Mashed Potato Balls are an irresistible appetizer or a quick lunch if you’ve got some leftover mashed potatoes on hand. They’re loaded with cheddar cheese, bacon, and chives and then pan-fried until nice and crispy!
These guys are a real treat! Crispy on the outside, soft inside, and bursting with delicious bacon and cheese flavor.
We often serve these as an appetizer. They practically fly off the serving plate and people rave about them.
But this is also a recipe that we’ll make for a quick lunch or dinner when we have some leftover mashed potatoes on hand. Pair them with a simple green salad and you’re set!
If you can make mashed potatoes, you can make mashed potato balls!
Yes, this is a great recipe to transform leftovers into something new and fresh.
Keep in mind that if there is too much moisture (butter/cream) in the mashed potatoes, the balls can split open when you fry them. If you’re concerned, roll 1 or 2 balls in panko and fry them. If they split open, add an extra egg to the potatoes.
Mashed potato balls will keep well for 2-3 days in your fridge in a covered container.
The best way to reheat leftover mashed potato balls is to bake them in a 350-degree oven for about 15 minutes, or until they are warmed through.
Yes,! Cooked mashed potato balls freeze very well. Let them cool completely then transfer them to a tray and put them into your freezer. Once they’re frozen, you can store them in a freezer-safe bag.
To reheat frozen mashed potato balls, bake them from frozen in a 420-degree oven for about 20 minutes.
While we love the classic bacon and cheddar combination, you can flavor these in many different ways.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Kristen Stevens
Servings 28 balls
Mashed potato balls are impossible to resist! They have creamy mashed potatoes, cheddar cheese, and bacon inside and are crispy on the outside.
Cut the peeled potatoes into quarters and put them into a pot. Cover them with 1 inch of water then bring the pot to a boil. Continue to boil until the potatoes are soft, about 12-15 minutes. Drain the water then put the potatoes back into the pot.
Add the butter and salt to the potatoes and mash them well with a potato masher. Put them into your fridge, uncovered, and let cool.
When the potatoes are cold, add the crispy bacon, cheddar cheese, chives, and egg to the mashed potatoes and mix well.
In a wide bowl, whisk the remaining eggs with 2 tablespoons of water. Add the panko to another wide bowl.
Use a medium-sized cookie scoop to scoop out 28 balls. Dip the balls first into the egg and then into the panko. Move all the rolled balls to a cookie sheet or a plate.
Heat the oil in a high-sided frying pan. Working in 2-3 batches, fry the mashed potato balls just until they turn golden.
This is a great recipe to use leftover mashed potatoes, like these Roasted Garlic Mashed Potatoes. You’ll need about 3 cups of leftover mashed potatoes to make this recipe.
Calories101kcal (5%)Carbohydrates2g (1%)Protein3g (6%)Fat9g (14%)Saturated Fat3g (15%)Cholesterol13mg (4%)Sodium184mg (8%)Potassium22mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A88IU (2%)Calcium48mg (5%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.