These Fried Mashed Potato Balls are the ultimate comfort-food appetizer—crispy on the outside, creamy on the inside, and stuffed with melty Colby Jack cheese. With bacon, cheddar, and green onions blended into the mashed potatoes, each bite delivers rich flavor and irresistible texture. Perfect for parties, gatherings, or a fun way to repurpose leftover mashed potatoes.

Why You Will Love This Recipe

You’ll love this recipe for its crispy golden crust, oozing cheese center, and easy prep using leftover mashed potatoes. These balls fry quickly, hold their shape well, and deliver bold savory flavors that make them the star of any appetizer table.

Fried Mashed Potato Balls

There’s something incredibly satisfying about transforming simple leftover mashed potatoes into a completely irresistible snack, and these Fried Mashed Potato Balls do exactly that. They take a humble ingredient and elevate it into something crunchy, melty, and unforgettable.

Mashed potatoes are naturally creamy, which makes them the perfect base for shaping into rich, savory bites. When chilled, they become firm enough to mold easily, which is why cold leftover potatoes work best for this recipe.

The filling inside these potato balls is what makes them exceptional. A cube of Colby Jack cheese melts into a gooey center that contrasts beautifully with the crispy coating. When you bite in, the texture shift from crunchy to creamy to molten-cheese goodness is incredibly satisfying.

Adding shredded cheddar, green onions, and bacon to the potato mixture brings deep layers of flavor. The cheddar melts slightly into the potatoes, the green onions add freshness, and the bacon infuses smoky, salty richness into every bite.

The coating is another star element. Panko breadcrumbs and Parmesan cheese combine to create a textured, flavorful crust that fries to a perfect golden brown. Each ball becomes beautifully crisp without absorbing excess oil.

Frying these potato balls is straightforward and fast. Because the filling is already cooked, the goal is mainly to crisp up the exterior. At 375°F, each batch fries in just 2–3 minutes, making this a quick appetizer for parties or busy evenings.

Watching the potato balls turn golden in the hot oil is almost as satisfying as eating them. They puff slightly, the coating becomes deeply crisp, and the aroma of cheese and potatoes fills the kitchen. It’s a moment any comfort-food lover can appreciate.

These potato balls are also incredibly versatile. They work as a party finger food, a game-day snack, or a creative side dish. Serve them with ranch, spicy mayo, garlic aioli, or even marinara—there’s no wrong choice.

Beyond their flavor, these are a smart way to eliminate food waste. Leftover mashed potatoes often lose their appeal, but here they transform into something guests will rave about. It’s a delicious and resourceful upgrade.

Ultimately, these Fried Mashed Potato Balls deliver everything you want in a snack: crispy, melty, savory, easy, and crowd-pleasing. Whether you’re feeding a crowd or treating yourself, they’re guaranteed to become a new favorite.

Servings & Time

Servings: 18–22 potato balls
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour

Ingredients

Potato Mixture

• 3/4 cup cooked bacon crumbles

• 3 cups cold mashed potatoes

• 1 1/2 cup shredded sharp cheddar cheese

• 1/2 cup chopped green onions

Cheese Filling

• 8 oz Colby Jack cheese, cut into 1/2-inch cubes

Coating

• 1/2 cup grated Parmesan cheese

• 1 egg, beaten

• Salt and pepper, to taste

• 1/2 cup panko breadcrumbs

For Frying

• Oil for deep frying

Instructions

Prepare Potato Balls

1. In a large bowl, mix mashed potatoes, cheddar, green onions, and bacon until fully combined.
2. Scoop the mixture into 1-inch portions using an ice cream scoop.
3. Roll each scoop into a smooth ball with your hands.
4. Press a Colby Jack cube into the center of each ball and re-roll to seal the cheese inside.
5. Place all shaped balls on a plate and refrigerate for 30 minutes to firm up.

Coating

1. Place beaten egg in a shallow bowl.
2. Combine panko, Parmesan, salt, and pepper in a second shallow bowl.
3. Dip each potato ball into the egg, shaking off excess.
4. Roll in the panko mixture until fully coated.
5. Press gently to help the coating adhere well.

Frying

1. Heat 2–3 inches of oil in a pot or Dutch oven to 375°F.
2. Carefully lower 3–4 potato balls at a time into the hot oil.
3. Stir gently with a slotted spoon to prevent sticking.
4. Fry 2–3 minutes or until golden brown and crisp.
5. Remove and drain on a paper towel–lined plate.
6. Repeat until all potato balls are fried.
7. Serve hot and enjoy.

Tips

Ingredient Substitutions

• Use mozzarella cubes instead of Colby Jack for extra stretch.

• Swap bacon with cooked sausage or ham.

• Use gluten-free panko for a GF version.

Make-Ahead & Storage

• Form and bread the balls up to 24 hours ahead; keep refrigerated.

• Fry just before serving for best crispness.

• Leftovers reheat well in an air fryer at 375°F for 5–6 minutes.

Serving Variations

• Serve with ranch, chipotle mayo, honey mustard, or queso dip.

• Add jalapeños to the potato mix for a spicy version.

• Coat in crushed cornflakes for extra crunch.

Avoid Common Mistakes

• Don’t skip chilling — warm potato balls fall apart in the oil.

• Keep oil at 375°F to avoid soggy or greasy results.

• Don’t overcrowd the pot; it lowers the oil temperature.