Cheddar and Green Onion Mashed Potato Balls Recipe

If you’re anything like me and adore cozy, comforting bites, you’re going to absolutely fall for this Cheddar and Green Onion Mashed Potato Balls Recipe. These golden, crispy little spheres pack creamy mashed potato, sharp cheddar, and that fresh oniony kick all in one irresistible snack. Trust me, whether it’s game day, family gathering, or just a cheeky weeknight treat, these potato balls will become your go-to crowd-pleaser. Let me walk you through everything you need to know to get them perfect every single time!

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Ingredients & Why They Work

This Cheddar and Green Onion Mashed Potato Balls Recipe is all about transforming simple leftover mashed potatoes into an indulgent treat. Each ingredient has its part to play, and I recommend sticking close to this list to hit that perfect balance.

• Mashed potatoes: Leftovers work perfectly here since they’re already seasoned and creamy, just make sure they’re not too watery.
• Cheddar cheese: Sharp cheddar adds a melty, tangy pop—feel free to try smoked cheddar for a twist!
• Green onions: These give a fresh, oniony bite that cuts through the richness beautifully.
• Garlic powder: Adds a subtle warmth without overpowering the potatoes.
• Paprika: Just a hint here lends a mild smoky undertone and color.
• Salt and black pepper: Essential to really bring all the flavors forward.
• Panko breadcrumbs: These are key for that ultra-crisp, light coating—regular breadcrumbs can work, but panko’s the real MVP.
• Vegetable oil: For frying—neutral oil with a high smoke point keeps the potato balls crispy, not oily.

Tweak to Your Taste

One of the things I love most about this Cheddar and Green Onion Mashed Potato Balls Recipe is how easy it is to personalize. I like to play around with different cheeses or add a little heat – it’s all about making it your own!

• Variation: Sometimes, I’ll add a pinch of cayenne pepper for a spicy kick, and trust me, it’s a game changer.
• Dairy-Free Version: Swap cheddar for a vegan cheese and use dairy-free mashed potatoes to keep it inclusive.
• Herb Boost: Fresh herbs like parsley or chives mix beautifully for extra color and flavor.
• Cooking Method: If you’re short on time or want a healthier option, air frying is a fantastic alternative I’ve tried more than once.

Step-by-Step: How I Make Cheddar and Green Onion Mashed Potato Balls Recipe

Step 1: Mixing the Magic

Start by combining your leftover mashed potatoes, shredded cheddar, chopped green onions, garlic powder, paprika, salt, and pepper in a large bowl. I like to use my hands or a sturdy spoon to really mix it thoroughly until everything is evenly distributed and smooth. This step is key to ensuring every potato ball bursts with flavor.

Step 2: Shaping the Potato Balls

Grab about 2 tablespoons of the mixture and roll it between your palms to form a ball about the size of a golf ball. If you want perfectly uniform bites, a cookie scoop works wonders here. Don’t worry if they’re not all exactly the same size — rustic charm always wins in my kitchen!

Step 3: Crumbing and Chilling

Pour panko breadcrumbs into a wide bowl. Roll each potato ball gently in the breadcrumbs, pressing lightly to coat evenly but without squashing their shape. Then, line them up on a parchment paper-lined baking sheet and pop them into the freezer for 15-20 minutes. This chilling step really helps them hold their shape during frying – trust me, skipping it makes your balls fall apart!

Step 4: Frying to Crispy Perfection

Heat about 2 inches of vegetable oil in a pot over medium-high heat until shimmering hot (about 3-4 minutes). Don’t rush this — too low heat means greasy balls, too hot can burn them before cooking inside. Carefully add 4-5 balls at a time, frying for 1-2 minutes until golden brown, turning occasionally for an even crust. Remove them with a slotted spoon and drain on paper towels.

Step 5: Serve and Enjoy!

Let your cheddar and green onion mashed potato balls cool for 5 minutes — and then dig in! I like mine with a dollop of sour cream or a tangy dipping sauce, but they’re just as good on their own.

How to Serve Cheddar and Green Onion Mashed Potato Balls Recipe

Garnishes

I love sprinkling a little extra chopped green onion on top right before serving to add a fresh pop of color and flavor. A light dusting of smoked paprika or a sprinkle of freshly chopped parsley also works beautifully. And if you’re feeling fancy, a small spoonful of sour cream or a drizzle of garlic aioli elevates these little bites perfectly.

Side Dishes

These potato balls pair wonderfully with almost anything—think crispy chicken wings, a fresh green salad, or a big bowl of chili. When I’m in a mixing-and-matching mood, I serve them alongside roasted veggies or a tangy coleslaw to balance all that cheesy goodness.

Creative Ways to Present

For my last holiday party, I arranged these on a platter with colorful dips like chipotle mayo, honey mustard, and ranch dressing in little ramekins around the edges—it was a total hit! You can even skewer them with toothpicks for easy finger food or serve them atop a bed of fresh greens as a warm appetizer salad.

Make Ahead and Storage

Storing Leftovers

After frying, let your potato balls cool completely at room temperature — skipping this can cause sogginess. Then, store them in an airtight container in the fridge for up to 4 to 5 days. I always keep a stack of paper towels underneath to keep moisture at bay.

Freezing

I recommend freezing the potato balls before frying for best results. After coating with breadcrumbs, freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag. They last up to 3 months frozen and make a super convenient snack when you’re pressed for time.

Reheating

For leftovers, reheat in a preheated oven at 375°F for about 15-20 minutes, or pop them in the air fryer for 10 minutes until warmed through and crisp again. Avoid the microwave—it tends to make them soggy and less appetizing.

FAQs

Final Thoughts

This Cheddar and Green Onion Mashed Potato Balls Recipe holds a special spot in my heart because it transforms humble leftovers into something downright addictive—and it’s foolproof with a few simple tricks. I hope you enjoy making and sharing these cozy bites as much as I do. Next time you’ve got leftover mashed potatoes, resist the urge to microwave them plain and dive into this recipe instead—you’ll be so glad you did!

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