Fried Mashed Potato Balls

 

Why You’ll Love This Recipe

Fried Mashed Potato Balls are a perfect way to transform your leftover mashed potatoes into a crispy, savory snack. The combination of sharp cheddar cheese, garlic, and fresh chives creates a flavorful filling that’s balanced by a crunchy panko coating. The best part? These little bites are incredibly easy to make, require just a few ingredients, and are sure to impress guests at any gathering. Serve them as an appetizer, snack, or side dish—you can’t go wrong!

Ingredients

• 1 ½ cups leftover mashed potatoes (cold from the fridge, preferably 1-3 days old)
• ½ cup sharp cheddar cheese (packed)
• ¼ tsp garlic powder
• 1 TBSP chopped chives or scallions
• ⅛ tsp salt and pepper
• ¼-⅓ cup flour
• 1 large egg
• ¾ cup panko breadcrumbs
• Oil for frying (avocado oil, peanut oil, or vegetable oil)
• Optional sour cream for dipping

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the Potatoes: In a medium bowl, combine the cold leftover mashed potatoes with the cheddar cheese, chives, garlic powder, and a pinch of salt and pepper. Mix well with a large spoon until everything is evenly combined.
2. Scoop Into Balls: Using a small cookie scoop (about 2 teaspoons in capacity), scoop out the mashed potato mixture and roll into small balls. If the mixture isn’t holding its shape, place it in the fridge for 10-20 minutes to help set the balls before frying. Aim for about 1-inch diameter balls for the best results.
3. Prepare the Coating: Set up three shallow bowls. Place the flour in one, the beaten egg in the second, and the panko breadcrumbs in the third. Dredge each mashed potato ball first in flour, then dip in the beaten egg, and finally coat with panko breadcrumbs.
4. Fry the Mashed Potato Balls: Heat about 2-3 inches of oil in a small pot to 375°F (190°C). Carefully add 3-4 mashed potato balls at a time to the hot oil, using a slotted spoon. Stir the balls gently to prevent sticking. Fry for 2-3 minutes, or until the balls are golden brown and crispy.
5. Drain and Serve: Once fried, use the slotted spoon to remove the mashed potato balls from the oil and place them on a paper towel-lined baking sheet to drain. Repeat with the remaining balls. Serve while hot and crispy, with sour cream or your favorite dipping sauce.

Servings and Timing

• Servings: 19 mashed potato balls
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Variations

• Cheese Variations: Use other cheeses like mozzarella, gouda, or parmesan for a different flavor.
• Herb Variations: Add other herbs like parsley, thyme, or rosemary to the potato mixture for extra flavor.
• Spicy Option: Add a pinch of cayenne pepper or chili flakes to the mashed potatoes for a spicy kick.
• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free crackers in place of panko for a gluten-free version.
• Vegetarian Option: Omit the sour cream for dipping if you’re looking for a lighter option or use a vegan dip for a plant-based treat.

Storage/Reheating

• Storing: Leftover mashed potato balls can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: To freeze, arrange the balls in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag for storage. To reheat, air fry or bake at 375°F for 16-18 minutes, or fry directly from frozen until golden and crispy.
• Reheating: To reheat fried mashed potato balls, place them in a 375°F oven for 5-7 minutes to get the outside crispy again.

FAQs

Can I make mashed potato balls ahead of time?

Yes! You can prepare and coat the mashed potato balls in advance. Store them in the fridge for up to 24 hours before frying. Alternatively, freeze them for later use.

What kind of oil should I use for frying?

You can use avocado oil, vegetable oil, or peanut oil for frying. All are great choices for achieving a crispy texture.

Can I use fresh mashed potatoes instead of leftovers?

Yes, but for the best texture and flavor, cold leftover mashed potatoes work best as they hold their shape better when forming the balls.

Can I make these mashed potato balls without cheese?

Yes, you can omit the cheese if you prefer. The mashed potato balls will still be tasty, though they’ll lack the cheesy, creamy flavor.

How can I make these mashed potato balls spicier?

To add some heat, mix in a pinch of cayenne pepper, chili flakes, or a dash of hot sauce into the mashed potato mixture.

Can I use a different type of breadcrumb?

Yes, you can use regular breadcrumbs if you don’t have panko, but panko provides a crispier, crunchier texture.

Can I make these potato balls in an air fryer?

Yes, to air fry mashed potato balls, freeze them first, then cook at 375°F for about 10-12 minutes or until golden and crispy.

Can I bake these instead of frying them?

While frying gives the best crispy texture, you can bake them at 375°F for 15-20 minutes, flipping halfway through. They may not be as crispy as when fried but will still taste great.

Can I make these mashed potato balls in advance and freeze them?

Yes, you can freeze the coated balls before frying. When ready to serve, fry them directly from frozen or bake/air fry for a quicker option.

How do I know when the mashed potato balls are fully cooked?

When frying, the mashed potato balls should turn golden brown on the outside. If they are crispy on the outside and hot in the middle, they’re ready to serve!

Conclusion

Fried Mashed Potato Balls are an irresistible, crispy, and cheesy snack that’s perfect for using up leftover mashed potatoes. They’re easy to prepare, full of flavor, and can be made in advance for a convenient party snack or appetizer. Whether served with sour cream or your favorite dip, these cheesy potato balls are sure to be a hit every time you make them. Enjoy this tasty, comfort food treat!

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