Easy Fried Mashed Potato Balls

If you’ve ever stood in front of your fridge wondering what to do with that tub of leftover mashed potatoes, I’ve got the perfect answer for you: Easy Fried Mashed Potato Balls! These crispy little bites are one of my go-to recipes after a big holiday dinner or a cozy Sunday meal—when the mashed potatoes were delicious the night before but need a little “wow” factor to bring them back to life.

Not only are these mashed potato balls super easy to make, but they’re also one of those snacks that make people stop mid-bite and say, “Wait, what is this?!” Think crispy, golden crust with a warm, cheesy, creamy center. Yeah, you’re going to want to make a double batch.

Whether you’re whipping these up for a weekend hangout, game day appetizer, or just because you’re craving something crunchy and satisfying, this recipe checks all the boxes: easy, affordable, and insanely delicious.

this recipe

Why You’ll Love These Fried Mashed Potato Balls

This recipe is everything I love in a good snack. It’s:

• Made with simple ingredients (that you probably already have!)

• Perfect for using up leftovers

• Customizable with fun mix-ins like bacon, sausage, or herbs

• Freezer-friendly for make-ahead convenience

• Totally crowd-pleasing

The best part? These little golden bites are just as fun to make as they are to eat.

Let’s get into the details so you can whip up a batch yourself!

INGREDIENTS YOU’LL NEED

• 2 cups cold mashed potatoes (leftover mashed potatoes work best because they’re firmer)

• 1 cup shredded cheddar cheese

• 1/4 cup chopped green onions

• 1/2 teaspoon garlic powder

• Salt and pepper, to taste

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 1/2 cups breadcrumbs

• Vegetable oil, for frying

If your mashed potatoes were already seasoned well the first time around, you might not need much salt or pepper—taste as you go!

STEP-BY-STEP INSTRUCTIONS

Step 1: Mix the Filling

Grab a large mixing bowl and combine your cold mashed potatoes, shredded cheddar cheese, green onions, garlic powder, salt, and pepper. The colder the potatoes, the easier they are to work with (and less sticky!). Stir everything together until it’s well mixed and you can see that cheesy goodness throughout.

Step 2: Roll into Balls

Using a tablespoon (or a small cookie scoop, if you have one), scoop out a portion of the potato mixture and roll it between your hands to form a ball. You want them to be about 1 to 1.5 inches wide—think bite-sized but still hearty enough to have that crispy-to-creamy contrast. Repeat with the rest of the mixture and set the balls aside.

Step 3: Set Up Your Breading Station

Here’s where it gets fun—and just a little messy! Set up three shallow bowls:

• One with all-purpose flour

• One with the beaten eggs

• One with breadcrumbs

You’re going to bread each mashed potato ball by first rolling it in the flour (this helps the egg stick), then dipping it in the egg, and finally coating it in breadcrumbs for that crispy exterior. Make sure each ball is fully coated—don’t rush this part!

Tip: If you want an extra-crispy crust, use panko breadcrumbs instead of regular ones.

Alright, now that you’ve got your mashed potato balls prepped and breaded, it’s time for the fun part—frying! This step transforms those soft, creamy centers into crispy, golden-brown bites of deliciousness. Don’t be intimidated by the idea of frying at home—this method is simple and quick, and I’ll walk you through exactly what to do to get that irresistible crunch without the fuss.

If you’re like me, you’ll probably want to “test” one or two right out of the oil… you know, for quality control.

Step 4: Heat the Oil

Pour about 2 to 3 inches of vegetable oil into a deep skillet or saucepan. Set it over medium heat and let it come up to 350°F. If you don’t have a thermometer, you can test the temperature by dropping in a small piece of breadcrumb—if it sizzles and floats to the top, you’re good to go.

You don’t need a deep fryer for this—just a heavy-bottomed pan that retains heat well. Make sure not to overcrowd the pan or the oil temperature will drop too much, and the balls won’t crisp up properly.

Step 5: Fry in Batches

Carefully place a few potato balls into the hot oil, making sure there’s enough space between them so they don’t stick together. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon or tongs to ensure even browning on all sides.

When they’re golden brown and crisp, remove them with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Repeat with the remaining balls, being sure to let the oil return to temperature between batches if needed.

Pro Tip: If you’re making a big batch, keep finished balls warm in a 200°F oven while you finish frying the rest.

Step 6: Serve Warm

These crispy bites are best served warm when the cheese inside is still melty and the outside is at peak crunchiness. Plate them up and watch how quickly they disappear!

VARIATIONS TO TRY

While the classic version is delicious on its own, these fried mashed potato balls are super versatile. Here are a few fun ways to mix things up:

• Add bacon bits to the potato mixture for a smoky twist.

• Mix in cooked, crumbled sausage for a hearty, breakfast-style version.

• Try a combo of cheeses like cheddar and mozzarella for extra melt.

• Add finely chopped herbs like parsley, chives, or dill for a pop of freshness.

• For a spicy kick, throw in a pinch of cayenne pepper or chopped jalapeños.

SAUCE PAIRING IDEAS

You don’t have to serve these with a dipping sauce, but let’s be honest—everything is better with a little dip! Here are some favorites:

• Sour cream and chive dip – cool and creamy with a tangy bite

• Ranch dressing – classic and crowd-pleasing

• Spicy mayo – a blend of mayo and sriracha adds a fun kick

• Cheese sauce – go all in on the cheesy factor

• Garlic aioli – rich and flavorful with a gourmet feel

MAKE-AHEAD AND FREEZER TIPS

If you want to get a head start (or just stock your freezer with easy-to-fry snacks), these mashed potato balls freeze beautifully.

• To freeze before frying: After breading the balls, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag or airtight container.

• To cook from frozen: Let them sit at room temperature for 10-15 minutes to soften slightly, then fry as usual. You may need to add an extra minute or two of cook time.

This trick is a game changer for holidays or party prep—you can fry fresh snacks in minutes without the last-minute stress.