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 ’em!
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 jalapeños.
All of them, of course, have lots of cheese!
You can make any of one of these bad boys or whip up a bunch of each.
Invite your friends over; then, make some of these loaded potato balls, serve ’em 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 jalapeño and Gouda. All yummy, right?
How to Make Potato Balls
Full details are in the recipe card below, but here are the basics:
- Combine COOLED mashed potatoes with other filling ingredients.
- For each mashed potato ball, I like to use a ‘1.5 tablespoons’ cookie scoop. 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 some whisked egg, shaking off excess.
- Now, roll into panko to coat.
- Place the coated balls on a sheet pan and pop them into the fridge for 10 to 15 minutes to chill.
- Heat some oil in a heavy duty high sided pot and carefully add potato balls (about 6 to 7 at a time). Cook them until they’re brown and crispy all over.
- Carefully remove cooked mashed potato balls and drain on a brown paper lined sheet pan while you continue cooking your batches. I like to give them a little pinch of salt while they’re hot.
- Garnish with chives (if you like) and serve with your favourite dipping sauces.
Can I Reheat?
Like most fried foods, these potato balls are best when freshly made, but you can totally reheat.
Store cooled leftovers in a covered container in the refrigerator.
Tip: Keep in mind when the mashed potatoes were first made. Enjoy mashed potatoes within 3 to 4 days. So, if you make these potato balls with your leftovers the next day, for example, enjoy them within 2 to 3 days.
To reheat, place on a baking sheet in a preheated 375 degrees Fahrenheit oven and cook for about 8 to 10 minutes or until heated through.
What to Serve with These Loaded Mashed Potato Balls
Dunk ’em in your favourite sauce!
For the ‘original’ or 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 are delicious for game day too, especially when served as part of a spread with other goodies, like wings, nachos or quesadillas.
More Tips & Variations
Use a large heavy pot or Dutch oven with high sides for frying the potato balls. Alternatively, If you have an electric deep fryer that you are comfortable with using, you can use that instead. If using an electric deep fryer, always ensure you are familiar with the manufacturer recommended operating instructions (as with any kitchen appliance/device/tool you are using).
Gently drop the potato balls into the oil.
When frying, know what you’re doing and always use caution.
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 one with a pot clip so I can monitor the oil temperature).
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.
For the cheesy potato balls, Gouda was use for the centre. If you don’t want to use another cheese, you could use a little square of cheddar instead.
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).
More Yummy Game Day Recipes
- Cheesy Ground Beef Quesadillas
- Buffalo Chicken Dip Mini Stuffed Peppers
- Beef Sliders with Caramelized Onions
- Black Bean Dip (This dip would go delicious with these baked tortilla chips from A Fork’s Tale).
Hope you love these fried mashed potato balls as much as we do!
If you make these stuffed potato balls, be sure to leave a comment below. Love to know how you enjoyed! Thank you!
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Fried Mashed Potato Balls (3 delicious versions)
Ingredients
Cheesy Fried Mashed Potato Balls
- 3 cups cooled leftover mashed potato
- 4 ounces cheddar cheese , shredded (about 1 cup or so)
- ⅓ cup chives , minced (about 5 tablespoons)
- 2 small eggs
- 1.5 cups unseasoned panko bread crumbs (approximately)
- 10 small cubes of gouda cheese (approximately)
- oil (for frying, enough to come up 2 to 3 inches up side of pot)
Chicken & Blue Cheese Fried Mashed Potato Balls
- 3 cups cooled leftover mashed potato
- 4 ounces cheddar cheese , shredded (about 1 cup or so)
- ¾ cup blue cheese , crumbled
- 1.5 to 2 cups cooked chicken , chopped small
- ⅓ cup chives , minced (about 5 tablespoons)
- 2 small eggs
- 1.5 cups unseasoned panko bread crumbs (approximately)
- oil (for frying, enough to come up 2 to 3 inches up side of pot)
Spicy Salami Fried Mashed Potato Balls
- 3 cups cooled leftover mashed potatoes
- 4 ounces cheddar cheese , shredded (about 1 cup or so)
- 6 ounces spicy salami , chopped small (⅓ pound)
- ½ cup pickled jalapeño peppers , patted dry of excess moisture and chopped
- ⅓ cup chives , minced (about 5 tablespoons)
- 2 small eggs
- 1.5 cups unseasoned panko bread crumbs (approximately)
- canola or corn oil (for frying, enough to come up 2 to 3 inches up side of pot.)
