This Fried Mashed Potato Balls with Bacon and Cheddar Recipe is one of those magical moments when simple leftovers transform into something downright irresistible. I love this recipe because it takes creamy mashed potatoes—something we all have kicking around sometimes—and turns them into crispy, cheesy little bites bursting with smoky bacon flavor. It’s perfect for when you’re craving comfort food but want something a bit finger-food-friendly and fun.
You’ll find that these golden fried potato balls shine as appetizers at parties, snack-time treats for the kids, or just cozy snacks for movie night. When I first tried this recipe, I was surprised by how addictive the combination is, and since then, it’s become a quick favorite whenever I have leftover mashed potatoes in the fridge. Plus, they come together pretty fast, which is a win for busy weeknights or last-minute get-togethers.
Why You’ll Love This Recipe
- Ridiculously Crispy Exterior: The panko coating fries up beautifully crunchy, giving you a perfect contrast to the creamy inside.
- Bacon and Cheddar Combo: Who can resist smoky bacon and sharp cheddar melted right inside potato balls? It’s a flavor slam dunk.
- Great for Leftovers: A fantastic way to breathe new life into leftover mashed potatoes, reducing food waste deliciously.
- Versatile Cooking Methods: Whether you prefer frying in oil or air-frying for a lighter version, this recipe adapts perfectly.
Ingredients You’ll Need
These ingredients all work together to create those crave-worthy Fried Mashed Potato Balls with Bacon and Cheddar Recipe bites. The combination of crisp bacon, melty cheddar, and fresh chives adds so much depth and a touch of freshness, making each bite interesting and satisfying.
- Mashed potatoes: Leftovers work great here—fluffy and seasoned is ideal.
- Bacon: Cook until crispy to add texture and smoky flavor.
- Cheddar cheese: Choose sharp cheddar for a bold, melty kick.
- Chives: Thinly sliced for that subtle onion-y freshness.
- Garlic powder: Adds just the right hint of savory warmth.
- Kosher salt: Season appropriately to bring out flavors.
- Freshly ground black pepper: For that little punch of spice.
- Eggs: Beat them for the perfect coating binder.
- Panko bread crumbs: Essential for that extra crunchy crust.
- Vegetable oil: Use a neutral oil with high smoke point for frying.
Variations
I love customizing the Fried Mashed Potato Balls with Bacon and Cheddar Recipe to fit different occasions or crank up the flavor. It’s such a flexible recipe that you can easily swap ingredients or add extras to personalize it.
- Vegetarian Variation: Skip the bacon and throw in sautéed mushrooms or caramelized onions for a savory twist—my family enjoyed this switch when we had friends with dietary restrictions.
- Spicy Kick: Add a pinch of cayenne or chopped jalapeños to the mix for a subtle heat that wakes up your taste buds.
- Cheese Swap: Try smoked gouda or pepper jack instead of cheddar for a unique flavor profile—especially great for cheese lovers like me who like experimenting.
- Herbal Touch: Fresh parsley or dill can add a bright note if you want a slightly different fresh herbal flavor.
How to Make Fried Mashed Potato Balls with Bacon and Cheddar Recipe
Step 1: Mix the Flavorful Filling
Start by combining your mashed potatoes with crispy bacon pieces, shredded cheddar, thinly sliced chives, and garlic powder in a large bowl. Add salt and pepper to taste. I always give it a good stir to evenly distribute the bacon and cheese—this makes each bite full of flavor. If your mashed potatoes are a bit too wet, you can add a tablespoon or two of panko here to help the mixture hold together better.
Step 2: Shape and Coat the Potato Balls
Next up, grab a small cookie scoop or a tablespoon to portion out the mixture evenly. I find 1 to 2-inch balls work great for frying and serving. Roll each scoop into a smooth ball with your hands. Then dredge first in the beaten eggs, which acts as a glue, and then roll in a shallow bowl of panko breadcrumbs for that perfect crunchy crust. Keep repeating until you’ve used all the potato mixture.
Step 3: Fry or Air Fry to Golden Perfection
If you’re frying on the stovetop, heat about 3 inches of vegetable oil in a large cast iron skillet until it reaches 375°F on a candy thermometer. Fry the potato balls in batches for 2 to 3 minutes, turning occasionally, until they’re golden brown on all sides. Drain them on a paper towel-lined plate and season immediately with a little extra salt.
For a lighter version, arrange the potato balls in your air fryer basket in a single layer and cook at 375°F for about 10 minutes until crispy and golden. This method saves on oil but still delivers that crunchy texture my family loves.
Pro Tips for Making Fried Mashed Potato Balls with Bacon and Cheddar Recipe
- Cold Mashed Potatoes Work Best: Using chilled leftover mashed potatoes helps the balls hold their shape better during frying.
- Don’t Skip the Panko: It gives a much crunchier texture than regular breadcrumbs, making each bite satisfying.
- Oil Temperature Matters: Keep the oil around 375°F to avoid greasy balls—too low and they soak oil, too high and the outside burns before heating through.
- Season Right After Frying: Salt immediately after frying while the surface is hot so the seasoning sticks better.
How to Serve Fried Mashed Potato Balls with Bacon and Cheddar Recipe
Garnishes
I love topping these potato balls with a sprinkle of extra fresh chives or a dash of smoky paprika for color and zing. A dollop of sour cream or a drizzle of your favorite spicy aioli on the side really amps up the flavor and adds a creamy contrast to the crunchy exterior.
