These cheesy fried mashed potato balls are the perfect way to use up leftover mashed potatoes, transforming last night’s side dish into a crispy, craveable appetizer!
What are your thoughts on leftovers?
If you’re team leftovers like my family, you get positively excited over having your favorite dishes on repeat. Cook once, eat twice can be a lifesaver during the week, especially with work/school/sports and such.
Some meals I’ll simply reheat as is, making my life oh so easy when lunchtime rolls around the following day. Other times I make a few tweaks and revamp them into a completely different dish.
Today’s recipe does the latter, transforming a cup and a half of leftover mashed potatoes in to an easy cheesy appetizer!
Mashed Potato Ball Ingredients
- leftover mashed potatoes (1 + 1/2 cups)
- chives or scallions
- grated cheddar cheese
- garlic powder
- a large egg
- all purpose flour
- panko breadcrumbs
- salt + pepper
For the mashed potatoes, this legit works with any kind you have handy and can be made with homemade or store bought mashed potatoes. I used my favorite sour cream and chive mashed potatoes that I like to make in the Instant Pot. I haven’t blogged the recipe on here yet but let me know if you want it!
They are also be amazing with cheesy mashed potatoes or garlic mashed potatoes if that’s what you have on hand!
For extra crisp and stability, I use a flour coating and panko coating on my mashed potato balls. I find it gives them a lovely crust to support the creamy mashed potato center. If preferred, you can 100% make them with just the panko coating.
For the cheese, I like to use medium cheddar, sharp cheddar, or pepper jack.
How to make Fried Mashed Potato Balls
I tried to make as many process shots of this recipe as I could, but feel free to leave me a comment if you need any assistance at all. I’m happy to help!
Step 1: prep the potatoes
In a medium bowl, combine cold leftover mashed potatoes (straight from the fridge is best) with cheddar, chives, and garlic powder. Season with a pinch of salt and pepper and mix well with a large spoon.
Step 2: scoop into balls
Use a small cookie scoop with a 2 teaspoon capacity to easily scoop mixture into small balls. If you don’t have an easy-release cookie scoop, you can absolutely measure out 2 teaspoons per mashed potato ball using a regular teaspoon.
For best results, we want the mashed potato balls to be no larger than 1 inch in diameter.
Roll each scooped portion into balls. If they aren’t cold and keeping their shape, place in the fridge for 10-20 minutes to set so they will hold their shape when fried.
Step 3: prepare the coating
Place flour, egg, and panko each in their own shallow bowl. Whisk the egg until the white and yolk are well combined.
Dredge each mashed potato ball in flour, then egg, then panko.
Step 4: fry the mashed potato balls
I like to use a small saucepot so I use less oil. But a larger pot works too especially if you plan on doubling the recipe.
Heat about 2-3 inches of oil to 375℉.
Carefully drop in the mashed potato balls into the hot oil, frying just 3-4 at a time.
Use a slotted spoon to lightly stir in the beginning to prevent sticking. Fry each batch for 2-3 minutes or until they are fully browned and crispy. Use the slotted spoon to remove from the oil and place on a paper towel lined baking sheet to drain. Repeat with the remaining mashed potato balls.
I like to serve them with sour cream for dunking – SO GOOD!
Sometimes I’ll add a little garlic powder and avocado to the sour cream for a speedy avocado crema. They’re great with creamy horseradish sauce too! Both options are inspired by the crispy fried mashed potato balls at one of my favorite restaurants in Pensacola, FL. McGuire’s Irish Pub has these Boxtys on the menu year round and they’re easily one of their best selling and most talked about apps.
However you dunk them, this awesome appetizer is sure to be a hit!
