Fried Mashed Potato Balls Recipe
- 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.
5 each: 290 calories, 19g fat (5g saturated fat), 55mg cholesterol, 496mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 9g protein .
Reviews for Fried Mashed Potato Balls
"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."
"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."
"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."
"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."
"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!"
"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."
"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*"
"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."
"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!!"
"Followed the recipe. The balls just fell apart into bread crumbs"
"Good recipe and i wonder how this would work using mac and cheese inside???"
"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."
"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."
"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."
"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!"
"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!"
"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."
"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."