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Fried Mashed Potato Balls Recipe

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4 from 8 reviews

Delicious and crispy Fried Mashed Potato Balls made with leftover mashed potatoes, turkey bacon, cheddar cheese, and chives. These golden bites are coated in panko breadcrumbs and cooked either by frying in a cast iron skillet or air frying for a healthier twist. Perfect for a snack, appetizer, or side dish.

Ingredients

Mashed Potato Mixture

  • 3 cups leftover mashed potatoes
  • 3 slices turkey bacon, cooked and crumbled
  • 2/3 cup shredded cheddar cheese
  • 2 tablespoons thinly sliced chives
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Coating

  • 2 eggs, beaten
  • 1 1/3 cups panko bread crumbs

For Frying

  • Vegetable oil, for frying (about 3 inches deep)

Instructions

  1. Prepare the Mashed Potato Mixture: In a large bowl, combine the leftover mashed potatoes with the cooked and crumbled turkey bacon, shredded cheddar cheese, sliced chives, and garlic powder. Season the mixture with kosher salt and freshly ground black pepper to taste, then stir thoroughly until all ingredients are evenly incorporated.
  2. Prepare for Breading: Place the beaten eggs in one shallow bowl and the panko bread crumbs in another shallow bowl. Using a small cookie scoop, scoop out the mashed potato mixture in 1 to 2 inch portions. Roll each portion into a ball with your hands.
  3. Coat Potato Balls: Dredge each potato ball first in the beaten eggs, then roll it in the panko bread crumbs until fully coated. Repeat this process until all mashed potato mixture has been formed and coated.
  4. Fry the Potato Balls (Stovetop Method): Heat about 3 inches of vegetable oil in a large cast iron skillet over medium-high heat until the oil reaches 375°F (190°C) as measured with a candy thermometer. Fry the potato balls in batches, carefully placing them into the hot oil and cooking for 2 to 3 minutes, or until they turn golden brown on all sides. Use a slotted spoon to remove the balls and transfer them to a paper towel-lined plate to drain excess oil. Season immediately with more kosher salt while still hot.
  5. Alternate Cooking – Air Fryer Method: If using an air fryer, arrange the prepared potato balls in a single layer in the air fryer basket, working in batches as needed. Cook at 375°F (190°C) for about 10 minutes or until the panko coating is golden and crispy. Season with salt immediately after cooking before serving.

Notes

  • You can use leftover mashed potatoes or freshly made mashed potatoes cooled to room temperature.
  • If you prefer a dairy-free version, omit the cheddar cheese or substitute with a vegan cheese alternative.
  • Ensure oil temperature is correct to avoid greasy potato balls; use a candy thermometer for accuracy when frying.
  • To keep potato balls warm and crispy, place them on a baking rack in a low oven (around 200°F) while frying in batches.
  • Leftover fried mashed potato balls can be refrigerated and reheated in the air fryer for best texture retention.

Find it online: https://lauracooks.com/fried-mashed-potato-balls-recipe/