Description
These crispy, cheesy Mashed Potato Balls turn leftover mashed potatoes into irresistible golden bites of joy. Filled with bacon, cheddar, and herbs, then fried to perfection, they’re the perfect appetizer, snack, or party plate you didn’t know you needed.
Ingredients
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2 cups cold leftover mashed potatoes
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1 large egg, lightly beaten
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1/4 cup real bacon bits
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3/4 cup shredded cheddar cheese
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2 tablespoons Italian parsley, chopped
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1/2 cup dry bread crumbs
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Oil, for deep frying
Instructions
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Place the cold mashed potatoes in a large mixing bowl and let them come to room temperature for about 30 minutes.
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Add the beaten egg, bacon bits, shredded cheddar cheese, and chopped parsley. Mix thoroughly until well combined.
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Roll the mixture into 1-inch balls using your hands or a small scoop.
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Roll each ball in the dry bread crumbs until fully coated.
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Place the coated balls on a tray and refrigerate for 15–30 minutes to firm up before frying.
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In a skillet or deep pan, heat about 1 inch of oil to 375°F (190°C).
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Fry the potato balls in batches until golden brown—just a few minutes per batch. Be careful not to over-fry, as they continue to cook once removed from oil.
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Remove with a slotted spoon and drain on paper towels. Serve hot and crispy.
Notes
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Use Firm Mashed Potatoes: If your mashed potatoes are too soft or runny, stir in a few tablespoons of flour or breadcrumbs to help them hold their shape.
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Add Spice: For a kick, mix in a pinch of cayenne or a few chopped jalapeños.
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Cheese Swap: Swap cheddar for pepper jack, mozzarella, or gouda depending on your flavor mood.
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Make Ahead: Form the balls and chill them the night before. Just fry right before serving.
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Freezing Tip: Freeze uncooked balls on a tray, then transfer to a freezer-safe bag. Fry straight from frozen—just add an extra minute or two to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes including chill time
- Category: Appetizer
- Method: Deep-Frying
- Cuisine: American