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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

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

  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

Reviews for Fried Mashed Potato Balls

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (5)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 9, 2016

"This was just so fun to make. It came out perfect and it tasted amazing. I boiled potatoes then added salt and pepper to taste. I then made bacon and cut it up instead of using bacon bits. I mixed everything together and put it in the fridge for about an hour to two hours because I had to leave. When I got back I made breadcrumbs by lightly toasting white bread then blending out into crumbs. I dipped the potato balls in a bowl with two beat eggs then rolled them in the breadcrumbs. I did this a total of two times then fried them on high. After I had made three of them I checked them and the cheese wasn't melted. So I fried those again then turned the heat down to medium and fried til it was evenly brown on all sides. They came out nice and crunchy on the outside and cheesy and good on the inside. Overall a great experience."

MY REVIEW
Reviewed Jan. 2, 2016

"Use an egg wash and "double bread" to create a great crust on the balls, simply rolling in breadcrumbs will not cut it. Use panko breadcrumbs, make sure to put at least a half cup into the potato mixture before rolling the balls. People that say they fall apart may not be experienced deep fryers."

MY REVIEW
Reviewed Dec. 25, 2015

"I was doing fine up to frying these. The fell apart. Luckily I had just three in the pan. I put the rest on parchment paper on a cookie sheet into a 450 oven for 20 minutes then lightly brushed the tops with melted butter and turned the broiler on to complete the browning."

MY REVIEW
Reviewed Feb. 18, 2015

"I made potato skins 3 days ago. I had about 3 cups of potato insides that I needed to use. It was NOT turned into "mashed potatoes" (with butter, salt, pepper, milk, etc). Just straight potato gizzards sitting in the fridge. I was making chicken and waffles tonight, and figured mashed potatoes would suck with that, but that maybe some sort of cheesy potato ball concoction might do well with my already unhealthy meal. I looked at lots of ideas before deciding to try this. I wasn't sure if this recipe was calling for potatoes that had been mashed with butter and milk, or just potatoes like I had, but I wasn't about to make mashed potatoes and chill them again. So I didn't. I did smash up the potatoes a bit more using my electric masher type Hamilton Beach thing, then since I had 1c more potatoes than the recipe called for, I altered it accordingly. I added about 1/2c more cheese, using both cheddar and a bit of Monterey Jack. I used real bacon that I diced and cooked instead of bacon bits, and I probably used about 3/4c, maybe 1/2c, which may have been too much. I used 4 stalls of green onions which I imsgine would translate to about what the recipe calls for. Then since my potatoes weren't "mashed" with salt and pepper, I added some to taste. Then I mixed it all together with 2 eggs instead of 1 because of my increased about of potato and inability to cut an egg in half.

I used an ice cream scoop to ball them, and I would say they were about golf ball sized, maybe slightly smaller. I then rolled them all up smooth. I dipped them in an egg wash (just egg, beaten), then very lightly rolled them in Panko breadcrumbs. They then ended up in the fridge while I ran to the store for a beer after all the hard work I did. This was for about 20 minutes. I used a deep fryer (the kind with a basket) and fried 8 at a time until they were golden brown, then drained them on paper towels.
They are really, really good. They did not fall apart. They could use a bit more seasoning and a bit less bacon, maybe a bit more cheese. I think I made them too bacon-y, something I didn't previously think was possible. But they are still darn good, and my recipe is a bit different, so maybe if they're mashed with butter and stuff, they would be better ;D It was an excellent idea that I altered only because of my on-hand ingredients."

MY REVIEW
Reviewed Feb. 12, 2015

"I didn't have any trouble at all and everyone loved these! I made baked potatoes scooped out the potatoe allowed to cool completely. I added cheddar green onion and bacon to taste.mat first I forgot the egg before frying and like others my ball disintegrated in the oil. Oops... Added the egg then rolled in bread crumbs... Problem solved ?? . So key is fresh baked potatoe and don't forget the egg!"

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