Leftover mashed potatoes get a delicious makeover in this Mashed Potato Balls that turns yesterday’s side dish into today’s star appetizer.
These golden, crispy bites are loaded with melted cheese and Italian herbs, making them absolutely irresistible.
I discovered this recipe during a week when I had way too much mashed potatoes left from Sunday dinner.
Instead of eating the same reheated potatoes for days, I rolled them into balls, stuffed them with cheese, and fried them until crispy. My family devoured them in minutes and begged me to make them again.
Now I intentionally make extra mashed potatoes just so I can whip up a batch of these cheesy potato balls the next day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 20 balls |
| Difficulty Level | Easy |
Why You’ll Love This Mashed Potato Balls
These mashed potato balls transform ordinary leftovers into something special that everyone will fight over. The crispy, golden exterior gives way to a creamy, cheesy center that’s simply addictive.
They’re incredibly versatile and work perfectly as an appetizer for game day, a snack for hungry kids, or a creative side dish for dinner.
The recipe comes together quickly with ingredients you likely already have in your kitchen.
The combination of mozzarella cheese and Parmesan cheese creates an amazing flavor that pairs beautifully with the Italian seasoning.
You can make these ahead and fry them right before serving, which makes entertaining so much easier.
Here’s what makes these potato balls so special:
- Crispy exterior with a creamy center that provides the perfect textural contrast
- Budget-friendly since they use leftover mashed potatoes
- Kid-approved and adults love them too
- Ready in under 30 minutes from start to finish
- Customizable with your favorite cheeses and seasonings
- Perfect for meal prep as they freeze beautifully
You might also enjoy: Mashed Potato Pancakes
Ingredients
This recipe uses simple ingredients that come together to create something truly delicious. The key is using cold mashed potatoes, which hold their shape better when forming the balls.
Here’s what you’ll need:
- 3 cups leftover mashed potatoes, chilled
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup breadcrumbs
- Vegetable oil for frying
- Marinara sauce for dipping (optional)
Read Also: Mashed Potato Fritters
Kitchen Equipment Needed
Having the right tools makes this recipe come together smoothly and ensures your potato balls turn out perfectly every time. You don’t need any fancy equipment, just basic kitchen essentials.
Here’s what you’ll need:
- Large mixing bowl
- Measuring cups and spoons
- Cookie scoop or ice cream scoop (optional, for uniform sizing)
- Deep heavy-bottomed pot or deep fryer
- Cooking thermometer
- Slotted spoon or spider strainer
- Paper towel-lined plate
- Baking sheet (if preparing ahead)
Recommended Products for This Recipe
After making these potato balls countless times, I’ve found a few products that really make a difference in both the cooking process and the final result.
These recommendations will help you achieve the best texture and flavor.
1. Presto FryDaddy Electric Deep Fryer
This compact deep fryer maintains a consistent temperature, which is crucial for getting that perfect golden-brown exterior without greasy potato balls.
The small size is perfect for home cooking and it uses less oil than traditional frying methods. It’s also incredibly easy to clean, which makes the whole process less intimidating.
2. OXO Good Grips Medium Cookie Scoop
Using a cookie scoop ensures all your potato balls are the same size, which means they cook evenly and look professional.
The release mechanism makes it easy to form perfect balls without sticky fingers. I use mine for so many recipes beyond just cookies.
3. 4C Gluten Free Panko Bread Crumbs
These panko breadcrumbs create an incredibly crispy coating that stays crunchy even after the potato balls cool down a bit.
They’re lighter and crispier than regular breadcrumbs, which makes all the difference. The fact that they’re gluten-free means more people can enjoy these treats.
4. BelGioioso Fresh Mozzarella Cheese
Fresh mozzarella melts beautifully and creates those amazing cheese pulls when you bite into the potato balls.
The quality of the cheese really shines through in this recipe. It’s worth spending a little extra for cheese that actually tastes like something.
Another favorite: Leftover Mashed Potato Recipes
Step-by-Step Instructions: How to Make Mashed Potato Balls
Follow these detailed steps to create perfectly crispy, cheesy mashed potato balls every time. Taking your time with each step ensures the best results.
