Loaded Mashed Potato Balls

What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Loaded Mashed Potato Balls - What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Sorry, guys. I have another mashed potato recipe today.

Loaded Mashed Potato Balls - What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Except I’m basically using the garlic ranch mashed potatoes I posted the other day, adding in bacon and cheese, rolling them into balls, and then deep frying them.

Loaded Mashed Potato Balls - What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Again, I’m sorry. No, wait. I’m sorry I’m not sorry.

Loaded Mashed Potato Balls - What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Because fried mashed potato balls are, well, pretty darn epic.

Loaded Mashed Potato Balls - What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

And it’s a great way to use up those leftovers during the holidays.

Loaded Mashed Potato Balls - What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

You win either way.

Loaded Mashed Potato Balls

What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Ingredients:

  • 4 slices bacon, diced
  • 2 cups vegetable oil, or more, as needed
  • 3 cups leftover mashed potatoes
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon cayenne pepper, optional
  • 2 large eggs, beaten
  • 1 1/2 cups Panko*
  • 2 tablespoons freshly grated Parmesan

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
  3. In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
  4. Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
  5. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
  6. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately, garnished with Parmesan, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Nutrition Facts
Serving Size
Servings Per Container 25

Amount Per Serving
Calories 97.4 Calories from Fat 60.3
% Daily Value*
Total Fat 6.7g 10%
Saturated Fat 2.4g 12%
Trans Fat 0.1g
Cholesterol 24.1mg 8%
Sodium 123.8mg 5%
Total Carbohydrate 6.9g 2%
Dietary Fiber 0.3g 1%
Sugars 0.5g
Protein 2.7g 5%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.