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Loaded mashed potatoes balls! This potato balls recipe is a good way to use your leftover mashed potatoes. Fried breaded mashed potato balls that is quick and easy to make. It is cheesy, delicious, slightly crispy on the outside but fluffy and gooey on the inside.
Fried mashed potato balls recipe is a good way of using your leftover thanksgiving or roast dinner mashed potatoes. For this easy bite-size recipe, I tend to use make-ahead mashed potato that I have not added all the extras like heavy cream or cheese cream to. I found out that when you use this type of leftover mashed potatoes, you sometimes lose the potatoes to the hot oil when frying and that’s not cool.
All hope is not lost for your loaded mashed potatoes as you can do quick freeze before frying or bind with extra flour. That being said, for this recipe I used my creamy garlic mashed potatoes and it was fine.
If you are looking for how to use your leftover mashed potatoes, then this recipe is for you.
Why this potato balls recipe works
It is a perfect way to use your leftover mashed potatoes
It serves as a great appetiser or snack.
You don’t really need to use leftover mashed potatoes to enjoy this recipe as you can use store-bought mashed potatoes.
It is simple to make, although almost messy as you have to use your hands and it requires more than one bowl to make, it is an absolute delight. Very delicious!
Leftover mashed potatoes
Cheddar cheese: substitute with any other cheese of choice.
Flour: all-purpose or self raisin flour would work for this recipe
Dried breadcrumbs: I used regular dried breadcrumbs, but you can also use golden or panko breadcrumbs
Spring onions substitute with chopped chives
Salt and ground black pepper
Vegetable oil for frying
How To Make Mashed Potato Balls
This thanksgiving’s leftover mashed potato recipe is as simple as it gets.
First, you add the mashed potatoes, chopped green onions, smoked paprika, cheddar cheese, salt and pepper together in a large bowl and mix to combine.
Take a scoop of the mix one at a time and roll into a small ball. About ping pong ball size or bite-size
Preheat the vegetable oil over medium heat until hot (while waiting, move on to the next bit)
Dust each potato ball with flour then dip into the whisked egg before finally drenching in breadcrumbs until the balls are fully coated.
Fry in batches until golden brown. Remember the mash is cooked so it doesn’t need to fry for long. About 2 to 3 minutes should be fine for this recipe.
Drain it on a paper towel, serve with any dip of choice and enjoy.
Mashed Potato Balls Variation
Add crumbled cooked bacon to the mix.
Season the breadcrumbs with herbs and seasoning of choice.
Stuff the middle of the balls with a block of cheese rather than shredded cheese.
Bake it for a healthier option. You can even make it into pancakes or stuffed potato cakes.
How To Serve Mashed Potato Balls
You can serve fried mashed potato balls with any dip of choice from ketchup, to sour cream and chive dip to spicy mayo (recipe coming soon) to sweet chilli sauce. You name it, if it’s saucy and delicious then it is good for this potato bites.
Use chilled mashed potatoes and if time is not of the essence, chill it or do a quick freeze for another 5 minutes before frying.
The mash you use should not be sloppy but firm and fluffy.
Other Quick and Easy Recipes You’ll Love
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Loaded Mashed Potato Balls
- deep fryer
- 3 cups mashed potatoes
- ½ cup cheddar cheese
- ½ cup flour
- 1 cup dried breadcrumbs or more as needed
- 1/3 cup chopped spring onions substitute with chopped chives
- Salt and pepper
- ½ teaspoon smoked paprika
- 1 egg
- Vegetable oil for frying
- Add the flour and breadcrumbs to separate plates, then whisk the egg in a small bowl and set aside.
- To a large bowl, add mashed potatoes, cheddar cheese, breadcrumbs, smoked paprika, salt, black pepper, chopped green onions and mix to combine.
- Using a small ice cream scoop or tablespoon, scoop the mashed potato mix and roll it into a small ball about the size of a ping pong ball. Do this until you exhaust the mashed potatoes.
- Heat vegetable oil in a saucepan over medium-high heat until hot. (do a hot oil test, drop some breadcrumbs in the oil and if it floats on to the top of the oil and bubbles, then it ready to be used)
- Take the balls one at a time, roll it in the flour then dip it into the whisked egg, finally carefully coat the ball with the breadcrumbs. (You could do about 5 at a time and you fry them in batches)
- Fry the potato balls in batches over medium heat and drain on a kitchen towel.
- Serve immediately with any dip of choice
- Add crumbled cooked bacon to the mix
- Season the breadcrumbs with herbs and seasoning of choice.
- Stuff the middle of the balls with block of cheese rather than shredded cheese.
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