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A black plate filled with prepared mashed potato balls. In the center of the plate is a small white bowl of marinara for dipping. The plate is resting on a slate background and there are herbs scattered around it.
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5 from 1 vote

Mashed Potato Balls

Crispy on the outside, creamy and cheesy on the inside, these fried mashed potato balls are the perfect bite. Made easily with leftover mashed potatoes. Perfect for party appetizers, game day snacks or even a delicious side dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: party appetizer, party food
Servings: 20 balls
Calories: 73kcal
Author: foodyschmoody

Ingredients

  • 2 cups leftover mashed potatoes cold
  • ½ cup grated parmesan cheese
  • 2 cloves minced garlic
  • 1 large egg
  • 2 tablespoons chopped chives
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Breading / Coating

  • ½ cup flour all-purpose
  • 2 large eggs
  • 1 ½ cups panko crumbs
  • 1 teaspoon dry Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika can use regular paprika is preferred

Frying

  • Avocado, vegetable or other suitable frying oil

Instructions

  • In a large bowl, combine mashed potatoes, parmesan, garlic, egg, chives, salt and pepper until mixture is smooth.
  • Roll mixture into balls, using approximately 1 tablespoon of potato mixture per ball. Set aside on a parchment lined plate or tray.
  • Create a breading station with three shallow bowls or containers. Place flour in one bowl. Place the eggs in another bowl and beat the eggs. In the third bowl, place the panko, garlic powder, paprika, Italian seasoning, salt and pepper.
  • Roll each potato ball first into flour, then in the egg and finally through the panko mixture. Be sure the panko mixture coats the ball completely. Set the coated balls aside again.
  • Heat about 2 inches of oil in a heavy bottomed pan to 350℉. Fry the balls, in batches, being sure not to overcrowd the pan (NOTE 1) for approximately 3 to 4 minutes, until golden and crispy. Using a slotted spoon, remove balls and place on paper towels to drain excess oil.
  • Serve warm as is or with a dipping sauce (warm marinara, garlic aioli, ranch or brown gravy).

Notes

NOTE 1: If you place too many potato balls in the oil at once, they will steam and not get crispy. This is the rule for frying anything with a breading or coating.
NUTRIONAL FACTS NOTE: Oil has not been calculated for nutritional information. The size of your pan will greatly effect the amount of oil used. 

Nutrition

Serving: 1ball | Calories: 73kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 181mg | Potassium: 98mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg