Fried Mashed Potato Balls are the ultimate comfort food snack – crispy on the outside, soft and creamy on the inside, and packed with delicious flavor. They take humble mashed potatoes and turn them into golden, bite-sized treats that are impossible to resist. Whether served as an appetizer, side dish, or party snack, these little bites are always a hit.
The magic starts with leftover mashed potatoes, which are shaped into small balls and filled with cheese, herbs, or even bacon bits for an extra burst of flavor. Once coated in breadcrumbs and fried until golden brown, they develop a perfectly crunchy crust that gives way to a smooth, melt-in-your-mouth center. Each bite delivers the best of both worlds, crispy texture and creamy comfort.
What makes these potato balls so irresistible is their versatility. They can be seasoned with garlic, green onions, paprika, or Parmesan to suit any taste, and they pair beautifully with dipping sauces like goat cheese dip, spicy mayo, or ranch. You can even bake them for a lighter version without losing their signature flavor and texture.
Perfect for using up leftovers, Fried Mashed Potato Balls are simple yet crowd-pleasing. They make an excellent addition to game nights, holiday spreads, or casual dinners, adding a touch of indulgence to any occasion. Their golden color and crispy exterior make them look as good as they taste, and once you try one, it’s hard to stop at just a few.
Crispy, creamy, and full of flavor, Fried Mashed Potato Balls are comfort food at its finest. They take something familiar and elevate it into a snack that feels both nostalgic and exciting, the kind of dish everyone reaches for first when it hits the table.
Ingredients
- 2 cups mashed potatoes leftover or freshly made
- 1 cup cheddar cheese shredded
- 1/4 cup chives chopped
- 1 cup breadcrumbs for coating
- 2 pieces eggs beaten
- to taste salt
- to taste pepper
- as needed tablespoons oil for frying
Instructions
- In a large bowl, combine mashed potatoes, cheddar cheese, and chives. Season with salt and pepper to taste.
- Form the mixture into balls, about the size of a golf ball.
- Dip each ball into the beaten eggs, then roll in breadcrumbs until fully coated.
- Heat oil in a deep frying pan over medium-high heat.
- Fry the potato balls in batches until golden and crispy, about 2-3 minutes per batch.
- Remove from oil and drain on a paper towel-lined plate. Serve warm.
Nutrition
These are amazing! I could eat them all day.
I tried this recipe but it was kinda bland. Maybe more spice next time?
Can I bake these instead of frying? I don’t have oil.
Very easy to make! My kids love them, thanks for sharing!
Yummy! 🤤
OMG so good! I added some bacon bits and they were a hit!
Bacon bits sound like a great idea! I will definitely try that next time!
I don’t know, adding bacon to a potato dish seems kinda weird… Mashed potatoes are perfect as is!
I don’t get it. Why fry something that’s already mashed? Sounds waste of potatoes.
Frying gives them a nice crispy texture! Don’t knock it till you try it. 😊
These were good but took too long to cook. I was getting hungry waiting!
I totally get you! Sometimes waiting for food feels like eternity, especially when you’re hungry. 🙄 But these potato balls are soooo worth it, right? Maybe next time, prep a snack while you wait! 😊
These fried mashed potato balls are amazing! So cheesy and crispy! Definitely making them again!
I made these for a party, and they were gone in seconds! So crunchy and cheesy. Thanks for the recipe!
Sounds amazing! I’m glad they were a hit at your party. I can’t wait to try them myself!
I burnt mine… 😞 but the taste was still decent. Maybe I shoulda watched it better.
These are so delicious! I made them for a party, and everyone loved them!
I think 2-3 minutes is too short depending on pan temp. Mine were golden but not hot all the way through. Ended up extending time.
You can also bake these if you don’t wanna fry! Just saying. 😉
Not bad! The flavor is comforting, but I found the breadcrumb coating a little thick. Maybe I just packed it too hard.
Glad you liked it! And yeah—if the breadcrumbs are packed down, they can get a bit bulky. Next time try rolling gently and letting the egg “grab” the crumbs without pressing so hard.
Respectfully… I think 1 cup breadcrumbs is too much, lol. I usually do like half that, otherwise it turns into more crunchy crust than potato. Still tasty though.
I don’t usually deep-fry, but the steps were easy. 2–3 minutes was right for my pan—golden and crisp.
Glad you tried them! I’m with you—2–3 minutes sounds spot on once the oil is properly hot. Did you add extra chives or keep it as written?
I dunno about deep-fry time… mine took like 6-7 minutes and they still weren’t super crisp. Maybe my oil temp was off, but also the breadcrumb coating fell off a bit. Next time I’ll chill the balls first, I guess.
These are AMAZING! I added some bacon bits and my family couldn’t get enough. Definitely a new favorite!
