Fried Mashed Potato Balls Recipe

Introduction

Fried mashed potato balls are a delicious way to transform leftover mashed potatoes into a crispy, cheesy snack. These bite-sized treats are golden on the outside and soft inside, perfect for dipping and sharing.

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 cold mashed potatoes with cheddar, chives, and garlic powder. Season with salt and pepper and mix well using a large spoon.
2. Step 2: Using a small cookie scoop (2 teaspoons capacity) or a regular teaspoon, scoop the mixture into small balls no larger than 1 inch in diameter. Roll each portion into a round ball.
3. Step 3: If the balls are too soft to hold shape, refrigerate for 10–20 minutes to set before coating.
4. Step 4: Place flour, beaten egg, and panko each in separate shallow bowls. Whisk the egg until fully combined.
5. Step 5: Dredge each potato ball first in flour, then dip in beaten egg, and finally coat with panko breadcrumbs.
6. Step 6: Heat 2–3 inches of oil in a small pot to 375℉. Carefully fry 3–4 balls at a time, stirring gently at the start to prevent sticking.
7. Step 7: Fry for 2–3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined tray.
8. Step 8: Repeat with remaining balls and serve hot with sour cream or your favorite dip.

Tips & Variations

• Use cold mashed potatoes straight from the fridge for easier shaping and better texture.
• Swap cheddar for mozzarella or pepper jack for a different flavor profile.
• Add cooked bacon bits or diced jalapeños to the potato mixture for extra flavor.
• If you want a gluten-free version, use gluten-free flour and breadcrumbs.
• For baking instead of frying, spray coated balls with oil and bake at 400℉ for 20 minutes, turning halfway until crisp.

Storage

Store leftover fried mashed potato balls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350℉ for about 5–7 minutes to regain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without leftover mashed potatoes?

Yes, you can make fresh mashed potatoes using boiled potatoes, then chill them before forming the balls. Be sure they are cold and firm to hold their shape well.

What oil is best for frying these potato balls?

Use oils with a high smoke point such as avocado, peanut, or vegetable oil for frying to ensure a crispy texture without burning.

Fried Mashed Potato Balls Recipe

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4.9 from 81 reviews

Crispy, golden fried mashed potato balls stuffed with sharp cheddar cheese and fresh chives, seasoned with garlic powder and a hint of pepper. These bite-sized treats are coated in a crunchy panko crust and fried to perfection, making them a perfect savory snack or appetizer served best with sour cream or your favorite dipping sauce.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 20 small mashed potato balls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Mashed Potato 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

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 cold leftover mashed potatoes with sharp cheddar cheese, chopped chives, and garlic powder. Add salt and pepper to taste, and mix thoroughly using a large spoon until all ingredients are evenly incorporated.
2. Scoop into Balls: Using a small cookie scoop (approx. 2 teaspoons capacity) or a teaspoon, scoop the mashed potato mixture into balls no larger than 1 inch in diameter. Roll each portion between your palms to form smooth balls. If they seem too soft to hold their shape, refrigerate for 10-20 minutes to firm up.
3. Prepare the Coating: Set up three shallow bowls: one with flour, one with a beaten egg (whisked until yolk and white are combined), and one with panko breadcrumbs. Dredge each potato ball first in flour, then dip in the beaten egg, and finally coat evenly with panko breadcrumbs.
4. Fry the Mashed Potato Balls: Heat 2-3 inches of oil in a small pot to 375°F (190°C). Fry the potato balls in batches of 3-4 to avoid overcrowding. Carefully add the balls using a slotted spoon, stirring gently at the beginning to prevent sticking. Fry until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on a paper towel-lined baking sheet.
5. Serve: Enjoy the fried mashed potato balls hot and crispy, paired with sour cream or your favorite dipping sauce for an extra burst of flavor.

Notes

• Use cold mashed potatoes that have been refrigerated for best texture and ease of shaping.
• If mixture is too soft to roll, chilling before coating helps maintain shape while frying.
• Maintain oil temperature at 375°F to ensure crispy exterior without absorbing excess oil.
• Can be made ahead and reheated in a hot oven or air fryer for crispiness.
• Substitute cheddar with any cheese of choice for varied flavor profiles.

Keywords: fried mashed potato balls, crispy potato balls, appetizer recipe, mashed potato snacks, cheddar mashed potato bites