Alright, if you love all things crispy and cheesy, you’re going to adore this Crispy Mashed Potato Balls with Cheddar and Green Onions Recipe. These bite-sized golden nuggets are so addictive, you’ll be tempted to eat the entire batch yourself—trust me, I’ve been there! They’re perfect for using up leftover mashed potatoes and super easy to make. Plus, that cheddar cheese and fresh green onion combo just takes them to the next level. Stick with me, and I’ll walk you through everything to help you nail these crispy, flavorful bites every single time.

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Why This Recipe Works

Uses Leftover Mashed Potatoes: A fantastic way to transform leftovers into something special that everyone will rave about.
Perfect Crunchy Exterior: Panko breadcrumbs create that irresistible crispness that keeps you coming back for more.
Cheddar & Green Onions Boost Flavor: Adding sharp cheddar and fresh green onions keeps the inside creamy and full of zest.
Freezing Prep Saves Time: You can make these ahead and freeze them, so they’re ready whenever the craving hits.

Crispy Mashed Potato Balls with Cheddar and Green Onions, cheesy crispy potato bites, savory mashed potato snacks, easy cheesy potato appetizers, homemade crispy potato balls - A close view of one bright golden brown fried ball being pulled apart by two woman's hands, revealing a soft, cheesy white inside with bits of green herbs mixed in, and a slight stringy cheese pull between the two halves. In the background, many more similar golden brown fried balls with small green herb pieces are scattered on a white plate, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients come together simply but meaningfully here. Each adds texture, flavor or structure to make your crispy mashed potato balls with cheddar and green onions something truly irresistible. Keep some good-quality leftover mashed potatoes handy, and you’re halfway there!

Mashed Potatoes: Leftovers work best as they’re already seasoned and creamy, giving the perfect base for these balls.
Cheddar Cheese: Sharp cheddar adds a rich, savory punch and melts beautifully inside the potato balls.
Green Onions: They provide a fresh, mild bite that balances the richness of the potatoes and cheese.
Garlic Powder: Boosts flavor quietly without overwhelming the other ingredients.
Paprika: Adds a subtle smoky warmth and gorgeous color.
Salt & Pepper: Essential to bring out all the flavors – don’t skip or under-season!
Panko Breadcrumbs: These are key for that crunch factor, much crispier than regular breadcrumbs.
Vegetable Oil: Perfect for frying as it has a neutral taste and handles high heat well.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this Crispy Mashed Potato Balls with Cheddar and Green Onions Recipe depending on what I have on hand. You can easily add your favorite seasonings or switch up the cheese. It’s all about making these potato balls your own and having fun with the flavors.

Variation: Once I added some cooked bacon bits inside the potato mix, and wow, the smoky crunch took it over the top!
Dairy-Free Option: Swap cheddar for a dairy-free cheese or nutritional yeast and use olive oil for frying to keep it plant-based.
Spice it Up: Add a pinch of cayenne or chili powder if you like a little heat lurking beneath that crispy surface.
Herbs: Fresh parsley or chives tossed in add a nice herbal freshness—try what you love!

Step-by-Step: How I Make Crispy Mashed Potato Balls with Cheddar and Green Onions Recipe

Step 1: Mix all the goodness together

Start by dumping your leftover mashed potatoes into a large bowl. Add shredded cheddar, finely chopped green onions, garlic powder, paprika, salt, and pepper. I like to give it a good stir with a spoon or even use my hands—clean ones, of course!—to make sure everything is well incorporated and smooth. The cheese should be evenly distributed so every bite is cheesy perfection.

Step 2: Shape the potato balls

Here’s where things get fun. Grab about two tablespoons of the mixture and roll it between your palms to form a ball, roughly the size of a golf ball. If you’re making a big batch, I recommend using a cookie scoop to keep the sizes consistent—it makes frying easier and the final results more uniform.

Step 3: Coat with Panko for the ultimate crunch

Pour the panko breadcrumbs into a large shallow bowl. Roll each potato ball in the panko, gently pressing to adhere the crumbs well. Don’t be shy with the coating—you want that golden, crisp armor to protect the soft potato inside. Place them on a parchment-lined baking sheet as you go.

