Cheesy Fried Mashed Potato Balls Recipe

I absolutely love turning simple leftover mashed potatoes into something spectacular, and this Cheesy Fried Mashed Potato Balls Recipe does exactly that. These crispy, golden bites are packed with sharp cheddar and fresh chives, and they transform ordinary mashed potatoes into an irresistible appetizer or snack that everyone will beg for. I find them comforting, cheesy, and perfectly crunchy, making them one of my all-time favorite ways to jazz up leftover sides in the tastiest way possible.

Why You’ll Love This Cheesy Fried Mashed Potato Balls Recipe

What really draws me to this Cheesy Fried Mashed Potato Balls Recipe is the delightful contrast of textures and flavors. The outside is wonderfully crispy thanks to the panko coating, while the inside stays creamy and cheesy, packed with savory bursts of sharp cheddar and a subtle kick from garlic powder and chives. Every bite brings that satisfying combination of warm, melty cheese and soft mashed potato that feels like a big, comforting hug.

Beyond the taste, I love how easy this recipe is to whip up, especially when you have leftover mashed potatoes on hand. It takes mere minutes to mix the ingredients, form the balls, and fry them up to golden perfection. Plus, they’re perfect for so many occasions — from casual weeknight snacks to festive holiday parties or game day gatherings. What makes these potato balls truly stand out is their versatility and the fact that they turn yesterday’s leftovers into something that feels totally fresh and indulgent.

Ingredients You’ll Need

The beauty of this recipe lies in its simple, straightforward ingredients that each play an important role in building flavor, texture, and that gorgeous golden color. Here’s what you’ll want on hand:

• Leftover mashed potatoes (1 ½ cups): Cold, chilled mashed potatoes work best to hold their shape when frying.
• Sharp cheddar cheese (½ cup, packed): Adds creamy, melting, tangy flavor that’s the star of the show.
• Garlic powder (¼ tsp): Provides a subtle depth and savory lift to the potato base.
• Chopped chives or scallions (1 TBSP): Adds fresh, mild onion brightness and color contrast.
• Salt and pepper (⅛ tsp each): Essential for seasoning and balancing the flavors.
• Flour (¼ to ⅓ cup): Helps create the initial crispy layer and binds the coating.
• Egg (1 large): Used to egg-wash the balls before coating, ensuring the panko sticks perfectly.
• Panko breadcrumbs (¾ cup): Creates the ultra-crispy, golden crust that makes these potato balls irresistible.
• Oil for frying: Choose avocado, peanut, or vegetable oil for a clean, high-heat frying experience.
• Optional sour cream: For dipping, providing a cool, tangy contrast to the crispy, cheesy balls.

Directions

Step 1: In a medium bowl, toss together the cold leftover mashed potatoes with sharp cheddar cheese, chopped chives, and garlic powder. Sprinkle in salt and pepper, and stir everything gently but thoroughly until all the ingredients are evenly combined and the texture is smooth and creamy.

Step 2: Using a small cookie scoop or a teaspoon, portion the mixture into small balls about 1 inch in diameter. Roll each portion gently between your palms to form smooth spheres. If they feel too soft and aren’t holding their shape, pop them into the fridge for 10 to 20 minutes to firm up before frying.

Step 3: Prepare three shallow bowls: one with flour, one with a whisked egg, and one with panko breadcrumbs. Coat each potato ball first lightly with flour, then dip it into the egg, and finally roll it generously in panko to form an even crust.

Step 4: Heat about 2 to 3 inches of oil in a small pot to 375 degrees Fahrenheit. Carefully add a few potato balls at a time to avoid overcrowding. Use a slotted spoon to gently stir them during the first minute so they don’t stick to each other or to the pot. Fry for 2 to 3 minutes until deeply golden and crisp. Use the slotted spoon to transfer them to a paper towel-lined baking sheet to drain excess oil. Repeat this with all remaining balls.

Serve immediately while they are hot and crispy, ideally with a dollop of sour cream or your favorite dipping sauce.

Servings and Timing

This recipe yields about 19 cheesy fried mashed potato balls, making it perfect for sharing at a small gathering or as an appetizer before dinner. Prep time is roughly 20 minutes, mostly for mixing and shaping the balls. Cooking time clocks in around 15 minutes, including frying in batches. Altogether, you’ll spend about 35 minutes from start to finish, including chilling time if needed. Resting the formed balls helps them firm up for the best frying results, so factor in a 10 to 20 minute chill if you notice they’re too soft.

How to Serve This Cheesy Fried Mashed Potato Balls Recipe

I like to serve these cheesy fried mashed potato balls piping hot, fresh from the fryer, with a side of tangy sour cream or even a spicy aioli for dipping—that creamy contrast of sauces makes each bite pop. They shine beautifully alongside fresh vegetable crudités or a bright, crunchy salad to cut through the richness. I’ve also paired them with a classic burger or grilled chicken for a fun twist on comfort food dinners.

