These crispy, fried mashed potato balls would be comfort food with a crunch. These crispy fried mashed potato balls are warm, golden and fluffy on the inside. They are a snack that makes everyone ask, “What are they?”

The first time I made these, it was on a cold evening and I had leftovers from dinner. Instead of reheating the potatoes, I rolled some into balls and added cheese. Then, I fried them. As soon as they hit the hot oil, the sizzle filled my kitchen and the buttery smell made everyone gather. This recipe transforms something simple into something memorable.

Why This Recipe works

• Crispy outside and creamy inside: A perfect texture contrast that makes every bite irresistible.
• Simple ingredients with big flavor: The pantry staples of potatoes, cheese and breadcrumbs combine to make a snack that tastes gourmet.
• Party-approved and kid-friendly: Everyone enjoys finger foods, and they are ideal for sharing.
• Use leftovers to your advantage: Enjoy pure comfort with no food waste.
• Endless Variations: You are free to stuff, spice or sauce them however you want!

Does This Recipe Look Healthy?

crispy, fried mashed potatoes can be made lighter by making a few changes. You can air-fry them or bake them instead of frying them. You’re still getting a lot of goodness from potatoes, as they are naturally high in potassium, fiber and vitamin C.

If you want a healthier version of your favorite food:

• Air-fry for 10-12 mins at 400degF.
• Add whole-wheat flour to breadcrumbs to increase fiber.
• Use part-skim or no cheese in the filling.

Ingredients

You’ll find everything you need to make 16-18 mashed potatoes balls .

• 2 cups mashed potatoes (cold, leftover works best)
• 1 cup shredded mozzarella or cheddar cheese
• 1 large egg
• Half teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of garlic powder
• 2 tablespoons of chopped parsley (or green onions)
• 1/2 cup of all-purpose flour
• 1 cup panko or regular breadcrumbs
• Oil for deep frying

Substitution Notes:

• Cheese: Use any melty cheese — Monterey Jack or gouda are good choices. Pepper jack, Monterey Jack and other spicy varieties will also work.
• Panko: Panko adds extra crunch, while regular breadcrumbs are smoother.
• Egg Replace with a flaxseed egg (one tablespoon flaxseed plus three tablespoons of water) if you are vegan.

Equipment Required

• Mixing Bowl
• Fork or potato masher
• Measuring spoons and cups
• Deep fryer or frying pan
• Slotted spoon
• Paper towels for draining
• Tongs

Approximate Nutrition (per 2 balls)

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 20g
• Protein: 5g
• Sodium: 210mg

CRISPY FRIED MASHED POTATO BALLS

Step-by-Step Instructions

Step 1. Prepare the potato mixture

Combine mashed potato, cheese, garlic powder, salt and pepper in a large bowl. If you want to add some color and freshness, add chopped parsley or green onion. You want the mixture to be able to hold together, but not feel too sticky.

Tip Cold potatoes are easy to shape and firm.

Step 2: Form the balls

Roll the mixture into a smooth, round ball with your hands. Make a small indentation, insert a cheese cube, and seal. Continue to shape the mixture until it is all used.

You need to have 16-18 balls.

Step 4: Create a Breading Station

Prepare three shallow bowls. One with wheat flour; one with an egg and another with crumbs. Each potato ball should be coated evenly in breadcrumbs after being coated in flour.

Double dip the breadcrumbs and egg for extra crispiness.

Step 4 – Heat the oil

Pour enough oil in a deep pan so that the balls are submerged halfway. Heat to 350degF (175degC – you can test this by dropping a piece of breadcrumb. It should sizzle instantly.

Step 5: Fry Until Golden

The potato balls should be fried in batches and turned occasionally until they are golden brown on all sides. (About 3-4 minutes for each batch). To maintain a constant temperature, avoid overcrowding your pan.

Step 6: Drain, Cool

Transfer the fried potato balls to paper towels and let them drain. Allow them to rest for about a minute. This will help the crust remain crisp.

Step 7: Serve Warm

Serve them hot, while they are still warm and meltedy. Serve them with your favorite dips such as creamy ranch, garlic mayo or spicy ketchup.

Tips to Get the Best Results

• To prevent soggy balls, chill the mashed potato before shaping.
• The flour layer helps the coating adhere better.
• Test one ball to make sure your oil temperature is correct.
• If you prefer a more crisp finish, drain on a rack rather than a plate.
• For a golden colour when baking, lightly brush with oil.

Serving and Topping Ideas

1. Sprinkle freshly grated Parmesan over the top of your dish before serving.
2. For a spicy kick, add a pinch of paprika.
3. Serve with sourcream and chives to create a loaded-potato vibe.
4. Combine with tangy BBQ for a smokey flavor.
5. Pour over melted cheese with bacon bits to indulge.
6. Add caramelized onions to the top for sweetness.
7. Serve with grilled chicken, burgers or as a salad.
8. Add them to an appetizer platter of mixed dips.

Fun variations and twists

1. Cheesey Explosion Bites: Add a cube or two of cheese to each ball, before frying it. This will give the balls a gooey centre.
2. Spicy Jalapeno version: For heat lovers, mix finely chopped chili flakes or jalapenos into the potato mixture.
3. Baked version: To make it lighter, spray cooking oil on the pan and bake for 20 minutes at 400degF until crisp.
4. Herb delight: Add thyme or dill for aromatic flavor.

Beverage Pairings

• Chai or Hot Tea: Ideal for an evening snack.
• Cold Cola, Lemon Soda or Cold Water: Helps balance the richness of fried potatos.
• Iced Coffee This works surprisingly well when combined with the savory crunch.
• Beer Crisp lagers or ales are perfect for game nights.

Instructions for Storage and Heating

• Refrigerate. Store the cooled potato ball in an airtight container up to three days.
• Frozen: First freeze on a tray, then move to a freezer-bag for up to one month.
• Reheat:
  • Oven/Air Fryer: 375degF for 5-7 mins until crisp.
  • Do not microwave: It will soften the coating.

Pro Tip: Recrisp leftovers in a pan for a few moments if they lose their crunch.

FAQs

Q1 – Can I make mashed potato balls ahead?

Yes. You can shape and coat the balls, then place them in the fridge for up to 24 hrs before frying.

Q2 – Why do my potato balls break apart when frying?
The mixture may be too moist. To bind the mixture better, add a teaspoon of flour or breadcrumbs.

Q3-Can I air fry instead of deep-frying them?
Yes! Spray with oil lightly and air fry for 10-12 minutes at 400degF.

Q4 – What kind of potatoes produce the best results?
Starchy potato varieties like Yukon Gold or Russet will give you the fluffiest result.

Q5 – What dips pair well with crispy fried potato balls?
Try honey mustard, garlic mayo or spicy chipotle sauce.

Final Thoughts

It’s so satisfying to transform a potato into a golden-brown, crispy treat that melts in your mouth. These crispy, fried mashed potatoes make a great party appetizer or quick snack.

Share them with family and friends. They will disappear even faster than when you first made them. Let me know if you give this recipe a try. I’d like to see your version. Enjoy every crunchy and cheesy bit!