Description
These Fried Mashed Potato Balls are crispy on the outside and creamy on the inside, made from leftover mashed potatoes mixed with sharp cheddar, garlic powder, and chives, then coated in flour, egg, and panko breadcrumbs before being deep-fried to golden perfection. Perfect as a snack, appetizer, or side dish, they’re best served hot with a dollop of sour cream or your favorite dipping sauce.
Ingredients
Mash Potato Mixture
- 1 ½ cups leftover mashed potatoes (cold from fridge, 1-3 days old)
- ½ cup sharp cheddar cheese, packed
- ¼ tsp garlic powder
- 1 TBSP chopped chives or scallions
- ⅛ tsp salt and pepper (combined)
Coating
- ¼-⅓ cup all-purpose flour
- 1 large egg
- ¾ cup panko breadcrumbs
Frying
- Oil for frying (avocado oil, peanut oil, or vegetable oil), enough for 2-3 inches depth
Optional
- Sour cream for dipping
Instructions
- Prep the Potatoes: In a medium bowl, combine cold leftover mashed potatoes with sharp cheddar cheese, chopped chives, and garlic powder. Season the mixture with a pinch of salt and pepper, then mix thoroughly with a large spoon until evenly combined.
- Scoop into Balls: Using a small cookie scoop with a 2 teaspoon capacity, scoop the mashed potato mixture into small portions and roll each into a ball about 1 inch in diameter. If the mixture is too soft to hold shape, refrigerate the balls for 10-20 minutes to firm up before frying.
- Prepare the Coating: Place the flour, beaten egg, and panko breadcrumbs each in separate shallow bowls. Whisk the egg until smooth and combined.
- Coat the Potato Balls: Dredge each mashed potato ball first in flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs. Set aside on a plate.
- Heat the Oil: In a small pot or deep fryer, heat oil to 375°F, ensuring that there is 2-3 inches of oil to allow for deep frying.
- Fry the Mashed Potato Balls: Carefully add 3-4 coated potato balls at a time to the hot oil using a slotted spoon. Stir gently with the spoon at the start to avoid them sticking together or to the pot.
- Cook Until Golden and Crispy: Fry each batch for 2-3 minutes or until the balls are golden brown and crispy on all sides. Using the slotted spoon, transfer the fried potato balls to a paper towel-lined baking sheet to drain excess oil.
- Serve: Serve the fried mashed potato balls hot with sour cream or your favorite dip for dunking.
Notes
- Use cold leftover mashed potatoes for best results as warm potatoes will be too soft to shape.
- If the balls are too soft, chilling them before frying helps maintain their shape.
- Use an oil with a high smoke point like avocado, peanut, or vegetable oil for frying.
- Do not overcrowd the frying pot; fry in batches to maintain oil temperature and crispiness.
- Leftovers can be reheated in an oven or air fryer to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
