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–+ servings

Crispy Cheesy Mashed Potato Balls

If you have a bunch of leftover mashed potatoes from dinner the day before, reinvent them into something a million times tastier! These mashed potato balls are crispy on the outside, super fluffy on the inside and oozing with cheese and bacon. What could possibly be better?!
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Yields18 to 22 balls
Print Recipe Pin Recipe
Servings18 to 22 balls

Ingredients

FILLING

  • 3 cups leftover mashed potatoes
  • 1 cup cheddar cheese, shredded
  • 1/2 cup cooked beef bacon, chopped
  • 2 tablespoons parsley, finely chopped

FLOUR COATING

  • 3/4 cup all purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

WET COATING

  • 2 large eggs

PANKO COATING

  • 1 1/3 cup panko breadcrumbs
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions 

  1. In a small bowl, whisk together flour, chili powder, Italian seasoning, garlic powder, salt, and black pepper.
  2. In a second small bowl, whisk together eggs.
  3. In a third small bowl, whisk together panko breadcrumbs, chili powder, Italian seasoning, garlic powder, salt, and black pepper. Set aside.
  4. Combine leftover mashed potatoes, cheddar, bacon, and parsley in a mixing bowl. It should be firm and able to hold its shape.
  5. Roll about 3 tablespoons of the potato mixture into balls and set on a tray.
  6. Once all formed into balls, transfer to freezer for half an hour to one hour.
  7. Then dip each piece first into the flour mixture and shake off any excess. Then dip into the egg mixture and let any excess drip off. Last, dip into the panko breadcrumb mixture. Repeat until all are breaded.
  8. Add a little vegetable oil (shallow fry) into a frying pan and heat to 350°F.
  9. Drop the balls in and fry until they are golden brown all around. Fry in batches to avoid overcrowding.
  10. Take out of the oil and transfer to a wire rack to drain any excess oil.
  11. Enjoy warm!

Notes

  • Make sure the oil is not too hot or it will cause the balls to leak out or pop open.
  • The key is to shallow fry! Do not add too much oil or else it will also cause them to pop open while frying. I added too much oil in my video, add less than me! Just enough oil to go about 1/3 of the way covering the balls.
  • Make sure to use mashed potatoes that are more firm and can hold their shape well! Otherwise, they will fall apart.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!