You know those nights when you stare at leftover mashed potatoes and think “There’s gotta be something better than reheating these again?” That’s exactly how my obsession with Loaded Mashed Potato Balls (Fried) began! Picture this: crispy golden shells giving way to creamy, cheesy centers with little Turkey bacon surprises – it’s like loaded baked potatoes decided to get fancy and deep-fried. My kids go crazy for these, and honestly? I’ve started making extra mashed potatoes just so we can have an excuse to make them. They’re the perfect way to turn boring leftovers into something magical that disappears faster than you can say “second batch!”
Why You’ll Love These Loaded Mashed Potato Balls
- Crispy outside, creamy inside: That golden crunch gives way to the smoothest, cheesiest mashed potato center.
- Perfect for leftovers: Turn those boring mashed potatoes into something unforgettable.
- Quick to make: Ready in under 30 minutes – perfect for last-minute snacks or appetizers.
- Crowd-pleaser: Kids, adults, picky eaters – everyone devours these.
- Customizable: Add your favorite toppings or mix-ins to make them your own.
Ingredients for Loaded Mashed Potato Balls
Now, let’s talk about the dream team of ingredients that make these little fried miracles happen. I’ve learned the hard way that precise measurements matter here – too much cheese and they’ll burst in the oil, too little and, well… why even bother? Here’s exactly what you’ll need:
- 2 cups cold mashed potatoes (trust me, cold is crucial – warm ones turn into a gloppy mess when shaping)
- 1/2 cup shredded cheddar cheese (I use sharp cheddar for maximum flavor punch)
- 1/4 cup cooked Turkey bacon, crumbled into little crispy bits (because Turkey bacon makes everything better)
- 2 green onions, finely chopped (both white and green parts for that perfect oniony zing)
- 1/4 cup all-purpose flour (your trusty coating starter)
- 1 egg, beaten (the glue that holds our crispy dreams together)
- 1 cup breadcrumbs (I like panko for extra crunch, but regular works too)
- Oil for frying (vegetable or canola oil works best)
- Salt and pepper to taste (don’t skip this – even if your mashed potatoes were already seasoned)
Pro tip from my kitchen disasters: measure everything out before you start. When you’re elbow-deep in potato mixture with one hand covered in breadcrumbs, you’ll thank me!
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for these potato balls! Just grab these basics from your kitchen:
- Mixing bowl (for the potato-cheese-bacon magic)
- Deep frying pan or heavy pot (something sturdy for even frying)
- Slotted spoon (to rescue those golden beauties from the oil)
- Paper towels (for draining—no one likes soggy bottoms!)
Psst—if you’re baking instead of frying, swap the pan for a baking sheet. Easy peasy!
How to Make Loaded Mashed Potato Balls
Alright, let’s get our hands dirty and make these crispy little miracles happen! Trust me, it’s easier than you think – just follow these steps and you’ll be snacking on golden perfection in no time.
Shaping and Coating the Potato Balls
First, grab that bowl of cold mashed potato mixture – I can’t stress enough how much easier this is when everything’s chilled! Scoop out about a tablespoon of the mixture and roll it between your palms to make a nice, tight ball about 1.5 inches across (think ping pong ball size).
Now for the crispy magic: roll each ball lightly in flour (this helps the egg stick), dip it in the beaten egg (let any excess drip off), then coat it thoroughly with breadcrumbs. Pro tip: use one hand for dry ingredients and the other for wet to avoid breadcrumb fingers!
Frying to Perfection
Heat your oil to 350°F – I use a candy thermometer to be precise, but if you don’t have one, test with a breadcrumb (it should sizzle immediately). Carefully lower 4-5 balls at a time into the oil – don’t crowd the pan or they’ll stick together and cook unevenly.
Fry for 2-3 minutes until they’re beautifully golden brown, turning occasionally with your slotted spoon. When they’re done, transfer them to paper towels to drain. Resist the urge to eat them immediately – that cheese inside is molten lava hot! Wait just a minute or two before digging in.
Tips for the Best Loaded Mashed Potato Balls
After making these dozens of times (and yes, learning from my mistakes), here are my can’t-live-without tips:
- Cold potatoes are happy potatoes! Warm mash turns sticky and impossible to shape—chill it first.
- Cheese swap: Try pepper jack for spice or smoked gouda for depth—just keep the same amount.
