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Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes.
What Can I Make With Leftover Mashed Potato
We all have those days when we have leftover mashed potato, that’s when you make mashed potato balls.
It’s the easiest way to turn the leftover into a new dish that everyone would go crazy for.
The best thing about mashed potato balls is that you can be creative by adding other ingredients to jazz up the taste.
How To Make Mashed Potato Balls
To make mashed potato balls, first add a few ingredients to the leftover mashed potatoes. I love the combination of bacon bits, cheddar cheese and chopped parsley.
Mix the leftover mashed potato with all the ingredients together and then shape them into bite-sized balls. You can use your hands to shape the balls.
Next, roll them with breadcrumbs. The final step is deep-frying the mashed potato balls until they turn golden brown.
Tips For Crispy Mashed Potato Balls
Make sure you chill the leftover mashed potatoes – the mashed potato should be chilled in the fridge before you start working on them.
Use regular breadcrumbs for better results and make sure you don’t over fry the mashed potato balls. As soon as they turn brown, scoop them out from the oil.
Frequently Asked Questions
This recipe is only 174 calories per serving.
What To Serve With Mashed Potato Balls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Mashed Potato Balls
Ingredients
- 2 cups cold leftover mashed potatoes
- 1 large egg, lightly beaten
- 1/4 cup real bacon bits
- 3/4 cup shredded cheddar cheese
- 2 tablespoons Italian parsley leaves, chopped
- 1/2 cup dry bread crumbs
- oil , for deep frying
Instructions
- Place the mashed potatoes in a large bowl and let them stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese, and chopped parsley.
- Mix all the ingredients together until well combined.
- Shape the mixture into 1-inch (2.5 cm) balls, rolling them in bread crumbs to ensure they are well coated. Place the potato balls in the refrigerator for 15 to 30 minutes to help them retain their shape.
- In a skillet, heat 1 inch (2.5 cm) of oil to 375°F (190°C). Fry the potato balls in batches, cooking them quickly. As soon as they turn light brown, remove them with a slotted spoon and place them on paper towels to drain. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mine fell all apart while frying – was the oil not hot enough perhaps?
Hi Jeanne. Yes, perhaps your oil was not hot enough. Also, make sure to refrigerate the balls after shaping in order for them to retain their shape.
Do you think these could be air-fried?
Yes, you can air fry these.
Great receipe , but we added fine/ minced jalapeño pieces- it was great both with & without peppers!