Fried Mashed Potato Balls

Ingredients

• 360 g (1 1/2 cups)cold leftover mashed potatoes
• 55 g (1/2 cup)shredded mature cheddar cheese
• 10 ml (2 teaspoons)chopped chives
• 2.5 ml (1/2 teaspoon)garlic powder
• 1 pinchsalt
• 1 pinchblack pepper
• 40 g (5 tablespoons)plain flour
• 1 large, beatenegg
• 45 g (3/4 cup)panko breadcrumbs
• for fryingvegetable, peanut or rapeseed oil
• to tastefresh parsley, chopped, for garnish
• to servesour cream or preferred dip

Instructions

1. 1

   Mix the filling

   Combine the cold mashed potatoes, cheddar, chives, garlic powder, salt and pepper in a bowl. Mix until evenly combined.

2. 2

   Shape the balls

   Scoop about 2 teaspoons of the mixture at a time and roll into 2.5 cm (1-inch) balls. Repeat with the remaining mixture. If it feels too soft to shape, chill the balls for 10–20 minutes.

3. 3

   Coat the balls

   Put the flour, beaten egg and panko in separate shallow bowls. Coat each ball first in flour, then egg, and finally panko.

4. 4

   Fry until golden

   Heat 5–7.5 cm (2–3 inches) of oil in a deep pot to 190°C (375°F). Fry the balls in small batches for 2–3 minutes, until golden and crisp on all sides.

5. 5

   Drain and serve

   Lift the balls out with a slotted spoon and drain on paper towels. Garnish with parsley and serve with sour cream or your preferred dip.

What are fried mashed potato balls?

They are small, breaded portions of mashed potato fried until the outside is crisp and the centre is soft. This American-style version seasons leftover mash with cheddar, chives and garlic.

The recipe is built around using cold leftover potatoes: they are easier to shape than warm mash. A flour, egg and panko coating gives each bite a crisp outer layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 43 calories, 2g protein, 6g carbs, 1g fat.

The potatoes and breadcrumbs provide most of the carbohydrate, while the cheddar and egg contribute protein and the cheese and frying oil supply fat. Serve a few balls with vegetables or salad, and use a modest amount of dip to balance the plate.

Why cold mash matters

Cold potatoes: use mash straight from the fridge, as it is firmer and less likely to slump while being shaped. If the mixture still feels too soft, the recipe calls for chilling the shaped balls for 10–20 minutes.

Cheddar and chives: sharp cheddar brings a savoury, cheesy centre, while chives add a mild onion note. Mix them through thoroughly so each ball is seasoned.

How to get an even coating

Flour first: roll each ball in flour and shake off any excess. This helps the beaten egg cling to the potato mixture.

Egg and panko: coat the floured ball in egg, then cover it with panko. Keep the bowls separate and work one ball at a time to avoid clumping the crumbs.

Frying and doneness cues

Oil temperature: bring the oil to 190°C before adding the first batch. The coating should turn golden and crisp within the stated 2–3 minutes.

Batch size: fry a few balls at a time so they have room to move in the pot. Lift them out once all sides are golden, then drain them on paper towels.

Serving ideas

Dip: sour cream is the suggested accompaniment, but another preferred dipping sauce works too. Add chopped parsley just before serving for a fresh finish.

On the side: serve the balls alongside a salad or cooked vegetables for a more rounded plate. They also fit easily on a snack platter with other small bites.

Planning the frying

Set-up: arrange the flour, beaten egg and panko in shallow bowls before shaping and coating. This keeps the method orderly and makes it easier to move each ball through the coating stages.

Fry in batches: allow time to bring the oil back to temperature between batches if needed. The recipe takes 35 minutes in total, including preparation and frying.

Recipe notes & tips

• Use cold leftover mash so the mixture is easier to roll.
• Keep the balls a similar size so they fry at the same rate.
• Chill soft balls for 10–20 minutes before coating.
• Set up the three coating bowls before you start dredging.
• Fry in small batches and leave space around each ball.
• Drain the fried balls on paper towels before serving.

Variations

• Add spring onion: replace some or all of the chives with finely chopped spring onion.
• Use another cheese: swap the cheddar for a similarly firm, grated cheese.
• Add a little heat: mix a pinch of chilli flakes into the potato mixture.
• Change the dip: serve with a preferred sauce instead of sour cream.
• Season the crumbs: stir a little extra garlic powder into the panko before coating.

Common mistakes to avoid

• Using warm mash: it can be difficult to shape; chill the mixture or shaped balls until firmer.
• Skipping the flour: the egg may not cling evenly; coat each ball in flour first.
• Uneven coating: bare patches can affect the crisp crust; cover the ball fully at each dredging stage.
• Overfilling the pot: crowded balls can cook unevenly; fry them in small batches.
• Adding balls too early: oil below 190°C can delay browning; wait until it reaches the recipe temperature.
• Leaving them undrained: excess oil can make the coating greasy; drain briefly on paper towels.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; the coating may soften if reheated in a microwave.

Frequently asked questions