Do Share Recipe

I recently tried making these Mashed Potato Balls Recipe, and honestly, they were a game-changer! I had some leftover mashed potatoes in my fridge, and instead of reheating them the usual way, I decided to turn them into crispy, cheesy bites.

The aroma while frying was irresistible, and every bite was perfectly golden, crunchy on the outside, and soft on the inside. If you love comfort food with a fun twist, this recipe is absolutely for you. You can also enjoy similar dips with this Crack Corn Dip Recipe for parties or snacking.

Ingredients

Here’s everything you’ll need to make these delicious mashed potato balls. I’ll also share tips to make each ingredient shine.

Leftover Mashed Potatoes – About 2 cups. I recommend using homemade or lightly seasoned mashed potatoes for the best texture. Avoid watery or overly creamy batches.
Bacon – 4 slices, cooked and crumbled. Adds a smoky, savory flavor. You can skip for a vegetarian version.
Shredded Cheese – ½ cup, freshly shredded cheddar works best. Freshly shredded cheese melts better and tastes richer than pre-shredded.
Chives – 2 tablespoons, thinly sliced. These add a pop of color and subtle onion flavor.
Garlic Powder – ½ teaspoon. Enhances flavor, but adjust if your mashed potatoes are already seasoned.
Eggs – 2 large, beaten. These act as a binder to keep the balls intact during frying.
Panko Bread Crumbs – 1 cup. Gives the perfect crispy coating.

Note: Serves 5 people.

Variations

I love experimenting with flavors. Here are some ways to switch up this recipe:

Dairy-free: Use vegan cheese and plant-based butter in your mashed potatoes.
Flavor boosts: Add roasted garlic, smoked paprika, or finely diced jalapeños for a little kick. You might also like trying it with a comforting pasta twist like Fettuccine with Sausage and Leeks Recipe.
Sweet twist: Mix in a small amount of caramelized onions or sweet potatoes for a subtle sweetness.
Gluten-free: Swap panko crumbs for gluten-free breadcrumbs.

Cooking Time

Here’s a quick breakdown of the time you’ll need:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

To make these mashed potato balls perfectly, you’ll need:

Frying pan or deep fryer – For crisping the potato balls to golden perfection.
Mixing bowl – To combine mashed potatoes, cheese, and bacon evenly.
Spoon or cookie scoop – To shape the balls quickly and uniformly.
Plate with paper towels – For draining excess oil after frying.

How to Make Mashed Potato Balls Recipe

Prepare the Mashed Potato Mixture

Start by mixing your leftover mashed potatoes, crumbled bacon, shredded cheese, chives, and garlic powder in a large bowl. I like to taste the mixture here to ensure the flavors are balanced before shaping the balls.

Shape the Potato Balls

Take a small handful of the mixture and roll it into a smooth ball. I find that using a cookie scoop helps keep them uniform. Make sure the balls are compact so they hold together while frying.

Coat with Eggs and Panko

Dip each ball into the beaten eggs, letting excess drip off, then roll it in panko breadcrumbs until fully coated. I make sure every ball has a generous layer of panko for maximum crunch.

Fry Until Golden

Heat oil in a pan over medium heat and fry the balls until golden brown on all sides, about 3–4 minutes each. I like to fry them in batches to avoid overcrowding, which helps them stay crispy.

Drain and Serve

Remove the balls from oil and place them on a paper towel-lined plate. I always let them rest for a minute so they’re not too greasy and the inside remains soft.

Additional Tips for Making this Recipe Better

From my experience, these tips make a big difference:

I always use cold mashed potatoes; they hold their shape better.
Don’t skip the panko coating—it gives the crunch everyone loves.
Make sure the oil is hot enough before frying; otherwise, the balls absorb too much oil.
I sometimes sprinkle a bit of extra cheese inside for a gooey center.

How to Serve Mashed Potato Balls Recipe

I like to serve these as an appetizer or snack. They pair perfectly with:

Sour cream, ranch, or spicy aioli dips.
A sprinkle of fresh herbs like parsley or chives for presentation.
Serving on a platter with toothpicks for parties.

For a fun presentation, I stack them in a small pyramid on a colorful plate. The contrast of the golden brown outside and creamy inside always gets compliments.

Nutritional Information

Here’s a rough nutritional estimate per serving:

Calories: 627 kcal
Protein: 15 g
Carbohydrates: 45 g
Fat: 42 g

These are indulgent treats, so I like to enjoy them in moderation or share them with friends.

Make Ahead and Storage

Storing

I’ve found these can stay fresh in an airtight container in the fridge for up to 3 days. Just make sure they are cooled completely before storing.

Freezing

You can freeze the unbaked potato balls for up to a month. I freeze them on a tray first, then transfer to a freezer bag. Fry directly from frozen for convenience.

Reheating

Reheat in a preheated oven at 375°F for 10–12 minutes to retain crispiness. I avoid microwaving because it makes them soft.

Why You’ll Love This Recipe

Here’s why I can’t get enough of these mashed potato balls:

They’re quick and easy to make with leftover mashed potatoes. I love how simple it is to transform leftovers into something fun.
Crispy outside, creamy inside—always a crowd-pleaser.
Versatile—you can adjust cheese, bacon, or seasoning to your taste.
Perfect for parties or weeknight snacks. They’re shareable and fun to eat.
Easy to make ahead or freeze, which is a lifesaver on busy days

Ben Carraoli