Crispy Mashed Potato Balls

Crispy Mashed Potato Balls turn your leftover mashed potatoes into a golden, bite-sized indulgence that’s impossible to resist. Each ball has a creamy, cheesy center and a perfectly crunchy shell, making them the ultimate comfort food appetizer or snack. Whether you’re planning a cozy night in or a holiday party, these savory gems always steal the show.

What makes this recipe extra special is how quick and versatile it is. You can fill them with cheddar, mozzarella, or even bits of bacon—each variation adds a new layer of flavor. Plus, they’re just as delicious air-fried for a lighter, guilt-free crunch.

Interestingly, potato croquettes date back to 18th-century France, where they were considered a refined way to use up leftovers. Today, this modern twist brings that same spirit of creativity into your kitchen—simple, rustic, and incredibly satisfying.

Serve them hot with sour cream or ranch, and watch them disappear faster than you can fry the next batch!

Recipe Yield: 18–20 balls

INGREDIENTS

2 cups cold mashed potatoes (well chilled)
1 cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 green onions, finely chopped
1 large egg
¼ tsp garlic powder
¼ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
¾ cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
Oil for frying (vegetable or canola)

INSTRUCTIONS

1. Mix the filling:
In a large bowl, combine mashed potatoes, cheddar, Parmesan, green onions, 1 egg, garlic powder, paprika, salt, and black pepper. Mix until smooth and thick enough to shape.

2. Shape the balls:
Scoop about 1½ tablespoons of the mixture and roll into balls. Place on a parchment-lined tray and freeze for 15–20 minutes until firm.

3. Prepare for coating:
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

4. Coat beautifully:
Roll each chilled potato ball in flour, dip in egg, and coat fully with panko. Press gently so crumbs stick evenly.

5. Fry to perfection:
Heat 2 inches of oil in a deep skillet over medium-high heat (350°F). Fry potato balls in batches for 2–3 minutes, turning often until golden brown and crisp.

6. Drain and serve:
Transfer to a paper towel-lined plate to remove excess oil. For extra flavor, sprinkle lightly with grated Parmesan and chopped chives, if desired. Serve warm with sour cream, ranch, or spicy aioli for dipping.

Helpful Tips to Perfect This Recipe

• Use Cold Potatoes: Cold mashed potatoes hold their shape better when forming balls, ensuring a crisp exterior and creamy center.
• Double Coating Trick: For extra crunch, repeat the egg and panko coating step before frying—this makes them irresistibly crisp.
• Air-Fryer Option: For a lighter version, air-fry at 375°F for 10–12 minutes, turning halfway through, until golden and crunchy.