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 dunkin’! You’re gonna love ’em!
Hey friends!
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 straight up 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!
What’s Needed 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’s 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
- Combine COOLED mashed potatoes with other filling ingredients.
- Roll into balls (I like to use a 1.5 tbsp cookie scoop).
- Dunk each ball into some whisked egg, shaking off excess.
- Now, roll into panko to coat.
- Pop the coated potato balls into the fridge for 10-15 minute to chill.
- Heat some oil in a heavy duty high sided pot and carefully add potato balls (about 6-7 at a time).
- Turn ’em to get 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.
Full deets in recipe card below.
Can I Reheat These Mashed Potato Balls?
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 3-4 days. So, if you make these potato balls with your leftovers the next day, for example, enjoy them within 2-3 days.
To reheat, place on a baking sheet in a preheated 375F oven and cook for about 8-10 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 for Making These Mashed Potato Balls
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 thermometre is your BFF here (I like one with a pot clip so I can monitor the oil temp).
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 tbsp).
Like These Potato Cheese Balls? You May Enjoy These Game Day Recipes Too
- Cheesy Ground Beef Quesadillas – Lots of cheese and ground beef make this easy quesadilla recipe a favourite every time! So delicious!
- Buffalo Chicken Dip Mini Stuffed Peppers – A delicious buffalo chicken dip stuffed in mini peppers for one fun little app.
- Beef Sliders with Caramelized Onions – Using leftover roast beef (or store bought), plenty of caramelized onions and Swiss cheese, these sliders are so tasty!
- Black Bean Dip – Made in minutes, these easy black bean dip has a little heat and is topped with goodies, like tomatoes, cilantro and peppers. This dip would go delicious with these baked tortilla chips from my friend, Katie, of A Fork’s Tale.
Hope you love these fried mashed potato balls as much as we do!
Until next time, take care and chit chat again soon,
~Dawn
P.S. If you think these stuffed potato balls will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
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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
- 1/3 cup chives -minced, about 5 tbsp
- 2 small eggs
- 1.5 cups panko -approximately
- 10 small cubes of gouda cheese -approximately
- oil -for frying, enough to come up 2-3 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
- 3/4 cup blue cheese -crumbled
- 1.5 – 2 cups cooked chicken -chopped small
- 1/3 cup chives -minced, about 5 tbsp
- 2 small eggs
- 1.5 cups panko -approximately
- oil -for frying, enough to come up 2-3 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, 1/3 pound
- 1/2 cup pickled jalapeño peppers -patted dry of excess moisture and chopped
- 1/3 cup chives -minced, about 5 tbsp
- 2 small eggs
- 1.5 cups panko -approximately
- canola or corn oil -for frying, enough to come up 2-3 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 tbsp 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 F.
- Add balls (about 6 -7 at a time) to oil and fry about 2-3 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 tbsp 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 F.
- Add balls (about 6 -7 at a time) to oil and fry about 2-3 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 tbsp 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. Sprinkle with a little salt, if desired.
- 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 F.
- Add balls (about 6 -7 at a time) to oil and fry about 2-3 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).
Video
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 thermometre is your BFF here (I like one with a pot clip so I can monitor the oil temp).
- 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 tbsp).
