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Fried Mashed Potato Balls Recipe
Fried Mashed Potato Balls Recipe photo by Taste of Home

Fried Mashed Potato Balls Recipe

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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
TOTAL TIME: Prep: 25 min. + standing Cook: 5 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 5 min./batch
MAKES: 6 servings


  • 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


  1. 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.
  2. 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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Reviewed Nov. 12, 2014

"MimiFL4.......The recipe calls for "Mashed Potatoes", but doesn't say "Mashed Potatoes Made w/Butter & Milk". Perhaps the outcome might have been more successful if made w/potatoes that were just peeled, boiled & mashed........w/o adding any other ingredients except seasoning(?) Also, a few comments advised adding flour/bread crumbs to the Mashed Potatoes. When I first read this recipe, my first question was, "What does Mashed Potatoes really mean? My own Mashed Potatoes made w/butter, milk, garlic, S&P? Or literally, just Potatoes that have been Mashed?" It would be very helpful if the "Mashed Potato" step was clarified in the recipe. There's nothing more frustrating than a recipe that fails when frying w/oil is involved."

Reviewed Oct. 2, 2014

"Nothing but mush. I tried everything. Balls held together great until about 45 seconds in the oil, then they would start to fall apart. I tried adjusting the size (made them smaller) I tried adjusting the temperature of the oil (up and down). I tried adding more crumbs. I tried cooking them longer/shorter. Even cooking one at a time. Nothing. They would get a light brown, the cheese would start to melt, the breading would then fall off. Ugh. Eventually I just gave up and flattened them and cooked on a skillet with just a little cooking spray and cooked for five minutes each side. The flavor was eh. The mess was huge. The recipe was flawed-something was not taken into consideration in order to have a consistent result with all who tried it. I pride myself on being an excellent cook, so something has to be wrong...maybe the amount of butter or milk or whatever that people make their mashed potatoes out of makes a difference. So, just a little heads up before you try them...I wish I hadn't wasted my ingredients, time, and energy... I joined this site just to give this review so that others may be aware of what could happen...*sigh*"

Reviewed Jul. 16, 2014

"every one Loved them. Also when mixing my potatoes ,I mixed in some flour & mixed together. I made over or close to 100 as this was for a large dinner of about 27 people. I went by feel of the mixture. Also cooked in Deep Fryer and kept warmish/hot in oven. Another occasion I tried doing them the day before & heated in the oven."

Reviewed Jul. 4, 2013

"I had the same problem with them falling to pieces in the oil. So I prepared another egg wash, dipped them again and then rolled them a second time in the bread crumbs before cooking them in the oil and that worked like a charm. They were perfect after that. I will definitely make them again using the "double dip" method. They were a huge hit with the family!!"

Reviewed May. 28, 2013

"Followed the recipe. The balls just fell apart into bread crumbs"

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