Description
Crispy on the outside and creamy on the inside, these Mashed Potato Balls are a perfect snack or appetizer made from leftover mashed potatoes, cheddar cheese, green onions, and a blend of spices, coated in crunchy panko breadcrumbs and fried to golden perfection. They can also be air fried for a healthier option or frozen for convenient make-ahead snacks.
Ingredients
Scale
Main Ingredients
- 3 cups leftover mashed potatoes
- ½ cup cheddar cheese, shredded
- ¼ cup green onions, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
Breading and Cooking
- 2 cups panko breadcrumbs
- vegetable oil (for frying)
Instructions
- Mix Ingredients: In a large mixing bowl, combine mashed potatoes, cheddar cheese, green onions, garlic powder, paprika, salt, and black pepper. Mix well until smooth and all ingredients are evenly incorporated.
- Shape the Balls: Take about 2 tablespoons of the potato mixture at a time and shape it into balls by hand or use a cookie scoop for uniform pieces.
- Coat with Breadcrumbs: Place panko breadcrumbs in a large bowl. Roll each mashed potato ball in the breadcrumbs and gently press the crumbs to adhere evenly around each ball.
- Freeze to Firm Up: Arrange the coated balls evenly on a parchment-lined half sheet baking pan and freeze for 15-20 minutes to help them hold their shape during frying.
- Heat Oil: Pour 2 inches of vegetable oil into a cooking pot and heat over medium-high heat until shimmering hot, about 3-4 minutes.
- Fry the Balls: Fry the potato balls in batches of 4-5 pieces, turning occasionally to achieve an even golden brown crust on all sides. Each batch will take about 1-2 minutes.
- Drain Excess Oil: Transfer the fried mashed potato balls to a paper towel-lined plate and let them cool for 5 minutes before serving.
Notes
- For Air Frying: Preheat your air fryer to 375°F for 3 minutes. Place the mashed potato balls in a single layer in the basket and lightly spray with cooking oil. Air fry for 10-15 minutes, shaking the basket halfway through for even browning.
- Freezing: Freeze the shaped and breaded potato balls in a single layer on a baking pan for about 1 hour until firm, then transfer to airtight containers or bags. They can be stored up to 3 months in the freezer.
- Cooking from Frozen: When cooking frozen balls, add a few extra minutes to the frying or air frying time until they are crisp and golden.
- Storing: Allow fried potato balls to cool completely before storing in an airtight container in the refrigerator for up to 4-5 days to prevent sogginess.
- Reheating: Reheat leftovers in a 375°F oven for 15-20 minutes or in an air fryer for about 10 minutes to regain crispiness.
- Make Ahead: Prepare and freeze the mashed potato balls a day or morning before serving. Cook them directly from frozen or refrigerate cooked balls and reheat before serving.
Nutrition
- Serving Size: 2 mashed potato balls
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 15 mg
