Fried Mashed Potato Balls
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Crispy on the outside and irresistibly creamy and cheesy inside, Fried Mashed Potato Balls turn humble leftovers into a golden crunchy, irresistible snack or side dish perfect for fall. The subtle kick of cayenne pepper and earthy warmth of Italian seasoning gives these two-bite appetizers the perfect amount of flavor.
Cheesy Fried Mashed Potato Balls Recipe
I grew up in a large Italian family as the eldest of six, so despite my best efforts now, I always make way too much of everything.. including mashed potatoes, leaving me with way too many leftovers.
While my Homemade Potato Soup is a great use for leftover mashed potatoes, I needed to come up with another recipe using leftover mashed potatoes considering how often I end up with them… and that’s how these fried mashed potato balls came to be.
These potato bites are perfect for entertaining, offering a crowd-pleasing finger food that disappears as quickly as it’s set out. They also make a playful side dish for everything from a Sunday Supper to your Thanksgiving spread.
To amp these golden, crunchy mashed potatoes up a notch, serve alongside gravy or marinara sauce for dipping.
Fried Mashed Potato Ball Variations:
- Stir in crumbled bacon to the mashed potato mixtured for smoky depth.
- Swap cheddar for mozzarella or pepper jack for a gooier, melty center.
- Add finely chopped scallions or chives for a fresh, oniony lift.
- Mix a spoonful of sour cream into the mashed potatoes before rolling for tang.
- Add smoked paprika or garlic powder for extra flavor.
Can I use freshly made mashed potatoes instead of leftovers? Yes, but make sure they are cooled and slightly firm so they hold their shape better.
What oil is best for frying? Neutral oils with a high smoke point, such as vegetable, canola, or peanut oil, work best.
How do I keep the potato balls from falling apart while frying? I personally haven’t had this issue, but if you do, chill them in the fridge for 20–30 minutes after rolling and breading to firm them up.
Can I bake these instead of frying? Yes, bake at 400°F for 20–25 minutes, flipping halfway through, until golden and crisp.
Can I airfry this recipe? Yes, Set to 375°F, lightly spray the air fryer basket with oil, then place the potato balls in a single layer, leaving space between them. Lightly mist the tops with cooking spray for extra crispness. Air fry for 10–12 minutes, shaking the basket halfway through, until golden brown and crispy.
How do I store and reheat leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to restore crispness.
More Family-Friendly Potato Recipes:
- Garlic Parmesan Mashed Potatoes
- Roasted Greek Potatoes
- Southern Sweet Potato Casserole
- Cracker Barrel Potato Casserole
- Twice Baked Potato Casserole
- Lemon Pepper Potato Wedges
- Easy Roasted Potatoes from Southern Plate
- Mashed Potato Nuggets from High Chair Chronicles
Check out our collection of 40+ Perfect Potato Recipes here.
Fried Mashed Potato Balls Ingredients
- Vegetable oil, as needed
- Leftover mashed potatoes
- Shredded cheddar cheese
- Cayenne pepper
- Italian seasoning
- Eggs, beaten
- Panko bread crumbs
- Freshly grated Parmesan
Scroll down to the printable recipe card for full measurements.
Tip: Using finely shredded cheese helps it melt smoothly into the potato mixture.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Sharp Kitchen Knife
- Cutting Board
- Cheese Grater
- Pot or Deep Frier
- Spider Strainer
How to Make Fried Mashed Potato Balls
In a large bowl, combine mashed potatoes, cheese, cayenne pepper and Italian seasoning.
Roll the mixture into 1” sized balls.
Dip mashed potato balls into eggs, then dredge in Panko bread crumbs. Set aside.
Heat vegetable oil in a pot over medium high heat.
Working in batches of 6 at a time, add Panko-crusted mashed potato balls to the hot oil and cook until evenly golden, about 2-3 minutes.
Transfer to a paper towel-lined plate and repeat with all mashed potato balls.
Serve immediately, garnished with Parmesan, if desired.
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Fried Mashed Potato Balls
Ingredients
- 2 cups vegetable oil, as needed
- 3 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- ½ teaspoon cayenne pepper
- 1 teaspoon Italian seasoning
- 2 large eggs, beaten
- 1 ½ cups Panko bread crumbs
- 2 tablespoons freshly grated Parmesan
Instructions
- In a large bowl, combine mashed potatoes, cheese, cayenne pepper and Italian seasoning.
- Roll the mixture into 1” sized balls.
- Dip mashed potato balls into eggs, then dredge in Panko bread crumbs. Set aside.
- Heat vegetable oil in a pot over medium high heat.
Working in batches of 6 at a time, add Panko-crusted mashed potato balls to the hot oil and cook until evenly golden, about 2-3 minutes. Transfer to a paper towel-lined plate and repeat with all mashed potato balls. - Serve immediately, garnished with Parmesan, if desired.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 21mgSodium: 182mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these fried mashed potato balls as much as mine did!
For more scrumptious side dishes, check out our full side dish recipe collection here:
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