Loaded Mashed Potato Balls (For Thanksgiving Leftovers)
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Mashed Potato Balls are the perfect way to use up leftovers from Thanksgiving! They’re loaded with cheddar cheese, parmesan, garlic, chives, spice, and coated with panko breadcrumbs. This is the perfect way to use up those mashed potatoes for a crispy snack or appetizer!
Meet my golden brown snacky snack thats loaded with cheddar cheese, parmesan cheese, chives, GARLIC, spices, and of course, mashed potatoes. They’re rolled around in breadcrumbs and then fried to golden perfection. Muah! Molto bene! No but seriously. THESE HAPPENED.
There’s something i’ve been hiding from you. I’m a little nervous to let this out on the blogosphere. Here goes nothing though – I’m not the worlds biggest potato fan. THEREISAIDIT. Did you read that again? Your eyes aren’t tricking you, it’s true. Jaw dropping, glass breaking, dead truth.
I like the occasional serving of french fries, but when it comes to putting potatoes in stews and other kinds of meals where potatoes get that starchy texture, I. can’t. stand. it. I’m really a texture person, hence the crispy fries or the crunchy potato chips that are a-okay in my books.
When I told Anees about these mashed potato balls I was making to post on my blog, the look on his face was priceless. He was so excited to give these a try and trust me, he was happy to have leftover mashed potato balls for days!
I LOVE to make my mashed potatoes from scratch. You know the kind where even your potatoes are boiled and you add all your favorites to make them nice and fluffy without using the dehydrated potato flakes at all. But regardless of how you choose to make your mashed potatoes for Thanksgiving this year, whether they’re store-bought or homemade, they’ll turn into these loaded mashed potato balls just the same! And they’re definitely going to be putting all the other leftovers to shame. Move aside jiggly cranberry sauce, i’ve got mashed potato fritters on the mind. Although cranberry sauce could make an excellent dip for these guys? Hmm…
Let’s talk about the ‘loaded’ part about these mashed potato fritters. I used cheddar cheese, parmesan, garlic, chives, and a hint of smoked paprika. The first bite is a flavor explosion – crispness from the panko breadcrumbs, soft and tender mashed potatoes, hints of garlic throughout, and stretches of cheddar cheese from EVERYWHERE. Oh me, oh my! If you’ve made flavored mashed potatoes for your T-day spread, no worries, it’ll work just the same. So bring on those bacon mashed potatoes, and garlic and herb ones too. It’ll all work out, I promise.
I make my mashed potatoes from scratch. I’ll share that recipe with you too if you’re interested. 3 large potatoes, 3 tablespoons of butter and 1/2 cup of buttermilk with salt and black pepper. That’s all you need to get the perfect, basic mashed potatoes. You can use roasted garlic, cheddar cheese, chives, bacon, and pretty much everything but the kitchen sink to jazz them up to your liking. My mashed potato recipe is just a starting point!
Save those mashed potatoes, because these crispy appetizers are definitely worth it! Make them your snacks for when you come home all sore and out of shape from Black Friday shopping or make them a few days later. Either way you can’t go wrong with them.
PS: they’re super easy to make and take about 20 minutes from start to finish!
- 1 cup vegetable or canola oil, for frying
- 1 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 - 2 1/2 cups prepared mashed potatoes at room temperature (see notes)
- 3/4 cup cheddar cheese
- 3 tablespoons grated parmesan
- 1/2 tablespoon garlic powder
- 2 tablespoons chopped chives
- 1/4 teaspoon paprika
- salt and pepper to taste
- Heat the oil in a large skillet over medium high heat.
- Pour the lightly beaten egg into a shallow bowl. In another shallow bowl, pour out the panko breadcrumbs, set aside.
- In a large bowl, combine the prepared mashed potatoes, cheddar cheese, parmesan, garlic, chives, paprika, and salt and pepper. Mix thoroughly with a rubber spatula until all the ingredients are well combined. Using your hands, roll mixture into 1-inch balls. Working in batches, dip each ball into the egg mixture, making sure to drip off any excess, then dredge it in the panko breadcrumbs.
- Add the mashed potato balls to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. Serve immediately.
- To make mashed potatoes: Add peeled and 1-inch cubed potatoes in a large pot of boiling salted water. Simmer uncovered for 10 minutes, or until potatoes are tender. Drain. Return to the pot. Using a hand held mixer, break the potatoes up at a low speed. Slowly add in 3 tablespoons of melted butter and 1/2 cup of buttermilk to make the potatoes creamy. Add additional buttermilk if needed. Season with salt and pepper to taste.
- Panko is a Japanese-style breadcrumb that's easy available in the ethnic foods or Asian section of most local grocery stores.
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