You’re about to discover the ultimate comfort food appetizer with these Fried Mashed Potato Balls. Crisp and golden on the outside, wonderfully soft and cheesy on the inside, this dish brings together everything you love about mashed potatoes—only now, they’re perfectly snackable and impossibly delicious. These bite-sized gems are always the first to disappear at gatherings, thanks to their irresistible flavor, satisfying crunch, and creamy center. Whether you’re whipping up a weekend treat or searching for a show-stopping party appetizer, Fried Mashed Potato Balls deliver on every front.

Fried Mashed Potato Balls Recipe - Recipe Image

Ingredients You’ll Need

What makes these Fried Mashed Potato Balls such a crowd-pleaser? The ingredients are truly simple, yet each one plays its own key role. From the richness of cheese and the savoriness of bacon to the bright pop of chives, everything comes together to create irresistible flavor and texture.

3 cups cold mashed potatoes: Best with leftover potatoes, as cold mash holds shape better for forming sturdy, creamy centers.
1 cup shredded cheddar cheese: Cheddar adds gooey, melty goodness and a punch of sharp flavor to every bite.
1/4 cup cooked bacon, crumbled: Brings a smoky, salty crunch; you can omit for a vegetarian version.
2 tablespoons fresh chives, chopped: Fresh chives offer a mild onion-like brightness, balancing the richness.
1/2 teaspoon garlic powder: A hint of garlic in the background lifts the overall flavor.
1/2 teaspoon salt: Enhances all the natural flavors and prevents the bite from tasting flat.
1/4 teaspoon black pepper: A gentle heat that underscores each savory mouthful.
1 cup all-purpose flour: The first step in the breading process; flour helps everything stick.
2 large eggs, beaten: Acts like glue to make sure the panko clings for the crispiest crust.
2 cups panko breadcrumbs: The key to that ultra-crunchy, golden-brown exterior.
Vegetable oil for frying: Neutral-flavored oil creates light, crisp results when frying.
Sour cream or ranch for dipping: These creamy, tangy dips are the perfect partners for crunchy potato bites.

How to Make Fried Mashed Potato Balls

Step 1: Combine the Filling

In a large mixing bowl, stir together the cold mashed potatoes, shredded cheddar cheese, cooked and crumbled bacon, chopped chives, garlic powder, salt, and black pepper. Mix until everything’s evenly distributed. It should look speckled with cheese, bacon, and green flecks of chive, and feel sturdy enough to be shaped. This flavor-packed base will be the heart of your Fried Mashed Potato Balls.

Step 2: Shape the Balls

Take about a tablespoon of the potato mixture and roll it between your palms to form a tight, smooth ball. Place each finished ball on a parchment-lined baking sheet. Repeat this process until you’ve used up the entire mixture. The size is totally up to you, but keeping them about one inch in diameter is perfect for snacking and even frying.

Step 3: Chill for Best Results

Refrigerate the tray of potato balls for at least 30 minutes. Don’t skip this part! Chilling helps firm up the balls, which means they’re less likely to fall apart when breading and frying. It’s a little step that makes a big difference in keeping your Fried Mashed Potato Balls perfectly round and intact.

Step 4: Bread Each Ball

Set up your breading station: Place flour in one shallow bowl, beaten eggs in a second, and panko breadcrumbs in a third. Roll each chilled potato ball first in the flour, tapping off the excess, then dip into the beaten egg, and finally coat in the panko. This triple-layer coating is your guarantee for the ultimate crispy shell.

Step 5: Fry Until Golden & Crisp

Pour enough vegetable oil into a deep skillet or pot to come up about two inches. Heat the oil until it reaches 350°F (use a thermometer for accuracy). Fry the potato balls in batches, making sure not to crowd the pan, for about 2 to 3 minutes. Once they’re uniformly golden and crisp, use a slotted spoon to transfer them to a paper towel-lined plate to drain. The aroma is irresistible!

Step 6: Serve Hot with Dips

Transfer your freshly fried creations to a serving plate and set out a bowl of sour cream or ranch dressing for dipping. Enjoy them piping hot—the centers stay wonderfully cheesy and creamy, while the exterior is satisfyingly crunchy. These Fried Mashed Potato Balls are the definition of comfort snack perfection!

How to Serve Fried Mashed Potato Balls

Garnishes

Upgrade your presentation with a sprinkling of extra chopped chives, a pinch more crumbled bacon, or even a dusting of smoked paprika. Fresh parsley or a generous twist of black pepper on top adds both color and a little flavor pop to every bite. Elevate the look of your Fried Mashed Potato Balls with these simple finishing touches, and get ready for the compliments to roll in!

