Description
Fried Mashed Potato Balls are crispy on the outside and creamy inside, combining the comfort of fluffy mashed potatoes with a crunchy golden crust. Perfect as a snack, appetizer, or party treat, they are quick to prepare with simple ingredients and customizable to suit your taste or dietary needs.
Ingredients
Scale
Main Ingredients
- 4 large Russet potatoes, peeled and cut into chunks
- 3 tablespoons butter
- 1 cup shredded sharp cheddar or mozzarella cheese
- 1 large egg
- 1 cup bread crumbs (use gluten-free bread crumbs for gluten-free option)
- Salt, to taste
- Black pepper, to taste
- Optional: 1 teaspoon garlic powder or mixed herbs (parsley, rosemary, chives)
- Vegetable or canola oil, for frying
Optional Variations and Add-ins
- ½ cup finely chopped spinach or roasted peppers (for veggie-packed version)
- 1 tablespoon chopped jalapeños or ½ teaspoon chili powder (for a spicy kick)
- Plant-based butter and cheese substitutes plus flax egg (for vegan option)
- Gluten-free bread crumbs or crushed cornflakes (for gluten-free coating)
Instructions
- Prepare the Mashed Potatoes: Peel and boil the potatoes until tender, about 15-20 minutes. Drain well, then mash with butter, cheese, salt, pepper, and any optional seasonings or add-ins until creamy but thick enough to shape. Allow to cool slightly.
- Form the Balls: Scoop out portions of mashed potato mixture and roll into golf ball-sized spheres, pressing gently to create smooth surfaces.
- Coat the Potato Balls: Beat the egg in a shallow bowl. Roll each ball first in the egg wash, then coat fully with bread crumbs. For extra crunch, double dip in egg and bread crumbs.
- Fry Until Golden: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the potato balls in batches for 3-4 minutes each until golden brown and crispy. Drain on paper towels to remove excess oil.
- Serve Warm and Enjoy: Serve the fried mashed potato balls hot with your favorite dipping sauces and optional garnishes like chopped parsley or chives.
Notes
- Chill the mashed potato mixture before shaping to make handling easier and prevent falling apart.
- Do not overcrowd the fryer; fry in small batches for even cooking and a crisp crust.
- Use fresh or panko-style bread crumbs for extra crispiness.
- Maintain oil temperature between 350°F–365°F using a thermometer for best results.
- Double-coat the potato balls in egg and bread crumbs for a crunchier exterior.
- Leftover mashed potatoes can be used if not too watery and chilled well.
- For gluten-free options, substitute bread crumbs with gluten-free alternatives.
- To bake instead of frying, bake at 400°F (200°C) for about 20 minutes, turning halfway.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze uncooked, breaded balls on a tray then transfer to a sealed bag for up to 1 month; fry directly from frozen.
- Reheat in a preheated oven at 375°F (190°C) for 10–15 minutes to restore crispness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 potato balls
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg