Mashed Potato Balls
User Reviews
4.5
Mashed Potato Balls
Description
This recipe starts with cold leftover mashed potatoes mixed with lightly beaten egg, shredded cheddar cheese, bacon bits, and chopped parsley to add flavor and moisture. The mixture is shaped into approximately 1-inch balls, coated in bread crumbs, and chilled briefly to help maintain shape during frying.
Fried in hot oil at 375°F until lightly browned, the mashed potato balls develop a crispy crust while the center remains soft and cheesy. Watching the frying time carefully prevents over-browning or falling apart, an important step given the texture of mashed potatoes used.
These potato balls can be served immediately as a snack or side dish, benefiting from the contrasting textures of crispy exterior and tender, cheesy filling. Ideal mashed potatoes for this recipe are firm, not loose or watery, to hold together during frying.
The recipe source is Taste of Home, and it is recommended not to over-fry since the residual heat will deepen the browning once removed from oil.
Ingredients
- 2 cups mashed potatoes cold leftover
- 1 large egg lightly beaten
- 1/4 cup bacon bits real
- 3/4 cup cheddar cheese shredded
- 2 tablespoons parsley chopped, Italian variety, leaves
- 1/2 cup bread crumbs dry
- neutral cooking oil for deep frying, generic cooking oil
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
- Use firm mashed potatoes, not loose or watery, to keep the balls from disintegrating during frying.
- Remove potato balls from oil once breadcrumbs turn light brown; they will continue to brown slightly off heat.
- Fry at 375°F in batches to ensure even cooking and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 174 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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