Loaded Mashed Potato Balls (For Thanksgiving Leftovers)
Mashed Potato Balls are the perfect way to use up leftovers from Thanksgiving! They’re loaded with cheddar cheese, parmesan, garlic, chives, spices, and coated with crunchy panko. This is the perfect way to use up those mashed potatoes for a crispy snack or appetizer!
Servings: 6 servings
Ingredients
- 1½ cups oil for frying
- 2 - 2½ cups prepared mashed potatoes room temp
- 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.
- POTATO MIXTURE: In a large bowl, combine the prepared mashed potatoes, cheddar cheese, parmesan, garlic, chives, paprika, and salt and pepper. Mix thoroughly with a silicone spatula until all the ingredients are combined. Using a cookie scoop, roll mixture into 1-inch balls. Place on a baking sheet.
- DREDGE: Pour the lightly beaten egg into a shallow bowl. In another shallow bowl, pour out the panko breadcrumbs. Working in batches, dip each ball into the egg mixture, making sure to drip off any excess, then dredge it in the panko breadcrumbs.
- FRY: Add the mashed potato balls to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Drain using a slotted spoon and transfer to a paper towel-lined plate. Serve immediately with sour cream dip, homemade gravy, or onion dip.
Notes
- SCRATCH MASHED POTATOES: Add peeled and 1-inch cubed potatoes in a large pot of boiling salted water. Simmer uncovered for 10 minutes, or until potatoes are tender. Drain. Return to the pot. Using a masher, break the potatoes up. Slowly add in 3 tablespoons of melted butter and ½ cup of buttermilk to make the potatoes creamy. Add additional buttermilk if needed. Season with salt and pepper to taste.