- Healthier bake option: Skip frying? No problem! Bake at 400°F for 15 minutes until golden.
- Freeze before frying: Make ahead by freezing uncooked balls—just add 1 minute to fry time.
Oh, and always taste your filling before shaping—adjust seasoning now or regret it later!
Serving Suggestions for Loaded Mashed Potato Balls
Serve these crispy bites with sour cream, ranch dressing, or spicy mayo for dipping. They’re perfect for game day, parties, or just a cozy snack night—trust me, they’ll disappear fast!
Storing and Reheating Loaded Mashed Potato Balls
Here’s the good news – these little guys keep beautifully! Store any leftovers (if you’re lucky enough to have any) in an airtight container in the fridge for up to 3 days. When you’re ready for round two, skip the microwave – it’ll turn them soggy. Instead, pop them in a 350°F oven or air fryer for about 5 minutes to bring back that irresistible crunch. Pro tip: I’ve even frozen uncooked balls before coating – just add an extra minute to frying time when you’re ready to cook!
Nutritional Information
Now, let’s be real – we’re not eating fried potato balls for their health benefits, but I know some of you like to keep track (maybe to justify eating more?). Here’s the scoop based on my usual ingredients – but remember, your exact numbers might dance around these depending on your mashed potato recipe and brand choices:
- Serving Size: 3 glorious potato balls (because who stops at one?)
- Calories: About 280 (totally worth it)
- Fat: 15g (6g saturated from all that cheesy goodness)
- Carbs: 25g (2g fiber from the potatoes and breadcrumbs)
- Protein: 10g (thank you, cheese and Turkey bacon!)
- Sodium: Around 450mg (easy does it if you’re watching salt intake)
Here’s my philosophy – these are perfect for sharing at parties where the nutrition facts sort of… distribute themselves among friends! For a lighter version, try baking instead of frying (shaves off about 30 calories per serving). But let’s be honest – sometimes you just need that crispy fried goodness!
FAQs About Loaded Mashed Potato Balls
I get so many questions about these little crispy wonders – let me tackle the most common ones!
Can I bake these instead of frying?
Absolutely! While frying gives that irresistible crunch, baking works great too. Just arrange your coated potato balls on a parchment-lined baking sheet and pop them in a 400°F oven for about 15 minutes, flipping halfway through. They won’t get quite as golden as fried, but still delicious!
Can I freeze loaded mashed potato balls?
You bet – and they freeze like a dream! My favorite trick is to freeze them before frying. Shape and coat your balls, then freeze flat on a baking sheet before transferring to bags. When ready, fry straight from frozen – just add an extra minute to cooking time.
What cheese works best besides cheddar?
Oooh, options! Monterey Jack melts beautifully, while pepper jack adds a nice kick. For something fancy, try smoked gouda – it pairs amazingly with the Turkey bacon. Just keep the same amount (1/2 cup) so your balls hold their shape.
My potato balls keep falling apart – help!
The three golden rules: cold potatoes, tight packing when shaping, and thorough breading. If they’re still delicate, try chilling the shaped balls for 15 minutes before coating – makes them sturdier!
For more delicious recipes and cooking inspiration, check out Family Tastes.
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Crispy Loaded Mashed Potato Balls Recipe in 30 Minutes
- Total Time: 25 minutes
- Yield: 12–15 balls 1x
- Diet: Low Lactose
Description
Crispy on the outside and creamy on the inside, these loaded mashed potato balls are a delicious way to use leftover mashed potatoes. Packed with cheese, Turkey bacon, and green onions, they make a perfect appetizer or snack.
Ingredients
- 2 cups mashed potatoes (cold)
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked
- Turkey bacon, crumbled
- 2 green onions, finely chopped
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for frying
- Salt and pepper to taste
Instructions
- In a bowl, mix mashed potatoes, cheese,
- Turkey bacon, and green onions.
- Shape the mixture into small balls, about 1.5 inches in diameter.
- Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs.
- Heat oil in a deep pan to 350°F (175°C).
- Fry the balls in batches for 2-3 minutes until golden brown.
- Drain on paper towels and serve warm.
Notes
- Use cold mashed potatoes for easier shaping.
- Add more cheese for extra gooeyness.
- Bake at 400°F (200°C) for 15 minutes if you prefer a healthier option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 balls
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg