Dessert

Fried Mashed Potato Balls Recipe

Bylilan Sage February 22, 2026February 22, 2026

Introduction

Fried mashed potato balls are a crispy, cheesy snack that’s perfect for using up leftover mashed potatoes. With a flavorful blend of bacon, cheddar, and chives, these golden treats are sure to become a family favorite.

A group of round, golden-brown, crispy fried balls stacked closely together on a white rectangular dish, with some green chive pieces sprinkled on top for garnish; the surface of the balls is textured with coarse breading. In front of the dish, one ball is broken open, showing its soft inside with a creamy, light yellow mixture mixed with bits of green chives and reddish pieces, adding color contrast. The dish rests on a wooden surface with scattered chive pieces, and the background is a simple white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups leftover mashed potatoes
3 slices bacon, cooked and crumbled
2/3 cup shredded cheddar cheese
2 tablespoons thinly sliced chives
1 teaspoon garlic powder
Kosher salt, to taste
Freshly ground black pepper, to taste
2 eggs, beaten
1 1/3 cups panko bread crumbs
Vegetable oil, for frying

Instructions

Step 1: In a large bowl, combine the mashed potatoes with cooked bacon, shredded cheddar, sliced chives, and garlic powder. Season with kosher salt and freshly ground black pepper, then stir until all ingredients are well mixed.
Step 2: Place the beaten eggs in one shallow bowl and the panko bread crumbs in another. Using a small cookie scoop, scoop 1 to 2-inch balls of the mashed potato mixture. Roll each scoop into a smooth ball with your hands, then dredge it first in egg and then in panko. Repeat until all the mixture is used.
Step 3 (Stovetop method): Heat about 3 inches of vegetable oil in a large cast iron skillet over medium-high heat until the oil reaches 375°F on a candy thermometer. Fry the potato balls in batches, turning occasionally, until golden brown on all sides, about 2 to 3 minutes per batch. Drain on paper towels and season immediately with a pinch of salt.
Step 4 (Air fryer method): Preheat your air fryer to 375°F. Arrange the prepared potato balls in a single layer in the air fryer basket, working in batches if necessary. Cook for about 10 minutes or until the panko coating is golden and crispy. Season with salt right after cooking.

Tips & Variations

Use a small cookie scoop to ensure evenly sized potato balls for consistent cooking.
Swap cheddar for mozzarella or pepper jack for a different flavor.
Add finely chopped jalapeños or smoked paprika to the mixture for a spicy kick.
For a gluten-free version, use gluten-free bread crumbs instead of panko.

Storage

Store leftover fried mashed potato balls in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for 10 minutes or until heated through and crispy. Avoid microwaving to keep the coating crisp.

How to Serve

The image shows a close-up of round, golden-brown crispy balls with a crunchy textured outer layer covered in small bread crumbs, some sprinkled with small flakes of salt and tiny green herb pieces on top. Two of the balls are cut open, revealing a creamy interior with visible melted yellow cheese, small bits of bacon-colored pieces, and green herb specks within a soft, smooth mashed filling. The balls are arranged on a white marbled surface with small herb pieces scattered around. To the side, there is a white plate filled with chopped fresh green herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these potato balls ahead of time?

Yes, you can prepare the potato balls and coat them in egg and panko ahead of time. Keep them refrigerated and fry or air fry just before serving for the best texture.

What if I don’t have leftover mashed potatoes?

You can make fresh mashed potatoes specifically for this recipe. Use starchy potatoes like Russets and let them cool completely before forming into balls to help them hold their shape during frying.