Fried Mashed Potato Balls Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/fried-mashed-potato-balls-recipe/
