Easy Fried Mashed Potato Balls

Leftover mashed potatoes might just be the unsung hero of the kitchen. We all love a good helping of creamy mash with dinner, but let’s be honest—reheating them the next day just doesn’t hit the same. That’s exactly why I’m so excited to share this recipe with you: Easy Fried Mashed Potato Balls.

This recipe is one of my all-time favorites when I have a bowl of leftover mashed potatoes hanging out in the fridge. It transforms those plain leftovers into something crunchy, cheesy, and totally irresistible. We’re talking crispy on the outside, creamy on the inside, and bursting with flavor in every bite.

I first started making these when my kids were little and wouldn’t touch leftover mashed potatoes. One day, I rolled them up, added cheese and green onions, gave them a crispy crust, and fried them—and let me tell you, there were no leftovers after that. These potato balls quickly became a family favorite, especially during the holidays when mashed potatoes are a staple and we always have extras.

So, if you’re looking for a fun and satisfying snack, a party-ready appetizer, or just a new way to reinvent leftovers, you’re in for a treat. Let’s get into it!

Ingredients You’ll Need:

• 2 cups cold mashed potatoes – The firmer, the better. Skip the overly creamy ones.

• 1 cup shredded cheddar cheese – I love using sharp cheddar for a nice flavor kick.

• 2 green onions, finely chopped – These add the perfect touch of freshness.

• ½ teaspoon garlic powder – A little goes a long way to bring out the flavor.

• Salt and black pepper – To taste.

• 1 egg, beaten – This helps the breadcrumbs stick like glue.

• 1 cup breadcrumbs – Panko or regular both work great.

• Oil for frying – Enough to deep fry or shallow fry, your call.

STEP 1: MIX UP THAT DELICIOUS FILLING

In a medium-sized mixing bowl, combine the cold mashed potatoes, shredded cheddar, chopped green onions, garlic powder, salt, and pepper. Stir everything together until fully combined. You want the mixture to be thick and sticky enough to hold its shape. If it feels a bit too loose, you can always add a tablespoon of breadcrumbs to help bind it a little more.

Pro Tip: Cold mashed potatoes straight from the fridge are key here. If they’re warm or soft, the balls may fall apart when frying.

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STEP 2: SHAPE YOUR POTATO BALLS

Now comes the fun part—shaping! Scoop out small portions (about a tablespoon each) and roll them into balls with your hands. Try to keep them bite-sized so they fry evenly and are easy to pop into your mouth later.

Once they’re all rolled out, place the balls on a tray or plate and pop them into the fridge for at least 20 minutes. This chilling step is super important because it helps firm them up and prevents them from falling apart during frying.

STEP 3: BREAD THEM FOR CRUNCHY GOODNESS

Set up your breading station with two shallow bowls—one with the beaten egg and one with breadcrumbs. Take each chilled potato ball, dip it in the egg, then roll it in breadcrumbs until it’s fully coated.

If you want an extra crispy coating (and trust me, it’s worth it), you can double dip—back into the egg and breadcrumbs again. Totally optional but so satisfying.

Now that your mashed potato balls are chilled and perfectly coated in breadcrumbs, it’s time to bring on the heat! This is the part where those soft, cheesy centers meet a crunchy, golden crust. And let me tell you—your kitchen is about to smell amazing.

These little bites are perfect for parties, after-school snacks, or even as a fun twist on traditional sides during the holidays. I’ve served them with everything from ranch and sour cream to spicy chipotle mayo, and they disappear every time.

Let’s jump right into the next steps—because you’re just minutes away from crunchy, cheesy, fried perfection.

STEP 4: FRY TO GOLDEN PERFECTION

In a deep skillet or heavy-bottomed pot, pour enough oil to submerge at least half the potato balls (about 1½ to 2 inches deep works well). Heat the oil over medium-high heat until it’s hot but not smoking. If you have a kitchen thermometer, aim for about 350°F (175°C).

Carefully lower in a few potato balls at a time—don’t overcrowd the pan or the oil temperature will drop, and you’ll end up with soggy bites instead of crispy ones.

Fry each batch for 2 to 3 minutes, or until they’re golden brown all over. Use a slotted spoon or spider strainer to gently remove them and place them on a paper towel-lined plate to drain.

They’ll crisp up even more as they rest, and the inside stays soft, melty, and packed with flavor.

STEP 5: SERVE AND DIP

Once all your potato balls are fried and golden, it’s time to serve them up while they’re still warm. You can plate them as-is or dress them up a bit with a sprinkle of chopped chives or an extra pinch of sea salt.

Here are a few dipping sauces we love:

• Sour cream (classic and simple)

• Ranch dressing

• Spicy sriracha mayo

• Honey mustard

• Garlic aioli

Don’t be afraid to get creative—these are super versatile and play well with just about any flavor profile.

TIPS FOR THE BEST FRIED MASHED POTATO BALLS

1. Stick with Cold Mashed Potatoes:
This is one of those recipes where leftovers truly shine. Cold, firm mashed potatoes make shaping and frying a breeze. If your mash is too creamy, the balls may fall apart or absorb too much oil.

2. Don’t Skip the Chill Time:
Even just 20–30 minutes in the fridge helps firm up the potato mixture, making them much easier to work with. You can even make them a few hours ahead and leave them chilling until you’re ready to fry.

3. Add Some Flair to the Filling:
Want to dress things up? Try mixing in:

• Crumbled cooked bacon

• Diced jalapeños

• Smoked gouda or pepper jack cheese

• Finely chopped parsley or dill

These little changes can give your potato balls a fun twist depending on the occasion.

4. Try Baking Instead of Frying:
Looking for a lighter version? You can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through. Spray them lightly with oil before baking to help get that golden crust.

5. Make-Ahead Friendly:
You can fully assemble and bread the potato balls ahead of time, then store them in the fridge for up to 24 hours before frying. This makes them a great prep-ahead appetizer for parties or holidays.