If you’re looking for a golden, bite-sized snack that’s cheesy, comforting, and irresistibly crisp, Fried Mashed Potato Balls are about to become your new obsession. Imagine the creamiest mashed potatoes, taken to the next level with melty cheddar, a pop of green onion, and a delicate seasoning—then rolled, breaded, and fried until stunningly crunchy on the outside. These crowd-pleasers make excellent use of leftover potatoes, but they’re so delightfully moreish you might find yourself making extra mash just as an excuse. Whether you serve them at a party, pass them around as an appetizer, or treat yourself on a cozy night in, Fried Mashed Potato Balls always disappear fast!
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, from the creamy base and stringy cheese to the flavorful crust that shatters with each bite. Don’t skip or skimp—these basics work together to create addictive Fried Mashed Potato Balls you’ll crave.
- 2 cups cold mashed potatoes: Firm, leftover mashed potatoes hold their shape and yield the creamiest insides.
- 1 cup shredded cheddar cheese: Sharp cheddar brings bold flavor and that iconic, gooey cheese pull.
- 1/4 cup chopped green onions: A fresh pop of color and mild bite balances the richness.
- 1/2 teaspoon garlic powder: Subtle, savory depth infuses every bite with warmth.
- Salt and pepper to taste: Essential for seasoning and boosting all the other flavors—don’t be shy!
- 1 large egg (beaten): Acts as the glue that helps the breadcrumb coating adhere.
- 1 cup all-purpose flour: Gives the balls a dry base layer so the breading sticks perfectly.
- 1 cup seasoned breadcrumbs: Crisps to golden perfection while adding herby zest.
- Vegetable oil for frying: Make sure you have enough to fully submerge and evenly brown the potato balls.
How to Make Fried Mashed Potato Balls
Step 1: Mix the Potato Filling
Start by combining your cold mashed potatoes with the cheddar cheese, green onions, garlic powder, and a good pinch each of salt and pepper in a large bowl. Use a sturdy spoon (or your hands!) to work it all together until you see green and orange flecks evenly distributed throughout the potatoes. Cold potatoes are key here—they make the mixture stiff enough to roll into neat little balls.
Step 2: Shape Into Balls
Now for the fun part! Scoop out about 1 to 2 tablespoons of the potato mixture at a time and gently roll them between your hands to form smooth, compact balls. Aim for uniform size so they cook evenly—that’s about the size of a golf ball. Place your shaped Fried Mashed Potato Balls on a parchment-lined tray as you go.
Step 3: Prepare the Breading Station
Set up three shallow bowls: one with the flour, one with the beaten egg, and one with the seasoned breadcrumbs. This classic breading lineup helps achieve that crunchy, golden crust, and the assembly line makes coating every ball neatly and quickly.
Step 4: Bread the Potato Balls
Take each potato ball and roll it first in the flour, ensuring all sides are lightly coated. Next, dip it in the egg, letting any excess drip off, and finally roll it gently in the breadcrumbs, pressing lightly for a good coating. The secret to super crisp Fried Mashed Potato Balls is a thorough and even breading job.
Step 5: Fry to Perfection
Pour vegetable oil into a deep skillet or heavy saucepan to a depth of about two inches, and heat over medium-high. Test with a scrap of bread—a sizzle means you’re ready. Fry the balls in batches, turning as needed, until they are deeply golden and crisp all over (about 2 to 3 minutes per batch). Don’t overcrowd the pan, or the temperature will drop. Use a slotted spoon to lift out your Fried Mashed Potato Balls and let them drain on paper towels. Serve immediately while the cheese is still gooey inside!
How to Serve Fried Mashed Potato Balls
Garnishes
A sprinkle of chopped green onions or chives is always a win for color and freshness. If you want to dial up the decadence, try a dusting of grated Parmesan, a drift of smoked paprika, or a dollop of sour cream on the side for dipping. These finishing touches not only boost the flavor but make your Fried Mashed Potato Balls party-ready in seconds.
