Leftover Mashed Potato Balls, sinfully golden and crispy on the outside, but soft on the inside. These potato bites are simply delicious, and ridiculously easy to make. A great crowd-pleaser, these potato balls are perfect for any party or celebration.
After a big feast, leftovers are inevitable sometimes. I guess it makes sense to cook more and have some leftovers, rather than cook less, and not have enough food for your guests.
And if you had the best mashed potatoes ever and now you've got some left, you can either reheat it the following day, or make it into a spectacular appetizer.
These potato balls scream indulgence, and pure comfort food. They are highly addictive, some it might be better to make some more, just in case they disappear in seconds.
Yeah, they mashed potato bites are fried, so not that healthy, but now and then should be fine, right? I've never been a big fan of fried food, but how tasty is that, hey!
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How to make mashed potato balls
The instructions are for deep frying the potato balls in oil:
- Mix the parmesan and herbs with the breadcrumbs, then add the flour to a separate dish.
- Beat the eggs, season with salt and pepper.
- With your hands, shape 15 potato balls (more or less, depending on the size), then coat each one of them with flour, then dip into the egg, shaking off the excess egg, then coat with breadcrumbs.
- Refrigerate for at least half an hour to firm up.
- Heat up the oil into a deep pan, then fry the potato balls for 3-4 minutes until golden.
- You might have to repeat the process a few times, depending on the size of your pan.
Expert tips
Since the mashed potatoes are already well season, you only need a bit of parmesan and herbs to be mixed with the breadcrumbs for extra taste.
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And there's a tip if you want super crispy potato balls: REFRIGERATE THE BALLS FOR AT LEAST HALF AN HOUR BEFORE FRYING. In this way, they are firm, and the outside will crisp up nicely, giving you a lovely golden colour.
The amount of oil used depends entirely on how big your frying pan is, I would say you need at least one cup, but might need more though.
How to bake the mashed potato balls
If you'd rather keep these balls on a healthier side, instead of deep frying, you can line a baking tray with non-stick paper, arrange the balls on it, spray generously with cooking oil spray, and bake at 200 degrees Celsius (390 Fahrenheit) for 25-30 minutes or until golden, turning them over half the way through.
Other potato appetizers
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Mashed Potato Balls
Ingredients
- 2 cups leftover mashed potatoes
- 2 eggs
- 1 cup flour
- 2 cups breadcrumbs
- 1 teaspoon parmesan
- 1 teaspoon Italian herbs
- a pinch of salt and black pepper
- oil to fry
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Mix the parmesan and herbs with the breadcrumbs, then add the flour to a separate dish.
- Beat the eggs, season with salt and pepper.
- With your hands, shape 15 potato balls (more or less, depending on the size), then coat each one of them with flour, then dip into the egg, shaking off the excess egg, then coat with breadcrumbs.
- Refrigerate for at least half an hour to firm up.
- Heat up the oil into a deep pan, then fry the potato balls for 3-4 minutes until golden.
- You might have to repeat the process a few times, depending on the size of your pan.
Notes
- Since the mashed potatoes are already well season, you only need a bit of parmesan and herbs to be mixed with the breadcrumbs for extra taste.
- And there's a tip if you want super crispy potato balls: REFRIGERATE THE BALLS FOR AT LEAST HALF AN HOUR BEFORE FRYING. In this way, they are firm, and the outside will crisp up nicely, giving you a lovely golden colour.
- The amount of oil used depends entirely on how big your frying pan is, I would say you need at least one cup, but might need more though.
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