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Fried Mashed Potato Balls Recipe

Fried Mashed Potato Balls Recipe photo by Taste of Home

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The key to making this recipe is to use mashed potatoes, which are firm from chilling. Serve with sour cream or ranch salad dressing on the side. —Taste of Home Test Kitchen

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Fried Mashed Potato Balls Recipe

Prep: 25 min. + standing Cook: 5 min./batch

Yield: 6 Servings

25 5 30

Ingredients

2 cups cold mashed potatoes
1 egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
1/4 cup real bacon bits
1/2 cup dry bread crumbs
Oil for frying

Directions

Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.
In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm. Yield: 6 servings.

Originally published as Fried Mashed Potato Balls in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p145

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Reviews for Fried Mashed Potato Balls

Fried Mashed Potato Balls

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Reviewed on Apr. 10, 2013 by AngelaLC

I found this recipe on a different site. You have to add flour to your potato mix to hold it together. I just eyed the flour, but it takes a bit to make them stay in a ball. Other than that, they were good. The more cheese the better also.

Reviewed on Apr. 08, 2013 by dalami81

First of all, people went nuts over these at my birthday party. I had a "ball" themed party, and we had lots of ball-type food, but these were the stars. So full of flavor!

My recommendation is to add 1/2 cup bread crumbs to the mixture. I found, by accident, that just rolling the potato mixture in bread crumbs prior to frying caused the balls to fall apart in the hot oil. The ones I made with bread crumbs in the mixture stayed together and came out looking like those in the picture.

Reviewed on Nov. 27, 2012 by valerie.h

A small ice cream scoop made shaping the balls much quicker. I used leftover mashed potatoes seasoned with Lawry's Salt, cream cheese, and pepper. I prepared a full recipe and am flash freezing the leftovers. I'm curious to see how they do reheating in the oven.

Reviewed on May. 18, 2012 by lissason

this is great! thank you for your help! I've been wanting to make my own potato balls ever since I tried them at Portos Bakery. I love this site xoxoxo!

Reviewed on Jan. 06, 2012 by WallBecky34

I loved these for my Boxing Day appetizer party. They were a hit. I used Panko crumbs instead and that made them crunchy outside and soft and cheesy inside. So good I made a patch for brunch the next day!

Reviewed on Jan. 14, 2011 by BlooSock

I made these for us to eat this morning. They tasted fabulous, but it was a big hassle to make them. A nice recipe to try, but I probably won't make them again unless Devin requests them.

Reviewed on Nov. 22, 2010 by keverwann

These were good, but while cooking the first batch, all the potato fell out of the breading. I put balls in and took shells out! The next batches didn't have that problem... Nothing else was different, so I don't know what happened. We breaded half of them with bread crumbs and the other half with Matzo crumbs. The Matzo crumbed ones stayed together better than the bread crumbed ones. I think tater tots with "fixings" on top of them would be easier.