I don’t know about your house, but leftover mashed potatoes have a way of just sitting in the fridge until someone finally breaks down and eats them or tosses them. But I’ve got something better for what to do with leftover mashed potatoes: these Fried Mashed Potato Balls. Cold mashed potatoes get mixed with goat cheese and chives, rolled into balls, and coated in a crispy panko shell before a quick fry turns the outside golden and crunchy while the inside stays warm and creamy.
If you have a container of mashed potatoes taking up space in the fridge with no real plan except growing mold, then let me stop you right there. Try making mashed potato balls instead. The chives add a bit of sharpness, the goat cheese keeps everything rich and creamy, and dipping each one in sour cream while they’re still hot is non-negotiable. Want more potato recipes? Try German Potato Pancakes and Italian Potato Salad.
😍 Why You’ll Love These Fried Mashed Potato Balls
Leftover potatoes get an upgrade: this is exactly what to do with mashed potatoes you don’t feel like eating.
Creamy on the inside: goat cheese melts through the potato mixture, keeping every ball soft and rich under that crisp shell.
A crunchy coating: the flour, egg, and panko breading process means these fry up golden and stay crisp on the plate.
Fresh, herby flavour: chives cut through the richness and keep every bite tasting bright instead of heavy.
🥔 Ingredients You’ll Need To Make Fried Mashed Potato Balls
Leftover mashed potatoes: cold and straight from the fridge is what holds these together and makes them so much easier to roll and bread.
Goat cheese: melts into every bite and adds a creamy, slightly tangy richness.
Chives: for a fresh, herby bite that balances out the cheese.
Eggs: beaten and used in the breading station to help the panko stick.
All-purpose flour: gives the egg and panko something to grip onto.
Panko: gives these their crisp, golden crunch once they hit the oil.
Garlic powder: mixed into the potato mixture for a bit of warmth.
Onion powder: adds a subtle savoury depth.
Salt: added to taste.
Black pepper: just enough to round everything out.
Vegetable or canola oil: either one works well thanks to a high smoke point and neutral flavour.
✔ How To Make Fried Mashed Potato Balls
In a large bowl, combine the cold mashed potatoes, goat cheese, chives, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Cold mashed potatoes straight from the refrigerator are ideal, as they are easier to shape.
Set out three small-to-medium bowls. Add the flour to the first bowl, beaten eggs to the second bowl, and panko breadcrumbs to the third.
Using a tablespoon or small cookie scoop, portion about 2 tablespoons of the potato mixture. Roll each portion into a ball. If the mixture feels too soft or the balls are not holding their shape, place them in the freezer for 10 minutes to firm up.
Coat each potato ball in flour, gently shaking off any excess. Dip it into the beaten egg, then roll it in the panko breadcrumbs until evenly coated. Set aside and repeat with the remaining potato balls.
In a small pot, heat about 3 inches of vegetable oil over medium-high heat.Heat the oil to 360°F.If you do not have a thermometer, dip the end of a wooden spoon into the oil—if small bubbles form around it, the oil is ready.
Using a slotted spoon, gently lower the potato balls into the hot oil in small batches. Do not overcrowd the pot, as this can cause the balls to stick together and lower the oil temperature. Gently stir them at the beginning of frying to prevent sticking.
Fry for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel-lined platter or bowl to drain excess oil.
Repeat with the remaining potato balls. Serve hot and crispy with sour cream for dipping.
🗒 Variations
Cheese swap: try cream cheese or shredded sharp cheddar in place of the goat cheese for a milder, meltier bite.
Extra herby: add a spoonful of chopped parsley or dill along with the chives for even more freshness.
Spicy kick: mix a pinch of cayenne or a few dashes of hot sauce into the potato mixture for some heat.
Bacon addition: fold in some finely chopped cooked bacon.
🗒 Substitutions
Goat cheese: cream cheese or mascarpone work well if you want something milder and less tangy.
Chives: green onion or finely chopped parsley can be swapped in if that’s what you have.
Panko: regular breadcrumbs work in a pinch, though the coating won’t be quite as crisp.
Oil: any neutral, high smoke point oil will work.
🍴 Leftovers? Lucky You.
Leftover fried mashed potato balls keep well in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer at 375°F for about 8 to 10 minutes to bring the crunch back. The microwave works in a pinch, but the coating won’t stay as crisp.
🤔 FAQ’S
Can I make these ahead of time?
You can roll and bread the potato balls up to a day ahead, then keep them covered in the fridge until you’re ready to fry.
Can I freeze mashed potato balls?
Freeze the breaded, unfried balls in a single layer until solid, then transfer them to a freezer bag for up to 2 months. Fry straight from frozen, adding an extra minute or two to the cook time.
Do I have to fry these, or can I bake them?
You can bake them if you’d rather skip the oil. Place the breaded balls on a parchment-lined baking sheet, spray them lightly with oil, and bake at 425°F for 20 to 25 minutes, flipping halfway through.
Can I make these in an air fryer?
Yes. Arrange the breaded balls in a single layer in the air fryer basket, spray lightly with oil, and cook at 400°F for 10 to 12 minutes, shaking the basket halfway through.
Why are my potato balls falling apart in the oil?
It might be that the mixture was too warm or too soft. Make sure to use cold mashed potatoes, and if the balls feel loose after rolling, freeze them for 10 minutes before breading and frying.
👩🍳 Hungry For More?
If you loved these Fried Mashed Potato Balls, here are a few more recipes worth keeping on rotation:
- German Potato Pancakes
- Italian Potato Salad
- French Onion Potato Skins
- Italian Rice Balls
- Creamy Mashed Potatoes
- Crispy Roasted Potatoes
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make these fried mashed potato balls (or any recipe of mine) don’t forget to leave a review.
Fried Mashed Potato Balls
Ingredients
- vegetable or canola oil, for frying
- 2 cups leftover mashed potatoes, cold from the fridge
- 1 cup goat cheese, about 125 grams
- 2 eggs
- 1/3 cup chives, finely chopped
- 1/3 cup all purpose flour
- 1 cup panko
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- In a large bowl, combine the cold mashed potatoes, goat cheese, chives, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Cold mashed potatoes straight from the refrigerator are ideal, as they are easier to shape.
- Set out three small-to-medium bowls. Add the flour to the first bowl, beaten eggs to the second bowl, and panko breadcrumbs to the third. Season the breadcrumbs with a pinch of salt and pepper (if they are unseasoned).
- Using a tablespoon or small cookie scoop, portion about 2 tablespoons of the potato mixture. Roll each portion into a ball. If the mixture feels too soft or the balls are not holding their shape, place them in the freezer for 10 minutes to firm up.
- Coat each potato ball in flour, gently shaking off any excess. Dip it into the beaten egg, then roll it in the panko breadcrumbs until evenly coated. Set aside and repeat with the remaining potato balls.
- In a small pot, heat about 3 inches of vegetable oil over medium-high heat. Heat the oil to 360°F. If you do not have a thermometer, dip the end of a wooden spoon into the oil—if small bubbles form around it, the oil is ready.
- Using a slotted spoon, gently lower the potato balls into the hot oil in small batches. Do not overcrowd the pot, as this can cause the balls to stick together and lower the oil temperature. Gently stir them at the beginning of frying to prevent sticking.
- Fry for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a paper towel-lined platter or bowl to drain excess oil.
- Repeat with the remaining potato balls. Serve hot and crispy with sour cream for dipping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
