If you’re looking for a way to turn yesterday’s mashed potatoes into irresistibly crispy, cheesy bites, Fried Mashed Potato Balls are your new kitchen best friend. Imagine creamy mashed potatoes blended with sharp cheddar and green onions, enveloped in a crunchy golden crust that gives way to ooey-gooey comfort inside. Whether you’re hosting a party, in need of a showstopping appetizer, or simply want a fun spin on leftovers, these little balls of happiness disappear faster than you’d believe. Get ready to fall in love with this simple, crowd-pleasing dish that transforms everyday ingredients into pure snack magic!
Ingredients You’ll Need
The beauty of Fried Mashed Potato Balls is all in the balance of simple, everyday ingredients. Each one plays a special role, whether it’s lending a cheesy pull, a hint of sharpness, or that signature crunch in every bite.
- Mashed potatoes: Cold, leftover mashed potatoes hold their shape best and make a creamy base.
- Shredded cheddar cheese: Choose sharp cheddar for a bold, melty flavor inside every bite.
- Chopped green onions: For a pop of color and fresh, zesty contrast to the rich potato.
- Garlic powder: Adds a subtle, savory depth that ties all the flavors together.
- Salt and black pepper: Season to taste for total flavor control.
- Egg (for mixture): Helps bind everything together so your balls don’t crumble apart.
- All-purpose flour: The first layer of the breading station, creating a base for the coating to stick to.
- Eggs (for coating): Dip each ball in egg to make the breadcrumbs adhere perfectly.
- Breadcrumbs (panko or regular): Panko gives extra crispiness, but regular breadcrumbs work well too.
- Vegetable oil: Use a neutral oil with a high smoke point for perfectly fried, golden balls.
How to Make Fried Mashed Potato Balls
Step 1: Mix the Filling
Start by grabbing your largest mixing bowl and combine the cold mashed potatoes, shredded cheddar cheese, chopped green onions, garlic powder, salt, and black pepper. Stir everything together until you have a uniform, cheesy potato mixture. The colder the mashed potatoes, the easier everything will come together and hold its shape—even easier if they’re straight from the fridge!
Step 2: Shape the Balls
Now for the fun part: with clean hands or a small scoop, roll the mixture into balls about 1 to 1.5 inches in diameter. Try to keep them all roughly the same size to ensure they cook evenly. Place them on a baking sheet or large plate, with a little space in between.
Step 3: Chill and Firm Up
This step makes all the difference. Pop your tray of potato balls in the refrigerator for at least 30 minutes. Chilling gives the balls time to firm up, which helps them hold together during frying and makes coating them in breadcrumbs far less messy.
Step 4: Set Up the Breading Station
While the balls are chilling, set up an assembly line with three shallow bowls: one with all-purpose flour, the second with the two beaten eggs, and the third with breadcrumbs. This classic three-step breading is key to a beautifully crispy crust on your Fried Mashed Potato Balls.
Step 5: Bread the Balls
Take the chilled potato balls and gently roll each first in the flour, then dip in the beaten eggs, and finally roll to coat in breadcrumbs. Press the breadcrumbs on lightly to make sure they really stick, ensuring every inch gets a nice, even coating.
Step 6: Fry to Golden Perfection
Heat your vegetable oil in a deep skillet or pot to 350°F (175°C)—a thermometer comes in handy here! Fry the potato balls in small batches, turning them occasionally so they brown evenly all over. In about 3 to 4 minutes, they’ll puff up and become gorgeously golden and crisp. With a slotted spoon, transfer them to a plate lined with paper towels to drain.
How to Serve Fried Mashed Potato Balls
Garnishes
Fried Mashed Potato Balls love a sprinkle of finishing touches. Think freshly chopped chives, extra green onions, or even a dusting of smoked paprika for a bit of color and a hint of smokiness. A scattering of flaky sea salt right after frying makes them extra addictive.
