If you’re looking for a ridiculously good snack or party bite that will wow everyone, I’ve got just the thing: my Fried Mashed Potato Balls with Bacon and Cheddar Recipe. These golden, crispy little spheres are packed with creamy mashed potatoes, smoky bacon, and melty cheddar cheese that just sings with every bite. Seriously, once you make these, you’ll want to whip up a batch whenever leftover mashed potatoes are hanging out in your fridge. Trust me, your taste buds will thank you!
Why You’ll Love This Recipe
- Crunchy Exterior: The panko breadcrumb coating fries up crispy and golden, giving a perfect texture contrast.
- Comforting Inside: Creamy mashed potatoes mixed with sharp cheddar and smoky bacon create irresistible flavor power.
- Versatile Cooking: You can fry them in oil or use an air fryer for a healthier twist without sacrificing taste.
- Quick & Simple: Ready in under 30 minutes with minimal fuss — perfect for last-minute snacks or appetizers.
Ingredients & Why They Work
This Fried Mashed Potato Balls with Bacon and Cheddar Recipe really shines because the ingredients play so well together. You’ve got creamy mashed potatoes acting as the base, melty cheddar for richness, crispy bacon for that salty crunch, and a little garlic powder to boost everything. Plus, panko breadcrumbs make sure you get that addictive crispiness on the outside. Here’s why each ingredient gets the spotlight in this dish:
- Leftover Mashed Potatoes: The heart of the recipe — smooth, comforting, and perfect for shaping into balls.
- Bacon: Cook it until crispy to add savory depth and texture that’ll make these unforgettable.
- Cheddar Cheese: Sharp cheddar melts inside, delivering gooey, cheesy pockets of joy.
- Chives: Fresh chives add a subtle oniony brightness that keeps every bite lively.
- Garlic Powder: A pinch amps up the savory flavor without overwhelming the other ingredients.
- Eggs: Acts as the glue to keep potato balls intact and helps breadcrumbs stick perfectly.
- Panko Bread Crumbs: These large, airy crumbs fry up crispier than regular breadcrumbs, giving the perfect crunch.
- Vegetable Oil: Essential for frying — use something with a neutral flavor and high smoke point.
- Salt & Pepper: To season everything just right and make those flavors pop.
Note: Exact ingredients and measurements are listed in the recipe card below.
Make It Your Way
One of my favorite things about this Fried Mashed Potato Balls with Bacon and Cheddar Recipe is how easy it is to customize it. I often tweak the mix-ins or cooking method depending on what I have on hand and how much time I’m willing to spend. You can totally make this recipe your own, and I encourage you to experiment!
- Variation: Swap bacon for chopped ham or sausage to change up the meat flavor — I did this once for a brunch spread and it was a huge hit!
- Vegetarian Option: Skip the bacon and add extra chives or diced sautéed mushrooms for an earthy touch.
- Spice It Up: Add a bit of smoked paprika or cayenne pepper if you like some heat; I like a little smoky spice for deeper flavor.
- Cooking Method: Use the air fryer for a lighter version that’s still crispy — perfect when you want less clean-up.
Step-by-Step: How I Make Fried Mashed Potato Balls with Bacon and Cheddar Recipe
Step 1: Mixing That Flavorful Potato Base
Start by combining your leftover mashed potatoes with cooked, crumbled bacon, shredded cheddar, thinly sliced chives, garlic powder, salt, and pepper. I find mixing gently with a large spoon or spatula helps blend everything without turning the potatoes gluey. Taste a little to adjust salt and pepper — you want the flavors to shine through every bite.
Step 2: Shaping and Breading Your Potato Balls
This part is fun! Use a small cookie scoop or spoon to pick up about 1 to 2 inches of the potato mixture. Roll it gently between your hands to form smooth balls — don’t pack them too tight or they’ll get dense. Then, dip each ball first into a bowl of beaten eggs and then roll it in panko breadcrumbs. This double coating is what gives them their incredible crunch.
Step 3: Frying to Crispy Perfection
Heat about three inches of oil in a deep skillet to 375°F (190°C). If you don’t have a thermometer, test the oil with a breadcrumb — it should sizzle immediately. Fry your potato balls in batches, turning frequently so all sides get golden, about 2 to 3 minutes per batch. Drain them on paper towels and immediately season with a sprinkle of salt to lock in flavor.
Alternative Step 3: Air Fryer Method
For a lighter option, arrange potato balls in a single layer in your air fryer basket and cook at 375°F for about 10 minutes or until the panko is golden and crispy. This method cuts down on oil and clean-up but still delivers amazing crunch.
Pro Tips for Making Fried Mashed Potato Balls with Bacon and Cheddar Recipe
- Use Cold Mashed Potatoes: Cool or leftover mashed potatoes hold shape better and won’t fall apart during coating and frying.
- Don’t Overcrowd the Pan: Fry in small batches so the oil temperature stays hot and your potato balls turn perfectly crisp.
- Keep Them Warm: If making multiple batches, keep the fried balls on a baking sheet in a warm oven (around 200°F) until all are ready to serve.
- Breadcrumb Thickness: Use panko for best crunch, and make sure to press it gently but firmly for an even coating.