I dunno, but I think adding bacon might make it too greasy. Just stick with the classic version!
Bacon bits? That sounds delicious! I gotta try that next time. Thanks for the tip!
Are chives necessary? I don’t like them, and it still taste fine.
I dunno, i think chives add sumthin special. But if ur not into it, just make it ur way!
Absolutely! You can totally skip the chives if you don’t like them. They won’t ruin the recipe, just add a little extra flavor.
Yummy 😋
They look so good! Can’t wait to try this recipe! 😍
Umm, do you think they will be too greasy?
I was skeptical at first, but they turned out okay. Not as good as I thought they’d be tho.
Meh, I ain’t buyin’ it. How can mashed potatoes be fried balls? Sounds off. Maybe next time just stick with normal fries!
Glad they turned out okay for you! I think they might need more seasoning. Did you try any dips with them?
I’m not sure about the breadcrumbs amount—mine were a bit short and I ended up adding more. Still tasted great, just needed tweaking.
This recipe should call for bacon bits. Everything’s better with bacon!
Nah, I don’t think bacon bits would work here. It’s already rich enough with cheese.
Bacon bits would definitely add a nice crunch and flavor! Great idea!
Yummy! 😍
For me it was kinda bland even with salt/pepper. Maybe I used low-flavor cheddar. Add more cheese or something spicy would help.
I dunno about this. Don’t you think it’s too much cheese? I’d rather not clog my arteries.
Very easy to make, but the frying part was messy. I had oil splatters all over my kitchen!
This recipe is too complicated for a simple mashed potato dish. 😕
I can’t believe how easy this was! My kids loved them, and they ate all the veggies. Miracle!
I accidentally used flour instead of breadcrumbs… oops! Still tasted fine 😅.
I tried this but it was too salty for my taste. Maybe less salt next time?
I totally get what you mean! Salt can really make or break a dish. I’m gonna try less salt next time too!
Short and sweet! Yum!
Bland and boring. Needs more seasoning! Maybe some garlic powder would help?
These turned out super crispy on the outside and cheesy inside—perfect way to use leftover mash. I added a little garlic powder and it was even better. Will definitely make again!
Yes! Crispy outside is the whole point with these. I also do a pinch of garlic powder—totally levels them up. Great idea using leftover mash 👏
Mine didn’t get that crispy though… I think my oil temp was too low. Still good, but the outside stayed kind of soft. Any tips to keep the crunch?
I did it differently. Used sour cream instead of eggs! Not sure if that’s right though…
i love potato balls but this recipe is missing some science 😅—like how to keep them from soaking up oil? Mine got a little greasy.
OMG these are dangerous. I ate way more than I should. The cheddar + chives combo is perfect.
I used leftover potatoes and it was honestly a great way to use them up. Mine needed a tiny bit more salt, but otherwise spot on.
These turned out super crispy on the outside and cheesy inside—exactly what I wanted. Chives add a nice fresh flavor too.
Mine were good but kinda fell apart a little (maybe my mashed potatoes were too wet?). I didn’t have chives so I used green onion—still decent. Next time I’ll chill the balls before frying.
I’m with you—crispy outside, cheesy middle is the dream. I also added a tiny pinch of garlic powder and they still stayed super crunchy. Chives really do brighten it up.
I followed it pretty closely, but my balls fell apart in the oil. Next time I’ll try to make them colder/denser before frying.
Is it really supposed to use both eggs and breadcrumbs? I only had egg whites and it was kinda meh—still tasted good tho.
Yeah, that combo is the “binder + coating” thing. The breadcrumbs give you the crunch and the egg helps it stick. If you only used egg whites, I’m not surprised it felt a little off—still glad it tasted good though!
I’ve made these with just whites before and it was… kinda sad. 😅 Like the coating didn’t really grab. I’d try adding a little extra breadcrumbs or even one whole egg next time. Also are you sure you got enough cheese in there?
Wow. 10/10 in my house. I made them small like ping pong balls and they were gone instantly.
Good flavor, but my first batch fell apart a little. Next time I’ll chill the balls longer before frying. Probably user error, but heads up!
Simple and satisfying. The coating stayed put for me, though I had to fry a couple extra minutes to get full golden color. Great appetizer idea.
The whole “dip in eggs then breadcrumbs” step is messy but worth it. I wish there was a suggestion for thickness/spacing so they don’t stick together before frying.
Pretty solid! I used leftover potatoes and they browned nicely. Next time I’ll mix in some parmesan too for extra bite.
I messed up the seasoning (more pepper than salt lol). Still decent, but I think it needs better instructions on how salty mashed potatoes already are.
Lol pepper gremlins strike again 😄 I totally get that—mashed potatoes can already be salty depending on how you made them. Maybe next time add salt last, like a pinch at a time, and taste the mash first!