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Fried Mashed Potato Balls: The Ultimate Appetizer for Beginners

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Have you ever opened your fridge, stared at a bowl of leftover mashed potatoes, and wondered how to give them a second life? Enter the world of fried mashed potato balls—crispy, cheesy, and utterly addictive. This beginner-friendly recipe transforms a humble side dish into an irresistible appetizer or snack, perfect for any occasion.

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Fried Mashed Potato Balls: The Ultimate Appetizer for Beginners

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🥔🎉 Get ready for the tastiest appetizer ever—Fried Mashed Potato Balls! 🍽️ These crispy, golden wonders are filled with creamy mashed potatoes and packed with flavor. 💛 Perfect for beginners, they’re easy to make, incredibly satisfying, and perfect for any party or get-together. Serve with a dipping sauce for that extra touch of deliciousness! 😍

#FriedPotatoBalls #ComfortFoodBites #CrispyPerfection #PartyFoodIdeas #EasyAppetizers #BeginnerCooks #GoldenDelights #SnackTime #FoodieFavorites #FlavorfulBites 🥔✨🍽️

  • Total Time: 35 minutes
  • Yield: 19 mashed potato balls 1x

Ingredients

Scale

Main Ingredients

  • 1 ½ cups mashed potatoes: Use cold mashed potatoes that have been refrigerated for 13 days. Freshly made mashed potatoes can be too soft for this recipe. If yours are overly creamy, add a tablespoon or two of flour to firm them up.
  • ½ cup sharp cheddar cheese (packed): The sharpness of the cheese balances the creamy texture of the potatoes. You can substitute with mozzarella for a milder flavor or pepper jack if you want a spicy kick.
  • ¼ tsp garlic powder: Adds depth of flavor. Feel free to swap with onion powder or even smoked paprika for a different twist.
  • 1 tbsp chopped chives or scallions: These provide a fresh, slightly tangy note. If you don’t have chives, finely chopped parsley works too.
  • ⅛ tsp salt and pepper: Essential for seasoning, but adjust to taste based on your mashed potato base.

For Coating

  • ¼ cup flour: All-purpose flour works best, but you can use gluten-free flour or cornstarch if needed.
  • 1 large egg: Acts as a binding agent for the coating. For a vegetarian or egg-free version, use a mixture of water and cornstarch.
  • ¾ cup panko breadcrumbs: These give a light, crispy texture. Regular breadcrumbs can be used, but panko is preferred for its crunchiness.

For Frying

  • Oil: Choose a neutral, high-smoke-point oil like avocado, peanut, or vegetable oil. Avoid olive oil, as it can smoke at higher temperatures.

Instructions

Step 1: Prepare the Potato Mixture

  1. In a medium mixing bowl, combine cold mashed potatoes with cheddar cheese, garlic powder, chives, salt, and pepper.
  2. Mix thoroughly with a spoon until all ingredients are evenly distributed.

💡 Pro Tip: If your mashed potatoes are too soft, add a tablespoon of flour to help the mixture hold its shape.


Step 2: Shape the Potato Balls

  1. Use a small cookie scoop or a teaspoon to portion out the mixture into 2-teaspoon-sized balls.
  2. Roll each portion between your palms to form a smooth ball.

💡 Pro Tip: If the potato mixture feels sticky or doesn’t hold its shape, refrigerate the balls for 10–20 minutes before breading.


Step 3: Prepare the Coating

  1. Place flour, beaten egg, and panko breadcrumbs into separate shallow bowls.
  2. Roll each potato ball in flour, ensuring it’s fully coated. Shake off any excess.
  3. Dip the floured ball into the beaten egg, letting any extra drip off.
  4. Finally, coat the ball in panko breadcrumbs, pressing gently to adhere the crumbs.