How to Serve Fried Mashed Potato Balls with Bacon and Cheddar Recipe
Garnishes
I love topping these crispy bites with a little sprinkle of fresh chopped chives or green onions to add a fresh pop of color and flavor. Sometimes I even drizzle a little sour cream or ranch dressing on the side for dipping. A squeeze of fresh lemon can also brighten things up if you want a tangy contrast!
Side Dishes
This Fried Mashed Potato Balls with Bacon and Cheddar Recipe stands out on its own but pairs wonderfully with a crisp green salad or some tangy coleslaw to balance the richness. For a fun party combo, serve them alongside buffalo wings or a charcuterie board — they’re fantastic finger food additions.
Creative Ways to Present
For special occasions, I like arranging these potato balls on a slate platter with small dipping bowls — think spicy aioli, honey mustard, and classic ketchup. Another idea I’ve tried is stacking them skewered with fresh herbs, making cute mini potato ball kebabs that guests love to grab. It’s all about making them easy to enjoy while looking pretty!
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, I store leftover fried mashed potato balls in an airtight container in the fridge for up to 3 days. They keep surprisingly well but do lose some crispness over time.
Freezing
If you want to prep in advance, you can freeze the shaped potato balls (before frying) on a baking sheet lined with parchment paper. Once frozen solid, transfer them to freezer bags. When ready, fry or air fry directly from frozen — just add a couple extra minutes to the cooking time.
Reheating
To reheat and reclaim that crispy finish, I pop leftover fried potato balls into a 375°F oven or air fryer for 5–7 minutes. Avoid microwaving because it tends to make them soggy. This little trick brings them back to life almost as good as freshly cooked!
FAQs
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Can I make Fried Mashed Potato Balls with Bacon and Cheddar Recipe gluten-free?
Absolutely! Just swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free cereal. The rest of the ingredients are naturally gluten-free, making it easy to adapt.
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What’s the best mashed potato texture for making these balls?
You want your mashed potatoes to be thick and well-chilled so they hold their shape. If your potatoes are too loose or runny, mix in a little extra cheese or even some breadcrumbs to firm up the mixture.
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Can I bake these instead of frying?
You can bake the potato balls at 400°F for about 20 minutes, turning halfway, but they won’t get quite as crispy as frying or air frying. For the best crunch, I recommend frying or using an air fryer.
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How can I prevent the potato balls from falling apart?
Make sure your mashed potatoes are cold and firm, and don’t over-handle the mixture when shaping. The egg dip also helps bind the breadcrumbs to keep everything together during frying.
Final Thoughts
Honestly, fried mashed potato balls with bacon and cheddar are one of those ultimate comfort foods that bring me right back to cozy family gatherings and lively kitchen chats. They’re deceptively simple but bursting with flavor and texture that everyone can’t stop craving. I hope you get a chance to make this Fried Mashed Potato Balls with Bacon and Cheddar Recipe and share it with your favorite people — it’s guaranteed to become a go-to in your snack arsenal just like it is in mine!
PrintFried Mashed Potato Balls with Bacon and Cheddar Recipe
Crispy on the outside and creamy on the inside, these Fried Mashed Potato Balls are a delicious way to transform leftover mashed potatoes into a flavorful appetizer or snack. Enhanced with bacon, cheddar cheese, chives, and a crispy panko coating, they can be cooked either by frying on the stovetop or using an air fryer for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Low Lactose
Ingredients
Mashed Potato Mixture
- 3 cups leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 cup shredded cheddar cheese
- 2 Tbsp. thinly sliced chives
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Coating
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
For Cooking
- Vegetable oil, for frying (if using stovetop method)
Instructions
- Prepare the mixture: In a large bowl, combine the leftover mashed potatoes with cooked and crumbled bacon, shredded cheddar cheese, thinly sliced chives, and garlic powder. Season the mixture generously with kosher salt and freshly ground black pepper. Stir well until all ingredients are thoroughly incorporated.
- Form the potato balls: Place the beaten eggs in one shallow bowl and the panko bread crumbs in another. Using a small cookie scoop, scoop out 1 to 2 inch portions of the mashed potato mixture and roll them into balls with your hands. Dredge each ball first in the beaten eggs, then coat evenly with panko bread crumbs. Repeat until all mixture is used.
- Cook stovetop (Frying): Heat about 3 inches of vegetable oil in a large cast iron skillet over medium-high heat until a candy thermometer reads 375°. Fry the potato balls in batches, turning occasionally, until they are golden brown and crispy on all sides, about 2 to 3 minutes per batch. Drain the fried potato balls on a paper towel-lined plate and season immediately with additional kosher salt before serving.
- Cook air fryer (Air Frying): Arrange the prepared potato balls in a single layer in the basket of an air fryer, ensuring enough space between each for air circulation. Cook at 375° Fahrenheit for about 10 minutes or until the panko coating turns golden brown and crisp. Season immediately with kosher salt before serving.
Notes
- Use leftover mashed potatoes that are fairly dry for best results; overly creamy mashed potatoes may require adding a bit of flour or breadcrumbs to help the balls hold their shape.
- Substitute bacon with smoked turkey or omit for a vegetarian version (skip bacon and increase cheese and chives).
- For extra crispiness, double dredge in egg and panko before cooking.
- If frying stovetop, carefully monitor the oil temperature to maintain 375° F to avoid greasy or soggy balls.
- Serve with sour cream, ranch dressing, or a spicy dipping sauce for added flavor.