1. Prepare the Potato Mixture
- Place the chilled mashed potatoes in a large mixing bowl
- Add both the mozzarella cheese and Parmesan cheese to the bowl
- Crack the eggs into the bowl and add the chopped fresh parsley
- Sprinkle in the Italian seasoning, salt, and black pepper
- Mix everything together thoroughly using a wooden spoon or your hands until well combined
- The mixture should hold together when squeezed but not be too wet or sticky
- If the mixture feels too wet, refrigerate it for 15-20 minutes to firm up
2. Form the Potato Balls
- Pour the breadcrumbs into a shallow dish or plate
- Take about 2 tablespoons of the potato mixture and roll it between your palms to form a smooth ball
- Continue forming balls until all the mixture is used, placing them on a clean plate or baking sheet
- You should get approximately 20 balls depending on the size
- For uniform sizing, use a cookie scoop to portion out the mixture
- Make sure each ball is compact and smooth with no cracks
3. Coat the Balls
- Roll each potato ball in the breadcrumbs, pressing gently to help them adhere
- Make sure the entire surface is evenly coated with breadcrumbs
- Shake off any excess breadcrumbs
- Place the coated balls back on the plate or baking sheet
- For extra crispiness, you can double-coat by dipping in beaten egg and rolling in breadcrumbs again
- Let the coated balls rest for 5 minutes before frying to help the coating stick better
4. Heat the Oil
- Pour vegetable oil into your deep pot to a depth of about 3 inches
- Heat the oil over medium-high heat until it reaches 350°F (175°C)
- Use a cooking thermometer to monitor the temperature accurately
- The oil is ready when a small piece of bread dropped in sizzles immediately and turns golden in about 60 seconds
- Never leave hot oil unattended
- Adjust the heat as needed to maintain the temperature
5. Fry the Potato Balls
- Carefully lower 4-5 potato balls into the hot oil using a slotted spoon
- Don’t overcrowd the pot as this will lower the oil temperature
- Fry for 3-4 minutes, turning occasionally with a slotted spoon, until golden brown all over
- The balls should float to the surface when they’re nearly done
- Remove the fried balls with a slotted spoon and place them on a paper towel-lined plate
- Let them drain for a minute before serving
- Repeat with the remaining potato balls, allowing the oil to return to temperature between batches
6. Serve and Enjoy
- Transfer the hot potato balls to a serving platter
- Serve immediately while they’re still hot and crispy
- Garnish with extra chopped parsley if desired
- Provide marinara sauce or your favorite dipping sauce on the side
- These are best enjoyed fresh but can be kept warm in a 200°F oven for up to 30 minutes
- Watch them disappear as your guests can’t resist grabbing another one
For a lighter option, try: Air Fryer Chicken Wings
Tips for The Best Mashed Potato Balls
These helpful tips will ensure your potato balls turn out perfectly crispy on the outside and creamy on the inside every single time. I’ve learned these tricks through trial and error.
Here are my top tips:
- Use cold mashed potatoes that have been refrigerated for at least 2 hours or overnight for the best texture
- Don’t skip the chilling step if your mixture feels too soft, as cold potatoes hold their shape better
- Keep the oil temperature consistent at 350°F for even cooking and to prevent greasy results
- Fry in small batches to maintain oil temperature and prevent overcrowding
- Test one ball first to make sure your mixture holds together and the coating stays on
- Dry your hands between forming balls to prevent the mixture from sticking
- Use day-old mashed potatoes as they’re drier and easier to work with than freshly made ones
- Don’t make the balls too large or the outside will burn before the inside heats through
- Let them drain properly on paper towels to remove excess oil
- Season the breadcrumbs with a pinch of garlic powder or paprika for extra flavor
Read Also: Air Fryer Chicken Breast
Serving Suggestions
These cheesy mashed potato balls are incredibly versatile and pair wonderfully with many different dishes and dipping sauces. They’re perfect for any occasion from casual family dinners to elegant parties.
Serve them with a variety of dipping sauces to please everyone:
- Classic marinara sauce for an Italian-inspired appetizer
- Ranch dressing for a creamy, tangy contrast
- Sour cream mixed with chives for a simple, fresh option
- Garlic aioli for a sophisticated touch
- BBQ sauce for a sweet and smoky flavor
- Spicy sriracha mayo for those who like heat
- Honey mustard for a sweet and tangy combination
They also work beautifully alongside these dishes:
- Serve them as appetizers with Caprese Bites for an Italian-themed spread
- Pair them with Grilled Ribeye Steak as a hearty side dish
- Add them to a party platter with Stuffed Mushrooms
- Serve alongside Garlic Shrimp Pasta for a complete Italian meal
Variations of Mashed Potato Balls
Once you master the basic recipe, you can get creative with different flavors and ingredients to suit your taste preferences.
These variations keep the recipe exciting and allow you to customize based on what you have on hand.
