These Fried Mashed Potato Ballsare super creamy on the inside and crispy on the outside! A perfect appetizer recipe for using up leftover mashed potatoes!
Leftovers of our Perfectly Smooth Mashed Potatoes are what we use to make these crispy, fried potatoes balls! Dip them in your favorite dipping sauce or our famous Awesome Sauce!
Leftover Mashed Potatoes Transformed!
When we make mashed potatoes, we make a lot. I don’t think we ever make less than the five pound bag of potatoes, I mean what’s the point?
If you’re going through the trouble of peeling, boiling and ricing potatoes you might as well make a LOT. Mashed potatoes are good in your refrigerator for at least a few days of meals, and then there are leftover recipes like these Fried Mashed Potatoes.
All you need to make this appetizer recipe is your leftover mashed potatoes, bread crumbs and a couple of eggs. And yes, if you don’t happen to have leftover potatoes, you can still make these fried potato balls!
Just grab pre-made mashed potatoes at the grocery store, there are a few brands that make really good mashed potatoes right in the butcher department at the store.
Can You Use Instant Mashed Potatoes For This Appetizer Recipe?
I knew you were going to ask that, so here’s the short answer. Nope. Sorry! First of all, I’m not a fan of instant mashed potatoes. They might have their place in certain recipes, I won’t deny that.
But for just straight up eating? I’d rather skip it or at least buy the good packaged kind at the store. But for this recipe specifically, instant mashed potatoes will be too loose and too smooth so these fried mashed potatoes will just fall apart on you when you go to fry them up.
Also, instant mashed potatoes have a thinner consistency that aren’t going to work the best for these Fried Mashed Potato Balls. We’re looking for thick, creamy mashed potatoes to get a “ball” that’s going to hold together.
Can You Bake These Mashed Potato Balls?
Again, nope.
Sorry but this appetizer recipe requires a good old fashioned fried recipe. Don’t be afraid of the deep fry my friends! No need to get fancy with your equipment, just a heavy deep pot and a fry thermometer, if you have one. Otherwise, you can drop a bread cube into the oil to test it, if it browns up in 10 seconds your oil is good for frying.
Do invest in a thermometer though if you can. They are very inexpensive and we use it for so many different recipes!
Can You Make These Fried Potatoes Ahead Of Time?
You can, I’ll give you a yes on this one! But not too long ahead…
You can keep these mashed potato balls in the oven (350 degrees) to keep warm while you are frying them and up to a couple of hours in advance. If you are keeping them warm for an hour or two, lower the oven temperature to 300 degrees. They’ll still be nice and crispy!
Looking For More Appetizer Recipes?
Crock Pot (Lighter) Buffalo Chicken Dip
Baked Buffalo Chicken Wings
Roasted Tomato Basil Pizza
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Fried Mashed Potatoes
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This leftover mashed potato recipe makes super creamy and super crispy appetizers!
Scale
Ingredients
4 cups leftover mashed potatoes (or store bought, pre-made)
3 oz. cream cheese, softened
2 tablespoons chives, chopped
3 eggs, beaten
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup bread crumbs
1 cup flour
Vegetable or canola oil for frying
Instructions
Start heating a large, deep pot filled halfway with oil over medium heat until it reaches 350 degrees.
While the oil is heating, mix together the mashed potatoes, cream cheese, chives, one egg, parmesan cheese, the garlic powder, salt and pepper in a large bowl.
Roll into balls about the size of a golf ball and set on a board.
In three bowls set out the bread crumbs, flour and the remaining 2 eggs beaten with a tablespoon of water.
Dip each mashed potato ball into the flour first, shaking off the excess, then into the beaten egg, letting the excess drip off, and then last into the bread crumbs.
Once your oil reaches about 350 degrees, start frying the balls in batches, not overcrowding the pot as you fry.
Fry for 3-4 minutes until golden brown and then remove to a paper towel lined board or plate.
While still warm, top with extra salt and parmesan cheese.
Recipe Notes
You can keep these in the oven on low (250º) for about 30 minutes to an hour if you want to make them ahead of time.
Nutrition information is approximate, it will depend on the recipe that you used for the mashed potatoes.
They just taste rich (almost impossibly so). They do, however, feel creamy, because egg yolks are also emulsifiers (and are, in fact, the ingredient in mayo that makes it an emulsifier). The yolk emulsifies water and fat to create a cohesive, velvety bite, while providing a little fat and body of its own.
You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.
Oven fries are lower in saturated fat and sodium, which should be minimised with heart health in mind. Mashed potato can send your intake of saturated fat soaring, but you can make better-for-you mash by skipping the butter or using good-for-you extra virgin olive oil instead.
Just a pinch of baking soda is all you need to create mashed potatoes as soft as clouds. When you add baking soda, it reacts with the heat of the dish and the acid in the milk or cream to create small air pockets throughout the mash. These air bubbles translate to light and airy bites. Yum!
Potatoes are like pasta, in that they leach starches into their cooking liquid. In the case of pasta, you want to reserve some of that liquid to give sauce a luscious shine and bind it to the noodles.
Runny potatoes can happen for a few different reasons. Too much liquid: This is the most common reason. In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.
"If potatoes are produced during a very dry growing season, they will tend to have a higher than normal solid content and less moisture.When these are cooked, they absorb more water than usual and, as a result, fall apart at the end of cooking."
Instead of boiling a few potatoes and mashing them plain, a lot of restaurant chefs like to apply a little more finesse. Garlic and herbs infused in butter and cream add a flavor boost without overpowering.
The best potatoes for mashed potatoes are a starchy varieties like russet, Idaho or Yukon gold. Starchy potatoes are best for mashed potatoes because they have a fluffy, almost airy texture that breaks down easily.
Potatoes and diabetes. Share on Pinterest In moderation, a person with diabetes may eat potatoes. The American Diabetes Association (ADA) recommend eating starchy vegetables, such as potatoes, as part of a healthful diet. Starch is a complex carbohydrate that takes the body longer to break down than simple sugars.
High-fiber foods not only provide volume but also take longer to digest, making you feel full longer on fewer calories. Vegetables, fruits and whole grains all contain fiber. Popcorn is a good example of a high-volume, low-calorie whole grain. One cup of air-popped popcorn has about 30 calories.
It is totally fine to eat potatoes every day. While how you prepare and cook potatoes and how much you eat could possibly impact your health, whole potatoes with skin are a nutritious vegetable with health benefits.
High in vitamin B6, magnesium and several antioxidants, herbed potatoes are loaded with fibre and make your meals more satiating. Eggs give you 'good cholesterol' and improve heart health. They help in regulating blood pressure and are a good source of Omega-3 fatty acids.
That's totally okay! You can even boil them together. When doing a crab or lobster boil, which usually contains potatoes, lobster, eggs, is all boiled together. Eggs still taste like eggs and the flavor wasn't affected.
Here's how this sticky state of affairs happens: Cooking causes the starch granules within the potato cells to absorb water and swell. Some cells will inevitably burst, releasing tacky gel that helps give mashed potatoes their cohesiveness.
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