Crispy Fried Mashed Potato Balls (Cheesy Leftover Snack)

Crispy fried mashed potato balls are the best thing that can happen to leftover mash. Cold mashed potatoes are mixed with cheese, garlic and herbs, rolled into bite-size balls — each with a little cube of mozzarella hidden inside — then breaded in panko and fried until golden. The outside shatters, the inside is fluffy, and the centre is gooey with melted cheese. They make a brilliant party snack, appetiser or side. For another way to use mashed potatoes, try our twice-baked mashed potatoes.

Why you'll love this

• Uses up leftovers. Perfect for the day after a roast or holiday dinner.
• Crunchy outside, fluffy inside. A panko crust and creamy potato.
• Cheesy surprise. A melted mozzarella centre in every bite.
• Party-perfect. Easy to make ahead and fry just before serving.
• Kid-friendly. Little golden bites with a favourite dip.
• Adaptable. Add bacon, jalapeños or different cheeses.

Key ingredients & how to use them

• Cold mashed potatoes — two cups. Cold, leftover mash is firmer and easier to shape than fresh, warm mash. If your mash is very soft or buttery, chill it well first.
• Shredded mozzarella or cheddar — one cup mixed into the potatoes, plus optional small mozzarella cubes for the centres.
• Garlic powder, salt and pepper — season the potatoes generously; leftover mash is often under-seasoned for frying.
• Parsley or green onions — two tablespoons for colour and freshness.
• Flour, egg and breadcrumbs — the classic three-step breading. Panko gives the crunchiest coating.
• Oil for frying — a neutral oil with a high smoke point, such as vegetable, canola or peanut.

How to make it (step by step)

1. 1

   Mix the potato filling

   In a large bowl, combine the cold mashed potatoes, shredded cheese, salt, pepper, garlic powder and parsley or green onions. The mixture should hold its shape when squeezed without being sticky. If it is too soft, chill it for 15 minutes.

2. 2

   Shape the balls

   Scoop out portions about the size of a walnut and roll them into smooth balls — you should get 16 to 18. For a gooey centre, press a small cube of mozzarella into each ball and roll again to seal it completely.

3. 3

   Set up the breading

   Put the flour, beaten egg and breadcrumbs in three shallow bowls. Roll each ball in flour, dip it in egg, then roll it in breadcrumbs. For an extra-crispy shell, dip it in the egg and breadcrumbs a second time.

4. 4

   Chill the coated balls

   Refrigerate the coated balls for 15 minutes while the oil heats. Cold balls hold their shape in the hot oil and are less likely to crack.

5. 5

   Heat the oil

   Heat 2 to 3 inches of oil in a deep pan to 350°F (175°C). Without a thermometer, drop in a breadcrumb: it should sizzle immediately and float.

6. 6

   Fry in batches

   Fry the balls in small batches for 3 to 4 minutes, turning gently, until deep golden brown all over. Do not crowd the pan, or the oil temperature drops and the balls turn greasy.

7. 7

   Drain and serve

   Lift the balls onto a rack or paper towels and rest for a minute so the crust stays crisp. Serve hot with ranch, garlic mayo or spicy ketchup.

Troubleshooting

• The balls fall apart in the oil. The mash was too soft or warm. Chill the mixture and the coated balls, and add a spoonful of flour to the potatoes if needed.
• The cheese leaked out. The balls were not sealed. Roll them again after adding the cheese cube so it is fully enclosed.
• They are greasy. The oil was not hot enough. Keep it at 350°F (175°C) and fry in small batches.
• Dark outside, cold inside. The oil was too hot. Lower the heat slightly so the centre has time to warm through.
• Bland flavour. Season the potato mixture well and serve with a punchy dip.
• Patchy coating. Dust off excess flour and let excess egg drip off before the breadcrumbs.

Why cold mashed potatoes work best

Freshly made mashed potatoes are warm, soft and full of steam, which makes them sticky and hard to shape — and they tend to burst in hot oil. Once mash has been refrigerated, the starches firm up and set, so the mixture holds a neat ball and fries without falling apart. That is why these crispy fried mashed potato balls are such a good use of leftovers.

If you want to make them with fresh mash, make it with less butter and milk than usual, spread it on a tray and chill it for at least an hour before mixing in the cheese. Very buttery or creamy mash may need a spoonful or two of flour to firm it up.

Serving ideas

Serve the potato balls with ranch, garlic mayo, spicy ketchup or sour cream with chives. They are perfect on a party platter next to our cheesy bread rolls and crispy stuffed potatoes.