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.
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.
Again, I’m sorry. No, wait. I’m sorry I’m not sorry.
Because fried mashed potato balls are, well, pretty darn epic.
And it’s a great way to use up those leftovers during the holidays.
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
- ½ teaspoon cayenne pepper, optional
- 2 large eggs, beaten
- 1 ½ cups Panko*
- 2 tablespoons freshly grated Parmesan
Instructions
- 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.
- Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
- In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
- Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
- Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
- 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.
- Serve immediately, garnished with Parmesan, if desired.
Notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
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I have tried pan frying and deep frying mashed potatoes 3 times now and they always disintegrated. Is the oil too hot? Not hot enough? Is it something else? No matter what I try…
Thinking about using these as my contribution to International Night at my niece’s school. Have to try them a few times beforehand to see if I can get by with serving kept warm in a warming dish as no access to a stove there. Anybody had experience with this? Also substituting corned beef for the bacon for all the Muslims and Jews in the school.
Artificial bacon bit? Omit bacon? Turkey bacon?
dinner tomorrow!!! thanks !!
These were fantastic and so easy. The did get a little mushy inside so next time I might add an egg to e potatoes mixture to keep it together. They still all went and my family was looking for more. Thanks
These were fantastic! I made them with a few changes:
Stirred in 1 egg to mixture. Didn’t have chives so sauteed a finely chopped red onion instead. Added 1 tablespoon dijon mustard (left out cayenne because of toddler). Coated in coarse cornmeal to make it gluten free. And baked in the oven for 20 mins, then grilled (broiled) to make extra crunchy. SO GOOD! Thanks for a great idea and base to work with, these would be fabulous as an appetizer, but I had them for dinner with fresh veggies on the side.
HI THESE LOOK AMAZING. IS THERE ANY WAY THESE CAN BE BAKED INSTEAD OF FRIED
That sounds like a great idea but without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
Our new favourite potato recipe, Thx so much.
These look amazing! Potatoes. Fried. Sounds AMAZING!
I will definitely try this one! And I think you’re right, I also prefer deep fried 😉
Although they are best fried indeed, I tried the same ingredients put in a greased glass pan, added breadcrumbs/panko to top drizzled some EVOO and broiled. Delicious recipe.
just made these, theyare sinful! I will always make more mashed potatoes than i need!
Did you say these can be made in advance then fried just before serving? Can they be deep fried?
Yes and yes! 🙂
Do you think you could prep these all the way through the bread crumb stage and then freeze them? I’m wondering how the panko crumbs would hold up. I rarely have leftover potatoes but do make a big batch of gourmet mashed potatoes to freeze that have the cream cheese and sour cream in them. I’m thinking you might even be able to fry them up right from the frozen stage instead of thawing them. I’d love to hear your thoughts!
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I know this is late to the thread but someone may be looking years from now: I freeze these uncooked and bag them. Drop ’em straight to the deep fryer at 350F+ still frozen and cook 4 minutes. Remove to wire draining rack. Serve hot. I also occasionally use a cornmeal dredge instead of crumbs – perfect with fried fish or southern salmon patties.
Thanks!!
If I made these, I WOULD NOT want to share them.
Those look seriously dangerous!! I must make them!
I am already thinking about what to serve at my annual super bowl party and these have made the list!
These are great. They sound like a perfect appetizer, they would be great with some garlic aioli.
Hi, I’m making a simple Thanksgiving. Any chance these can be reheated? I guess not if fried. Is there a baked version you can think of? Thanks for your wonderful site.
Byron, this is really best when served immediately. You can also prep everything beforehand and cook right before serving.
These do look epic! I can only imagine how they taste!
Looks is amazing and flavour to. I want to eat it nowwwww =D