Fried Mashed Potato Balls

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!

Course Appetizer

Cuisine American

Keyword cheesy mashed potato balls, fried mashed potato balls

Prep Time 20

Cook Time 15

Total Time 35

Servings mashed potato balls

Calories 67kcal

Author Jenn Laughlin - Peas and Crayons

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

Leftover mashed potato balls can be fried, cooled, frozen, then air fried at a later date. I use the air fry setting on my oven for the frozen mashed potato balls, which takes around 16-18 minutes at 375℉. A small countertop airfryer can cook them even faster. Arrange in a single layer (working in batches if needed) and check at around 10 minutes (then a few minutes after) for a crispy exterior and a piping hot center.

Find yourself with 3 cups of mashed potatoes instead of a cup and a half? That's cause for celebration! Simply double the recipe and you're good to go!

Nutrition Facts below are estimated for each fried mashed potato ball (made with 2 tsp of filling per ball) using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition