These crispy Fried Mashed Potato Balls are a delightful twist on a classic comfort food.
Packed with protein from eggs and bacon, fiber from potatoes, and flavorful cheese, they make a satisfying snack or appetizer.
Quick and easy to prepare, they are perfect for weeknight cooking, meal prep, or entertaining guests, delivering a crunchy exterior with a soft, creamy center.
20-Minute Fried Mashed Potato Balls
Equipment
- 1 large mixing bowl
- 1 ice cream scoop
- 1 Dutch oven or deep fryer (for frying)
- 1 Slotted spoon
- 2 medium bowls (for eggs and breadcrumbs)
- Thermometer (optional, for oil temperature)
Ingredients
- 24 oz mashed potatoes homestyle or prepared
- 2 large eggs
- 2 oz cooked bacon chopped
- 1 cup shredded cheddar cheese
- 1 tsp garlic salt
- 1 –2 cups breadcrumbs
- 3 –4 cups vegetable oil for frying
Instructions
- Prepare the Mashed Potato Mixture: Start by placing your 24 ounces of prepared mashed potatoes into a large mixing bowl. Ensure the potatoes are at room temperature or slightly cooled so that they are easy to handle. Add 1 cup of shredded cheddar cheese and 2 ounces of cooked, finely chopped bacon to the bowl. Sprinkle in 1 teaspoon of garlic salt for flavor. Using a spatula or spoon, gently fold the ingredients together until evenly combined. The mixture should be smooth and slightly sticky, making it easy to shape into balls.
- Set Up the Coating Station: In two medium-sized bowls, prepare the coating. In the first bowl, beat 2 large eggs thoroughly until smooth. In the second bowl, pour 1–2 cups of breadcrumbs (adjust depending on how many balls you’re making). This setup will allow you to easily coat each potato ball in egg and breadcrumbs for a crunchy exterior.
- Shape the Potato Balls: Take an ice cream scoop or a spoon to portion out the potato mixture. Scoop a generous amount, then gently roll it between your hands to form a compact ball. If the mixture feels sticky, slightly wetting your hands with water can help prevent sticking. The size should be roughly 2 inches in diameter, but feel free to adjust according to preference. Continue this process until all the mashed potato mixture is formed into balls.
- Coat the Potato Balls: Take one potato ball at a time and dip it into the beaten eggs, ensuring it is fully coated. Then transfer the ball to the bowl of breadcrumbs and roll it until completely covered. For an extra crispy layer, repeat this process by dipping the coated ball back into the egg and then again in breadcrumbs. Place the finished balls on a tray, making sure they are not touching to maintain their shape while frying.
- Heat the Oil: In a Dutch oven or deep fryer, pour 3–4 cups of vegetable oil. Heat the oil to 375°F (190°C) using a thermometer for accuracy. If you don’t have a thermometer, test the oil by dropping in a small piece of bread; it should sizzle and turn golden in about 60 seconds. Be careful when handling hot oil to avoid burns.
- Fry the Potato Balls: Working in small batches, carefully place 3–4 potato balls into the hot oil using a slotted spoon. Fry them for 3–5 minutes, turning occasionally, until they achieve a deep golden brown color and a crisp exterior. Avoid overcrowding the pot, as this will lower the oil temperature and result in uneven cooking.
- Drain and Cool: Once fried, carefully remove the potato balls from the oil with a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil. Let them rest for 2–3 minutes to cool slightly while still keeping the interior creamy and soft.
- Serve and Enjoy: Serve the fried mashed potato balls warm for the best texture and flavor. They pair beautifully with sour cream and chives, gravy, or any of your favorite dipping sauces. For a visually appealing presentation, arrange them on a platter, sprinkle a little extra chopped bacon or herbs on top, and watch them disappear quickly!
Notes
- Using pre-made mashed potatoes saves time, but homemade mashed potatoes provide a creamier texture.
- Adjust the cheese to taste; a sharper cheddar adds more flavor.
- Make sure the oil is hot enough before frying to prevent soggy balls.
- For extra crunch, double-dip in egg and breadcrumbs.
- Small batches fry more evenly, keeping the balls golden and crispy.
- Serve immediately for best texture; they can be reheated, but the exterior may soften slightly.
Chef’s Secrets To Perfect Balls
For perfectly golden and crispy mashed potato balls, temperature control is key.
Heat your oil to 375°F before frying, as this ensures the exterior crisps quickly while the interior remains soft and creamy.
Use an ice cream scoop to create uniform balls so they cook evenly.
When coating, gently press the breadcrumbs into the potato mixture to avoid loose crumbs.
For added flavor, experiment with spices like paprika, smoked salt, or a hint of cayenne.
Finally, chilling the balls for 15–20 minutes before frying can help them hold their shape.
Serving Suggestions For Maximum Appeal
These potato balls shine as an appetizer, snack, or side dish.
Serve with classic accompaniments like sour cream, chives, or a rich gravy for a comforting combination.
For parties, consider adding a selection of dipping sauces, such as ranch, garlic aioli, or spicy sriracha mayo.
Pair them with fresh vegetables or a crisp salad for a balanced snack.
They also work well alongside sandwiches or burgers, providing a crunchy and creamy contrast that guests will love.
Storage Tips For Freshness
If not serving immediately, let the fried potato balls cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
To maintain crispiness, reheat them in a preheated oven at 375°F for 5–7 minutes rather than using a microwave.
You can also freeze the uncooked potato balls by arranging them on a tray until firm, then transferring them to a freezer-safe bag.
Fry them directly from frozen, increasing the cooking time slightly for a perfect golden result.
Frequently Asked Questions
1. Can I use homemade mashed potatoes?
Absolutely! Homemade mashed potatoes often give a creamier texture and richer flavor. Make sure they’re not too watery, as excess moisture can make the balls fall apart.
2. Can this recipe be made vegetarian?
Yes! Simply omit the bacon or replace it with plant-based bacon alternatives. You can also experiment with adding sautéed mushrooms for extra umami.
3. How do I prevent the balls from falling apart?
Ensure the mashed potato mixture is firm and slightly cooled. Chill the shaped balls for 15–20 minutes before frying, and avoid overcrowding the pan.
4. Can I bake instead of frying?
Yes, for a healthier option, bake at 400°F for 15–20 minutes, flipping halfway. While they won’t be as crispy as deep-fried, they will still have a golden, satisfying exterior.
5. What are the best dipping sauces?
Classic options include sour cream, ranch, or garlic aioli. For a spicy twist, try sriracha mayo or a honey mustard blend. Serve multiple sauces to appeal to different taste preferences.
