Loaded Mashed Potato Balls for Thanksgiving Leftovers Recipe
These Loaded Mashed Potato Balls are a delicious way to transform your Thanksgiving leftovers into crispy, cheesy bites. Made with creamy mashed potatoes, sharp cheddar, parmesan, and savory seasonings, then fried to golden perfection, they make the perfect appetizer or side dish to impress your guests or enjoy as a comforting snack.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Frying
- 1½ cups oil, for frying
Potato Mixture
- 2 - 2½ cups prepared mashed potatoes, room temperature
- 3/4 cup shredded cheddar cheese
- 3 tablespoons grated parmesan
- 2 tablespoons chopped chives
- 1½ teaspoons garlic powder
- ¼ teaspoon smoked paprika
- Kosher salt and pepper, to taste
- 1 large egg, lightly beaten
- 1¼ cups panko breadcrumbs
Instructions
- Prep: Heat the oil in a large skillet over medium heat until it reaches 350ºF to ensure the mashed potato balls will cook evenly and become crispy.
- Potato Mixture: In a large bowl, thoroughly combine the room temperature mashed potatoes with cheddar cheese, parmesan, garlic powder, chopped chives, smoked paprika, and kosher salt and black pepper. Use a silicone spatula to mix until all ingredients are evenly distributed. Then, use a cookie scoop to form 1-inch diameter balls and place them on a baking sheet.
- Dredge: Pour the lightly beaten egg into a shallow bowl, and panko breadcrumbs into another. Dip each potato ball first into the egg, allowing excess to drip off, then coat completely in the panko breadcrumbs, ensuring a crispy outer crust after frying.
- Fry: Carefully add 5 to 6 potato balls at a time into the hot oil. Fry them for about 2 to 3 minutes while turning occasionally until they are evenly golden brown and crispy. Use a slotted spoon to remove them from the oil and place on a paper towel-lined plate to drain excess oil. Serve immediately with your choice of sour cream dip, homemade gravy, or onion dip.
Notes
- Make sure the mashed potatoes are at room temperature to help them hold together better when frying.
- You can adjust the seasonings like garlic powder and smoked paprika according to your taste preference.
- For a crispier coating, double-dip the balls in egg and panko before frying.
- Use neutral oil with a high smoke point, such as vegetable or canola oil, for frying.
- Serve immediately after frying for the best texture and flavor.
