Loaded Mashed Potato Balls
- Loaded Mashed Potato Balls
- Recipe
- Ingredients
- Instructions
What do you do with leftover mashed potatoes? You make melt-in-your-mouth, crisp yet creamy mashed potato balls of course!
Sorry, guys. I have another mashed potato recipe today.
Except I’m basically using the garlic ranch mashed potatoes I posted the other day, adding in bacon and cheese, rolling them into balls, and then deep frying them.
Again, I’m sorry. No, wait. I’m sorry I’m not sorry.
Because fried mashed potato balls are, well, pretty darn epic.
And it’s a great way to use up those leftovers during the holidays.
You win either way.
Recipe
Yield: 25 servings
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
Instructions
1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
3. In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
4. Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
5. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
6. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
7. Serve immediately, garnished with Parmesan, if desired.
