Loaded Mashed Potato Balls: Crispy, Cheesy Bliss

Loaded mashed potato balls have become my secret weapon for transforming leftover mashed potatoes into something truly magical. I remember one Thanksgiving when I had way too many mashed potatoes, and instead of letting them go to waste, I decided to get creative. The result? These incredibly delicious, crispy fried mashed potato bites that disappeared in minutes! The smell of them frying, that satisfying crunch when you bite into them, and the gooey, cheesy center with savory turkey bacon and fresh green onion – it’s pure comfort food bliss. They’re so easy to make, and they’re guaranteed to be a hit at any gathering. Let’s get cooking!

Why You’ll Love This Loaded Mashed Potato Balls

Get ready to fall in love with these crispy potato delights! They’re the perfect way to repurpose leftovers and impress your guests. Here’s why you’ll be making them again and again:

• Effortless Transformation: Turn boring mashed potatoes into a crowd-pleasing appetizer in minutes.
• Irresistible Texture: A perfectly crispy exterior gives way to a warm, creamy, cheesy center.
• Flavor Explosion: Packed with savory turkey bacon and fresh green onion, these bites are bursting with flavor.
• Party Perfect: These are ideal cheesy potato balls recipe stars for game days, holidays, or any get-together.
• Quick & Easy: The entire process from mixing to frying is surprisingly speedy.
• Customizable: Easily adapt this cheesy potato balls recipe with your favorite cheeses or additions.
• Minimal Waste: A fantastic solution for using up leftover mashed potatoes.
• Utterly Addictive: Seriously, one bite and you’ll be hooked!

Ingredients for Loaded Mashed Potato Balls

Gather these simple ingredients to create your delicious mashed potato and cheese balls. Using cold mashed potatoes is key here; it makes them much easier to handle and shape. The cheddar cheese melts into a wonderful gooey center, while the turkey bacon adds a savory crunch. Don’t forget the fresh green onions for a pop of color and flavor!

• 2 cups cold mashed potatoes – essential for easy shaping
• 1/2 cup shredded cheddar cheese – for that irresistible melty center
• 1/4 cup cooked Turkey bacon, crumbled – adds a smoky, savory bite
• 2 green onions, finely chopped – for a fresh, sharp contrast
• 1/4 cup all-purpose flour – helps the egg wash adhere
• 1 egg, beaten – acts as the binder for the breadcrumbs
• 1 cup breadcrumbs – creates that perfect crispy coating
• Oil for frying – vegetable, canola, or peanut oil work well
• Salt and pepper to taste – season your filling as needed

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How to Make Loaded Mashed Potato Balls

Now for the fun part – transforming those mashed potatoes into crispy, golden delights! Follow these simple steps to master how to fry mashed potato balls and create an appetizer everyone will rave about. The trick is to work with cold potatoes and get your oil to the perfect temperature.

1. Step 1: Preheat your oven to 400°F (200°C) if you’re opting for the baked method, or get your frying oil ready. In a medium bowl, combine the 2 cups cold mashed potatoes, 1/2 cup shredded cheddar cheese, 1/4 cup cooked Turkey bacon, crumbled, and 2 green onions, finely chopped. Season with a pinch of salt and pepper if your mashed potatoes weren’t seasoned. Mix everything gently until just combined.
2. Step 2: Scoop about a tablespoon of the potato mixture. Roll it firmly between your palms to form a tight ball, roughly 1.5 inches in diameter. You want them to be compact so they hold their shape. This is a key step in how to fry mashed potato balls without them falling apart.
3. Step 3: Set up your breading station. Place the 1/4 cup all-purpose flour in one shallow dish, the 1 egg, beaten in another, and the 1 cup breadcrumbs in a third. Lightly roll each potato ball in the flour, shaking off any excess.
4. Step 4: Next, dip the floured ball into the beaten egg, making sure it’s fully coated. Let any excess drip off.
5. Step 5: Finally, roll the egg-coated ball in the breadcrumbs, pressing gently to ensure an even, thorough coating. This breadcrumb layer is what gives you that amazing crispy exterior.
6. Step 6: Heat your frying oil in a deep frying pan or heavy pot to 350°F (175°C). If you don’t have a thermometer, a breadcrumb dropped in should sizzle immediately and turn golden in about 30 seconds.
7. Step 7: Carefully lower 4-5 potato balls at a time into the hot oil using a slotted spoon. Don’t overcrowd the pan, as this will lower the oil temperature and can make them greasy.
8. Step 8: Fry for 2-3 minutes, turning occasionally with your slotted spoon, until they are beautifully golden brown and wonderfully crispy. The aroma filling your kitchen will be incredible!
9. Step 9: Remove the fried potato balls with the slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
10. Step 10: Season them immediately with a little salt and pepper to taste. Let them cool for just a minute or two before serving – that molten cheese center is piping hot!