For presentation, I love arranging them on a rustic wooden board or a pretty platter sprinkled with extra chopped chives or a dusting of smoked paprika for color and a touch of smoky aroma. They make such a fun finger food for parties, game days, or even a cozy movie night snack. I suggest serving 3-4 balls per person as an appetizer or more if they’re the star of the show. These are best enjoyed warm straight from the fryer but still tasty at room temperature if you’re serving a buffet.

When it comes to beverages, a crisp white wine like a Sauvignon Blanc or a dry sparkling wine pairs wonderfully, balancing the creamy cheese and crispy coating. I also enjoy them with a cold lemonade or an ice-cold beer to complement the savory flavors and cleanse the palate between bites.

Variations

One of the things I adore about this Cheesy Fried Mashed Potato Balls Recipe is how adaptable it is. You can easily swap out the sharp cheddar for mozzarella for a milder, gooier experience or use pepper jack to add a little kick. If you want to crank up the flavor, mixing in some finely chopped cooked bacon or caramelized onions brings an extra layer of richness that is utterly delicious.

If you’re following a gluten-free diet, no worries—just swap the flour and panko for gluten-free versions. For a vegan take, I recommend using a plant-based mashed potato mixture (like those made from potatoes with dairy-free milk and vegan butter), skip the cheese or use a vegan shredded cheese alternative, and replace the egg with a flax egg or aquafaba. Baking instead of frying is a fantastic lighter option; just lightly spray the balls with oil and bake at 400 degrees Fahrenheit until golden and crisp, about 20 minutes flipping halfway through.

For some exciting flavor play, you can incorporate spices like smoked paprika, cayenne pepper, or fresh herbs like parsley or dill into the potato mixture. Experimenting with different coatings like crushed cornflakes or ground nuts also adds a uniquely crunchy texture that’s totally worth trying.

Storage and Reheating

Storing Leftovers

If you have leftover cheesy fried mashed potato balls, store them in an airtight container lined with paper towels to absorb any excess moisture. Keep them refrigerated and consume within 2 to 3 days for the best taste and texture. I find that paper towels help preserve their crispiness slightly and prevent them from becoming soggy while stored.

Freezing

You can absolutely freeze these potato balls to enjoy later. After forming and coating, place them in a single layer on a baking sheet and freeze until solid, about 1 to 2 hours. Then transfer them to a freezer-safe bag or container and store for up to 2 months. When ready to eat, fry or bake them straight from frozen, adding a few extra minutes to the cooking time to ensure they’re heated through and crispy.

Reheating

To bring back maximum crispiness, I recommend reheating leftover potato balls in a preheated oven or air fryer at 375 degrees Fahrenheit for 5 to 8 minutes. Avoid the microwave if possible, as it tends to make the coating soggy and rubbery. If you don’t have an air fryer, using a well-oiled skillet to pan-fry them briefly on medium heat also works beautifully to restore that golden crunch.

FAQs

Can I use fresh mashed potatoes instead of leftover ones?

You definitely can, but I find that leftover mashed potatoes that have been chilled tend to hold their shape much better when frying. Fresh mashed potatoes are often too soft and may result in balls that don’t crisp up properly or fall apart. If using fresh, chilling them for a few hours before shaping helps a lot.

What’s the best oil for frying these potato balls?

I recommend oils with a high smoke point like avocado oil, peanut oil, or vegetable oil. These oils allow you to fry at around 375 degrees Fahrenheit without burning the coating, ensuring a perfect crispy crust and tender inside.

Can I bake these instead of frying?

Yes! Baking is a fantastic lighter alternative. Bake the coated balls on a lined baking sheet at 400 degrees Fahrenheit for 20 to 25 minutes, turning halfway through. They’ll come out crispy and golden, though slightly less crunchy than fried but still delicious.

How do I make sure the potato balls hold together while frying?

Using cold mashed potatoes and chilling the formed balls before frying helps a ton. Also, the flour and egg coating acts as a binder that keeps everything intact. Handle them gently and avoid overcrowding the fryer to prevent them from breaking apart.

What dipping sauces go best with these cheesy fried mashed potato balls?

Sour cream is my personal favorite because it’s cool and tangy, balancing the richness perfectly. You can also try ranch dressing, spicy aioli, barbecue sauce, or even ketchup for a simple classic. Feel free to experiment with whatever you love!

Conclusion

If you have leftover mashed potatoes sitting in the fridge, I urge you to try this Cheesy Fried Mashed Potato Balls Recipe. They’re a fun, flavorful way to turn simple ingredients into crispy, golden nuggets of comfort food magic. I’m sure once you make them, they’ll become a beloved favorite in your home just like they are in mine. Happy frying and even happier eating!

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