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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Mashed potato balls! What a great idea, I want to try!
Wow I love this recipe! Do you think it would work if I put them in the oven?
I’m sure they can be baked but these are honestly best when deep-fried! 🙂
Crispy and loaded.. Irresistible indeed!
For some reason I really struggle to judge how much mashed potato to make for dinner. I’m going to make great use of this recipe!
A good way to judge is one potato (a bit smaller than your fist) per person and one extra,”for the pot.”
Can you use instant mashed potatoes?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
How do you get them to stay together mine disintegrated in the oil what am I doing wrong?
I’m not entirely sure, Alberta. Did you follow the recipe exactly as written without any substitutions?
I️ added an egg and 2 tbs flour. Also, I️ did the triple pre fry action….roll in flour, egg dip, then Panko. They were delicious.
I would follow the recipe and then freeze them for 30 minutes before you fry them
…30 minutes or longer keeps them firm in the fry.
I have had the same problem before. You have to roll in crumbs, then egg, then crumbs again and they will hold together a lot better.
Hi I just did it and become perfect I think that the secret here is the oil needs to be really hot once you start to putting the potatoes balls turn to medium it worked for me thanks so