Fried Mashed Potato Balls
Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. —Taste of Home Test Kitchen
Reviews
Will get it done at home or have it at a nice restaurant thanks
Everybody liked these. I made twenty balls from this recipe and fed four people. They liked bigger pieces of bacon instead of the bits. We ate them with fresh asparagus and a green salad. Yummy.
These are really good and not too difficult. Made half of them without the bacon because my daughter is vegetarian. She wants me to make them again but with fresh corn in them. Will definitely make again.
My kids prefer my great-grandmother’s mashed potatoes that are more chunky than creamy. So to keep them open-minded about trying these, the added cheese and onions make a subtle enough difference that they loooved these fried mashed potato balls!
These worked out great. Really surprised. One change, use cheezits to bread these. It's amazing. Also, ranch, mayo, Sriracha dip is perfect for these.
I actually came here as I wanted ideas on what to serve this beside as I already have worked out my own recipe. Seeing reviews and looking over this one, it is definitely incomplete. First change needed is a full breading. Egg wash, flour, and then bread crumbs. A single breading is enough to keep it all together, doing more makes the ball too big and creates an unpleasant crust. Second is to specify type of mashed potatoes, a thin creamy style will always fail. Personally I used a baked potato mash with just enough butter and preferred cream to keep it from drying out in the oil. You then add egg to it as if youand#039;re making meatballs or meatloaf, the egg is your binding agent and it should effortlessly hold its shape even before breading. And it is more of a personal preference, but the cheese works much better as the center of the ball than mixed throughout it. Take a small bite sized block of your preferred cheese and wrap the potatoes around it. Once fried you will have a nice gooey center. The next is to place a chilling period, the cooking process is much more even if you chill the breaded balls. 10 minutes in a fridge should do fine for most people. Because of the chilling, the cook time increases, I used beef tallow friers set at 350°F and it took around 4.5-5 minutes. These are also pretty dense and wont really float, so make sure you roll them around to get them cooked consistently. I also recommend cooking them in small batches and testing the first few to tune in on times and temperatures.
Awful! These fall apart when you attempt to fry them.
Can't leave lower than one star. If you are leaving good reviews but altered the recipe, please stop. The first eight dissolved completely because the original recipe is not complete. They require an egg wash and another breading, MINIMUM, if not more binding. Also, the mashed potatoes themselves could use a little explanation.
I made theses about 2 hrs. ahead; it was a good thing I made ahead cuz I had my 7 yr. old granddaughter help me. It took almost 1/2 hr. to 1gr. to make. I put in fridge for about 1/2 hr. before frying in deep fryer. I substituted cayenne pepper to BBQ spice, added 1 extra bacon & only 2 cups firm mashed potatoes. It turned out great. My husband, granddaughter & I couldn't stop raving at how good they were. Even with adding less potatoes we still had about 25-30 leg. melon ball size scoop balls. Granddaughter wanted to take recipe home to make with her Mom. Thanks for this great recipe.
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.