Try these delicious variations:
- Bacon Cheddar Balls: Replace mozzarella with sharp cheddar cheese and add ½ cup crumbled cooked bacon to the mixture
- Jalapeño Popper Balls: Mix in diced jalapeños and cream cheese for a spicy kick
- Loaded Baked Potato Balls: Add crumbled bacon, sour cream, and chives to the potato mixture
- Pizza Balls: Mix in mini pepperoni pieces and Italian herbs, serve with pizza sauce
- Garlic Parmesan Balls: Add 2 cloves of minced garlic and use all Parmesan cheese
- Buffalo Chicken Balls: Mix in shredded cooked chicken and buffalo sauce, coat with panko
- Spinach and Feta Balls: Add chopped spinach and crumbled feta cheese for a Greek twist
- Sweet Potato Balls: Use mashed sweet potatoes instead and add a pinch of cinnamon
- Herb and Cheese Balls: Add fresh basil, oregano, and thyme for an herb garden flavor
- Truffle Balls: Mix in a drizzle of truffle oil for an elegant upgrade
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Storage and Reheating
Proper storage ensures you can enjoy these potato balls beyond the initial serving, and knowing how to reheat them properly keeps them crispy and delicious.
They’re actually one of those recipes that’s great for making ahead.
Follow these storage guidelines:
- Refrigerator: Store cooled potato balls in an airtight container for up to 3 days
- Freezer (uncooked): Freeze uncoated balls on a baking sheet, then transfer to a freezer bag for up to 3 months
- Freezer (cooked): Freeze fully cooked and cooled balls in a single layer, then store in a freezer bag for up to 2 months
- Reheating in oven: Place on a baking sheet at 375°F for 10-15 minutes until heated through and crispy
- Reheating in air fryer: Cook at 350°F for 5-7 minutes for the crispiest results
- Avoid microwaving: This makes them soggy and ruins the crispy coating
- Bring to room temperature: Let refrigerated balls sit out for 10 minutes before reheating for more even heating
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Nutritional Facts
Here’s the approximate nutritional information per serving (2 balls):
- Calories: 185
- Total Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 320mg
- Total Carbohydrates: 18g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 8g
- Calcium: 120mg
- Iron: 1mg
Note that these values are estimates and will vary based on the specific brands you use and the size of your potato balls.
The nutrition information assumes the balls are deep-fried in vegetable oil.
Read Also: Air Fryer Chicken Thighs
Health Benefits of Key Ingredients
While these potato balls are definitely an indulgent treat, several key ingredients offer nutritional benefits that make them more than just empty calories.
Understanding the nutritional value helps you appreciate what you’re eating.
Potatoes are often unfairly maligned but they’re actually quite nutritious. They’re an excellent source of vitamin C, which supports immune function and skin health.
Potatoes also provide potassium, which helps regulate blood pressure and supports proper muscle function.
The fiber in potatoes, especially when you use skin-on mashed potatoes, aids in digestion and helps you feel satisfied.
Cheese brings both flavor and nutrition to these potato balls. Mozzarella and Parmesan provide high-quality protein that’s essential for building and repairing tissues.
These cheeses also deliver calcium, which strengthens bones and teeth.
The vitamin B12 in cheese supports nervous system health and helps your body produce red blood cells.
Eggs act as a binder in this recipe while contributing important nutrients. They’re packed with complete protein containing all nine essential amino acids your body needs.
Eggs provide choline, which is crucial for brain health and development. The vitamin D in eggs supports bone health and immune function.
Fresh parsley isn’t just a garnish in this recipe. It’s loaded with vitamin K, which is essential for blood clotting and bone health.
Parsley contains vitamin C and antioxidants that help protect your cells from damage. It also provides vitamin A, which supports eye health and immune function.
Here’s what these ingredients bring to the table:
- Rich in complex carbohydrates for sustained energy
- Good source of protein from cheese and eggs
- Contains calcium for strong bones
- Provides vitamin C for immune support
- Offers B vitamins for energy metabolism
- Includes potassium for heart health
FAQs About Mashed Potato Balls
1. Can I bake these potato balls instead of frying them?
Yes, you can absolutely bake these for a lighter version. Preheat your oven to 400°F and place the coated potato balls on a greased baking sheet.
Spray them lightly with cooking spray and bake for 20-25 minutes, turning halfway through, until golden brown and crispy. They won’t be quite as crispy as fried ones, but they’re still delicious.
2. Why are my potato balls falling apart in the oil?
This usually happens when the potato mixture is too wet or warm. Make sure your mashed potatoes are well-chilled and not too creamy or soupy.
Adding an extra egg or a few tablespoons of flour can help bind the mixture better. Also, ensure the oil is hot enough before adding the balls.
3. Can I use instant mashed potatoes for this recipe?
While fresh mashed potatoes work best, you can use instant mashed potatoes in a pinch. Just make sure to prepare them with less liquid than the package directions call for to get a thicker consistency.
