Mashed Potato Balls
These crispy, golden Mashed Potato Balls transform leftover mashed potatoes into an irresistible appetizer loaded with melted mozzarella, Parmesan, and Italian herbs. With a crunchy breadcrumb exterior and a creamy, cheesy center, they come together in under 30 minutes and disappear just as fast — perfect for game day, parties, or a creative family snack.
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
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
For Frying & Serving
- vegetable oil enough to reach 3 inches deep in pot; for frying
- marinara sauce (optional) for dipping
Instructions
- 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.
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.
Nutrition
Serving: 2ballsCalories: 185kcalCarbohydrates: 18gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 320mgPotassium: 220mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 8mgCalcium: 12mgIron: 6mg
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