Mashed Potato Balls

Name: Mashed Potato Balls
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 people
Ingredients: 2 cups cold leftover mashed potatoes; 1 large egg; 1/4 cup real bacon bits; 3/4 cup shredded cheddar cheese; 2 tablespoons Italian parsley leaves; 1/2 cup dry bread crumbs; oil

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Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
6 people
Calories
174 kcal
Course
Side Dish
Cuisine
American

Mashed Potato Balls

Kelsey Carr

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Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes.

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Ingredients

Servings

2 cups cold leftover mashed potatoes
1 large egg lightly beaten
1/4 cup real bacon bits
3/4 cup shredded cheddar cheese
2 tablespoons Italian parsley leaves chopped
1/2 cup dry bread crumbs
oil for deep frying

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Instructions

Place the mashed potatoes in a large bowl and let them stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese, and chopped parsley.
Mix all the ingredients together until well combined.
Shape the mixture into 1-inch (2.5 cm) balls, rolling them in bread crumbs to ensure they are well coated. Place the potato balls in the refrigerator for 15 to 30 minutes to help them retain their shape.
In a skillet, heat 1 inch (2.5 cm) of oil to 375°F (190°C). Fry the potato balls in batches, cooking them quickly. As soon as they turn light brown, remove them with a slotted spoon and place them on paper towels to drain. Serve immediately.

Notes

Recipe Source: Taste of Home.
IMPORTANT: make sure your mashed potatoes are not the loose kind, or else the potato balls will get disintegrated while deep-frying. DO NOT over fry, as soon as the breadcrumbs turn light brown, take them out of the oil. They will continue to brown after removing from the oil.

Nutrition Information

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Serving 6people Calories 174kcal (9%) Carbohydrates 23g (8%) Protein 7g (14%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 42mg (14%) Sodium 185mg (8%) Fiber 1g (4%) Sugar 1g (2%)