Description
Crispy and flavorful mashed potato balls made with leftover mashed potatoes, cheddar cheese, and seasonings, coated with panko breadcrumbs and deep-fried to golden perfection. A delicious appetizer or snack that can also be air fried or prepared ahead of time.
Ingredients
Scale
Main Ingredients
- 3 cups leftover mashed potatoes
- ½ cup cheddar cheese, shredded
- ¼ cup green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Coating
- 2 cups panko breadcrumbs
For Frying
- Vegetable oil (for frying)
Instructions
- Prepare the mixture: In a large mixing bowl, add mashed potatoes, shredded cheddar cheese, finely chopped green onions, garlic powder, paprika, salt, and black pepper. Mix well until the mixture is smooth and all ingredients are evenly combined.
- Shape the balls: Take 2 tablespoons of the potato mixture at a time and shape into balls by hand, similar to shaping meatballs. Alternatively, use a cookie scoop to create even-sized balls for uniform cooking.
- Coat with breadcrumbs: Place the panko breadcrumbs in a large bowl. Dip each mashed potato ball into the breadcrumbs and gently press crumbs around each ball to coat fully and evenly.
- Freeze for firmness: Arrange the coated mashed potato balls evenly on a parchment-lined half sheet baking pan. Transfer to the freezer and freeze for 15-20 minutes to firm up, which helps the balls hold their shape during frying.
- Heat the oil: Pour 2 inches of vegetable oil into a cooking pot and heat over medium-high heat until shimmering hot, about 3-4 minutes.
- Fry the potato balls: Fry the mashed potato balls in batches of 4-5 pieces at a time. Cook each batch for about 1-2 minutes, turning occasionally, until the balls are crisp and golden brown on all sides.
- Drain and cool: Remove the fried potato balls with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil. Let them cool for 5 minutes before serving.
Notes
- Air fryer method: Preheat the air fryer to 375 F for about 3 minutes. Place mashed potato balls in a single layer in the air fryer basket and lightly spray with cooking oil. Air fry for 10-15 minutes, shaking the basket gently halfway through for even browning.
- Freezing: Freeze the formed and breaded mashed potato balls on a lined baking pan for about 1 hour until hard, then transfer to a freezer bag or airtight container for up to 3 months.
- Cooking from frozen: Fry or air fry frozen mashed potato balls using the same method as fresh, but add a few extra minutes to the cooking time until golden and crisp.
- Storage: Cool fried potato balls to room temperature before storing in an airtight container in the refrigerator for 4-5 days to prevent sogginess.
- Reheating: Reheat leftover mashed potato balls in a 375 F oven for 15-20 minutes or in an air fryer for about 10 minutes to restore crispiness.
- Make ahead: Prepare and freeze mashed potato balls a day or morning before serving, then fry or air fry when ready. Alternatively, cook them ahead, refrigerate, and reheat in the oven.
Nutrition
- Serving Size: 2 mashed potato balls
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 15 mg
