Why You’ll Love Fried Mashed Potato Balls Recipe

Whether you’re looking for a clever way to use leftover mashed potatoes or craving a crowd‑pleasing snack, this recipe delivers. It’s quick to prepare, gives you a satisfying contrast of textures (crispy outside, creamy inside), and packs in flavor through cheddar cheese, garlic powder and chives. Serve them at gatherings, as a party appetizer, or just for a fun twist on a familiar side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

leftover mashed potatoes (cold from the fridge)
sharp cheddar cheese (grated)
garlic powder
chopped chives or scallions
salt and pepper
all‑purpose flour
large egg
panko breadcrumbs
oil for frying (such as vegetable oil, peanut or avocado oil)
optional: sour cream for dipping

Directions

In a medium bowl, combine cold leftover mashed potatoes with grated cheddar, chopped chives, garlic powder, a pinch of salt and pepper. Mix well.
Use a small cookie scoop (about 2 teaspoons) or measure with a teaspoon to portion the mixture into small balls (about 1‑inch diameter). Roll each portion into a ball. If the balls don’t hold shape, refrigerate for 10–20 minutes to firm them up.
Prepare three shallow bowls: one with flour, one with beaten egg, one with panko breadcrumbs.
Dredge each mashed potato ball first in flour, then dip in the beaten egg, then coat with panko breadcrumbs.
In a pot with about 2‑3 inches of oil, heat oil to about 375 °F (190 °C). Fry the balls in batches (3‑4 at a time) to avoid overcrowding. Use a slotted spoon to gently stir initially to prevent sticking. Fry each batch for approximately 2–3 minutes or until golden brown and crispy.
Remove the balls from the oil with the slotted spoon and transfer to a paper towel‑lined baking sheet to drain.
Serve immediately while hot and crispy, with sour cream or your favorite dip.

Servings and timing

Yield: about 19 mashed potato balls
Prep time: approximately 20 minutes
Cook time: approximately 15 minutes
Total time: about 35 minutes
Servings: Makes roughly 19 balls (adjust as needed based on leftover mashed potatoes)

Variations

Swap sharp cheddar for pepper jack for a little heat, or use a Mexican cheese blend for a different flavor profile.
Use garlic mashed potatoes or sour‑cream & chive mashed potatoes for extra flavor in the base.
Instead of frying, you can freeze the coated balls and then air‑fry later (arrange in a single layer, cook at ~375 °F for ~16–18 minutes) for a lighter version.
Add mix‑ins: finely chopped cooked bacon, chopped herbs (like parsley or thyme), or a bit of finely diced jalapeño for some spice.
Change up the coating: use seasoned breadcrumbs, or add a pinch of smoked paprika or cayenne into the flour or panko for more flavor.

Storage/Reheating

If you have leftovers, you can cool the balls and store them in an airtight container in the fridge for up to 2 days.
To reheat and preserve crispiness: preheat your oven or air fryer, then reheat the balls until the exterior is crisp again and the center hot. If using an oven, place them on a baking sheet in a single layer and heat at ~375 °F (190 °C) for around 10 minutes, checking for hot center.
For freezer storage: after coating (but before frying), you can freeze the balls in a single layer on a tray until solid, then transfer to a freezer‑safe bag. When ready to eat, bake or air‑fry from frozen until golden and hot throughout.

FAQs

1. Can I use instant mashed potatoes instead of leftover homemade mashed potatoes?

You could, but the texture may not hold as well. The recipe works best with chilled, firm leftover mashed potatoes because they maintain shape when forming the balls and during frying.

2. Do the mashed potatoes need to be cold from the fridge?

Yes — using cold mashed potatoes helps the mixture firm up and hold shape better during the coating and frying process.

3. What size should the balls be for best results?

Aim for about 1 inch in diameter (roughly 2 teaspoons of potato mixture) so they cook evenly and crisp nicely.

4. What oil and temperature should I use for frying?

Use a neutral‑flavored oil suitable for frying (vegetable, canola, avocado or peanut oil). Heat it to about 375 °F (190 °C) and fry in batches to avoid overcrowding.

5. Can I bake the potato balls instead of frying?

Baking is possible, but you’ll lose some of the crispiness and texture achieved by frying. If baking or air‑frying, ensure they are well chilled, use a light coating of oil spray, and bake at a high temperature until golden.

6. How do I ensure the coating stays on and doesn’t fall off?

Make sure each ball is pre‑chilled enough to hold its shape, and follow the coating steps: flour → egg → panko. Press the coating lightly and ensure any excess is tapped off before frying.

7. What should I serve with these potato balls?

They’re great with sour cream, garlic‑herb dip, creamy horseradish sauce or an avocado crema. They also pair well with a simple tomato‑based dipping sauce or aioli.

8. Can I make these ahead of time for a party?

You can prepare the balls and coating ahead of time, then freeze and fry just before serving to retain optimal crispiness. Fully assembled and fried balls stored in the fridge may lose crispness and firmness.

9. How do I know when they’re done frying?

They’re finished when the outer coating is golden brown and crisp, and the center is hot throughout (you may check one by cutting in half). Frying time is typically about 2–3 minutes per batch.

10. What if my mashed potatoes are too thin or runny?

If the potatoes are too loose, the balls may fall apart during frying. To fix this, chill them longer until firm, or mix in a bit of extra flour or potato starch to help bind them before shaping.

Conclusion

These fried mashed potato balls offer a creative and irresistible way to turn simple leftover mashed potatoes into a standout appetizer. With their golden crispy crust and comforting cheese‑filled center, they’re sure to impress whether you’re serving guests or simply treating yourself. Enjoy the process of shaping, coating and frying these delightful bites — and the delicious results!