Fried Mashed Potato Balls 

Imagine comfort food turned into crispy bite‑sized delights: golden‑fried mashed potato balls, creamy on the inside and crunchy on the outside. Inspired by ChristineRecipe’s version, these are perfect for using up leftover mashed potatoes or crafting the ultimate appetizer. Cheese and herbs get mixed in for flavor, then they’re shaped, breaded and deep‑fried until perfect. Serve them with dipping sauces like sour cream, gravy or spicy ketchup. Ideal for parties or cozy gatherings—easy to prep ahead, crowd‑pleasing, and full of satisfying textures in every bite.

Ingredients

• ~2 cups mashed potatoes (leftover or freshly made)
  
  

• ½–1 cup shredded cheese (e.g. cheddar or mozzarella)
  
  

• 1 egg, beaten
  
  

• 2–3 Tbsp all‑purpose flour or cornstarch
  
  

• Salt and pepper, to taste
  
  

• Breadcrumbs (1 cup or more, seasoned or plain)
  
  

• Optional mix‑ins: chopped scallions, parsley, cooked bacon, garlic or onion powder
  
  

For frying:

• Vegetable oil, enough for 1–2 inches in a skillet or deep pot
  
  

Directions

1. In a bowl, combine mashed potatoes with cheese, beaten egg, flour (or cornstarch), and seasonings (salt, pepper, herbs). Mix thoroughly until cohesive. l
   
   

2. Chill the mixture briefly if too soft to shape. Form balls about 1–2 inches in diameter.
   
   

3. Set up a breading station: flour or cornstarch, beaten egg, then breadcrumbs. Dredge each ball sequentially. For extra crunch, repeat the egg‑breadcrumbs step.
   
   

4. Heat oil to roughly 350–375 °F (175–190 °C). Fry balls in batches for 3–5 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
   
   

5. Serve immediately—optionally garnish with parsley or grated Parmesan and accompany dipping sauces like sour cream, gravy, or spicy ketchup.1
   
   

Nutrients

(Approximate per 100 g or about 3‑4 balls)

• Calories: ~220–330 kcal
  
  

• Fat: ~7–12 g
  
  

• Carbohydrates: ~25–47 g
  
  

• Protein: ~4–7 g