Instructions
Cheesy Fried Mashed Potato Balls
- Combined cool leftover mashed potato with cheddar cheese and chives. Mix to combine.
- Grab about 1.5 tablespoons of filling. Place small cube of Gouda into mixture and roll into a ball so that the cheese is encased.
- Whisk eggs and dunk each ball into, shaking off excess.
- Roll ball into panko and place on a baking sheet while you are completing the remaining balls.
- Place balls in the refrigerator for about 15 minutes to chill a little before frying.
- In a heavy duty Dutch oven or pot with high sides add oil and heat to 375 degrees Fahrenheit.
- Add balls (about 6 to 7 at a time) to oil and fry about 2 to 3 minutes, carefully turning with a slotted spoon to ensure they get golden brown and crunchy all over.
- Carefully remove cooked balls (one at a time) with a slotted spoon or spider, allowing excess grease to drain off. Place on a brown paper lined tray while you are cooking remaining balls. Sprinkle with a little salt and chopped chives if desired.
- I like to let cool for about 10 minutes or so before digging in. Enjoy with your favourite sauce.
Chicken & Blue Cheese Fried Mashed Potato Balls
- Combined cool leftover mashed potato with cheddar cheese, blue cheese, cooked chicken and chives. Mix to combine.
- Grab about 1.5 tablespoons of filling and roll into a ball.
- Whisk eggs and dunk each ball into, shaking off excess.
- Roll ball into panko and place on a baking sheet while you are completing the remaining balls.
- Place balls in the refrigerator for about 15 minutes to chill a little before frying.
- In a heavy duty Dutch oven or pot with high sides add oil and heat to 375 degrees Fahrenheit.
- Add balls (about 6 to 7 at a time) to oil and fry about 2 to 3 minutes, carefully turning with a slotted spoon to ensure they get golden brown and crunchy all over.
- Carefully remove cooked balls (one at a time) with a slotted spoon or spider, allowing excess grease to drain off. Place on a brown paper lined tray while you are cooking remaining balls. Sprinkle with a little salt and chopped chives if desired.
- I like to let cool for about 10 minutes or so before digging in. Enjoy with your favourite sauce (these are delicious with hot sauce).
Spicy Salami Fried Mashed Potato Balls
- Combined cool leftover mashed potato with cheddar cheese, salami, jalapeño and chives. Mix to combine.
- Grab about 1.5 tablespoons of filling and roll into a ball.
- Whisk eggs and dunk each ball into, shaking off excess.
- Roll ball into panko and place on a baking sheet while you are completing the remaining balls.
- Place balls in the refrigerator for about 15 minutes to chill a little before frying.
- In a heavy duty Dutch oven or pot with high sides add oil and heat to 375 degrees Fahrenheit.
- Add balls (about 6 to 7 at a time) to oil and fry about 2 to 3 minutes, carefully turning with a slotted spoon to ensure they get golden brown and crunchy all over.
- Carefully remove cooked balls (one at a time) with a slotted spoon or spider, allowing excess grease to drain off. Place on a brown paper lined tray while you are cooking remaining balls. Sprinkle with a little salt and chopped chives if desired.
- I like to let cool for about 10 minutes or so before digging in. Enjoy with your favourite sauce (these are delicious with hot sauce).
Notes
- Use a large heavy pot or dutch oven with high sides for frying the potato balls. Alternatively, If you have an electric deep fryer that you are comfortable with using, you can use that instead. If using an electric deep fryer, always ensure you are familiar with the manufacturer recommended operating instructions (as with any kitchen appliance/device/tool you are using).
- Gently drop the potato balls into the oil.
- When frying, know what you’re doing and always use caution.
- 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 one with a pot clip so I can monitor the oil temperature).
- 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.
- For the cheesy potato balls, Gouda was use for the centre. If you don’t want to use another cheese, you could use a little square of cheddar instead.
- Two eggs are used here. You will have leftovers. If you want, you could use one large egg with a slash of water instead (about 2 tablespoons).
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
Kelly | Foodtasia
OMGeeeeeeee! These mashed potato balls are fantastic! How delicious! That one with the melted cheese inside – wowwwww! I’m always looking for ways to use up leftover mashed potatoes. I love all three of your variations. So delicious!
Dawn - Girl Heart Food
Thank you Kelly! We’ love ’em!