Side Dishes

These golden bites are fantastic on their own, but you can round out your snack spread with simple sides like a crisp green salad, a platter of fresh veggie sticks, or a tangy slaw. If you’re serving Fried Mashed Potato Balls as an appetizer for a larger meal, think about pairing them with grilled meats, barbecued chicken, or a big bowl of soup. They fit right in with all your favorite homemade classics.

Creative Ways to Present

Turn your Fried Mashed Potato Balls into the star of the party by skewering them on toothpicks with cherry tomatoes or pickled onions for a festive platter. Or, make a trio of dips—serve alongside spicy sriracha mayo, cool sour cream, and classic ranch for a choose-your-own-adventure experience. Layer them on a rustic wooden board with wedges of cheese, olives, and cured meats for the ultimate game-day sharing board. The possibilities are endless.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, allow your Fried Mashed Potato Balls to cool completely before transferring them to an airtight container lined with paper towels. Store them in the refrigerator for up to 3 days. The paper towels will help keep excess moisture at bay, so you can revive their crunch later.

Freezing

For longer storage, freeze uncooked potato balls after breading on a baking sheet until firm, then transfer to a zip-top freezer bag. They’ll keep beautifully for up to a month. You can fry them straight from the freezer—just add an extra minute or so to the fry time for perfect results.

Reheating

To bring those leftovers back to life, use an oven (400°F for about 10 minutes) or an air fryer for a few minutes until hot and crisp. Avoid the microwave if you can—it tends to make the coating soggy. Reheating the right way gives you that irresistible crunch all over again, just like when they were first made.

FAQs

Can I use instant mashed potatoes for this recipe?

Yes, you can! Just make sure the mash is thick and not too runny—try reducing the liquid in the package instructions, and let the potatoes cool completely before adding the other ingredients.

What oil is best for frying Fried Mashed Potato Balls?

Vegetable oil is perfect due to its high smoke point and neutral flavor, but canola or sunflower oil work well too. Avoid olive oil, as it can burn at frying temperature.

Can I make Fried Mashed Potato Balls without bacon?

Absolutely! Simply leave the bacon out or substitute with sautéed mushrooms, caramelized onions, or roasted peppers for a vegetarian twist that’s just as tasty.

Why do my potato balls sometimes fall apart while frying?

It usually means the mixture was too warm or too soft, or they weren’t chilled long enough before breading. Make sure your mashed potatoes are cold and firm, and don’t skip the chilling step before frying for best results.

How do I keep them crispy for a party?

If you’re making these in advance, keep them hot in a low oven (about 200°F) on a wire rack until you’re ready to serve. This helps them stay crisp without drying out or going soggy.

Final Thoughts

There’s just something magical about these Fried Mashed Potato Balls—the crispy outside, the cheesy, savory middle, and the way they disappear in seconds whenever you serve them. Whether you’re sharing a batch at your next party or simply indulging at home, try this recipe and watch smiles instantly appear. You’re destined to fall in love with your new favorite comfort food munchie!

Fried Mashed Potato Balls Recipe

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4.7 from 10 reviews

Author: admin
Total Time: 35 minutes plus chilling time
Yield: 24 potato balls 1x
Diet: Non-Vegetarian

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Description

These Fried Mashed Potato Balls are a crispy and cheesy appetizer perfect for any gathering. Made with cold mashed potatoes, cheddar cheese, bacon, and spices, these bite-sized treats are sure to be a hit.

Ingredients

Scale

Mashed Potato Balls:

3 cups cold mashed potatoes
1 cup shredded cheddar cheese
1/4 cup cooked bacon, crumbled
2 tablespoons fresh chives, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Coating:

1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs

Other:

Vegetable oil for frying
Sour cream or ranch for dipping

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Instructions

Prepare the Mashed Potato Balls: In a large bowl, mix together mashed potatoes, cheddar cheese, bacon, chives, garlic powder, salt, and pepper until well combined.
Form the Balls: Scoop about 1 tablespoon of the mixture and roll into a ball. Repeat until all the mixture is used. Chill in the refrigerator for at least 30 minutes.
Coat the Balls: Place flour, eggs, and panko in three separate shallow bowls. Roll each potato ball in flour, then dip into the beaten eggs, and coat with panko breadcrumbs.
Fry the Balls: Heat vegetable oil to 350°F. Fry the potato balls in batches for 2 to 3 minutes until golden brown and crispy.
Serve: Drain on paper towels and serve hot with sour cream or ranch for dipping.