These fried mashed potato balls are such a fabulous way to use up leftover mashed potato. They’re creamy and cheesy on the inside and golden brown and crispy on the outside. Serve with your favourite sauce for dunking! You’re gonna love them!

Fried mashed potato balls in a dish garnished with chives.

Remember those roasted garlic mashed potatoes that I shared the other day? Well, I put them to good use!

When pondering what to make from our leftover mashed potatoes (aside from just enjoying as is), hubby suggested these cheesy potato balls.

There’s not one, but three, versions included here so you have options, and who doesn’t love that?

There’s a classic potato ball with a cheesy centre.

Another one with chicken and blue cheese (so good dunked in hot sauce).

The third is a spicy salami potato ball with pickled jalapenos.

All of them, of course, have lots of cheese!

You can make any of one of these versions or whip up a bunch of each.

Invite your friends over, then make some of these loaded potato balls, serve them with a bunch of sauces for dipping and watch them disappear!

Ingredients for Fried Mashed Potato Balls

To make these potato balls you’ll need:

Leftover mashed potatoes
Shredded cheddar cheese
Chives
Panko
Egg
Oil (for frying)

Because there are three delicious versions here, you have other add-ins for each one, like chicken, blue cheese, salami, pickled jalapeno and Gouda. All yummy, right?

Ingredients for a fried potato ball recipe, three ways.

How To Make Potato Balls

Full details are in the recipe card below, but here are the basics:

In a bowl, combine cooled mashed potatoes with other filling ingredients.
For each mashed potato ball, I like to use about 1.5 tablespoons of the potato mixture (a cookie scoop that size is useful for forming the balls). For the cheese-stuffed version, place a small cube of cheese in the centre of the mashed potato mixture.
Roll into balls (for the cheese-stuffed potato ball, ensure that the cheese is completely encased with the mashed potato mixture).
Dunk each ball into whisked egg, shaking off excess.
Now, dredge each ball in panko bread crumbs to coat. As you dredge each potato ball, place onto a sheet pan. Once they’re all done, place the coated balls into the fridge for 10 to 15 minutes to chill.
Heat some cooking oil in a pot and carefully add potato balls (about 6 to 7 per batch). Cook them until they’re brown and crispy all over. Carefully remove cooked mashed potato balls, and drain on a cooling rack set over a baking sheet while you continue to cook your batches.

Collage of steps to make cheese-stuffed fried mashed potato balls.

What To Serve With These Loaded Mashed Potato Balls

Dunk them in your favourite sauce!

For the cheesy version, I like to serve with gravy.

The chicken and blue cheese version is delicious with hot sauce.

And the spicy salami version is yummy with ranch or BBQ sauce.

These fried mashed potato balls are delicious for game day, especially when served as part of a spread with other goodies, like wings, nachos or quesadillas.

Hand holding a cheesy stuffed potato ball, showing the interior.

Tips for Making This Recipe

You’re going to want cooled mashed potatoes here, ideally ones that have been refrigerated for a little while. Don’t use warm mashed potatoes.
After you cook each batch of potato balls, your oil may drop in temperature. Allow it to come up to temperature before adding another batch. A food thermometer is your best friend here (I like to use a “candy and deep-fry thermometer” with a pot clip so I can monitor the oil temperature).
Two eggs are used here. You will have leftovers. If you want, you could use one large egg with a splash of water instead (about 2 tablespoons).
Don’t have panko? Bread crumbs will work in a pinch.
Don’t have chives or prefer not to use? Green onion will work or you could simply omit.

Close-up of fried potato balls garnished with chives.

More Yummy Game Day Recipes

If you make these stuffed potato balls, be sure to leave a comment below!