Leanne
This is such a great idea to use leftover mashed potatoes! I always have leftovers because I can never judge how much people will eat. Now I want to have leftovers on purpose. And I love that you included different variations. Such a great holiday appetizer.
Dawn - Girl Heart Food
Yay! Thank you Leanne 🙂
David @ Spiced
Ok, you’ve totally outdone yourself with this post, Dawn! Not only did you come up with an incredible use for leftovers…but you gave us 3 different versions! I seriously can’t decide which one of these I want to make first. I’m thinking the spicy salami might have to be first, but the others will be close behind. This would be great football-watching food, and you know how I feel about football-watching food! In fact, I’m thinking I need to make a batch of mashed potatoes solely so I can turn around and make these. Putting this one on the short-list of recipes to make!
Dawn - Girl Heart Food
You’re so kinda, David!! I think the salami one is my fave too! Though, they’re all pretty delish! Hope you love ’em, my friend 🙂
Kathy @ Beyond the Chicken Coop
Talk about flavor! Wowza!!! I love that crunchy exterior and the soft cheesy interior. I’m making a double batch of mashed potatoes at Thanksgiving so I can make these with the leftovers!
Dawn - Girl Heart Food
Woo hoo! Thank you Kathy 🙂
Jennifer @ Seasons and Suppers
I love mashed potatoes, so I don’t often have leftovers, but I’d make a batch just to make these delicious potato balls!
Dawn - Girl Heart Food
I hear ya! Thanks Jennifer 🙂
Laura
Dawn! I have a feeling this recipe was written especially for me – I never know what to do with leftover mashed potatoes except reheat exactly as they are! My fam would make quick work of these – they look so tempting. And I’m a little smitten by your suggestion of gravy with the cheesey balls. That’s brilliant. We’re big poutine fans here!
Dawn - Girl Heart Food
Yay! Thank you so much, Laura! Big poutine fans too 🙂
Haylie / Our Balanced Bowl
I love these so much, Dawn! Little fried balls of deliciousness. My favorite variety would be the spicy salami…although I’m pretty sure I would eat ALL of them! Amazing way to use up leftover mashed potatoes!
Dawn - Girl Heart Food
Yay! So happy to hear that, Haylie! I think I could eat them all too!! Thanks so much 🙂
[email protected]
I’m with Marissa….extra mashed potatoes will be on the menu this year! These are pure happiness!! xoxo
Dawn - Girl Heart Food
Woo hoo! Thanks Annie 🙂
Marissa
What a clever and fabulous way to enjoy leftover mashed potatoes!! I’m going to make extra mashed potatoes for Thanksgiving so we can try these!
Dawn - Girl Heart Food
Yay! Thanks Marissa! Enjoy, my friend 🙂
Valentina
Wowza! These are amazing. ALL 3 versions, though my favorite would have to be the one with salami. Only problem is actually not eating all of the mashed potatoes in order to have the leftovers. Ha ha. 🙂 ~Valentina
Dawn - Girl Heart Food
Love that one too! Haha…right 😉 ? Thank you!
Katherine | Love In My Oven
YUM Dawn!!! The one with pickled jalapenos sounds soooo good. These are such awesome little bites! We could just eat these for a meal. Sign me up to try all 3, please and thank you!! XO
Dawn - Girl Heart Food
Good choice 😉 Thank you Katherine! You got it! XO
Kelsie | the itsy-bitsy kitchen
I’ve made mashed potato caked before (SO GOOD with lots of cheddar) but I’ve never made mashed potato balls. I’m thinking I shouldn’t even serve mashed potatoes for Thanksgiving, I should just serve these. Because COME ON! They look amazing, girl! Have a great week ahead, Dawn!
Dawn - Girl Heart Food
You’re so sweet!! Thank you Kelsie! You too 🙂
Mary Ann | The Beach House Kitchen
All three versions would be a hit here Dawn! My husband Tom would have a hard time sharing and so would our son Casey! They both love mashed potatoes. I think my favorite would be the spicy salami and pickled jalapenos. Pinned!
Dawn - Girl Heart Food
So happy to hear that! Thank you Mary Ann 🙂 Love that version too!
Alexandra @ It's Not Complicated Recipes
I am LOVING this idea, Dawn. I wish I could reach through my computer screen right now and grab one. Or several. Definitely at least three, so I can try one of each!!
Dawn - Girl Heart Food
Thanks so much, Alexandra 🙂 Share if I could!