Fried Mashed Potato Balls
Ingredients
- 1 ½ cups leftover mashed potatoes (cold from fridge from previous 1-3 days)
- ½ cup sharp cheddar cheese (packed)
- ¼ tsp garlic powder
- 1 TBSP chopped chives or scallions
- ⅛ tsp salt and pepper
- ¼-⅓ cup flour
- 1 large egg
- ¾ cup panko
- oil for frying (avocado oil, peanut oil, or vegetable oil)
- optional sour cream for dipping
Instructions
STEP 1: PREP THE POTATOES
- In a medium bowl, combine cold leftover mashed potatoes (straight from the fridge is best) with cheddar, chives, and garlic powder. Season with a pinch of salt and pepper and mix well with a large spoon.
STEP 2: SCOOP INTO BALLS
- Use a small cookie scoop with a 2 teaspoon capacity to easily scoop mixture into small balls. If you don’t have an easy-release cookie scoop, you can absolutely measure out 2 teaspoons per mashed potato ball using a regular teaspoon. For best results, we want the mashed potato balls to be no larger than 1 inch in diameter.
- Roll each scooped portion into balls. If they aren’t cold and keeping their shape, place in the fridge for 10-20 minutes to set so they will hold their shape when fried.
STEP 3: PREPARE THE COATING
- Place flour, egg, and panko each in their own shallow bowl. Whisk the egg until the white and yolk are well combined.
- Dredge each mashed potato ball in flour, then in beaten egg, then panko.
STEP 4: FRY THE MASHED POTATO BALLS
- In a small pot, heat about 2-3 inches of oil to 375℉.
- Use a slotted metal spoon to carefully add in the mashed potato balls to the hot oil, frying just 3-4 at a time.
- Use the slotted spoon to lightly stir the balls in the beginning to prevent sticking.
- Fry each batch for 2-3 minutes or until they are fully browned and crispy. Use the slotted spoon to remove from the oil and place on a paper towel lined baking sheet to drain. Repeat with the remaining mashed potato balls.
- Enjoy while hot and crispy with sour cream (or your favorite dip) for dunking!
Notes
Nutrition
NOTE: If you are making mashed potatoes with the hopes of turning them into these marvelous mashed potato balls, your best bet is to make the mashed potatoes the night before and chill in the fridge overnight so that they’re nice and cold. This helps them keep their form when coated and fried.
If you get a chance to try these cheesy fried mashed potato balls, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
This rockin’ recipe is part of my love your leftovers series! Here are some past installments to help you turn last night’s leftovers into something new and delicious!
Questions & Reviews
I skipped the deep fry and popped them straight into the air-fryer. Once they were all ready to go, I gave them all a quick spray of olive oil and cooked them at 180c for 8 mins, turning them and giving them a quick spray half way through. They were great with much less oil used.
Thanks for the air fryer instructions! ❤️ My oven has an air fry mode and I’m excited to try them this way as well.
Its nice
This is an amazing recipe thank you 🙂
Yay! Thanks Khaled!
Great recipe. A good way to use up leftover potatoes.
So glad you enjoyed them Traci!
i used this as an outline, lowkey replaced half the ingredients but oh well. 😛 If youre making these and you’re a big back like me and my cousin, make close to a dozen. I just made them real small, maybe thats the problem lmao. Yummy.
lol! glad y’all enjoyed them!
Can I get your sour cream and chives mashed potatoes for the instapot
Hey Jamie! I need to get it together and give these babies their own post already. Here’s how I make them:
3 lb yukon gold potatoes – peeled and sliced into 1/4 inch discs
1 tsp kosher salt
4 TBSP unsalted butter
1/4 cup sour cream
1/4 cup whole milk
3-4 TBSP fresh chopped chives
1/4-1/2 tsp garlic powder
1/2 tsp black pepper + any additional salt desired to season (I usually add an extra 1/2-1 tsp salt to taste)
Add sliced potatoes and salt to IP and cover with water. Secure the lid and set the valve to the sealed position. Set to manual pressure and cook for 8 minutes on high. Quick release (careful of the steam) then drain the water from the pot. Add remaining ingredients and mix well. Mash with a potato masher until smooth and enjoy! The IP allows them to get so silky smooth and delish!
