If you’re looking for the absolute best way to use up leftovers, you’ve found it. This recipe transforms that simple container of cold mashed potatoes into something truly magical: crispy, golden orbs with a fluffy, savory interior and a molten, gooey cheese center.
Honestly, in my experience, these little bites are so good they’re worth making mashed potatoes for from scratch! They are the perfect appetizer for a party, a fun snack for movie night, or even a delightful side dish.https://recipycle.com/?wprm-recipe-preview=2542
This step-by-step guide will walk you through everything, making the process incredibly simple. We’re breaking it down into baby steps so you can get perfect, restaurant-quality results every single time, even if you’ve never fried anything before.
Why You’ll Love This Recipe.
- Perfectly Crispy: We use a simple three-step breading process that guarantees a crunchy exterior that lasts.
- Incredibly Cheesy: A hidden cube of cheese in the center creates that satisfying, gooey cheese pull everyone loves.
- Uses Leftovers: It’s the ultimate way to combat food waste and give new life to your.
- Super Easy: With clear, simple steps, this recipe is perfect for beginner cooks.
Ingredients You’ll Need.
You don’t need anything fancy for this recipe, just a few kitchen staples.
- Cold Mashed Potatoes: You’ll need about 2 cups. It is critical that they are cold, straight from the fridge. Warm potatoes are too soft and won’t hold their shape.
- Cheese: About 3 ounces of a good melting cheese. I recommend sharp cheddar, low-moisture mozzarella, or Monterey Jack. Cut it into small, 1/2-inch cubes.
- All-Purpose Flour: You’ll need about 1/2 cup for the breading station.
- Egg: One large egg, which will help the breadcrumbs stick.
- Panko Breadcrumbs: About 1 cup. Panko breadcrumbs are lighter than regular breadcrumbs and will give you the crispiest result.
- Seasoning (Optional): A pinch of garlic powder, onion powder, or paprika can be mixed into the potato mixture for extra flavor.
- Oil for Frying: You’ll need about 2-3 inches of a neutral oil with a high smoke point, like canola, vegetable, or peanut oil.
How to Make Fried Mashed Potato Balls (Step-by-Step)
Let’s break this down into super easy, manageable steps.
Step 1: Prepare the Potato Mixture.
First, let’s get the main ingredient ready.
- Get a Bowl: Place your 2 cups of cold mashed potatoes in a medium-sized mixing bowl.
- Add Flavor (Optional): If you want to add extra flavor, now is the time. Sprinkle in a little garlic powder or finely chopped chives and mix it gently with a fork.
- Taste Test: Give the potato mixture a quick taste. Do they need a little salt or pepper? Adjust the seasoning now before you form the balls.
Step 2: Create the Breading Station.
Being organized makes this part quick and clean.
- Set Up Three Bowls: Grab three shallow bowls or plates.
- Bowl #1 (Flour): Pour the 1/2 cup of all-purpose flour into the first bowl.
- Bowl #2 (Egg): Crack the egg into the second bowl and beat it well with a fork.
- Bowl #3 (Breadcrumbs): Pour the 1 cup of Panko breadcrumbs into the third bowl.
- Line Them Up: Place the three bowls in a row on your counter: Flour, then Egg, then Breadcrumbs. This creates an assembly line.
Step 3: Shape and Stuff the Potato Balls.
- Portion the Potatoes: Use a cookie scoop or a tablespoon to scoop out a portion of the cold potato mixture, about 1.5 to 2 inches in diameter. A scoop ensures all your potato balls are the same size so they cook evenly.
- Flatten and Stuff: Roll the portion into a ball, then flatten it slightly in the palm of your hand. Place one of your 1/2-inch cheese cubes right in the center.
- Seal It Up: Gently fold the potato mixture up and around the cheese cube, sealing it completely. Roll it between your palms until you have a smooth, sealed ball.
- Repeat: Place the finished ball on a plate or parchment-lined baking sheet and continue this process until all of your potato mixture is used up.
Step 4: Coat the Potato Balls.
This three-step coating is the secret to maximum crispiness.
- Coat in Flour: Take one potato ball and roll it gently in the flour until it’s lightly coated on all sides. Tap off any excess flour.
- Dip in Egg: Move the flour-coated ball to the egg bowl. Roll it around until it is completely covered in the beaten egg.
- Cover in Breadcrumbs: Finally, transfer the egg-coated ball to the Panko breadcrumbs. Roll it around, pressing gently, to make sure the entire surface is covered in a thick layer of crumbs.
- Set Aside: Place the fully breaded ball back on your plate and repeat for all the remaining balls.
Step 5: Fry to Golden Perfection.
Time to cook! Safety first when working with hot oil.
- Heat the Oil: Pour about 2-3 inches of oil into a heavy-bottomed pot or Dutch oven. Heat it over medium-high heat until it reaches 350°F (175°C). Using a deep-fry thermometer is the most accurate way to ensure perfect results.
- Fry in Batches: Carefully lower 3 to 4 potato balls into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pan, as this will lower the oil temperature and make them soggy.
- Cook Until Golden: Fry for about 2-3 minutes, turning them gently, until they are a deep golden brown and crispy on all sides.
- Drain and Season: Remove the cooked potato balls from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Immediately sprinkle them with a tiny pinch of salt.
- Repeat: Bring the oil back up to temperature and continue with the next batch until all the potato balls are fried.
Pro Tips for the Best Mashed Potato Balls.
- Cold Potatoes are a Must: I can’t stress this enough. Cold, firm potatoes are the key to making balls that don’t fall apart. If your potatoes are a bit loose, try mixing in a tablespoon or two of flour or breadcrumbs to firm them up.
- The Best Cheese: For that epic “cheese pull,” use low-moisture mozzarella. For the best flavor, sharp cheddar is my personal favorite.
- No Thermometer? No Problem: To test if your oil is ready, drop a single Panko breadcrumb into the pot. If it sizzles and turns golden brown in about 30-40 seconds, the oil is ready.
- Make-Ahead Instructions: You can form and bread the potato balls ahead of time! Place them on a baking sheet, cover, and refrigerate for up to 24 hours before frying.
- Freezing for Later: To freeze, place the breaded (but unfried) balls on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. They can be fried directly from frozen; just add an extra 1-2 minutes to the cooking time.
Frequently Asked Questions (FAQ)
Can I bake these instead of frying them?
Yes, you can bake them for a lighter version. They won’t be quite as crispy, but still delicious. Place the breaded balls on a baking sheet, spray them generously with cooking spray, and bake at 400°F (200°C) for 20-25 minutes, flipping them halfway through, until golden brown.
Why are my potato balls falling apart in the oil?
This usually happens for two reasons: your mashed potatoes were too warm or too wet, or your oil wasn’t hot enough. Make sure the potatoes are cold and firm, and ensure the oil is at a steady 350°F (175°C) before adding the balls. For more information on frying techniques, culinary resources like Serious Eats offer in-depth guides on the science of deep-frying.
What’s the best dipping sauce for these?
These are amazing on their own, but a good dip takes them to the next level! They are fantastic with marinara sauce, sour cream with chives, ranch dressing, or a spicy aioli. We have a great list of you can check out.
The Perfect Cheesy, Crispy Bite.
This recipe is proof that leftovers can be the star of the show. With just a little effort, you can create a snack or appetizer that is crispy, creamy, cheesy, and absolutely irresistible.
Give this recipe a try the next time you have leftover mashed potatoes. I promise you won’t be disappointed!
Have you made mashed potato balls before? What’s your favorite cheese to stuff them with? Let me know in the comments below!