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–+ servings
Loaded Mashed Potato Balls

Loaded Mashed Potato Balls

Yield: 25 servings
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!
4.8 stars (5 ratings)

Ingredients

  • 4 slices bacon, diced
  • 2 cups vegetable oil, or more, as needed
  • 3 cups leftover mashed potatoes
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives
  • ½ teaspoon cayenne pepper, optional
  • 2 large eggs, beaten
  • 1 ½ cups Panko*
  • 2 tablespoons freshly grated Parmesan

Instructions

  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
  • In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
  • Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
  • Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
  • Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately, garnished with Parmesan, if desired.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.