These Fried Mashed Potato Ballsare super creamy on the inside and crispy on the outside! A perfect appetizer recipe for using up leftover mashed potatoes!
Leftovers of our Perfectly Smooth Mashed Potatoes are what we use to make these crispy, fried potatoes balls! Dip them in your favorite dipping sauce or our famous Awesome Sauce!
Leftover Mashed Potatoes Transformed!
When we make mashed potatoes, we make a lot. I don’t think we ever make less than the five pound bag of potatoes, I mean what’s the point?
If you’re going through the trouble of peeling, boiling and ricing potatoes you might as well make a LOT. Mashed potatoes are good in your refrigerator for at least a few days of meals, and then there are leftover recipes like these Fried Mashed Potatoes.
All you need to make this appetizer recipe is your leftover mashed potatoes, bread crumbs and a couple of eggs. And yes, if you don’t happen to have leftover potatoes, you can still make these fried potato balls!
Just grab pre-made mashed potatoes at the grocery store, there are a few brands that make really good mashed potatoes right in the butcher department at the store.
Can You Use Instant Mashed Potatoes For This Appetizer Recipe?
I knew you were going to ask that, so here’s the short answer. Nope. Sorry! First of all, I’m not a fan of instant mashed potatoes. They might have their place in certain recipes, I won’t deny that.
But for just straight up eating? I’d rather skip it or at least buy the good packaged kind at the store. But for this recipe specifically, instant mashed potatoes will be too loose and too smooth so these fried mashed potatoes will just fall apart on you when you go to fry them up.
Also, instant mashed potatoes have a thinner consistency that aren’t going to work the best for these Fried Mashed Potato Balls. We’re looking for thick, creamy mashed potatoes to get a “ball” that’s going to hold together.
Can You Bake These Mashed Potato Balls?
Again, nope.
Sorry but this appetizer recipe requires a good old fashioned fried recipe. Don’t be afraid of the deep fry my friends! No need to get fancy with your equipment, just a heavy deep pot and a fry thermometer, if you have one. Otherwise, you can drop a bread cube into the oil to test it, if it browns up in 10 seconds your oil is good for frying.
Do invest in a thermometer though if you can. They are very inexpensive and we use it for so many different recipes!
Can You Make These Fried Potatoes Ahead Of Time?
You can, I’ll give you a yes on this one! But not too long ahead…
You can keep these mashed potato balls in the oven (350 degrees) to keep warm while you are frying them and up to a couple of hours in advance. If you are keeping them warm for an hour or two, lower the oven temperature to 300 degrees. They’ll still be nice and crispy!
Looking For More Appetizer Recipes?
Crock Pot (Lighter) Buffalo Chicken Dip
Baked Buffalo Chicken Wings
Roasted Tomato Basil Pizza
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Fried Mashed Potatoes
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This leftover mashed potato recipe makes super creamy and super crispy appetizers!
Scale
Ingredients
4 cups leftover mashed potatoes (or store bought, pre-made)
3 oz. cream cheese, softened
2 tablespoons chives, chopped
3 eggs, beaten
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup bread crumbs
1 cup flour
Vegetable or canola oil for frying
Instructions
Start heating a large, deep pot filled halfway with oil over medium heat until it reaches 350 degrees.
While the oil is heating, mix together the mashed potatoes, cream cheese, chives, one egg, parmesan cheese, the garlic powder, salt and pepper in a large bowl.
Roll into balls about the size of a golf ball and set on a board.
In three bowls set out the bread crumbs, flour and the remaining 2 eggs beaten with a tablespoon of water.
Dip each mashed potato ball into the flour first, shaking off the excess, then into the beaten egg, letting the excess drip off, and then last into the bread crumbs.
Once your oil reaches about 350 degrees, start frying the balls in batches, not overcrowding the pot as you fry.
Fry for 3-4 minutes until golden brown and then remove to a paper towel lined board or plate.
While still warm, top with extra salt and parmesan cheese.
Recipe Notes
You can keep these in the oven on low (250º) for about 30 minutes to an hour if you want to make them ahead of time.
Nutrition information is approximate, it will depend on the recipe that you used for the mashed potatoes.
Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. ...
In an electric skillet, heat 1 in. oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes.
Expert Tip: To prevent the potato balls from falling apart during frying, make sure the mashed potato mixture is well-combined and compacted before shaping into balls.
You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
Do I need to boil my potatoes first? Trust us: You seriously don't need to boil these spuds (or pre-cook them at all) before pan-frying. Slicing them thin allows them to cook through in the same amount of time that they need to get brown and crispy on the outside.
A properly made fry must hit the oil twice--once at a lower temperature, and then again at 350 degrees Fahrenheit--to get the perfect creamy interior and crunchy exterior. Before all that, though, the secret is to briefly poach them in boiling water (or "blanch" them) before they go into the hot oil.
Once fries are scooped out of the water, it's essential to thoroughly pat them dry, or they'll wind up limp instead of crisp, thus defeating the whole purpose.
Ideally, you want at least half of the potatoes touching the bottom of the pan. If you have too many potatoes, the potatoes in the middle layer will start to steam and turn into mush.
Instead, try putting the mashed potatoes through a potato ricer to try and break them up without overworking them. You could also jazz up your mashed potatoes with ingredients like chopped bacon or scallions that can mask the lumpy texture.
Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.
Instead of regular milk, pro chefs generally use a generous helping of buttermilk and plenty of half-and-half or (even better) heavy cream in their potatoes. If you think the bartenders up front are pouring heavy, they've got nothing on the cooks in the back who are in charge of the mashed potatoes.
Some cells will inevitably burst, releasing tacky gel that helps give mashed potatoes their cohesiveness. But if too much gelled starch seeps out of the cells, either from overcooking or too-vigorous mashing (or both), gumminess ensues.
Once boiling, reduce heat, adjusting as needed to maintain a simmer. Cook potatoes until they offer no resistance when pierced: 10–12 minutes for baby potatoes, 15–20 minutes for small potatoes, or 30–40 minutes for large cubed potatoes. Drain potatoes in a colander and let cool 10 minutes.
The main reasons to cut the potatoes and pre-soak in water are: To allow the excess starches and sugars to be removed from the outer surface of the fry strips AND to keep the potatoes from browning prematurely from exposure to air. Covering in water helps the potato from turning a dark color.
Soaking your fries in cold water helps remove excess starch, which allows for crispy, golden fries! The cold water bath also helps the french fries retain their shape and contributes to a fluffy inside.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.) When you're ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels.
Fresh potatoes are about 80% water. Dehydrated slices have the water taken out. If you fry without re-hydrating, the slices will be crispy and crunchy, but not good.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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