Fried Mashed Potato Balls

Wait! Don’t throw out the mashed potatoes!

These crispy fried balls of deliciousness are made with leftover mashed potatoes, and oh my goodness are they sinful. The taters are mixed with parsley, two types of cheese, and some binding ingredients, rolled in seasoned breadcrumbs, and fried until they’re golden and crisp on the outside and soft and cheesy in the center. If you have family hanging around the house after Thanksgiving and a fridge full of spuds, this is just about the most scrumptious snack, appetizer, or even potato side dish you could make for them. These remind me of arancini—you know, those delicious fried Italian rice balls served with marinara. Come to think of it, I’d be willing to bet fried mashed potato balls are delicious dunked in marinara, too. I’ll have to try that next!

How do you get fried mashed potato balls to hold together?

It is absolutely essential that you start with cold mashed potatoes. Don’t make these with warm potatoes because they won’t be firm enough to hold together. If you use cold potatoes and the mixture still seems too soft to form into balls, you can add a little extra flour, 1 tablespoon at a time, until it’s just firm enough to handle. Keep in mind that the mixture will be sticky. I like to dampen my hands when rolling them to minimize the stickiness.

How do you reheat fried mashed potato balls?

Leftover mashed potato balls can be stored in an airtight container for up to two days. Reheat them in a 350 degree Fahrenheit air fryer or oven until warmed through, about 10 minutes.