Pro Tips for the Best Loaded Mashed Potato Balls

Want to guarantee your potato balls are a showstopper? I’ve learned a few tricks over the years that make all the difference for these crispy delights. Follow these tips and you’ll be serving up perfect bites every time!

• Always use cold, firm mashed potatoes. Warm or loose potatoes make them impossible to shape and fry without a mess.
• Don’t skip the breadcrumb coating! It’s what creates that essential crispy exterior.
• Ensure your oil is at the correct temperature (350°F/175°C) before frying. Too cool and they’ll be greasy; too hot and they’ll burn before cooking through.
• Work in small batches when frying to maintain oil temperature and avoid overcrowding the pan.

What’s the secret to perfect crispy mashed potato appetizers?

The key is a double-coating and proper frying temperature. A good mashed potato ball coating, especially with panko breadcrumbs, ensures maximum crispiness. Make sure those balls are tightly packed and don’t overcrowd the hot oil!

Can I make loaded mashed potato balls ahead of time?

Absolutely! You can shape the uncooked, breaded balls and freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container. Fry them straight from frozen, adding an extra minute or two to the cooking time. For more make-ahead meal ideas, check out these cold lunch ideas for adults.

How do I avoid common mistakes with loaded mashed potato balls?

The biggest pitfall is using warm mashed potatoes, which leads to soggy results. Also, ensure you’re frying in oil that’s hot enough. Rushing this step is why are my mashed potato balls soggy and greasy instead of perfectly crisp. Learn more about copycat recipes to recreate restaurant favorites at home.

Best Ways to Serve Loaded Mashed Potato Balls

These delightful bites are incredibly versatile and make for fantastic party appetizers with potatoes. I love serving them warm, straight from the fryer, as a standalone snack or as part of a larger spread. They pair wonderfully with a variety of dipping sauces – a tangy ranch, a spicy sriracha mayo, or even a classic ketchup are all great choices. For a more substantial meal, consider serving a few alongside a hearty soup or a fresh green salad. They’re the perfect way to add a comforting and delicious element to any casual gathering or game day spread.

Nutrition Facts for Loaded Mashed Potato Balls

Here’s a breakdown of the nutritional information for these delicious bites, based on the serving size of 3 balls. They offer a good balance of protein and carbohydrates, perfect for an appetizer or snack. For more healthy eating tips, consider these foods you should eat less of to stay healthy.

• Calories: 280
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 2g
• Protein: 10g
• Cholesterol: 50mg
• Sodium: 450mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the type of mashed potatoes and cheese.

How to Store and Reheat Loaded Mashed Potato Balls

One of the best things about this easy loaded mashed potato balls recipe is how well they store and reheat. Once your delicious potato balls have cooled completely – this is important to prevent sogginess – transfer them to an airtight container. You can keep them in the refrigerator for about 3 to 4 days. For longer storage, these little gems freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months.

Reheating is simple too! For refrigerated balls, pop them in a preheated oven at 375°F (190°C) for about 5-7 minutes until heated through and crispy again. If reheating from frozen, add a few extra minutes to the baking time. You can also reheat them in an air fryer at 350°F (175°C) for about 4-6 minutes, or until they’re warm and crisp. For more air fryer ideas, check out these easy air fryer chicken thighs.

Frequently Asked Questions About Loaded Mashed Potato Balls

Can I use fresh mashed potatoes instead of leftovers?

Yes, you can! If you don’t have leftovers, simply make a batch of mashed potatoes. Make sure they are completely cooled and firm before shaping them into balls. This is crucial for the best texture and to prevent a soggy outcome.

