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Ultimate Crispy Cheesy Mashed Potato Balls

A pile of golden brown, crispy Cheesy Mashed Potato Balls served on a white square plate, one is broken open showing melted cheese.
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Make crispy, golden brown potato balls with a creamy, cheesy center using leftover mashed potatoes. This recipe covers forming, breading, and frying or baking for the perfect appetizer.

Ingredients

Scale
  • 3 cups cold mashed potatoes (stiff consistency is best)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup Panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying (about 3 cups)

Instructions

  1. In a medium bowl, combine the cold mashed potatoes, cheddar cheese, and Monterey Jack cheese. Mix gently until just combined. Do not overmix.
  2. Place the flour, beaten egg, and Panko breadcrumbs into three separate shallow dishes. Season the flour lightly with salt and pepper.
  3. Scoop about 2 tablespoons of the potato mixture and roll it into a ball about 1.5 inches in diameter.
  4. Roll each potato ball first in the flour, shaking off excess.
  5. Dip the floured ball completely into the beaten egg. Let any excess drip off.
  6. Roll the egg-coated ball thoroughly in the Panko breadcrumbs, pressing lightly so the crumbs adhere completely.
  7. Place the breaded balls on a baking sheet lined with parchment paper. If you are not frying immediately, chill the balls for at least 30 minutes to help them hold their shape.
  8. For frying: Heat 3 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
  9. Carefully lower 4-5 potato balls into the hot oil, ensuring you do not overcrowd the pot.
  10. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy.
  11. Remove the balls with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  12. For baking: Preheat your oven to 400°F (200°C). Lightly spray the breaded balls with cooking spray. Bake for 18 to 20 minutes, flipping halfway through, until golden brown.
  13. Serve hot with your preferred dipping sauce.

Notes

  • Use cold, stiff mashed potatoes for the best results; wet potatoes will not hold their shape during breading.
  • For extra crispiness, you can double-dip the balls: flour, egg, Panko, then egg again, then Panko again.
  • If you prefer a baked version, ensure you spray the Panko coating well with oil for better browning.

Nutrition

Find it online: https://savoryskies.com/cheesy-mashed-potato-balls-recipe/