Easy Fried Mashed Potato Balls

Let’s talk about the kind of recipe that checks all the right boxes—easy, delicious, and perfect for leftovers. These Fried Mashed Potato Balls are my favorite little hack for turning plain old mashed potatoes into something crunchy, cheesy, and downright irresistible. If you’ve ever wondered what to do with leftover mashed potatoes (besides just reheating them), this is your sign to try something different.

I first whipped these up after a holiday dinner when I had way too many mashed potatoes sitting in the fridge. Rather than let them go to waste, I got a little creative—and let’s just say these crispy bites didn’t even last an hour in our house. Since then, they’ve become my go-to for parties, snack nights, or just when I want to turn a side dish into the main event.

Why You’ll Love These Fried Mashed Potato Balls

There are a few reasons this recipe is such a win:

• Crispy on the outside, creamy on the inside – that texture combo is unbeatable.

• Cheesy filling – we’re talking melty cheddar in every bite.

• Perfect for leftovers – this is hands-down one of the best ways to use up cold mashed potatoes.

• Easy to prep ahead – you can make and chill them hours in advance, then fry right before serving.

These little golden bites make the ultimate snack, appetizer, or even a fun party finger food. Just serve them with your favorite dipping sauce (we’re big fans of ranch or spicy ketchup), and watch how fast they disappear.

Let’s Get Cooking

Here’s everything you’ll need to get started:

Ingredients:

• 2 cups cold mashed potatoes

• 1 cup shredded cheddar cheese

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper to taste

• 1 egg, beaten

• 1 cup breadcrumbs (panko or regular)

• Oil for frying

Now, let’s break it down step by step so your mashed potato balls come out golden and perfect every single time.

STEPS

1️⃣ Prep the potato mixture:
Start by grabbing a large mixing bowl. Add your cold mashed potatoes (straight from the fridge is perfect—they’re easier to work with when cold), the shredded cheddar cheese, garlic powder, onion powder, and a good pinch of salt and pepper. Mix everything together really well until fully combined. You want that cheese and seasoning evenly spread throughout the mixture.

2️⃣ Form the balls:
Once your mixture is ready, it’s time to shape the potato balls. Scoop out heaping tablespoons and roll them into balls about 1 to 1.5 inches in diameter. If the mixture feels sticky, lightly oil your hands to make rolling easier. Place the formed balls on a tray or plate.

3️⃣ Chill:
This is a step you don’t want to skip. Pop the tray of potato balls into the refrigerator for 20 to 30 minutes. This helps them firm up so they won’t fall apart when you start frying. You can even prep them in the morning and fry later if you need to save time.

4️⃣ Coat the balls:
Once chilled, take each ball and roll it first in the beaten egg, then into the breadcrumbs. Make sure they’re fully coated—this is what gives them that golden, crispy exterior. Panko breadcrumbs will give you a crunchier finish, but regular breadcrumbs work just as well if that’s what you have on hand.

And that’s where we’ll pause for now—next up, we’ll get these beauties into some hot oil and talk about frying tips and variations to make them your own.

How to Fry Mashed Potato Balls to Golden Perfection

Alright, so your mashed potato balls are prepped, chilled, and beautifully coated—now comes the fun part: frying them up until they’re golden brown and irresistibly crispy. This is the step where the magic really happens. If you’ve never deep-fried anything before, don’t stress. It’s easier than you think, and I’ll walk you through every step.

When I first made these, I wasn’t exactly a deep-frying pro. But I quickly learned that with the right oil temperature and a bit of patience, these little bites come out perfect every single time. Whether you’re serving them for a holiday gathering, game night, or just to jazz up dinner, this is the part that takes mashed potatoes from simple to next-level good.

STEPS

5️⃣ Heat the oil:
Use a deep skillet or heavy-bottomed pot for frying. Pour in about 2 inches of oil—enough so the balls can float a bit without sticking to the bottom. Set the heat to medium and wait until the oil reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread; it should sizzle and turn golden in about 30 seconds.

6️⃣ Fry the potato balls:
Carefully add a few potato balls at a time into the hot oil using a slotted spoon or tongs. Don’t overcrowd the pan—this will drop the oil temperature and make them greasy instead of crispy. Fry them for 2 to 3 minutes, or until they’re a deep golden brown. Rotate them gently with a spoon if needed to ensure even cooking.

Once they’re done, lift them out with a slotted spoon and let them drain on a plate lined with paper towels. They’ll be hot, so give them a few minutes before diving in.

7️⃣ Serve:
These are best served hot and fresh, right after frying. The crispy crust paired with that creamy, cheesy interior? Absolutely dreamy. I like to serve mine with a few dipping sauce options on the side—ranch dressing, spicy mayo, or even a simple sour cream with chives are all amazing.

Tips for the Best Fried Mashed Potato Balls

If you want to make sure your potato balls turn out restaurant-quality, here are a few helpful tips I’ve picked up after making these more times than I can count:

• Use cold mashed potatoes. This is key! Warm potatoes will be too soft and can fall apart during frying.

• Cheese choices: Cheddar is classic, but you can absolutely get creative—try mozzarella for a melty pull or pepper jack for a little spice.

• Breadcrumbs matter: Panko will give you that extra crunch, while regular breadcrumbs create a tighter, more even coating.

• Fry in batches: It might take a little longer, but frying in small batches helps keep the oil at the right temp and prevents soggy balls.

• Make ahead friendly: You can prep and coat the balls ahead of time, then keep them in the fridge for several hours until you’re ready to fry.

Flavor Variations to Try

Once you’ve mastered the base recipe, there’s so much room to play around. Here are a few of my favorite variations:

• Loaded Potato Balls: Add cooked crumbled bacon, green onions, and even a touch of sour cream to the potato mixture before rolling.

• Spicy Kick: Mix in a dash of cayenne pepper or finely chopped jalapeños for a little heat.

• Italian Style: Swap cheddar for mozzarella, and serve with warm marinara sauce for dipping.

• Ham and Cheese: Fold in some chopped ham along with the cheese for a heartier version.

You can even make these vegetarian or gluten-free by adjusting the ingredients slightly—just sub in gluten-free breadcrumbs or dairy-free cheese if needed. The base is super versatile.