Fried Mashed Potato Balls Recipe

Fried Mashed Potato Balls - Southern Living — Photo:
Jennifer Causey; Food Stylist: Melissa Gray; Prop Stylist: Christina Daley

Active Time:

20 mins

Total Time:

35 mins

Servings:

Yield:

28 balls

These fried mashed potato balls will change the way you think of spuds at suppertime. With a salty, crunchy exterior and soft, creamy interior, they manage to pack everything you love about mashed potatoes into an even better package.

Aside from the incredible flavor, the best thing about these fried mashed potato balls just might be that they freeze beautifully. Reheat them in the oven and voila: Your dinner guests will be in awe of your expertise.

Learn how to make fried mashed potato balls, and in just 20 minutes of hands-on time, you’ll get fluffy, melt-in-your-mouth potatoes wrapped in a crispy panko shell.

What Are Fried Mashed Potato Balls?

Fried mashed potato balls are everything you love in a loaded potato wrapped up into a bite-sized ball. Potatoes mixed with cheese, bacon, and chives are coated in a dry mixture of flour, then eggs, and lastly panko breadcrumbs for an irresistible crunch.

Ingredients for Fried Mashed Potato Balls

Here's what you need to whip them up:

Mashed potatoes: Opting for pre-made or leftover mashed potatoes is a major time saver. Our Test Kitchen recommends Simply Potatoes, but any brand you like works great.
Cheddar cheese: Adding a bit of shredded sharp Cheddar cheese lends pockets of gooey goodness to each bite.
Bacon and chives: Bacon and chives add a zing of flavor akin to a loaded baked potato.
Flour: Dredging each potato ball in flour first helps the egg coating stick later on.
Salt, pepper, and garlic powder: Naturally enhance the flavors you already love with spices and seasonings.
Eggs: An egg dip acts as glue for the breadcrumbs, creating a mouth-watering, crispy panko shell.
Panko: These flakey bread crumbs absorb less oil, making them an optimal option for frying up a light, crunchy coating.
Vegetable oil: With a higher smoke point, vegetable oil works great for frying. But peanut, canola, or olive oil are good options, too.

How To Make Fried Mashed Potato Balls

The full recipe for these great sides or appetizers is below, but here's a brief recap before you get started:

Make the mashed potato mixture: Stir together mashed potatoes, cheese, bacon, chives, garlic powder, salt, pepper, and a portion of flour in a large bowl.
Scoop balls: Using a cookie scoop, scoop a ball of the mixture and roll it smooth. Tip: Have slightly wet hands to help prevent the potatoes from sticking to your palms when forming the mashed potato balls.
Coat the balls: Dredge the ball in flour first, then dip the ball in eggs. Roll in panko, gently pressing to adhere breadcrumbs to the egg coating. Place each ball on a parchment paper-lined baking sheet and chill for 15 minutes.
Fry the balls: After chilling, heat oil in a skillet and fry potato balls until golden brown (approximately 2 to 3 minutes), or until desired crisp is reached. Place on a paper towel-lined plate to dry and repeat the process with remaining balls. Sprinkle salt and chives to serve.

Can You Reheat Fried Mashed Potato Balls?

Aside from the incredible flavor, the best thing about these fried mashed potato balls just might be how easily they freeze. To reheat, simply pop in the oven, and voila—your dinner guests will be in awe of your expertise.

How To Serve Fried Mashed Potato Balls

Delicious served alone as an appetizer or paired with a classic chicken dinner, these fried mashed potato balls have limitless capabilities. For best taste, serve hot with a pinch of salt and extra chives. Consider adding a dipping sauce like homemade ranch.

This recipe works perfectly with pre-made mashed potatoes, but, if you have a little extra time on hand, try whipping up our Homemade Mashed Potatoes.

Editorial contributions by Morgan Durick.

Ingredients

1 container (24 oz.) refrigerated mashed potatoes (such as Simply Potatoes, Traditional)
3 oz. sharp Cheddar cheese, shredded (about 3/4 cup)
1/4 cup cooked and crumbled bacon (3 [1-oz.] slices)
2 Tbsp. thinly sliced fresh chives, plus additional to garnish
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 cup plus 2 Tbsp. all-purpose flour, divided
1/2 tsp. kosher salt, divided
3 large eggs, beaten
1 1/2 cups cups panko (Japanese-style breadcrumbs)
Vegetable oil, for frying

Directions

Make mashed potato mixture:

Stir together cold mashed potatoes, cheese, bacon, chives, garlic powder, pepper, 2 tablespoons of the flour, and 1/4 teaspoon of the salt in a large bowl until combined.
Scoop potato balls, and dredge:

Place remaining 1 cup flour in a shallow dish. Place beaten eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Using a 1 1/2-inch cookie scoop, portion mashed potato mixture; roll into balls with hands. Dredge ball in flour; shake off excess. Dip ball in eggs, letting excess drip off; roll in panko, gently pressing to adhere breadcrumbs to egg. Place on a parchment paper-lined baking sheet. Repeat with remaining mashed potatoes. Refrigerate, uncovered, 15 minutes.
Fry mashed potato balls:

Meanwhile, heat 1 inch of oil in a large cast-iron skillet over medium-high until deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Working in batches, add coated potato balls; fry, stirring frequently, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Repeat with remaining balls. Sprinkle with remaining salt while still hot. Garnish with additional chives, if desired.