20-Minute Fried Mashed Potato Balls
Golden, cheesy, and crispy on the outside with a creamy potato filling, these fried mashed potato balls are an easy, protein-packed appetizer or snack. Perfect for parties, meal prep, or a quick treat, they pair beautifully with sour cream, gravy, or your favorite dipping sauce.
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.