Side Dishes
These Fried Mashed Potato Balls shine alongside simple salads, roasted veggies, or even a smoky BBQ platter. Sometimes, I serve them with pulled pork sliders, and they’re always a hit — the salty, cheesy balls balance the tangy meat perfectly.
Creative Ways to Present
For parties, try serving the potato balls on skewers alongside cubes of extra cheese and cherry tomatoes for colorful bites. I’ve also arranged them in a cozy nest of fresh greens on a platter with dipping bowls of ranch and spicy ketchup. This presentation never fails to impress friends!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. I always line the container with paper towels to help keep the coating from getting soggy. Just reheating them well brings back most of the original crispiness.
Freezing
These potato balls freeze beautifully! After shaping and breading, place them on a baking sheet lined with parchment paper and freeze until solid—this helps keep them separate. Then transfer to a freezer bag or container. When you’re ready, you can fry or air fry them straight from frozen, just add a couple of extra minutes to the cook time.
Reheating
To reheat, I prefer popping them in the oven at 400°F for 10-15 minutes or reheating in the air fryer for crispness—to avoid sogginess that microwaving sometimes causes. This method revives the texture wonderfully, just keep an eye so they don’t over-brown.
FAQs
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Can I use fresh mashed potatoes instead of leftovers?
Absolutely! Just make sure your mashed potatoes are well-chilled and on the thicker side before shaping. If fresh, let them cool completely and consider adding a tablespoon of panko or flour to help them bind better.
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What can I substitute for the bacon?
If you want to skip the bacon, smoked paprika or a dash of liquid smoke can provide some of the smoky flavor. Alternatively, crispy fried onions or sautéed mushrooms can add texture and depth.
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Is air frying really as crispy as deep frying?
Air frying produces a satisfying crisp that’s a bit lighter and less oily than deep frying. While it might not be *quite* as crunchy, it’s an excellent healthier alternative and my go-to when I want less mess.
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Can I make these gluten-free?
Yes! Swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free cereal. Just be sure to check the labels to keep everything aligned with your dietary needs.
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How do I prevent the potato balls from falling apart?
Use chilled mashed potatoes and make sure they aren’t too wet. Adding a bit of panko or shredded cheese helps bind the mixture. Also, don’t overload the balls with too much filling beyond what the potatoes can hold together.
Final Thoughts
I absolutely love how this Fried Mashed Potato Balls with Bacon and Cheddar Recipe rescues leftover mashed potatoes and turns them into a party-worthy treat. It’s one of those recipes that brings people to the table with smiles and little hands reaching for seconds. Trust me, once you try these, you’ll find yourself eager to make extra mashed potatoes just so you can enjoy these crispy, cheesy gems again and again. Give it a go—you’re going to love how easy and satisfying these are!
Print
Fried Mashed Potato Balls with Bacon and Cheddar Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy on the outside and creamy on the inside, these Fried Mashed Potato Balls are a delicious way to transform leftover mashed potatoes. Infused with bacon, cheddar cheese, chives, and garlic powder, they make for a perfect appetizer or snack, whether fried in oil or made healthier in an air fryer.
Ingredients
Mashed Potato Mixture
- 3 cups leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 cup shredded cheddar cheese
- 2 Tbsp. thinly sliced chives
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating & Frying
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
- Vegetable oil, for frying (if using stovetop method)
Instructions
- Prepare the Potato Mixture: In a large bowl, combine the leftover mashed potatoes with the cooked and crumbled bacon, shredded cheddar cheese, sliced chives, and garlic powder. Season the mixture with kosher salt and freshly ground black pepper to taste. Stir thoroughly until all ingredients are evenly incorporated for a flavorful filling.
- Form and Coat the Potato Balls: Place the beaten eggs and panko bread crumbs in two separate shallow bowls. Using a small cookie scoop or spoon, scoop out 1 to 2-inch portions of the mashed potato mixture. Roll each portion into a smooth ball with your hands. Dip each ball first into the beaten eggs, then roll it in the panko bread crumbs until fully coated. Repeat this process until all the potato mixture is used.
- Frying Method – Heat Oil and Fry: For the stovetop method, heat about 3 inches of vegetable oil in a large cast iron skillet or deep pan to 375°F (190°C), using a candy thermometer to check the temperature. Carefully add the potato balls in batches, frying them for 2 to 3 minutes or until they are golden brown on all sides. Remove with a slotted spoon and drain on a paper towel-lined plate. Immediately season with additional kosher salt while still hot.
- Air Fryer Method – Arrange and Cook: If using an air fryer, arrange the coated potato balls in a single layer in the air fryer basket, working in batches to avoid overcrowding. Cook at 375°F (190°C) for about 10 minutes or until the panko coating turns golden and crispy. Remove and season immediately with salt before serving.
Notes
- If you don’t have leftover mashed potatoes, you can quickly prepare about 3 cups from scratch, ensuring they are cooled before using.
- The bacon can be substituted with cooked ham or omitted for a vegetarian version (omit bacon and choose a vegetarian diet accordingly).
- For extra crispiness, double coat the potato balls by dipping them again in egg and panko after the first breading.
- Ensure the oil temperature stays steady at 375°F to prevent greasy or undercooked potato balls.
- Cook potato balls in batches to maintain the oil temperature and achieve even frying.
- These can be served with your favorite dipping sauces such as ranch, sour cream, or spicy ketchup.
Nutrition
- Serving Size: 1 serving (approx. 5 potato balls)
- Calories: 320
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 85 mg