Step 4: Fry the Potato Balls

  1. Heat 2–3 inches of oil in a small pot to 375°F. Use a thermometer for accuracy.
  2. Fry the potato balls in batches of 3–4, ensuring not to overcrowd the pot.
  3. Stir gently with a slotted spoon during the first few seconds to prevent sticking.
  4. Fry for 2–3 minutes or until golden brown and crispy.
  5. Remove the balls with the slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

💡 Pro Tip: Maintain the oil temperature between 350–375°F to ensure even frying. If the oil cools too much, the balls may become greasy.

Notes

  • Testing Oil Temperature: If you don’t have a thermometer, drop a small piece of bread into the oil. It should sizzle and turn golden in about 30 seconds.
  • Make Ahead: Shape and bread the potato balls ahead of time. Store them in the fridge for up to 1 day before frying.
  • Alternative Cooking Method: Don’t want to deep fry? Use an air fryer! Arrange the balls in a single layer, spray lightly with oil, and cook at 375°F for 12–15 minutes, shaking halfway through.
  • Avoid Overcrowding: Frying too many balls at once lowers the oil temperature, resulting in soggy exteriors.
  • Author: Paula Susan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

Whether you’re hosting a family gathering or simply treating yourself to something delicious, these fried mashed potato balls are the ultimate solution for making the most of your leftovers. Plus, with easy-to-find ingredients and simple preparation, it’s a recipe that anyone can master—even if it’s your first time in the kitchen.

Why Fried Mashed Potato Balls Are Perfect for Beginners

Fried mashed potato balls are an ideal recipe for those new to cooking. Here’s why:

  • Minimal Ingredients: This recipe uses everyday items you likely already have, such as mashed potatoes, cheese, and breadcrumbs.
  • Quick and Simple: With a prep time of 20 minutes and a cook time of 15 minutes, you’ll have a gourmet-looking dish in no time.
  • Teaches Basic Techniques: You’ll learn how to bread and fry food—a valuable skill for countless recipes.
  • Customizable: The recipe allows for substitutions and variations, making it easy to adapt to your taste preferences.

Ingredients and Substitutions

Before diving into the recipe, let’s break down the ingredients and explore some flexible options:

Main Ingredients

  • 1 ½ cups mashed potatoes: Use cold mashed potatoes that have been refrigerated for 1–3 days. Freshly made mashed potatoes can be too soft for this recipe. If yours are overly creamy, add a tablespoon or two of flour to firm them up.
  • ½ cup sharp cheddar cheese (packed): The sharpness of the cheese balances the creamy texture of the potatoes. You can substitute with mozzarella for a milder flavor or pepper jack if you want a spicy kick.
  • ¼ tsp garlic powder: Adds depth of flavor. Feel free to swap with onion powder or even smoked paprika for a different twist.
  • 1 tbsp chopped chives or scallions: These provide a fresh, slightly tangy note. If you don’t have chives, finely chopped parsley works too.
  • ⅛ tsp salt and pepper: Essential for seasoning, but adjust to taste based on your mashed potato base.

For Coating

  • ¼–⅓ cup flour: All-purpose flour works best, but you can use gluten-free flour or cornstarch if needed.
  • 1 large egg: Acts as a binding agent for the coating. For a vegetarian or egg-free version, use a mixture of water and cornstarch.
  • ¾ cup panko breadcrumbs: These give a light, crispy texture. Regular breadcrumbs can be used, but panko is preferred for its crunchiness.

For Frying

  • Oil: Choose a neutral, high-smoke-point oil like avocado, peanut, or vegetable oil. Avoid olive oil, as it can smoke at higher temperatures.

Step-by-Step Instructions

Ready to get started? Follow these steps for foolproof fried mashed potato balls:

Step 1: Prepare the Potato Mixture

  1. In a medium mixing bowl, combine cold mashed potatoes with cheddar cheese, garlic powder, chives, salt, and pepper.
  2. Mix thoroughly with a spoon until all ingredients are evenly distributed.

💡 Pro Tip: If your mashed potatoes are too soft, add a tablespoon of flour to help the mixture hold its shape.

