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4.8 from 15 votes

Loaded Mashed Potato Balls

What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 25 servings
Course: Appetizer
Cuisine: American

Ingredients

  • 4 lices Bacon diced
  • 2 cups vegetable oil or more, as needed
  • 3 cups leftover mashed potatoes
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives
  • ½ teaspoon cayenne pepper optional
  • 2 large eggs beaten
  • 1 ½ cups Panko*
  • 2 tablespoons freshly grated parmesan

Instructions

    Cup of Yum
  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
  3. In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
  4. Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
  5. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
  6. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately, garnished with Parmesan, if desired.

Notes

  • *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.