Let them cool completely and chill them thoroughly before using. The texture might be slightly different, but they’ll still taste great.
4. How do I prevent the cheese from leaking out during frying?
The key is to make sure the balls are fully sealed with no cracks. Form them tightly and smooth out any cracks with your fingers.
The breadcrumb coating also helps keep everything inside, so make sure it’s applied evenly. Chilling the formed balls for 30 minutes before frying also helps the cheese stay put.
5. Can I make these ahead for a party?
Absolutely, these are perfect for making ahead. You can form and coat the balls up to 24 hours in advance and keep them refrigerated.
You can also freeze them uncooked for up to 3 months. Just fry them straight from the refrigerator or freezer, adding a minute or two to the cooking time if frozen.
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Mashed Potato Balls
Ingredients
- 3 cups leftover mashed potatoes about 680g; chilled at least 2 hours or overnight
- 1 cup shredded mozzarella cheese about 113g; fresh mozzarella also works well
- ½ cup grated Parmesan cheese about 50g
- 2 large eggs beaten
- 3 tablespoons fresh parsley chopped; plus extra for garnish
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup breadcrumbs about 115g; panko recommended for extra crispiness
- vegetable oil enough to reach 3 inches deep in pot; for frying
- marinara sauce (optional) for dipping
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Cookie scoop or ice cream scoop (optional) for uniform sizing
- Deep, heavy-bottomed pot or deep fryer Oil should reach at least 3 inches deep
- Cooking thermometer To monitor oil temperature at 350°F
- Slotted spoon or spider strainer For safely lowering and removing balls from oil
- Paper towel-lined plate For draining excess oil
- Baking sheet (optional) for preparing and resting balls ahead of frying
Method
- In a large bowl, combine chilled mashed potatoes, mozzarella, Parmesan, eggs, parsley, Italian seasoning, salt, and pepper. Mix thoroughly until the mixture holds together when squeezed; if too wet, refrigerate for 15–20 minutes.
- Scoop about 2 tablespoons of mixture and roll between your palms into a smooth, compact ball; repeat with remaining mixture to form approximately 20 balls.
- Roll each ball in breadcrumbs, pressing gently so they adhere evenly all over, then shake off any excess. For extra crunch, dip in beaten egg and roll again; let coated balls rest 5 minutes before frying.
- Pour vegetable oil into a deep pot to a depth of 3 inches and heat over medium-high until it reaches 350°F (175°C); a small bread cube should sizzle and turn golden in about 60 seconds.
- Carefully lower 4–5 balls into the oil using a slotted spoon and fry for 3–4 minutes, turning occasionally, until deep golden brown all over. Remove to a paper towel-lined plate and repeat with remaining balls, allowing oil to return to temperature between batches.
- Transfer hot potato balls to a serving platter, garnish with extra chopped parsley, and serve immediately with marinara sauce or your favorite dipping sauce.
Nutrition
Notes
- Use mashed potatoes that have been refrigerated for at least 2 hours (or overnight) — cold potatoes hold their shape far better during frying.
- Day-old mashed potatoes are ideal as they’re drier and easier to form than freshly made ones.
- If the mixture feels too wet or sticky, refrigerate it for 15–20 minutes before rolling.
- Keep the oil temperature steady at 350°F throughout frying; too low = greasy balls, too high = burnt exterior with a cold center.
- Fry in small batches of 4–5 to avoid dropping the oil temperature and causing soggy results.
- For a lighter option, bake at 400°F for 20–25 minutes on a greased baking sheet, turning halfway, spraying with cooking spray for browning.
- Make ahead: form and coat balls up to 24 hours in advance, refrigerate, and fry just before serving.
- Freeze uncooked, coated balls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; fry from frozen, adding 1–2 extra minutes.
- Reheat leftovers in an air fryer at 350°F for 5–7 minutes or in an oven at 375°F for 10–15 minutes — avoid the microwave as it makes the coating soggy.
- Customize by swapping cheeses or adding crumbled bacon, diced jalapeños, or fresh herbs to the potato mixture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Mashed Potato Balls are proof that the best recipes often come from creative thinking about leftovers. They’re crispy, cheesy, and absolutely addictive.
The beauty of this recipe is its simplicity and versatility. You can make them exactly as written or customize them with your favorite cheeses, herbs, and add-ins.
They’re perfect for using up leftover mashed potatoes while creating something everyone will love. Give this recipe a try the next time you have extra mashed potatoes sitting in your fridge.
I’d love to hear how yours turn out, so drop a comment below and let me know what variations you tried.
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