Side Dishes
While these bites are perfectly snackable on their own, they pair beautifully with crisp salads, tangy coleslaw, or a bowl of tomato soup. Their salty, cheesy richness balances well with fresh veggies or any light, acidic side that can cut through the indulgence.
Creative Ways to Present
Try skewering several balls onto party picks for a festive appetizer platter, or serve them in mini baskets with parchment paper for a fun, rustic vibe. Set out an array of dipping sauces—think sour cream, ranch, spicy ketchup, or even sriracha mayo—so everyone can customize their experience.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any extra Fried Mashed Potato Balls (they vanish fast!), let them cool completely, then place in an airtight container. They’ll keep in the fridge for up to three days, and still taste fantastic after reheating.
Freezing
Want to get ahead of the game? After breading, arrange the uncooked potato balls in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry straight from the freezer, adding an extra minute or so to the cook time for piping-hot centers.
Reheating
To bring back the irresistible crispiness, pop leftover balls in a 375°F (190°C) oven for about 8 to 10 minutes, or air fry until heated through. Avoid microwaving—they’ll get soggy rather than crispy, and that signature crunch is worth the wait!
FAQs
Can I use instant mashed potatoes for Fried Mashed Potato Balls?
Absolutely! Just make sure they’re thick and well chilled so the balls don’t fall apart. Building a firmer base gives you much better frying results, whether homemade or instant mashed potatoes are your starting point.
What’s the best cheese to use?
Sharp cheddar really shines, but you can substitute with mozzarella for a stretchier texture, or try pepper jack for some heat. A pre-shredded blend works in a pinch when you want extra flavor variety.
Can I bake instead of fry these?
Yes, you can! Arrange breaded balls on a parchment-lined baking sheet, spray generously with oil, and bake at 425°F (220°C) until golden and crispy, about 20–25 minutes. The crunch won’t rival deep-frying, but it’s still delicious and a bit lighter.
How do I prevent the filling from leaking out?
Make sure your mashed potato mixture is thick and well-chilled before shaping. Chilling before breading and thorough sealing with breadcrumbs are key—preventing cracks keeps every bit of oozy cheese safely inside.
Can I make Fried Mashed Potato Balls ahead for a party?
They’re perfect party food! Assemble and bread them a day in advance, refrigerate, and fry right before serving. You can even fry ahead and reheat in the oven for that fresh-from-the-fryer appeal without last-minute fuss.
Final Thoughts
There’s a little bit of kitchen magic in every batch of Fried Mashed Potato Balls. They’re playful, comforting, and so easy to customize—perfect for parties or weeknight treats. If you haven’t tried them yet, go for it! You’ll find yourself looking forward to leftover mashed potatoes just for the chance to make another round.
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Fried Mashed Potato Balls Recipe
- Total Time: 30 minutes
- Yield: 16–20 balls 1x
- Diet: Vegetarian
Description
These Fried Mashed Potato Balls are a delicious way to use up leftover mashed potatoes. Crispy on the outside and creamy on the inside, these cheesy bites are perfect for snacking or as a party appetizer.
Ingredients
Mashed Potato Balls:
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 large egg, beaten
Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten (for coating)
- 1 1/2 cups breadcrumbs (panko or regular)
- Vegetable oil for frying
Instructions
- Mix Ingredients: In a large bowl, combine mashed potatoes, cheddar cheese, green onions, garlic powder, salt, and pepper. Form mixture into balls and refrigerate.
- Prepare Breading Station: Set up three bowls with flour, beaten eggs, and breadcrumbs. Coat each potato ball in flour, egg, and breadcrumbs.
- Fry: Heat oil to 350°F (175°C) and fry the potato balls until golden brown and crispy.
- Serve: Drain on paper towels and serve hot.
Notes
- You can add cooked, crumbled bacon or diced jalapeños to the potato mixture for extra flavor.
- Serve with sour cream, ranch, or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 190
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
