Loaded Mashed Potato Balls

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Loaded Mashed Potato Balls are the perfect way to use up leftover mashed potatoes. Filled with bacon and cheese and fried to golden perfection, they’re perfect as a snack, side or appetizer. These creamy bites are finished with the sharp bite of fresh-grated Parmesan cheese

This post and recipe card updated September 9, 2019

It’s no secret that I’m a carb fiend, especially pasta and potatoes. I’ve loved them all my life, and nothing and no one can change that. I wouldn’t even bother attempting a low or no-carb diet, because it would be an epic failure.

It’s also no secret that I’m not a fan of leftovers. We ate leftovers several times a week when I was a kid, so when I moved out on my own I swore them off. One of my very few exceptions is my Baked Homemade Mac and Cheese.

As much as I love potatoes, I rarely eat them mashed. My parents never made them when I was a kid, so I only ever had them at restaurants or around the holidays.

It took a lot of practice, but I finally mastered mashed potatoes when I created Venison Salisbury Steak. Since then I’ve made them a little more often, and always end up with leftovers.

Plain leftover mashed potatoes are boring, so I decided to kick them up a few notches with Loaded Mashed Potato Balls.

WHY THIS RECIPE WORKS

• They’ve got a crunchy exterior and creamy inside
• It’s an excuse to always make extra mashed potatoes!
• They’re perfect for a snack, side or holiday entertaining

MASHED POTATO FILLING

Mashed potatoes should be cold out of the fridge. If they’re warm, the mixture will stick to your hands, and the balls will fall apart when you fry them

If you make mashed potatoes the same day, let them rest in the fridge for at least one hour.

Use Russet or Yukon gold potatoes. Red potatoes have a waxier consistency and will result in a gluey mashed potato.

Use a nice, sharp cheddar. I prefer Cabot Cheese because I love it, but any sharp cheddar will do.

Use a Small Cookie Scoop to form the balls, and then transfer them to your hands for a uniform shape. I use a 1 1/4″ scoop.

Once rolled, let the balls rest in the fridge for about 15 minutes so they don’t fall apart as they fry.

I often season the Panko Bread Crumbs when I use them to add another layer of flavor. But with all of the flavor already in the filling, I just leave these plain.

PAN FRY OR DEEP FRY FOR LOADED MASHED POTATO BALLS?

I tried pan-frying these Loaded Mashed Potato Balls several times, but they never turned out quite right. So I use my Fry Daddy Mini Deep Fryer, and the tall sides help to prevent oil splatter.

I recommend using a Deep Fryer Thermometer to gauge the temperature. A Spider Strainer is ideal because the long handle keeps your hands and arms out of harm’s way from the hot oil.

STEP BY STEP INSTRUCTIONS

Dice bacon into bite-sized pieces, and cook in a Cast Iron Skillet until done. Transfer bacon to paper towels to drain.

In a large bowl, add cold mashed potatoes, bacon, cheese, salt, pepper, paprika, onion powder, garlic powder, spring onion, and roasted garlic.

Combine mixture well. Use a 1 1/4″ cookie scoop to create balls, and transfer to hands to form into a uniform shape. You will get about 18 Loaded Mashed Potato Balls.

Place in the fridge for 15 minutes to chill.

Meanwhile, create a breading station. In one container, whisk egg and water for egg wash. In another container, add Panko bread crumbs

Toss balls in egg wash, and then coat with bread crumbs

Add oil to about a 1 1/2″ depth, and heat to 375 degrees.

Don’t overcrowd the fryer! The temperature will drop, and the balls won’t fry properly. With my mini deep fryer, I add 5-6 at a time

Fry until golden brown, about 2-3 minutes. Keep an eye on them, because they’ll go from golden to burnt quickly.

Transfer balls to paper towels to drain, and immediately sprinkle with Kosher salt.

SERVING AND LEFTOVERS OPTIONS

Serve Loaded Mashed Potato Balls immediately! Nobody likes cold potatoes, and cold fried potatoes definitely are a NO.

I like to eat them plain, but you could certainly dip them in my Coconut Milk Ranch Dressing or your favorite dip.

I don’t recommend leftovers, as they just won’t taste the same.

Make-Ahead Options for Loaded Mashed Potato Balls

• Option #1 – Make the filling and roll into balls up to 3 days ahead, and store in an airtight container in the fridge. Bread and fry when ready to eat
• Option #2 – Make the filling, roll and bread. Only do this if you’re going to fry them on the same day

MORE DELICIOUS SNACKS & SIDES

• Oven Roasted Potatoes with Parmesan & Thyme
• Crispy Fried Onion Straws
• Orzo with Onion, Garlic & Peppers
• Cilantro Lime Black Bean Rice
• Homemade Falafel
• Baked Green Bean Fries

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