Fried Mashed Potato Balls recipe

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FRIED MASHED POTATO BALLS

fried mashed potato balls

Fried Mashed Potato Balls recipe

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I don’t know about you, but I seem to always have leftover mashed potatoes after the holidays. It’s not because people don’t love them, but I’m always worried I won’t have enough and then I end up with tons leftover! I’m not complaining because I LOVE mashed potatoes, but a person can only eat them the way they are for so long without getting sick of them. If you’re like me, then you’re going to LOVE my new recipe for Fried Mashed Potato Balls! It’s the perfect way to use your leftover mashed potatoes, and holy cannoli are they good!!!

I have decided if I could have only one food to eat the rest of my life, it would be mashed potatoes, especially if it could be these fried mashed potato balls!! They’re super easy to make and you’ll get rave reviews!! My kids went crazy over these! They’re crunchy, cheesy, and absolutely delicious!!

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Fried Mashed Potato Balls recipe
Ingredients
  • 2 cups leftover mashed potatoes
  • 1 cup grated cheddar cheese
  • 3 eggs beaten
  • 1 cup of Panko breadcrumbs
  • oil for frying
Instructions
  1. Using a cookie baller (or even a tablespoon) scoop out balls of cold mashed potatoes and set onto waxed paper.
  2. Once you have made balls with all the mashed potatoes, take one ball and smash it flat in your had.
  3. Press a bit of the shredded cheese into the mashed potatoes.
  4. Top with another ball of mashed potatoes and form into one bigger ball.
  5. Repeat with all the mashed potatoes.
  6. Take each mashed potato ball and dip first into the beaten eggs, then coat with Panko breadcrumbs.
  7. Once each ball has been coated, repeat the process by dipping into the egg then rolling in the Panko.
  8. Using either your deep fryer or oil in a pan on the stove heated to 350 degrees, fry each ball for 3-5 minutes or until golden brown.
  9. Let cool before eating.
  10. Enjoy!

Holly N

One comment on “Fried Mashed Potato Balls recipe”

  1. Just wondering — did it require you to freeze these first? Or do they hold their shape fairly well when first hitting the hot grease? Thanks…

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