One Quarter of a Tablespoon of milk?? Is that correct??
Ohmygosh I meant to type cup. Let me see if I can go in and fix the comment. Good catch!
This sounds so good and I can’t wait to make them
I’m glad I read the comments so I don’t make the potatoes too thin.
So excited for you to try them! They’re one of my favorite apps to make 😃
Is it ok to prep the a day or two before frying?
Hi Julie! The mashed potatoes themselves are best made in advance. For the completed mashed potato balls, I believe they will get soggy in the fridge if you prep them ahead of time and if fully frozen, the outside coating will be finished cooking before the center has a chance to cook fully. I tested the latter and that was my result. Not sure if there is a workaround?
Can u use instant mashed or has to be regular potatoes??
Hi Jennifer! Without testing I can’t say for sure if they will hold their shape like regular mashed potatoes. Let me know if you decide to test it out?
I lost my beautiful wife in March of 24 and we always loved McGuires in Pensacola and Destin and these are absolutely awesome!
So sorry to hear of your loss – sending virtual hugs your way! Glad the boxties could bring back fond memories ❤️
These are definitely a new favorite! Will be making them again, every time I have leftover mashed potatoes!
Ahhh yay! So happy to hear it!
Tried this recipe with the leftover mashed potatoes from supper the night before and now I want to make more mashed potatoes just to make more of these balls. They were so delicious! Crispy on the outside and soft on the inside. I burned my mouth on them because I couldn’t wait for them to cool off but it was totally worth it. I’ll definitely be making these again and again.
Thank you April! I’m so stoked you enjoyed the recipe and thank you for tagging me on IG too. You rocked it!
I am going to make these for Thanksgiving dinner. Totally excited to try this recipe!. I’ve tried so many of your recipes and have loved them all
So excited for you to try them Merri! Thanks for trying to many of my recipes — I’m absolutely honored! 😃❤️
The mashed potatoes wouldn’t hold thier shape even after refrigerating overnight. Ended up with a huge mess in the fryer.
Hi Andrew! I’m so sorry to hear that. It sounds like the mashed potatoes you used were very thin if they wouldn’t hold their shape after chilling overnight. I’ve tried this recipe with 3 different types/recipes of mashed potatoes to make sure each would get nice and firm when chilled. Do you mind sharing more info on the recipe you used so I can help troubleshoot?
Jenn, thank you for this recipe! Boxtys are a must each time we go to McGuire’s but I never thought about making them myself. I cannot wait to make these…they look so much better than leftover mashed potatoes. Looking forward to your cookbook as I have tried several of your recipes!
Thank you so much Angela! I’m excited for you to try them!
We made them tonight and used Mexican cheese (finely grated) because we never buy cheddar and instead of chives we used finely chopped green part only of a green onion. I used a tablespoon to scoop out and hubby did the dipping in the flour, egg and panko. They turned out exactly like at McGuire’s. We will definitely make them again. Thank you so much! I can’t figure out how to attach a photo of them.
Thank you Angela! I love mexican blend cheese, I bet that was so yummy! I’m so stoked you enjoyed the recipe and would love to see your photo! You can email me at [email protected] and I’m also in Instagram @peasandcrayons if you want to tag me there. Thanks for the review! xoxo
Yes, I absolutely tried *two* of your recipes yesterday, LOL.
These are INCREDIBLE. As a huge lover of mashed potatoes, I didn’t think they could be improved from their original state…and then you proved me wrong.
Gonna need you to come out with a cookbook ASAP. 🙂
Ahhhh yay! DAY = MADE!!! Thank you Jacqueline! I’m hoping to self-publish a cookbook sometime this year if I can get my act together 😉
Yessssss!!!! 🎉
I wanted to check back, just in case you wrote this exact thing. 🥳
Count on me purchasing several pre-order copies: one for me & a few to gift!!! 😊
You’re the best! Thank you!