Step 2: Shape the Potato Balls

  1. Use a small cookie scoop or a teaspoon to portion out the mixture into 2-teaspoon-sized balls.
  2. Roll each portion between your palms to form a smooth ball.

💡 Pro Tip: If the potato mixture feels sticky or doesn’t hold its shape, refrigerate the balls for 10–20 minutes before breading.

Step 3: Prepare the Coating

  1. Place flour, beaten egg, and panko breadcrumbs into separate shallow bowls.
  2. Roll each potato ball in flour, ensuring it’s fully coated. Shake off any excess.
  3. Dip the floured ball into the beaten egg, letting any extra drip off.
  4. Finally, coat the ball in panko breadcrumbs, pressing gently to adhere the crumbs.

Step 4: Fry the Potato Balls

  1. Heat 2–3 inches of oil in a small pot to 375°F. Use a thermometer for accuracy.
  2. Fry the potato balls in batches of 3–4, ensuring not to overcrowd the pot.
  3. Stir gently with a slotted spoon during the first few seconds to prevent sticking.
  4. Fry for 2–3 minutes or until golden brown and crispy.
  5. Remove the balls with the slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

💡 Pro Tip: Maintain the oil temperature between 350–375°F to ensure even frying. If the oil cools too much, the balls may become greasy.

Beginner Tips and Notes

Cooking can feel intimidating, but these tips will make your journey smoother:

  • Testing Oil Temperature: If you don’t have a thermometer, drop a small piece of bread into the oil. It should sizzle and turn golden in about 30 seconds.
  • Make Ahead: Shape and bread the potato balls ahead of time. Store them in the fridge for up to 1 day before frying.
  • Alternative Cooking Method: Don’t want to deep fry? Use an air fryer! Arrange the balls in a single layer, spray lightly with oil, and cook at 375°F for 12–15 minutes, shaking halfway through.
  • Avoid Overcrowding: Frying too many balls at once lowers the oil temperature, resulting in soggy exteriors.

Serving Suggestions

Fried mashed potato balls are versatile and pair well with a variety of dips and sides. Here are some ideas:

Dips

  • Sour cream: Classic and simple. Add a sprinkle of chopped chives for extra flair.
  • Ranch dressing: A creamy, tangy option that complements the crispy texture.
  • Spicy aioli: Mix mayonnaise with sriracha or chili sauce for a kick.

Side Dishes

  • Serve alongside a crisp green salad for a balanced meal.
  • Pair with grilled chicken or beef skewers for a hearty appetizer spread.

Storage and Reheating

  • Store leftover balls in an airtight container in the fridge for up to 3 days.
  • Reheat in an air fryer or oven at 375°F until crispy and warm. Avoid microwaving, as it can make the coating soggy.

Troubleshooting Common Issues

  • Balls Falling Apart: If your mixture is too soft, add a bit more flour. Chilling the balls before breading also helps.
  • Uneven Browning: Ensure the oil is at the correct temperature and stir gently during frying.
  • Greasy Texture: This happens when the oil isn’t hot enough. Always maintain the temperature at 375°F.

Variations to Try

Once you’ve mastered the basic recipe, experiment with these variations:

  1. Cheesy Stuffed Balls: Add a cube of mozzarella or gouda cheese to the center of each ball for a gooey surprise.
  2. Spicy Kick: Mix diced jalapeños or red chili flakes into the potato mixture.
  3. Loaded Potato Balls: Fold in cooked, shredded chicken or beef for a heartier snack.

Conclusion

Fried mashed potato balls are proof that leftovers can be more exciting than the original dish. With their crispy exterior and creamy, cheesy center, they’re a crowd-pleaser that’s surprisingly simple to make.

So, gather your ingredients, roll up your sleeves, and dive into this beginner-friendly recipe. Don’t forget to share your experience—what variations did you try? Did your family and friends love them? Let us know in the comments!

Cooking is all about creativity and confidence, and this recipe is the perfect place to start. Enjoy the process, and most importantly, enjoy the delicious results!

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