Fried mashed potato balls are a fun appetizer or snack and a great way to use up leftover mashed potatoes. The potato balls are coated in bread crumbs and then fried until golden and crispy. They’re great plain or with a dipping sauce on the side.
Crispy bite-sized mashed potato balls filled with creamy mashed potatoes. Don’t these just sound delicious?
These were really easy to make. You can use any sort of mashed potatoes, just make sure they aren’t too thin or runny otherwise, it will be hard to roll them into balls and fry them.
I bought a pre-made package of creamy mashed potatoes that had some potato chunks, but you can also use leftover mashed potatoes.
You roll them, double coat them in egg and bread crumbs, and then fry them. I was really pleased with how well the ball shapes held up. I was a little worried they’d lose their shape since they were so soft, but they came out quite nice.
You can even dip them in some gravy and other sauce, but they taste great on their own. I’ll definitely be making these again.
- Cold mashed potatoes
- Italian style bread crumbs
- Large eggs
- Vegetable oil for frying
Whisk the eggs in a small bowl and place the breadcrumbs in a separate bowl.
Pour the oil into a pan. You should have at least 1″ of oil. Heat it over medium-high heat and, once it’s hot, adjust the heat to medium.
Roll a spoonful of the mashed potato mixture into a ping-pong-sized ball. You can also use a small cookie scoop.
Roll it in the egg and then dredge it in the bread crumbs. Do these steps again so the ball is double breaded. Repeat with the rest of the mashed potatoes.
Carefully place the breaded balls into the hot oil. Fry them for a few minutes, turning them as needed until they are evenly dark golden brown.
If the coating browns too fast, reduce the heat. You want the inside of the ball to heat up before the breading turns too brown. It can help to use a deep-fry thermometer to measure the heat.
Fry the mashed potato balls in batches. Don’t overcrowd the pan or they won’t cook evenly. Once they are cooked use a slotted spoon to transfer them to a plate lined with paper towels to drain. This will absorb the excess oil. Serve them warm.
How to Serve Them
You can garnish them with freshly ground black pepper and chopped herbs like parsley or chives.
They’re delicious plain, but they are great with dipping sauces, too. Try ranch dip, sour cream, aioli, warm gravy, or even BBQ sauce or salsa.
I think bacon would be really good in the breading. You can fry some, finely chop it and then mix it into the breadcrumbs so it’s part of the coating.
If you want cheesy fried mashed potato balls, try stirring some shredded cheddar cheese into the cold mashed potatoes.
I’ve only made these with dried breadcrumbs, but panko should work, too. Just be sure it sticks well to the balls when you roll them in it.
These made the perfect snack while we watched TV this past weekend. I will make them again when I have mashed potatoes on hand.
More Appetizer Recipes
Fried Mashed Potato Balls
- 2 cups of pre-made cold mashed potatoes
- 2 -3 cups of Italian style bread crumbs
- 2 large eggs whisked
- Vegetable oil for frying
- Place whisked eggs in a small bowl. Place 2 cups of breadcrumbs in another small bowl. Pour oil into pan being used for frying (pour in enough oil so it is at least 1-inch dip). Heat oil at medium-high on the stove. Once the oil is hot enough for frying, reduce to a medium heat.
- Take a spoonful of mashed potatoes, roll into a ball about the size of a ping pong ball. Gently roll in egg and then roll in breadcrumbs. Roll again in egg mixture and again in breadcrumbs. Put into the oil. Fry for a few minutes, turning over as needed until all sides are a dark golden brown. If the coating turns brown too fast, reduce heat further so that the balls have enough time in the hot oil to heat the mashed potatoes all the way through. Repeat with remaining mashed potatoes. If you run out of breadcrumbs, add another cup.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.