Loaded Mashed Potato Balls — Damn Delicious

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Loaded Mashed Potato Balls

What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Sorry, guys. I have another mashed potato recipe today.

Except I’m basically using the garlic ranch mashed potatoes I posted the other day, adding in bacon and cheese, rolling them into balls, and then deep frying them.

Again, I’m sorry. No, wait. I’m sorry I’m not sorry.

Because fried mashed potato balls are, well, pretty darn epic.

And it’s a great way to use up those leftovers during the holidays.

You win either way.

Loaded Mashed Potato Balls

Yield: 25 servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!

Ingredients:

  • 4 slices bacon, diced
  • 2 cups vegetable oil, or more, as needed
  • 3 cups leftover mashed potatoes
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon cayenne pepper, optional
  • 2 large eggs, beaten
  • 1 1/2 cups Panko*
  • 2 tablespoons freshly grated Parmesan

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
  3. In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
  4. Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
  5. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
  6. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  7. Serve immediately, garnished with Parmesan, if desired.

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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51 comments

For some reason I really struggle to judge how much mashed potato to make for dinner. I’m going to make great use of this recipe!

A good way to judge is one potato (a bit smaller than your fist) per person and one extra,”for the pot.”

How do you get them to stay together mine disintegrated in the oil what am I doing wrong?

I’m not entirely sure, Alberta. Did you follow the recipe exactly as written without any substitutions?

I️ added an egg and 2 tbs flour. Also, I️ did the triple pre fry action….roll in flour, egg dip, then Panko. They were delicious.

I would follow the recipe and then freeze them for 30 minutes before you fry them

I have had the same problem before. You have to roll in crumbs, then egg, then crumbs again and they will hold together a lot better.

Hi I just did it and become perfect I think that the secret here is the oil needs to be really hot once you start to putting the potatoes balls turn to medium it worked for me thanks so

Crispy and loaded.. Irresistible indeed!

Wow I love this recipe! Do you think it would work if I put them in the oven?

I’m sure they can be baked but these are honestly best when deep-fried! 🙂

Mashed potato balls! What a great idea, I want to try!

Looks is amazing and flavour to. I want to eat it nowwwww =D

These do look epic! I can only imagine how they taste!

Hi, I’m making a simple Thanksgiving. Any chance these can be reheated? I guess not if fried. Is there a baked version you can think of? Thanks for your wonderful site.

Byron, this is really best when served immediately. You can also prep everything beforehand and cook right before serving.

These are great. They sound like a perfect appetizer, they would be great with some garlic aioli.

I am already thinking about what to serve at my annual super bowl party and these have made the list!

Those look seriously dangerous!! I must make them!

If I made these, I WOULD NOT want to share them.

Do you think you could prep these all the way through the bread crumb stage and then freeze them? I’m wondering how the panko crumbs would hold up. I rarely have leftover potatoes but do make a big batch of gourmet mashed potatoes to freeze that have the cream cheese and sour cream in them. I’m thinking you might even be able to fry them up right from the frozen stage instead of thawing them. I’d love to hear your thoughts!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I know this is late to the thread but someone may be looking years from now: I freeze these uncooked and bag them. Drop ’em straight to the deep fryer at 350F+ still frozen and cook 4 minutes. Remove to wire draining rack. Serve hot. I also occasionally use a cornmeal dredge instead of crumbs – perfect with fried fish or southern salmon patties.

Did you say these can be made in advance then fried just before serving? Can they be deep fried?

just made these, theyare sinful! I will always make more mashed potatoes than i need!

Although they are best fried indeed, I tried the same ingredients put in a greased glass pan, added breadcrumbs/panko to top drizzled some EVOO and broiled. Delicious recipe.

I will definitely try this one! And I think you’re right, I also prefer deep fried 😉

These look amazing! Potatoes. Fried. Sounds AMAZING!

Our new favourite potato recipe, Thx so much.

HI THESE LOOK AMAZING. IS THERE ANY WAY THESE CAN BE BAKED INSTEAD OF FRIED

That sounds like a great idea but without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.

These were fantastic! I made them with a few changes:

Stirred in 1 egg to mixture. Didn’t have chives so sauteed a finely chopped red onion instead. Added 1 tablespoon dijon mustard (left out cayenne because of toddler). Coated in coarse cornmeal to make it gluten free. And baked in the oven for 20 mins, then grilled (broiled) to make extra crunchy. SO GOOD! Thanks for a great idea and base to work with, these would be fabulous as an appetizer, but I had them for dinner with fresh veggies on the side.

These were fantastic and so easy. The did get a little mushy inside so next time I might add an egg to e potatoes mixture to keep it together. They still all went and my family was looking for more. Thanks

dinner tomorrow. thanks !!

Thinking about using these as my contribution to International Night at my niece’s school. Have to try them a few times beforehand to see if I can get by with serving kept warm in a warming dish as no access to a stove there. Anybody had experience with this? Also substituting corned beef for the bacon for all the Muslims and Jews in the school.

I have tried pan frying and deep frying mashed potatoes 3 times now and they always disintegrated. Is the oil too hot? Not hot enough? Is it something else? No matter what I try…

I love the mashed potato ball recipes!
It is amazing!

I cannot wait to put these balls in my mouth.

I wonder if you could flatten them and then coat so you can pan fry or bake…. hummm??

I tried these, they didn’t work. The mashed potatoes (followed the potato recipe exactly) were to liquidy so I tried to freeze it first and then form into balls and it did not work. They feel apart in the eggs mixture so it came out in a big goopy mess.

I failed horribly at making these. I will try again the balls were to big and I didn’t have Panko had trader Joe’s bread crumbs and they just fell apart so much wasted I blame the bread crumbs will def use the Panko next time!

I made these and tried to fry them with two iterations. They tasted great but were a structural disaster both times. They fell apart. I froze them both times after constructing them. I followed the recipe exactly. 1st attempt using the exact directions, i took them out of the freezer, let them thaw for 4 hours…. fell apart…. 2nd attempt (same batch).. i took them directly from the freezer to the fryer… same thing.. they fell apart… I am thinking it may be the potatoes… I used Idaho potatoes… this time I am going to use Red potatoes. Reds have less starch and more sugars than Russet potatoes… We will see

I would make them as a potato pancake and they would probably stay together and be just as tasty. Kinda like latkes…

Didn’t use bacon. Used different types of turkey ham and it still came out great! They went as fast as I made them :).

I just wonder if you can make these in the NuWave or an air fryer.

It’s hard to say – I have never actually tried it myself!

Wow they look soooo dang tasty! (:

I feel like they need a dip, any suggestions?

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