Fried Mashed Potato Balls Recipe
If you’ve ever wondered what to do with leftover mashed potatoes that turns them from simple side dish into an irresistible treat, this Fried Mashed Potato Balls Recipe is your new best friend. Imagine golden, crispy exteriors giving way to creamy, cheesy, and perfectly seasoned centers—each bite a comforting explosion of flavor that feels homemade and indulgent. Whether served as a snack, appetizer, or party favorite, these little balls pack a punch of taste and texture that’s guaranteed to bring smiles all around the table.
Ingredients You’ll Need
To make these Fried Mashed Potato Balls, you don’t need a dozen fancy ingredients, just a handful of kitchen staples that work together beautifully to create that crunchy, creamy magic. Every element plays a role—cheddar cheese for richness, green onions for freshness, and breadcrumbs for that perfect crisp crust.
- 2 cups cold mashed potatoes: Using cold mashed potatoes helps the balls hold their shape better during frying.
- 1/2 cup shredded cheddar cheese: Adds a gooey, sharp bite that complements the potatoes perfectly.
- 1/4 cup cooked bacon bits (optional): For those who love a smoky, savory twist that elevates every mouthful.
- 2 green onions, finely chopped: Brightens the flavor and adds just the right hint of oniony freshness.
- 1/2 teaspoon garlic powder: Provides a subtle warmth to every bite without overpowering.
- 1/4 teaspoon black pepper: A gentle kick of spice to balance the creaminess.
- 1 large egg: Acts as the glue inside the mixture to keep everything together.
- 1 cup breadcrumbs (divided): Half mixed in for binding, half for the crispy golden coating outside.
- 1/2 cup all-purpose flour: Helps the coating stick perfectly to each ball.
- 2 eggs (beaten, for coating): Builds that essential layer that holds the crispy breadcrumb crust.
- Vegetable oil for frying: For achieving that beautiful, golden, crunchy finish on your potato balls.
How to Make Fried Mashed Potato Balls Recipe
Step 1: Mix the Mashed Potato Filling
Start by combining your cold mashed potatoes, shredded cheddar cheese, bacon bits if you’re using them, chopped green onions, garlic powder, black pepper, and one beaten egg in a large bowl. Then stir in a quarter cup of breadcrumbs, which helps bind the mixture just enough to form balls. This step is crucial because the texture here will determine how well your potato balls hold together and how creamy they stay inside.
Step 2: Shape and Chill the Potato Balls
Once your mixture is well combined, scoop about 1 to 2 tablespoons at a time and roll each portion into a smooth ball. Place all your potato balls on a tray and pop them into the fridge for 20 to 30 minutes. Chilling firms everything up, ensuring they won’t fall apart during frying and will develop that lovely crispy crust on the outside.
Step 3: Prepare the Breading Station
Set up three shallow bowls: one with flour, one with beaten eggs, and one with the remaining breadcrumbs. This classic breading trio is what lends your potato balls that irresistible crunch. Each ball will be coated in flour first, dipped in egg, and finally rolled in breadcrumbs to create a perfect triple-layered crust.
Step 4: Coat the Potato Balls
Take each chilled potato ball and coat it first lightly in flour. Shake off the excess, then dip into the beaten eggs, making sure every surface is covered. Finish by rolling the ball in breadcrumbs, pressing gently so the coating adheres well. This gives you that golden brown and satisfyingly crunchy texture that’s absolutely essential for this Fried Mashed Potato Balls Recipe.
Step 5: Fry Until Golden
Heat 2 to 3 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C). Carefully add a few potato balls at a time to avoid overcrowding. Fry for 2 to 3 minutes until they turn beautifully golden and crispy. Use a slotted spoon to remove them and drain on paper towels. Serve warm for the ultimate taste and texture experience.
How to Serve Fried Mashed Potato Balls Recipe
Garnishes
Sprinkling your fried mashed potato balls with a little fresh chopped parsley or extra sliced green onions adds a pop of color and freshness that balances the rich, savory flavors. A light dusting of smoked paprika or Parmesan can also provide a delightful finishing touch, bringing even more depth to your plate.
Side Dishes
These crispy bites make fantastic companions to creamy dips like sour cream, ranch dressing, or a spicy mayo that adds a zesty contrast. Pair them alongside fresh salads or steamed veggies to keep the meal balanced and lively. They also work wonderfully as a fun appetizer before a bigger main course.
