Fried Mashed Potato Balls turn leftovers into ah-mazing little snacks and appetizers!
Leftover mashed potatoes are never a bad thing. But what if you could make them better? Fried mashed potato balls are an ingenious way to transform a side dish into something new! All it takes is a few simple steps to turn last night’s leftovers into a crispy, craveable snack.
Like any great appetizer, part of the appeal of fried mashed potato balls is their “pop-ability.” Plunge a ball in your favorite dip, and pop it in your mouth! Dips are part of the fun as well—fried mashed potato balls taste best dipped in anything from avocado crema to marinara sauce. In fact, I usually make a variety of dips for guests because everyone has a favorite.
Simply put, fried mashed potato balls taste absolutely delicious. The inside is like a loaded baked potato, full of creamy goodness, cheese, and garlicky chives. The outside is a perfectly crispy coating that gives the balls a satisfying crunch and holds everything together. Honestly, these are so good, I find myself intentionally doubling my mashed potatoes!
Tips for frying
First things first—the chill time is essential. You want to make sure that the mashed potato balls hold their shape during frying. The next key step is the frying temperature. I recommend using a deep fryer thermometer, but if you don’t have one, a wooden spoon handle works as a substitute. Carefully stick it into the oil, and if a steady stream of bubbles forms, it’s ready.
Now, let’s talk frying. As recommended, only fry a few at a time so that each ball has time to cook thoroughly. Also, frying can be messy—consider using a splatter screen to contain any oil splashes. And if your oil starts smoking or darkening, start with a fresh batch of oil (ideally in a clean pot).
How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge. Packed this way, fried mashed potato balls will keep up to 2-3 days. Since these are already made from leftovers, the crispy coating will lose some of its crunch in the fridge. Reheat in a preheated oven or air fryer set to 400°F until warmed through (usually 5-8 minutes).
Serving suggestions
Part of the fun of these mashed potato balls is figuring out which dips you like best. Sour cream is an easy, tasty option requiring no prep. Other ideas include Homemade Ranch Dressing or Avocado Crema. Also, if you’re a meat eater, consider tossing in 1/4 cup of crispy bacon bits. The smoky flavor and slight crunch amp up the loaded baked potato vibe! Finally, enjoy fried mashed potato balls with other finger foods such as Air-Fryer Frozen Mozzarella Sticks or Buffalo Chicken Wings.
Fried Mashed Potato Balls
Ingredients
- 1 1/2 cups cold leftover mashed potatoes
- 1/2 cup shredded sharp cheddar cheese
- 2 teaspoons chopped chives
- 1/2 teaspoon garlic powder
- 1 pinch of salt
- 1 pinch of black pepper
- 5 tablespoons all-purpose flour
- 1 large egg beaten
- 3/4 cup panko breadcrumbs
- Oil for frying; vegetable, peanut, or canola
- Fresh parsley chopped (for garnish)
- Sour cream or preferred dip for serving
Instructions
- In a bowl, combine the cold mashed potatoes, shredded cheddar, chopped chives, garlic powder, salt, and pepper. Mix until evenly combined.
- Scoop about 2 teaspoons of the mixture and roll it into a 1-inch ball. Repeat. If the mixture is too soft, chill the balls for 10-20 minutes to help them hold their shape.
- Place flour, beaten egg, and panko crumbs in separate shallow bowls. Dredge each ball first in the flour, then in the egg, and finally in the panko.
- Heat 2-3 inches of oil in a deep pot to 375°F. Fry the balls in small batches for 2-3 minutes until all sides are golden and crispy.
- Remove the balls with a slotted spoon and drain on paper towels before serving. Garnish with parsley and serve with sour cream or your preferred dipping sauce.
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