Fried Mashed Potato Balls Recipe

This Fried Mashed Potato Balls recipe is a crispy and cheesy recipe, which is the perfect way to use up leftover mashed potatoes. It’s the ultimate comfort food snack or appetizer, ready in just 25 minutes.

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Fried Mashed Potato Balls Ingredients

A simple, clever list for transforming leftovers into a delicious treat.

1 1/2 cups cold leftover mashed potatoes
1/2 cup shredded mozzarella (about 2 oz.)
1/4 cup grated Parmesan cheese (about 1 oz.), plus more for serving
1/4 cup all-purpose flour
2 Tbsp. fresh parsley, chopped, plus more for serving
1 large egg
3/4 cup dried breadcrumbs
1/4 tsp. black pepper
Kosher salt, to taste
Vegetable oil, for frying

How To Make Fried Mashed Potato Balls

A step-by-step guide to these irresistible crispy, cheesy bites.

Make the Potato Mixture: In a large bowl, mix together the cold mashed potatoes, shredded mozzarella, grated Parmesan, flour, chopped parsley, black pepper, and the egg until well combined.
Form and Coat the Balls: Place the breadcrumbs on a large plate. The potato mixture will be a little sticky, so slightly wet your hands with water. Form the mixture into 12 golf-ball-sized balls. Roll each ball in the breadcrumbs, pressing gently to make sure they are fully coated. Place the coated balls on a clean plate.
Heat the Oil: In a deep skillet or Dutch oven, heat about 2 1/2 inches of vegetable oil to 375°F. (If you don’t have a thermometer, the oil is ready when a pinch of breadcrumbs dropped in sizzles and turns golden).
Fry Until Golden: Carefully add the potato balls to the hot oil, being careful not to overcrowd the pan. Fry for 3 to 5 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
Drain and Serve: Use a slotted spoon to transfer the fried balls to a paper towel-lined plate to drain off any excess oil. Immediately sprinkle them with kosher salt. Serve hot, garnished with a little more Parmesan and fresh parsley.

Recipe Tips

For the crispiest, gooiest mashed potato balls.

How to keep the balls from falling apart? The most important secret is to use cold, firm leftover mashed potatoes. Freshly made, warm mashed potatoes are too soft and will likely fall apart. The egg and flour in the mixture also act as binders to help them hold their shape.
Can I make these in an air fryer? Yes! For a lower-fat version, you can cook these in an air fryer. After forming and coating the balls, spray them generously with cooking oil spray. Cook in the air fryer at 400°F for 10-12 minutes, shaking the basket halfway through, until golden and crisp.
Can I make these ahead of time? Yes, this is a great make-ahead appetizer. You can form and coat the potato balls, then place them on a plate, cover, and refrigerate for up to 24 hours before frying.
How to get perfectly round balls? Roll the mixture between slightly damp hands. The water creates a barrier that prevents the sticky potato mixture from clinging to your palms, allowing you to shape them into smooth, perfect spheres.

What To Serve With Fried Mashed Potato Balls

The perfect dips for this incredible appetizer.

These crispy, cheesy bites are a fantastic party snack or appetizer. They are delicious on their own or served with a variety of dipping sauces:

Warm marinara sauce
Creamy ranch dressing or a garlic aioli
A dollop of sour cream with fresh chives
Leftover gravy from your holiday meal

How To Store Fried Mashed Potato Balls

These are best enjoyed fresh, but here’s how to store them.

Best Eaten Fresh: These are at their absolute best when served hot and crispy, straight from the fryer.
Reheat: If you have leftovers, the best way to reheat them is in a hot oven (400°F) or an air fryer for 5-8 minutes to restore their crispiness.

Fried Mashed Potato Balls Nutrition Facts

An estimated guide per ball.

Calories: 150 kcal
Carbohydrates: 12 g
Protein: 5 g
Fat: 9 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What if I don’t have leftover mashed potatoes?

You can certainly make a batch of mashed potatoes specifically for this recipe. Just be sure to let them cool completely and then chill them in the refrigerator for at least a few hours (or overnight) until they are very cold and firm.

Can I use a different kind of cheese?

Of course. While mozzarella provides that classic, gooey “cheese pull,” you could also use shredded sharp cheddar, Monterey Jack, provolone, or even a spicy pepper jack in the mixture.

Can I freeze them?

Yes, these are great for freezing. After you’ve formed and coated the balls, place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. You can fry them directly from frozen, just add a couple of extra minutes to the frying time.

Try More Recipes:

Instant Pot Mashed Potatoes Recipe
French Onion Scalloped Potatoes Recipe
Loaded Baked Potato Salad Recipe