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Fried Mashed Potato Balls

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.
Prep Time20 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time1 hour
Servings: 22

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

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

Coating

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

Frying

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

Notes

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.