Loaded Mashed Potato Balls - Karyl's Kulinary Krusade
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5 from 13 votes

Loaded Mashed Potato Balls

Prep Time10 mins
Cook Time10 mins
Resting15 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: Bacon, Leftovers, Mashed Potato Balls, Mashed Potatoes
Servings: 15 pieces



  • Dice raw bacon into bite-sized pieces. Add bacon to a large skillet and fry over medium heat, until done. Remove bacon with a slotted spoon, and lay on paper towels to drain and cool
  • In a large bowl, add mashed potatoes, green onion, roasted garlic, Cheddar cheese, onion powder, garlic powder, paprika, salt, pepper and cooled bacon. Mix fully
  • Using a small cookie scoop, form mixture into balls. You want balls to be about 1 1/4" diameter. Release the scoop into your hands, and finish forming the balls until smooth. You will get about 15 balls. Place on a large plate, and let rest in fridge for 15 minutes
  • Create a breading station. In one container whisk together egg and water for egg wash. In another container add Panko bread crumbs
  • Using a spoon, add the balls into the egg wash and cover fully. Transfer to Panko bread crumbs. Toss well, pressing down lightly to fully coat with crumbs. Transfer to another plate
  • Add oil to deep fryer at a depth of 1 1/2", and heat to 375 degrees. Use a candy thermometer to control the temperature. Add balls to heat, being sure to NOT overcrowd the fryer
  • Watch carefully, as balls will fry in about 2-3 minutes and will go from golden to burnt quickly
  • Use a spider strainer to remove the balls from the fryer, and lay on paper towels to drain. Immediately sprinkle with sea salt
  • Allow to cool for 2-3 minutes. Garnish with green onion and Parmesan, and serve