Crispy on the outside, warm and cheesy inside, Fried Mashed Potato Balls are the perfect way to transform leftover mashed potatoes into an irresistibly snackable treat. Each golden bite serves up a comforting blend of cheddar, garlic, and chives, creating a crowd-pleasing appetizer or side dish that’s practically impossible to stop munching – trust me, these never last long at my table!
Why You’ll Love This Recipe
- Crowd-Pleasing Crunch: Each bite of Fried Mashed Potato Balls delivers a satisfying, golden crunch on the outside and creamy cheesy potato goodness on the inside.
- Waste-Reducing Magic: Give those leftover mashed potatoes a glorious second life—no more sad, forgotten leftovers in the fridge!
- Totally Customizable: You can swap in your favorite cheeses, add bacon bits, or experiment with spices—these little flavor bombs welcome all your delicious ideas.
- So Easy, So Fun: With minimal prep, these balls are quick enough for busy weeknights but special enough for parties, potlucks, or game day feasts.
Ingredients You’ll Need
There’s no need for a complicated shopping list here! Every ingredient in Fried Mashed Potato Balls has a special job, from providing structure and flavor to creating that irresistible crunchy coating. Here’s a breakdown of what you’ll need and why it matters:
- Leftover mashed potatoes: Chilled, day-old mashed potatoes are best—they’re easier to shape and won’t make the balls fall apart.
- Sharp cheddar cheese: A punchy cheese adds melty richness and a savory kick inside every bite.
- Garlic powder: This touch of seasoning brings depth and makes the filling taste extra special.
- Chopped chives or scallions: For zing, color, and a hint of oniony freshness.
- Salt and pepper: Essential for balancing the flavors—don’t skip this pinch!
- Flour: Creates a light barrier so your crispy crust sticks perfectly.
- Large egg: An egg wash acts as edible glue, helping panko breadcrumbs latch on.
- Panko breadcrumbs: These airy breadcrumbs are the secret to the shatteringly crisp exterior.
- Oil for frying: Use avocado, peanut, or vegetable oil—choose one with a high smoke point for the crunchiest results.
- Optional sour cream: The best dip for bringing it all together (plus, who doesn’t love a cool, creamy dunk?).
Variations
Fried Mashed Potato Balls are endlessly adaptable, so let your cravings (and your fridge!) inspire your mix-ins. Whether you’re accommodating dietary needs or just shaking up the flavor, there’s plenty of room to make this recipe your own.
- Bacon Cheddar Bombs: Fold in minced cooked bacon for a smoky, salty hit that pairs beautifully with the potatoes and cheese.
- Spicy Jalapeño Popper Style: Add chopped pickled jalapeños and swap cheddar for pepper jack to bring a gentle heat and a Southwestern vibe.
- Herb & Garlic Lovers: Toss in extra fresh herbs like parsley, dill, or a dash of smoked paprika for an herby, aromatic upgrade.
- Gluten-Free Option: Substitute gluten-free flour and certified GF panko crumbs—the texture is just as dreamy!
How to Make Fried Mashed Potato Balls
Step 1: Prep the Potatoes
Start with cold, leftover mashed potatoes straight from the fridge—day-old potatoes hold together best. In a medium bowl, mix those potatoes with sharp cheddar, fresh chives (or scallions), garlic powder, and a pinch of salt and pepper. Stir until everything looks well blended and little flecks of cheese and green herbs are scattered throughout. This mix should be thick and scoopable, not runny.
Step 2: Shape the Potato Balls
Grab a small cookie scoop (2 teaspoon-size) or use a regular teaspoon to portion out the mixture. Roll each serving between your palms to form neat balls—they should be no larger than 1 inch across for perfect frying. If the mixture feels sticky or soft, pop the shaped balls onto a plate and chill them for 10-20 minutes so they firm up and keep their shape in the hot oil.
Step 3: Coat for Maximum Crispiness
Set up a breading station with three shallow bowls: flour, a beaten egg, and crunchy panko. One at a time, gently roll each potato ball in flour, then dip it in the egg, and finally, roll it in panko until every inch is covered. This triple coating is what guarantees that signature crispy shell every time!
Step 4: Fry the Mashed Potato Balls
Heat 2-3 inches of oil in a medium pot until it reaches 375℉. Using a slotted spoon, lower 3-4 balls at a time into the oil—it’s okay to work in batches! Gently stir the balls at the beginning to keep them from sticking. Fry for about 2-3 minutes, or until they’re golden and ultra-crispy. Transfer them to a paper towel-lined tray to drain. Serve piping hot, with a generous dollop of sour cream or your favorite dipping sauce.
Pro Tips for Making Fried Mashed Potato Balls
- Chill for Shape: Cold mashed potatoes and a quick chill for the shaped balls keeps them firm and easier to bread—no mushy mess when frying!
