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Mashed Potato Balls Recipe
Ben Carraoli

Mashed Potato Balls Recipe

I recently tried making these mashed potato balls, 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.