recipe

Fried Mashed Potato Balls: the bite-sized appetizer perfect for holidays

Total time: 25 Min
Difficulty: Low
Serves: 8 people
By Cookist
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This recipe for Fried Mashed Potato Balls is an easy, bite-sized appetizer you can make with mashed potato leftovers. It's a great recipe to serve during the holidays, especially on Thanksgiving when you usually have a lot of leftovers. These Fried Mashed Potato Balls are crispy on the outside while being soft and melt-in-your-mouth on the inside.

To make it, you simply mix together the potato ball ingredients such as potatoes, cornstarch, and milk, then roll the balls with a cube of mozzarella. Once the balls get an egg wash and a coating of flour and breadcrumbs, they’re fried until golden. Serve these mashed potato balls with your favorite dip or enjoy them as they are. It’s also easy to customize the recipe according to your liking or available ingredients!

Tips For Making Leftover Mashed Potato Balls

This recipe works well with all kinds of leftover mash, including large batches of Instant Pot mashed potato leftovers.

If you like them to be extra crispy, use Panko breadcrumbs. You can also leave out the breadcrumbs and eggs, and only give it a light dusting of flour (it won’t be as crispy).

To make the potato balls in the Airfryer, coat them with flour and then coat lightly with spray oil. Place in the Airfryer basket and air fry for 12 minutes at 400°F. You can also bake them at 400°F. Turn on the broiler for the last few minutes to ensure extra crispiness.

Add more flavor to the mashed potato mixture by using crispy bacon bits and chives.

To make sure they’re cooked evenly, use a cookie scoop to measure out equal amounts of the mashed potato mixture.

How To Store Mashed Potato Balls

You can store the mashed potato balls in an airtight container (in the fridge) for up to 3 days. Before serving, reheat in the oven at 325°F for about 10-15 until they become crisp again.

Can You Freeze Fried Mashed Potato Balls?

Yes, you can! You can freeze them either before or after frying. To do this, place the potato balls on a baking sheet and place them in the freezer for about an hour. Then transfer them to a plastic resealable bag, and store them for up to 6 months in the freezer.

Ingredients
Cornstarch
20 g (3 tbsp)
medium potatoes, peeled
5 to 6
Milk
15 ml (1 tbsp)
mozzarella
10 cubes
All-purpose flour
Eggs
3
panko breadcrumbs

How To Make Fried Mashed Potato Balls

Boil the potatoes in salted water until soft. Allow them to cool down slightly, then mash with a fork until smooth.

Mix potato mash with cornstarch, milk, salt, and pepper.

Mix until all the ingredients are fully combined.

Cut the cheese into cubes with a sharp knife.

Scoop out a spoonful of mashed potato mixture, flatten it slightly, and place a cube of cheese in the center.

Roll it into a smooth ball.

Place beaten eggs, flour and panko in separate shallow bowls. Roll potato balls in flour.

Dip them into the beaten eggs.

Coat them with breadcrumbs.

Heat oil in a large pan. Don’t make your oil too hot, otherwise the breading on the balls will burn before the balls are cooked through. Use a thermometer to heat the oil to about 350°F. Fry the mashed potato balls for about 5 minutes or until golden and warmed through.

Drain the fried balls on a paper towel-lined plate to prevent them from being too greasy. Finally, serve and enjoy!

Notes

Use a neutral oil suitable for frying at higher temperatures like canola, peanut, sunflower, or corn oil. Do not use olive oil!

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