bag or container. When you’re ready for a treat, fry the frozen balls straight from the freezer or reheat pre-fried balls in the oven or air fryer—they taste just as fresh and fabulous.
Reheating
To bring back the signature crunch, reheat Fried Mashed Potato Balls in an oven at 375°F (190°C) for about 10 minutes, or pop them into an air fryer for a few minutes until hot and crispy. Avoid microwaving, as it can make the coating soggy. With the right reheat, your leftovers will be just as irresistible as when first cooked.
FAQs
Can I use instant mashed potatoes to make Fried Mashed Potato Balls?
Absolutely! While homemade mashed potatoes have a richer texture, instant works just fine. Just make sure they’re thick and cold before starting to ensure the balls hold together during frying.
What can I use instead of cheddar cheese?
Feel free to get creative! Monterey Jack, mozzarella, pepper jack, or gouda all melt beautifully and bring their own unique flavor. This recipe is a great canvas for your favorite cheese combos.
How do I keep Fried Mashed Potato Balls from falling apart while frying?
Make sure your mixture is cold and firm, and don’t skip the chilling step before breading. A bit of extra breadcrumbs in the filling can help, too, and be gentle when rolling them in the breading station so they stay intact.
Is it possible to bake instead of fry these?
Yes! Arrange breaded balls on a greased baking sheet, spray them lightly with oil, and bake at 425°F (220°C) for about 15–20 minutes, turning once, until golden and crisp. They won’t be exactly as crunchy as fried, but they’re still delicious and a bit lighter.
Can I make Fried Mashed Potato Balls ahead for a party?
Definitely. You can fully assemble and bread them a day in advance. Store, covered, in the fridge until you’re ready to fry. If making in bulk, freeze and fry as needed for stress-free entertaining!
Final Thoughts
Whether you have leftover potatoes begging for a makeover or just want to treat yourself to something crispy, cheesy, and utterly comforting, you simply have to try these Fried Mashed Potato Balls. They’re the kind of snack that never fails to put a smile on everyone’s face—so grab some potatoes and let the deliciousness begin!
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Fried Mashed Potato Balls Recipe
- Total Time: 35 minutes
- Yield: 20 potato balls 1x
- Diet: Non-Vegetarian
Description
These Fried Mashed Potato Balls are a crispy and flavorful appetizer perfect for any gathering. Packed with cheddar cheese, bacon, and green onions, these cheesy potato bites are sure to be a hit.
Ingredients
Mashed Potato Balls:
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup cooked and crumbled bacon (optional)
- 2 tablespoons chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup breadcrumbs (for mixture)
Breading:
- 1 cup breadcrumbs (divided)
- 1/2 cup all-purpose flour
- 1–2 eggs, beaten
For Frying:
- Oil for frying
Instructions
- Mix the Mashed Potato Balls: In a large bowl, combine mashed potatoes, cheddar cheese, bacon, green onions, garlic powder, salt, pepper, 1 egg, and 1/4 cup breadcrumbs. Stir until well mixed.
- Form the Balls: Scoop the mixture and roll into 1 1/2-inch balls. Place on a baking sheet and freeze for 15–20 minutes.
- Prepare the Breading Station: Set up three bowls with flour, beaten egg, and remaining breadcrumbs. Roll each potato ball in flour, dip in egg, then coat in breadcrumbs.
- Fry the Balls: Heat oil to 350°F (175°C) in a skillet. Fry the balls in batches for 2–3 minutes until golden and crispy.
- Serve: Drain on paper towels, and serve warm.
Notes
- For a spicy kick, add cayenne or jalapeños.
- Pair with sour cream, ranch, or spicy aioli for dipping.
- Leftovers can be reheated in an air fryer or oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 90
- Sugar: 0g
- Sodium: 140mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
