Meet the transformative potato treat: crispy fried mashed potato balls, crafted by the culinary wizardry of Victor Protasio, paired with the artful touches of Emily Nabors Hall, the food stylist, and Claire Spollen, the prop stylist.
These golden orbs of joy will revolutionize your evening meal’s potato expectations. With a satisfyingly salty, crunch exterior and a tender, luxurious interior, they encapsulate all the beloved qualities of mashed potatoes, elevating them to a whole new level.
But that’s not all. These delightful balls of goodness freeze like a dream. Just pop them in the oven for a quick reheat, and watch as your dinner guests marvel at your culinary prowess.
Master the art of crafting fried mashed potato balls in just 20 minutes of active preparation. You’ll be treated to pillows of potato perfection, encased in a golden, crispy panko crust.
Here’s what you’ll need to create this culinary delight:
- Mashed potatoes: Save time with pre-made or leftover mashed potatoes. Our test kitchen endorses Simply Potatoes, but any brand will do.
- Sharp Cheddar cheese: A sprinkle of shredded Cheddar cheese adds gooey, delicious layers to each morsel.
- Bacon and chives: These ingredients bring a burst of flavor reminiscent of a loaded baked potato.
- Flour: A light flour dusting ensures the egg coating adheres perfectly to the potato balls.
- Seasonings: A blend of salt, pepper, and garlic powder to amplify the flavors you already cherish.
- Eggs: The beaten eggs act as a bonding agent for the breadcrumbs, forming a tantalizingly crispy panko shell.
- Panko breadcrumbs: Absorbing less oil, these bread crumbs are the ideal choice for a light, crunchy outer layer.
- Vegetable oil: High smoke point vegetable oil is ideal for frying, though peanut, canola, or olive oil are also great options.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
Before diving into the recipe, here’s a quick recap: These fried mashed potato balls not only boast incredible taste but also freeze beautifully. Simply reheat them in the oven, and you’ll be the envy of your dinner guests with your culinary finesse.
These delightful balls are versatile enough to be enjoyed as a solo appetizer or as a sidekick to a classic chicken dinner. Serve them hot, sprinkled with a touch of salt and garnished with extra chives. A dollop of homemade ranch dipping sauce can elevate the experience even further.
While this recipe is a cinch with pre-made mashed potatoes, if you have the time, give our Homemade Mashed Potatoes a try for an added layer of homemade flavor.
Editor’s Note: This recipe was crafted by the creative genius Melissa Gray, with additional tips provided by Kimberly Holland.
With MyRecipes, your personal recipe haven, you can save and organize all your Southern Living favorites and thousands more, all in one convenient spot.
- 1 container (24 oz.) refrigerated mashed potatoes (like Simply Potatoes, Traditional)
- 3 oz. sharp Cheddar cheese, shredded (approximately 3/4 cup)
- 1/4 cup cooked and crumbled bacon (about 3 slices)
- 2 Tbsp. thinly sliced fresh chives, plus additional for garnish
- 1/2 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 cup plus 2 Tbsp. all-purpose flour, divided
- 1/2 tsp. kosher salt, divided
- 3 large eggs, beaten
- 1 1/2 cups panko (Japanese-style breadcrumbs)
- Vegetable oil, for frying
Combine cold mashed potatoes, cheese, bacon, chives, garlic powder, pepper, 2 tablespoons of the flour, and 1/4 teaspoon of the salt in a large bowl until well mixed.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
Preheat 1 inch of oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer reads 350°F, adjusting the heat as necessary to maintain the temperature. In batches, add the coated potato balls to the hot oil; fry, stirring frequently, until they achieve a lustrous golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the balls to a paper towel-lined plate to drain. Repeat with the remaining balls, and sprinkle with the remaining salt while still warm. Garnish with additional chives, if desired.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