Side Dishes
Pair your Fried Mashed Potato Balls with crisp salads, pickled veggies, or a zesty dipping sauce like ranch, spicy ketchup, or sriracha mayo. They’re also fantastic alongside burgers, grilled chicken, or a simple soup—basically, anything that could use a comforting, crispy-carb upgrade.
Creative Ways to Present
To turn these into a show-stopping appetizer platter, serve them on a wooden board with an array of dips: herbed yogurt, cheese fondue, classic marinara, or tangy barbecue sauce. Skewer a few on cocktail sticks for easy finger food at parties, or nestle them into sliders for a fun twist on a sandwich.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any Fried Mashed Potato Balls left after serving, let them cool to room temperature first. Place them in an airtight container lined with paper towels to absorb moisture, and stash them in the fridge. They’ll stay fresh and tasty for 3 to 4 days—perfect for quick snacks or unexpected guests.
Freezing
For longer storage, bread the potato balls as directed but stop before frying. Arrange them on a baking sheet in a single layer, freeze until solid, and then transfer to a freezer-safe bag or container. When you need a batch, you can fry them straight from frozen—just add an extra minute or two to the cooking time.
Reheating
To revive last night’s leftovers, pop them into an oven or air fryer at 375°F until hot and crispy, about 8 to 10 minutes. Avoid the microwave if you can; it tends to make the crust soggy and steals that signature crunch from your Fried Mashed Potato Balls.
FAQs
Can I use instant mashed potatoes for this recipe?
Yes, instant mashed potatoes will work in a pinch! Just make sure they are completely cold and firm before shaping, as runny mash won’t hold together as well during frying.
Are Fried Mashed Potato Balls gluten free?
As written, the recipe isn’t gluten free due to the flour and breadcrumbs. However, you can swap in gluten-free flour and breadcrumbs for equally tasty, crispy results—no one will be able to tell the difference!
What kind of cheese works best?
Cheddar is classic for its sharp flavor and melting quality. But feel free to experiment with mozzarella (for an extra stringy effect), Monterey Jack, or a smoky gouda to mix things up.
Can I bake these instead of frying?
Absolutely! Place breaded balls on a parchment-lined baking sheet, spray with oil, and bake at 400°F for 12 to 15 minutes, turning once, until golden and crisp. They won’t be quite as rich as the fried version but still delicious.
What’s the best way to make sure they’re crispy?
Double-check that your oil is hot before adding the balls, bread each one evenly, and avoid crowding the pan. These simple tricks will help every batch of Fried Mashed Potato Balls come out crunchy and golden every time!
Final Thoughts
There’s just something so satisfying about biting into a warm, crispy, cheesy Fried Mashed Potato Ball. Whether you’re planning to serve them for friends, family, or (no judgment) just for yourself, they bring smiles and instant comfort. Don’t be surprised if they vanish in record time—these craveable little bites have a magic all their own. You have to give Fried Mashed Potato Balls a try soon and see what all the fuss is about!
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Fried Mashed Potato Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 to 20 balls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Fried Mashed Potato Balls are a delightful way to use up leftover mashed potatoes, turning them into crispy, cheesy bites perfect for snacking or as an appetizer. With a golden, crunchy exterior and a gooey, cheesy center, these potato balls are sure to be a hit at any gathering.
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 pepper to taste
Coating:
1 large egg (beaten)
1 cup all-purpose flour
1 cup seasoned breadcrumbs
Vegetable oil for frying
Instructions
- Mix the Mashed Potato Balls: In a large bowl, combine mashed potatoes, cheddar cheese, green onions, garlic powder, salt, and pepper. Form mixture into balls.
- Coat the Balls: Set up three bowls with flour, beaten egg, and breadcrumbs. Roll each ball in flour, dip in egg, then coat with breadcrumbs.
- Fry the Potato Balls: Heat vegetable oil in a skillet. Fry the balls in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
- Serve: Enjoy the crispy potato balls warm.
Notes
- Use firm, cold leftover mashed potatoes for best results.
- Enhance flavor with cooked bacon bits or chopped herbs.
- These potato balls can be frozen after breading, before frying.
Nutrition
- Serving Size: 2 balls
- Calories: 180
- Sugar: 1 g
- Sodium: 270 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