What are the best dipping sauces for loaded potato croquettes?

These loaded potato croquettes are fantastic with a variety of sauces! I love a creamy ranch dressing or a zesty sour cream and chive dip. For a bit of heat, a spicy sriracha aioli or a sweet chili sauce works wonderfully. Ketchup is always a classic choice too! You can find a great homemade sweet chili sauce recipe here.

How can I make my loaded mashed potato balls extra cheesy?

To amp up the cheese factor, try adding a bit more cheese to the potato mixture, or even stuffing a small cube of cheese (like mozzarella or a sharp cheddar) into the center of each ball before shaping. Just ensure the cheese is fully enclosed to prevent it from leaking out during frying.

Why are my loaded mashed potato balls falling apart?

This usually happens if the mashed potatoes are too warm or too loose. Make sure your mashed potatoes are thoroughly chilled and firm. Rolling them into tight, compact balls is also key. If your potatoes are still a bit sticky, try chilling the shaped balls for another 15-20 minutes before breading and frying.

Variations of Loaded Mashed Potato Balls You Can Try

While the classic recipe is amazing, I love experimenting with different flavors and cooking methods for these delightful bites! It’s fun to see how a few tweaks can create entirely new taste experiences. Here are a few variations I think you’ll enjoy:

• Spicy Jalapeño Popper: Add finely diced jalapeños and a bit more cheddar cheese to the mixture. For an extra kick, you could even stuff a small piece of cream cheese inside each ball before coating.
• Loaded Mashed Potato Balls with Bacon and Chives: If you love the original, try swapping turkey bacon for crispy pork bacon and using chives instead of green onions for a slightly different herbaceous note.
• Air Fryer Version: For a lighter take, skip the frying! After breading, spray the balls lightly with cooking oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway, until golden and crispy.
• Cheesy Broccoli Bites: Incorporate finely chopped steamed broccoli florets along with your cheese for added veggies and a different flavor profile.

Loaded Mashed Potato Balls: Crispy, Cheesy Bliss

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• Author: basmer
• Total Time: 25 minutes
• Yield: 12-15 balls 1x
• Diet: Vegetarian

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Description

Crispy loaded mashed potato balls are a delicious way to use leftover mashed potatoes. These fried bites feature a crispy exterior and a creamy, cheesy center with bits of turkey bacon and green onion. They are perfect as an appetizer or snack and can be made in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 2 cups cold mashed potatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked Turkey bacon, crumbled
• 2 green onions, finely chopped
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1 cup breadcrumbs
• Oil for frying
• Salt and pepper to taste

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Instructions

1. In a bowl, mix cold mashed potatoes, shredded cheddar cheese, crumbled turkey bacon, and chopped green onions.
2. Scoop about a tablespoon of the mixture and roll it between your palms to form a tight ball, about 1.5 inches in diameter.
3. Roll each potato ball lightly in flour, then dip it in the beaten egg, ensuring it’s fully coated.
4. Coat the egg-dipped ball thoroughly with breadcrumbs.
5. Heat oil in a deep frying pan or heavy pot to 350°F (175°C).
6. Carefully lower 4-5 potato balls at a time into the hot oil, avoiding overcrowding the pan.
7. Fry for 2-3 minutes, turning occasionally, until the balls are golden brown and crispy.
8. Remove the fried potato balls with a slotted spoon and drain them on paper towels.
9. Season with salt and pepper to taste.
10. Let them cool for a minute or two before serving, as the cheese inside will be very hot.

Notes

• Using cold mashed potatoes is crucial for easier shaping and to prevent a sticky mess.
• Measure all ingredients before you begin the shaping process.
• For a healthier option, bake the coated potato balls at 400°F (200°C) for about 15 minutes, flipping halfway through.
• You can freeze uncooked, coated balls on a baking sheet before frying; add an extra minute to the frying time when cooking from frozen.
• Adjust salt and pepper to your preference, tasting the filling before shaping if your mashed potatoes were unseasoned.
• Experiment with different cheeses like Monterey Jack or pepper jack for variations.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 3 balls
• Calories: 280
• Sugar: 2g
• Sodium: 450mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 50mg

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