It’s a common occurrence, especially after the holidays. You open your refrigerator, and that huge bowl of leftover mashed potatoes is staring back at you. You know you really shouldn’t waste them, but you just can’t stomach the thought of eating dry, leftover mashed potatoes again, especially now that the gravy is gone!
With a little effort and less than an hour of time, turn those boring leftover mashed potatoes into delicious deep fried mashed potato balls. This tasty treat yields mashed potato balls that are crisp on the outside and creamy on the inside. Eating up those leftovers has never been easier!
Fried Mashed Potato Balls
40 minutes to prepare serves 6-8
- 3 cups cold leftover mashed potatoes
- 1/4 cup cooked bacon, chopped
- 2 slightly beaten eggs
- 2 tablespoons chopped fresh chives
- 1 cup shredded sharp cheddar cheese
- 1 1/2 cups dry bread crumbs
- 2 cups vegetable oil, for frying
- Remove mashed potatoes from refrigerator and allow them to reach room temperature.
- In a large mixing bowl, combine mashed potatoes, eggs, shredded cheese, chives and bacon.
- Form the mashed potato mixture into 1 1/4- to 1 1/2-inch balls. If you have a small cookie dough scoop, use this to help you form the balls.
- Roll mashed potato balls in bread crumbs and press lightly around the outside to evenly coat them.
- In a large stock pot or Dutch oven, heat vegetable oil over medium-high heat.
- Once oil is hot, add a small batch of potato balls and cook for 2 1/2-3 minutes or until the balls are crisp and golden brown. Use a slotted spoon to remove balls and place them on a paper towel-lined plate.
- Serve mashed potato balls immediately with sour cream, ranch sauce or shredded cheese, and garnish with fresh dill.
Recipe adapted from Taste of Home