Description
Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!
Ingredients
- 3 cups leftover mashed potatoes
- 1/2 cup cheddar cheese, shredded
- 1/4 cup green onions, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 2 cups panko breadcrumbs
- vegetable oil (for frying)
Instructions
- In a large mixing bowl, add mashed potatoes, cheese, green onions, garlic powder, paprika, salt and pepper. Mix well until smooth.
- Take 2 tablespoons of the potato mixuture at a time and shape into balls by hand, similar to shaping meatballs. Alternatively, you can use a cookie scoop to shape into even pieces.
- Add breadcrumbs in a large bowl. Dip the mashed potato balls in crumbs and gently press crumbs around each ball to coat.
- Arrange the coated mashed potato balls evenly on a parchment-lined half sheet baking pan and transfer into the freezer. Freeze for 15-20 minutes to firm up. This helps the mashed potato bites hold their shape when deep-frying.
- Add 2-inches of oil into a cooking pot and heat over medium-high heat until shimmering hot, about 3-4 minutes. Add the potato balls in batches (about 4-5 pieces each time) until crisp and golden brown, about 1-2 minutes. Turn the balls occasionally to get an even golden crust on all sides.
- Transfer the potato balls to a paper towel lined plate to drain excess oil, and let them cool for 5 minutes before serving.
Notes
How to cook in the air fryer: Preheat the air fryer to 375 F, about 3 minutes. Carefully place mashed potato in a single layer in the air fryer basket and lightly spray with cooking oil to coat evenly. Air fry the mashed potato bites for 10-15 minutes until golden brown. Gently shake the basket halfway during cooking to brown evenly.
How to freeze: I recommend freezing these mashed potato balls before you cook them. Prepare them up to the point of frying, then arrange the balls in a single layer on a large half sheet baking pan. Freeze until hard, about 1 hour. Then transfer to a freezer bag or airtight container and freeze for up to 3 months.
How to cook from frozen: Cook in the same way that you would when following the recipe. It will take a few minutes longer to cook until crisp and golden brown.
How to store: Make sure the fried mashed potato balls cool to room temperature completely before storing. Skipping this step can result in soggy potato bites. Then, transfer the balls to an airtight container and refrigerate for up to 4-5 days.
How to reheat: Reheat leftover mashed potato balls in a 375F oven for 15-20 minutes, or air fryer for 10 minutes.
Make ahead instructions: If you want to prep these mashed potato balls ahead of time, make them the day or morning before and store them in the freezer. Then, when it’s time to serve, quickly fry them up. You could also cook them in advance, refrigerate, and pop into the oven to reheat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Fry
- Cuisine: American