Fried Mashed Potato Balls with Cheddar and Chives Recipe
Crispy on the outside and creamy on the inside, these Fried Mashed Potato Balls make a perfect snack or appetizer using leftover mashed potatoes. Coated in a crunchy panko crust and fried to golden perfection, they are ideal served hot with a dollop of sour cream or your favorite dip.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 19 mashed potato balls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Scale
Mashed Potato Mixture
- 1 ½ cups leftover mashed potatoes (cold from fridge from previous 1–3 days)
- ½ cup sharp cheddar cheese, packed
- ¼ tsp garlic powder
- 1 TBSP chopped chives or scallions
- ⅛ tsp salt and pepper
Coating and Frying
- ¼–⅓ cup flour
- 1 large egg
- ¾ cup panko breadcrumbs
- Oil for frying (avocado oil, peanut oil, or vegetable oil)
Optional
- Sour cream for dipping
Instructions
- Prep the Potatoes: In a medium bowl, combine cold leftover mashed potatoes with sharp cheddar cheese, chopped chives, and garlic powder. Season with salt and pepper. Mix thoroughly with a large spoon until evenly incorporated.
- Scoop into Balls: Use a small cookie scoop (2 teaspoon capacity) or measure with a regular teaspoon to form small balls no larger than 1 inch in diameter. Roll each portion into a smooth ball. If the mixture is too soft to hold shape, refrigerate the balls for 10-20 minutes to set.
- Prepare the Coating: Place the flour, beaten egg, and panko breadcrumbs each in separate shallow bowls. Whisk the egg until homogenous. Dredge each potato ball first in flour, then dip in beaten egg, and finally coat well with panko breadcrumbs.
- Fry the Mashed Potato Balls: Heat about 2-3 inches of oil in a small pot to 375°F (190°C). Carefully add 3-4 potato balls at a time to the hot oil using a slotted spoon. Stir gently at the beginning to prevent sticking. Fry for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining balls.
- Serve: Enjoy the crispy mashed potato balls hot, accompanied by sour cream or your preferred dipping sauce for an extra burst of flavor.
Notes
- Leftover mashed potato balls can be cooled, frozen, and later reheated using an air fryer for about 16-18 minutes at 375°F, checking around 10 minutes for desired crispiness.
- If you have 3 cups of mashed potatoes, simply double the recipe quantities for a larger batch.
- Use oils with high smoke points such as avocado, peanut, or vegetable oil for frying to achieve best results.
- Make sure not to overcrowd the frying pot to maintain oil temperature and ensure even crisping.
Keywords: mashed potato balls, fried mashed potatoes, crispy potato snacks, appetizer, leftover mashed potatoes