Step 4: Chill before frying

Pop the tray into the freezer for 15 to 20 minutes. This step is a game-changer. It firms up the balls so they don’t fall apart during frying, keeping their shape perfectly round and the exterior beautifully crisp.

Step 5: Fry until golden and irresistible

Heat about two inches of vegetable oil in a pot over medium-high heat until nice and shimmering (around 3-4 minutes). Carefully add 4-5 potato balls at a time—don’t overcrowd. Fry them for about 1-2 minutes, turning occasionally, until all sides are golden brown and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Let them cool for five minutes—they’re hot little treasures! Then, dig in and watch them disappear fast.

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Pro Tips for Making Crispy Mashed Potato Balls with Cheddar and Green Onions Recipe

Freeze Before Frying: This little chill step keeps your balls from falling apart and makes the oil splatter less.
Don’t Overcrowd the Pan: Fry in small batches so the oil stays hot and each ball gets that perfect golden crust.
Use Panko Instead of Regular Breadcrumbs: Panko’s lightness means a crunchier, airier coating.
Cool Before Storing: Let potato balls cool completely to avoid sogginess when you refrigerate leftovers.

How to Serve Crispy Mashed Potato Balls with Cheddar and Green Onions Recipe

Garnishes

I usually sprinkle a pinch of extra chopped green onions on top for a fresh pop of color and flavor. Sometimes I drizzle a little sriracha mayo or garlic aioli over the balls—it pairs perfectly with that cheesy center and crispy exterior!

Side Dishes

These crispy potato bites are great as a snack or appetizer, but I also love serving them alongside a fresh garden salad or tangy coleslaw to balance the richness. For a heartier meal, serve with grilled chicken or sautéed veggies.

Creative Ways to Present

For parties, I arrange the potato balls on a wooden board with little dipping bowls filled with ranch, honey mustard, and spicy ketchup. It’s always a hit! You can also skewer them on toothpicks for easy finger food at casual gatherings.

Make Ahead and Storage

Storing Leftovers

After frying, let the mashed potato balls cool completely to room temperature, then store them in an airtight container in the fridge. They last about 4-5 days this way. Trust me, allowing them to cool fully is key to keeping that crunch when you reheat.

Freezing

Freeze the potato balls right after shaping and coating with panko—but before frying. I freeze them on a baking sheet until firm, then transfer them to a freezer bag. This way, you can fry or air-fry them straight from the freezer whenever you want—super convenient!

Reheating

To bring back that crispy magic, I reheat leftover potato balls in a 375°F oven for 15-20 minutes or toss them in the air fryer for about 10 minutes. This method keeps the outside crunchy while warming the cheesy inside without drying them out.

FAQs

Can I make Crispy Mashed Potato Balls with Cheddar and Green Onions Recipe without leftover mashed potatoes?

Absolutely! You can make fresh mashed potatoes specifically for this recipe. Just be sure they’re thick and not watery—too much moisture makes shaping and frying tricky. Let fresh mashed potatoes cool completely and even refrigerate them for a bit to firm up before using.
Is it possible to bake these instead of frying?

Yes! You can bake the balls at 400°F on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through. While baking won’t be quite as crispy as frying, it’s a great lighter alternative that still delivers nice flavor and texture.
How do I prevent mashed potato balls from falling apart while frying?

The key is chilling them in the freezer for at least 15-20 minutes before frying. This firms everything up so the balls hold their shape. Also, avoid overcrowding the oil so the temperature stays hot, which helps set the crust quickly.
Can I add other vegetables or proteins to this recipe?

Definitely! Chopped cooked bacon, diced ham, or finely chopped bell peppers can be stirred into the mix along with the green onions to amp up flavor and texture. Just keep the mix relatively firm for shaping.

Final Thoughts

This Crispy Mashed Potato Balls with Cheddar and Green Onions Recipe is one of my favorite ways to turn simple leftovers into a memorable treat. They’re crunchy, cheesy, and packed with flavor—but still simple enough to whip up any night. I hope you enjoy making them as much as I do, and hey, don’t be surprised if they become a regular in your snack lineup. Go ahead, give them a try and get ready to impress your family or friends with something truly delicious!