Creative Ways to Present
Feeling playful? Arrange your Fried Mashed Potato Balls Recipe on a wooden board with an array of dipping sauces, from garlic aioli to tangy barbecue, and let everyone dive in. For a party, serve them skewered with herbs or alongside colorful crudités for a vibrant, crowd-pleasing platter that’s both charming and delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep them in an airtight container in the fridge for up to 3 days. Reheat them gently to preserve the crispy exterior, and enjoy your snack without missing out on any of that fresh flavor.
Freezing
You can freeze the shaped and breaded potato balls before frying. Lay them on a baking sheet lined with parchment paper, freeze until solid, and then transfer to a freezer-safe bag. They’ll keep well for up to one month, allowing you to pull them out for a quick snack or impromptu gathering anytime.
Reheating
To bring back that crispiness, reheat the potato balls in a preheated oven at 375°F (190°C) for about 10 minutes or until warmed through and crunchy. Avoid microwaving as it tends to make them soggy and less enjoyable.
FAQs
Can I use leftover mashed potatoes for this Fried Mashed Potato Balls Recipe?
Absolutely! Leftover mashed potatoes work perfectly here and save you prep time. Just make sure they’re cold and not too watery to get the best texture when forming balls.
What can I substitute for cheddar cheese?
If you want a different flavor, mozzarella or pepper jack are great alternatives that melt nicely and add their unique twist to the potato filling.
Is there a way to make this recipe gluten-free?
Yes! Use gluten-free breadcrumbs and flour substitutes like rice flour or almond flour to keep things crispy and tasty without gluten.
Can I bake or air fry the mashed potato balls instead of frying?
Definitely. Baking or air frying is a lighter option that still delivers a tasty, crispy result. Just spray them lightly with oil before cooking to help brown the outside.
What dips complement the Fried Mashed Potato Balls Recipe best?
Sour cream and ranch dressing are classics, but spicy mayo, garlic aioli, or even a smoky chipotle sauce bring extra excitement and make dipping even more addictive.
Final Thoughts
This Fried Mashed Potato Balls Recipe is a delightful way to transform simple mash into something truly special and shareable. Perfectly crispy on the outside and irresistibly creamy on the inside, these potato balls aren’t just food—they are pure comfort and joy you can pass around at any gathering. Give them a try, and watch them disappear fast!
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Fried Mashed Potato Balls Recipe
- Total Time: 40 minutes (includes 20-30 minutes chilling time)
- Yield: 16–20 balls 1x
- Diet: Vegetarian
Description
Deliciously crispy Fried Mashed Potato Balls made with creamy mashed potatoes, cheddar cheese, and optional bacon bits, coated in breadcrumbs and deep-fried to golden perfection. A perfect savory appetizer or party snack that makes great use of leftover mashed potatoes.
Ingredients
Main Ingredients
- 2 cups cold mashed potatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits (optional)
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg
- 1/4 cup breadcrumbs
Breading Station
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3/4 cup breadcrumbs (remaining)
For Frying
- Vegetable oil (2 to 3 inches for deep frying)
Instructions
- Prepare the potato mixture: In a large bowl, combine the cold mashed potatoes with shredded cheddar cheese, cooked bacon bits (if using), finely chopped green onions, garlic powder, black pepper, and 1 beaten egg. Stir in 1/4 cup breadcrumbs to help bind the mixture together.
- Shape the balls: Scoop about 1 to 2 tablespoons of the potato mixture, roll it into a ball with your hands, and place the balls on a tray. Chill in the refrigerator for 20 to 30 minutes to firm up the mixture.
- Set up breading station: Prepare three separate bowls: one with all-purpose flour, one with beaten eggs, and one with the remaining breadcrumbs (3/4 cup).
- Bread the potato balls: Roll each chilled potato ball first in the flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs. Ensure an even coating to achieve a crispy crust.
- Heat oil for frying: Pour 2 to 3 inches of vegetable oil into a deep skillet or saucepan and heat it to 350°F (175°C), using a thermometer to maintain the temperature.
- Fry the balls: Fry the prepared potato balls in batches—do not overcrowd the pan—for 2 to 3 minutes until they turn golden brown and crispy on all sides.
- Drain and serve: Remove the fried potato balls with a slotted spoon and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauces like sour cream, ranch, or spicy mayo.
Notes
- Use leftover mashed potatoes for quicker preparation and avoid making potatoes fresh just for this recipe.
- For extra crispiness, substitute regular breadcrumbs with panko breadcrumbs.
- To reduce fat, you can bake or air fry the potato balls instead of deep frying.
- Serve with sour cream, ranch dressing, or spicy mayo for delicious dipping options.
- Omit bacon bits to keep this recipe vegetarian-friendly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
