When you have leftover mashed potatoes, you need to make fried mashed potato balls. It’s that simple. These addictive little balls of golden goodness can be eaten as an appetizer or a snack with your choice of dip, or be treated as a side dish with your next day’s meal.
They couldn’t be simpler to make. Just mix the ingredients together, shape them into balls (patties or finger shapes are fine too) and roll them in bread crumbs. These potato balls are very much what the French would call a croquette and—as with croquettes in general—you can create an infinite number of variations by just changing up their add-ins.
Ingredients for Fried Mashed Potato Balls
- Mashed potatoes: Leftover mashed potatoes provide a neutral base for the savory add-ins. They need to be cold, so they’ll be firm enough to hold together.
- Egg: An egg adds protein to the recipe, but more important, its proteins bind the mashed potatoes so the balls won’t fall apart in your pan.
- Cheese, onions and bacon: These flavorful add-ins give the potato balls their appeal, and the cheese and bacon bring some protein to the party as well.
- Bread crumbs: Breading the potato balls gives them a golden exterior and a crisp surface that makes them thoroughly appealing.
Directions
Step 1: Prepare the mashed potato balls
Place the mashed potatoes in a large mixing bowl and let them stand at room temperature for 30 minutes, so the refrigerator chill has time to wear off. Mix the egg into the potatoes, then stir in the cheese, onions and bacon. Shape the potatoes into 1-inch balls, and roll them in the breadcrumbs. Let the balls stand for 15 minutes at room temperature, so the crumbs will stay in place when you fry them.
Step 2: Fry the mashed potato balls
Measure an inch of oil into an electric skillet, and heat it to 375°F. Working with just a few at a time, fry the potato balls until they’re golden brown, 2-1/2 to 3 minutes. Use a slotted spoon to remove the balls carefully to a plate lined with paper towels; let drain. Keep them warm while you cook the remaining potato balls, then serve them immediately.
Editor’s Tip: If you don’t have an electric skillet, use a deep skillet or shallow Dutch oven instead, and rely on a thermometer to let you know when your oil reaches the correct temperature. A countertop deep fryer is another good option, if you have one.
Fried Mashed Potato Ball Variations
- Make them vegan: Anything that starts with potatoes is plant-based, so making this recipe vegan is a simple matter of swapping out the egg, cheese and bacon. A tablespoon or two of flour kneaded into your potatoes will bind them instead of an egg; and the cheese and bacon can be replaced by vegan equivalents or other savory ingredients such as nutritional yeast or miso.
- Double down on leftovers: What else do you have left over, aside from mashed potatoes? Diced chicken, turkey or roast meats make a great addition to these potato balls, and you can also fine-chop leftover veggies and add them in.
- Crack a can to up the protein: If you don’t have any suitable leftovers but still want to turn these potato balls into something more filling, check your pantry. Mashing canned salmon, tuna, corned beef or flaked ham into your potato balls will dial up the protein and make them feel like more of a meal.
Can I make fried potato balls ahead of time?
If you’re pressed for time you can cook them ahead and then reheat them in an oven or toaster oven. Unfortunately the breading won’t usually regain its texture, and the balls may dry out slightly in reheating (so serve them with extra dip!). A better option is to prepare the balls ahead and refrigerate them, then fry them at mealtime so they’re hot and fresh. It’s still a time-saver, and the end result is better.
Can I freeze mashed potato balls?
Having mashed potato balls in your freezer, ready to go at a moment’s notice, is a great convenience. For the best results, place your uncooked potato balls on a baking sheet and freeze them uncovered, then transfer them to an airtight freezer bag. They can be cooked from frozen, though they may take slightly longer. Cooked potato balls can also be frozen, though their texture will suffer when they’re thawed and reheated.
Fried Mashed Potato Ball Tips
Can I use freshly mashed potatoes?
It’s not ideal. The potatoes need time to cool, because it affects the structure of their starches and therefore the texture of the finished dish. If you don’t have leftover mashed, or don’t have enough leftover mashed, make up a batch, spread it on a parchment-lined baking sheet and put the sheet in your fridge (or better yet, your freezer) until the potatoes are fully cooled. It’s faster if you stir them occasionally, to expose still-warm areas to the cold air. Once they’re cold to the touch, you’re ready to go.
How can I make the breading sturdier?
If you make our fried mashed potato balls recipe as written, the coat of bread crumbs on the outside is relatively light and delicate. If you’d like them to have a sturdier coating with a more defined texture, use the classic breading technique: Roll them in flour first, then in milk or a beaten egg, and finally in the breadcrumbs. The flour and liquid act as a “glue” to hold the crumbs in place, making a thicker coating with more crunch.
Can I bake or air-fry potato balls, instead of frying them?
Sure! You can bake them on a parchment-lined sheet at 425°, or in a preheated air fryer at 375° to 400°. Either way, you’ll need to flip them once to ensure they cook evenly, and mist or spray them generously with oil so they’ll brown properly.
How can I make my potato balls evenly sized?
Your potato balls will cook more evenly if they’re uniformly sized, so this isn’t just a cosmetic thing. Some people can “eyeball” them successfully, but if you aren’t one of those people you just need the right tool for the job. That’s a scoop with a lever on it, called a “disher” in the restaurant-supply world. For a ball that’s just about an inch (actually 1-1/8 inch) you want a #100 disher, which will usually have an orange handle. They’re readily available online.
