Fried Mashed Potato Balls Recipe

Introduction

Fried mashed potato balls are a crispy, cheesy snack that transform leftover mashed potatoes into golden, bite-sized delights. Crispy on the outside and creamy inside, they make a perfect appetizer or side dish.

Ingredients

• 1 ½ cups leftover mashed potatoes (cold from fridge, 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, peanut, or vegetable oil)
• optional: sour cream for dipping

Instructions

1. Step 1: In a medium bowl, combine the cold leftover mashed potatoes with cheddar cheese, chives, and garlic powder. Season with a pinch of salt and pepper, then mix well using a large spoon.
2. Step 2: Use a small cookie scoop or 2 teaspoons to portion the mixture into small balls, about 1 inch in diameter. Roll each portion into a ball. If they feel too soft and won’t hold their shape, chill them in the fridge for 10-20 minutes.
3. Step 3: Prepare three shallow bowls with flour, beaten egg, and panko breadcrumbs separately. Whisk the egg until combined.
4. Step 4: Dredge each potato ball first in flour, then dip in the beaten egg, and finally coat evenly with panko breadcrumbs.
5. Step 5: Heat about 2-3 inches of oil in a small pot to 375°F (190°C). Fry 3-4 potato balls at a time, stirring gently to prevent sticking.
6. Step 6: Fry for 2-3 minutes or until the balls are golden brown and crispy. Use a slotted spoon to remove them and drain on a paper towel-lined baking sheet. Repeat with remaining balls.
7. Step 7: Serve hot and crispy with sour cream or your favorite dip.

Tips & Variations

• For extra flavor, add chopped cooked bacon or a pinch of smoked paprika to the potato mixture.
• Use different cheeses like mozzarella or pepper jack for a unique twist.
• If you don’t have panko, regular breadcrumbs work but panko gives the best crunch.
• Keep scooped balls chilled before frying to help them hold their shape better.
• Try baking the potato balls at 400°F (200°C) for 15-20 minutes as a lighter alternative to frying.

Storage

Store leftover fried mashed potato balls in an airtight container in the refrigerator for up to 2 days. Reheat them in a 375°F oven for 10 minutes or in an air fryer until crisp again. Avoid microwaving to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly made mashed potatoes for this recipe?

It’s best to use cold leftover mashed potatoes because they hold their shape better. Fresh, warm mashed potatoes tend to be too soft and may not form firm balls.

What oils are best for frying potato balls?

Use oils with a high smoke point like avocado, peanut, or vegetable oil. These oils ensure the balls fry evenly without burning and keep them crispy.

Fried Mashed Potato Balls Recipe

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These Fried Mashed Potato Balls are a delightful and crispy appetizer or snack made from leftover mashed potatoes mixed with sharp cheddar cheese, garlic powder, and chives, coated in flour, egg, and panko breadcrumbs, then deep-fried until golden brown. Perfectly crispy on the outside and creamy on the inside, they’re a delicious way to transform leftovers into a crowd-pleasing treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Approximately 18–20 small potato balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Mashed Potato Ball Mixture

• 1 ½ cups leftover mashed potatoes (cold from fridge, 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

Coating

• ¼ – ⅓ cup flour
• 1 large egg
• ¾ cup panko breadcrumbs

For Frying

• Oil for frying (avocado oil, peanut oil, or vegetable oil)

Optional

• Sour cream for dipping

Instructions

1. Prep the Potatoes: In a medium bowl, combine the cold leftover mashed potatoes with cheddar cheese, chopped chives, and garlic powder. Season with salt and pepper, and mix well with a large spoon until all ingredients are evenly incorporated.
2. Scoop into Balls: Using a small cookie scoop (2 teaspoon capacity) or a regular teaspoon, scoop the mixture into small balls no larger than 1 inch in diameter. Roll each scoop into a ball. If the balls are too soft or don’t hold their shape, refrigerate them for 10-20 minutes to firm up before frying.
3. Prepare the Coating: Place flour, beaten egg, and panko breadcrumbs in separate shallow bowls. Whisk the egg until fully combined. This setup will be used for the dredging process.
4. Coat the Potato Balls: Dredge each mashed potato ball first in the flour, then dip into the beaten egg, and finally coat completely with panko breadcrumbs. Ensure the balls are fully covered for maximum crispiness.
5. Fry the Mashed Potato Balls: Heat about 2-3 inches of oil in a small pot to 375℉. Carefully lower 3-4 potato balls at a time into the hot oil using a slotted metal spoon. Stir gently at the beginning to prevent sticking. Fry for 2-3 minutes or until golden brown and crispy. Remove with the slotted spoon and drain on a paper towel-lined baking sheet. Repeat until all balls are fried.
6. Serve: Enjoy the fried mashed potato balls hot and crispy, served with sour cream or your favorite dipping sauce.

Notes

• Using cold mashed potatoes is key for the balls to hold their shape.
• Adjust the amount of flour used if the mixture seems too wet for easier handling.
• Do not overcrowd the oil when frying to maintain oil temperature and ensure crispiness.
• Leftover balls can be reheated in an air fryer or oven to retain crunch.
• Try variations by adding cooked bacon bits or different cheeses for extra flavor.

Keywords: mashed potato balls, fried potato balls, appetizer, snack, leftover mashed potatoes, crispy potato balls, cheddar cheese potato balls