- Bread Thoroughly: Make sure every surface is coated evenly with flour, egg, and panko to avoid gaps and maximize golden crunch.
- Maintain Fry Temperature: Let the oil return to 375℉ between batches to avoid greasy or soggy potato balls—this also ensures an even, crispy crust every time.
- Clean-as-You-Go: Set up a parchment-lined plate and have your dipping sauce ready so you can enjoy them hot and fresh as soon as they’re fried!
How to Serve Fried Mashed Potato Balls
Garnishes
For a pop of color and flavor, sprinkle extra chopped chives or scallions over the hot Fried Mashed Potato Balls just before serving. A dusting of smoked paprika or a few twists of cracked black pepper can also give them a little gourmet flair without any fuss.
Side Dishes
Pair your crispy potato balls with roasted veggies, a light green salad, or a simple tomato soup. They also shine as a bite-sized party appetizer alongside sliders, wings, or even alongside a cheese board for a playful twist.
Creative Ways to Present
Thread two or three Fried Mashed Potato Balls onto skewers with a cherry tomato between each, serve them on a bright platter with several dips (think sour cream, ranch, or spicy aioli), or pile them up in a bowl lined with parchment and let everyone grab their own. They’re fantastic for dunking!
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Fried Mashed Potato Balls in an airtight container in the fridge for up to 3 days. Their crispy coating will soften a bit, but they’ll still taste amazing—especially when reheated the right way!
Freezing
To freeze, let the fried potato balls cool completely, then arrange them in a single layer on a lined baking sheet. Freeze until firm, transfer to a freezer bag, and they’ll keep for up to 2 months. You can air fry them straight from frozen!
Reheating
For best texture, reheat Fried Mashed Potato Balls in an oven or air fryer at 375℉ until hot and crispy—about 16-18 minutes from frozen, or 6-8 minutes if thawed. The microwave works in a pinch, but they’ll lose their crunch, so stick to the oven if you can.
FAQs
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Can I use freshly made mashed potatoes instead of leftovers?
Leftovers work best because cold mashed potatoes are firmer and easier to shape, but you can use fresh ones if you chill them thoroughly in the fridge first. Freshly made, warm mashed potatoes might be too soft and won’t hold their shape as well when frying.
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Do I need to add cheese, or can I leave it out?
The cheese adds flavor and a melty interior, but you can absolutely skip it or swap in a different mix-in if you prefer. Just be sure your potato mixture isn’t too dry without it; a splash of milk or extra herbs can help if needed.
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Can I bake these instead of frying?
While traditional Fried Mashed Potato Balls are deep fried for the ultimate crispy shell, you can bake them at 425℉ on a lined baking sheet until lightly browned, flipping halfway through. For ultra crispiness, a quick spritz of cooking spray on the panko helps!
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What’s the best oil to use for frying these potato balls?
Choose a neutral oil with a high smoke point, like avocado, peanut, or vegetable oil. These oils heat up quickly, help ensure even browning, and won’t overpower the flavor of your Fried Mashed Potato Balls.
Final Thoughts
If you’ve ever wondered how to make leftovers feel brand new—or you just want a seriously addictive appetizer—give Fried Mashed Potato Balls a whirl. These little bites turn simple spuds into a crunchy, cheesy, totally irresistible treat. I truly hope you love them as much as I do!
Print
Fried Mashed Potato Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 19 mashed potato balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Fried Mashed Potato Balls are a crispy, cheesy, and flavorful way to enjoy leftover mashed potatoes. Perfect as a snack, appetizer, or side dish, these golden-brown balls are easy to make and even easier to eat!
Ingredients
For the Mashed Potato Balls:
- 1 1/2 cups leftover mashed potatoes (cold from fridge from previous 1-3 days)
- 1/2 cup sharp cheddar cheese (packed)
- 1/4 tsp garlic powder
- 1 TBSP chopped chives or scallions
- 1/8 tsp salt and pepper
- 1/4–1/3 cup flour
- 1 large egg
- 3/4 cup panko
- oil for frying (avocado oil, peanut oil, or vegetable oil)
- optional sour cream for dipping
Instructions
- STEP 1: PREP THE POTATOES – In a medium bowl, combine cold leftover mashed potatoes with cheddar, chives, and garlic powder. Season with salt and pepper.
- STEP 2: SCOOP INTO BALLS – Use a cookie scoop to form small balls and chill if needed.
- STEP 3: PREPARE THE COATING – Set up flour, egg, and panko in separate bowls. Coat each ball in flour, egg, and panko.
- STEP 4: FRY THE MASHED POTATO BALLS – Heat oil, fry balls until golden and crispy. Drain on paper towels.
Notes
- Leftover mashed potato balls can be frozen and air fried later.
- If you have extra mashed potatoes, simply double the recipe.
Nutrition
- Serving Size: 1 mashed potato ball
- Calories: 95
- Sugar: 1g
- Sodium: 105mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 22mg
