fried mashed potato balls

Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!

Mashed Potato Balls

potatoes

1/2 cup cheddar cheese, shredded

1/4 cup green onions, finely chopped

garlic powder

paprika

salt (or

black pepper (or

breadcrumbs

vegetable oil (for frying)

In a large mixing bowl, add mashed potatoes, cheese, green onions, garlic powder, paprika, salt and pepper. Mix well until smooth.

Take 2 tablespoons of the potato mixuture at a time and shape into balls by hand, similar to shaping meatballs. Alternatively, you can use a cookie scoop to shape into even pieces.

Add breadcrumbs in a large bowl. Dip the mashed potato balls in crumbs and gently press crumbs around each ball to coat. 

Arrange the coated mashed potato balls evenly on a parchment-lined half sheet baking pan and transfer into the freezer. Freeze for 15-20 minutes to firm up. This helps the mashed potato bites hold their shape when deep-frying.

Add 2-inches of oil into a cooking pot and heat over medium-high heat until shimmering hot, about 3-4 minutes. Add the potato balls in batches (about 4-5 pieces each time) until crisp and golden brown, about 1-2 minutes. Turn the balls occasionally to get an even golden crust on all sides.

Transfer the potato balls to a paper towel lined plate to drain excess oil, and let them cool for 5 minutes before serving.

These cheesy fried mashed potato balls are the perfect way to use up leftover mashed potatoes, transforming last night&#039;s side dish into a crispy, craveable appetizer!

Fried Mashed Potato Balls

potatoes ((cold from fridge from previous 1-3 days))

cheddar cheese ((packed))

TBSP chopped chives (or scallions)

⅛ tsp salt and pepper

flour

panko

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

sour cream (for dipping)

In a medium bowl, combine cold leftover mashed potatoes (straight from the fridge is best) with cheddar, chives, and garlic powder. Season with a pinch of salt and pepper and mix well with a large spoon.

STEP 1: PREP THE POTATOES

Use a small cookie scoop with a 2 teaspoon capacity to easily scoop mixture into small balls. If you don’t have an easy-release cookie scoop, you can absolutely measure out 2 teaspoons per mashed potato ball using a regular teaspoon. For best results, we want the mashed potato balls to be no larger than 1 inch in diameter.

Roll each scooped portion into balls. If they aren’t cold and keeping their shape, place in the fridge for 10-20 minutes to set so they will hold their shape when fried.

STEP 2: SCOOP INTO BALLS

Place flour, egg, and panko each in their own shallow bowl. Whisk the egg until the white and yolk are well combined.

Dredge each mashed potato ball in flour, then in beaten egg, then panko.

STEP 3: PREPARE THE COATING

In a small pot, heat about 2-3 inches of oil to 375℉.

Use a slotted metal spoon to carefully add in the mashed potato balls to the hot oil, frying just 3-4 at a time.

Use the slotted spoon to lightly stir the balls in the beginning to prevent sticking.

Fry each batch for 2-3 minutes or until they are fully browned and crispy. Use the slotted spoon to remove from the oil and place on a paper towel lined baking sheet to drain. Repeat with the remaining mashed potato balls.

Enjoy while hot and crispy with sour cream (or your favorite dip) for dunking!

STEP 4: FRY THE MASHED POTATO BALLS

I lost my beautiful wife in March of 24 and we always loved McGuires in Pensacola and Destin and these are absolutely awesome!

These are definitely a new favorite! Will be making them again, every time I have leftover mashed potatoes!

Tried this recipe with the leftover mashed potatoes from supper the night before and now I want to make more mashed potatoes just to make more of these balls. They were so delicious!  Crispy on the outside and soft on the inside. I burned my mouth on them because I couldn’t wait for them to cool off but it was totally worth it. I’ll definitely be making these again and again.

The mashed potatoes wouldn't hold thier shape even after refrigerating overnight. Ended up with a huge mess in the fryer.

We made them tonight and used Mexican cheese (finely grated) because we never buy cheddar and instead of chives we used finely chopped green part only of a green onion. I used a tablespoon to scoop out and hubby did the dipping in the flour, egg and panko. They turned out exactly like at McGuire's. We will definitely make them again. Thank you so much! I can't figure out how to attach a photo of them.

Top 2 fried mashed potato balls recipes from across the web

The most viewed fried mashed potato balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mashed Potato Balls

Fried Mashed Potato Balls

Top 2 fried mashed potato balls recipes from across the web

The most viewed fried mashed potato balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mashed Potato Balls

Fried Mashed Potato Balls

The most viewed fried mashed potato balls recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine