There’s a special kind of joy that fills the kitchen when the first bite of something crispy and cheesy meets your tongue. Picture this: the golden-brown exterior of these Cheesy Fried Mashed Potato Balls crackling under your fork, revealing a warm, savory center that bursts with the flavors of smoky bacon and melting cheddar. After a particularly long week, I found myself daydreaming about a comfort food creation that would bring back those cozy, nostalgic moments from family gatherings.
This recipe is my answer—a delightful blend of easy-to-find ingredients coming together to create a quick snack or a satisfying side dish that’s sure to please everyone at the table. Whether you’re looking to impress guests at a casual get-together or simply wanting to elevate your weeknight dinners, these cheesy bites are a true game changer. Let’s dive into making these irresistible potato bacon balls that take a classic comfort food and turn it into something special!
Why love Cheesy Fried Mashed Potato Balls?
Irresistible Flavor: Each bite is bursting with crispy bacon and creamy cheese, making them a savory delight.
Simple Steps: With minimal prep time, you can easily whip these up, even after a long day.
Crowd Favorite: Perfect for parties, these bites will be a hit with guests young and old.
Versatile Option: Serve them as a snack, appetizer, or side dish—all while being exceptionally comforting.
Quick Cooking Time: Frying takes only 3-5 minutes, delivering delicious bites in no time.
Elevate your comfort food game and try this scrumptious recipe that will leave everyone asking for more!
Cheesy Fried Mashed Potato Balls Ingredients
Unlock the secret to these delightful bites!
For the Mixture
• Cold Mashed Potatoes – 2 cups add creaminess and ensure the balls hold together.
• Bacon – 4 thick slices, diced and cooked until crisp offer that mouthwatering smoky flavor.
• Shredded Cheddar Cheese – 3/4 cup melts beautifully within, infusing each bite with gooey goodness.
• Green Onions – 2, sliced thinly for a fresh, zesty kick that balances the richness.
For the Coating
• Flour – 1/2 cup helps the egg adhere, creating a perfect crispy crust.
• Egg – 1, slightly beaten, serves as the binder for the delicious golden coating.
• Plain Breadcrumbs – 1/2 cup adds that enticing crunch to the outside, making these Cheesy Fried Mashed Potato Balls truly irresistible.
For Frying
• Oil – for deep frying; canola or vegetable oil works best for that perfect golden finish.
How to Make Cheesy Fried Mashed Potato Balls
-
Mix Ingredients: In a large bowl, combine 2 cups of cold mashed potatoes, 4 thick slices of crispy bacon, 3/4 cup of shredded cheddar cheese, and 2 sliced green onions. Stir until well-blended.
-
Chill Mixture: Place the bowl in the refrigerator and allow the mixture to rest for at least 1 hour. This helps the flavors meld together and firms up the mixture for easy shaping.
-
Prepare Coating Stations: Set up your work area by spreading breadcrumbs on a large plate. Add 1/2 cup of flour to a shallow bowl and 1 slightly beaten egg to another shallow bowl.
-
Shape Balls: Using a cookie scoop or two spoons, scoop a portion of the potato mixture and shape it into a ball. Aim for about 1 to 1.5 inches in diameter for even cooking.
-
Coat with Flour: Roll each ball in the flour, shaking off any excess. This step is vital for a nice crust.
-
Dip in Egg: Place the floured ball into the beaten egg, ensuring it is fully coated. Allow any excess egg to drip back into the bowl.
-
Breadcrumb Coating: Gently roll the egg-coated ball in the plain breadcrumbs, making sure it is completely covered for that perfect crunch.
-
Rest Balls: Place the coated balls on the breadcrumb-covered plate. Repeat until all the potato mixture is shaped into balls.
-
Heat Oil: In a saucepan or deep fryer, heat oil to 350°F. Use a thermometer for accuracy to achieve that crispy exterior.
-
Fry to Perfection: Carefully drop the potato balls into the hot oil without overcrowding the pan. Fry until they turn golden brown, about 3 to 5 minutes.
-
Drain and Serve: Once golden, remove the balls from the oil and drain on paper towels or a cooling rack. Serve immediately with sour cream and/or ranch dressing for a delightful dip.
Optional: Garnish with additional chopped green onions for a fresh touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Cheesy Fried Mashed Potato Balls
Room Temperature: Enjoy your cheesy potato balls fresh and hot straight from the fryer. Ideally, consume them within 2 hours of cooking for the best taste.
Fridge: Store any leftovers in an airtight container for up to 3 days. Reheat them in an oven at 350°F until warmed through for optimal crispiness.
Freezer: To freeze, place uncooked potato balls in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag. They can be stored for up to 1 month.
Reheating: For leftover cooked balls, bake from frozen at 375°F for 15-20 minutes or microwave for quick reheating, though this may soften the coating. Enjoy these delightful cheesy fried mashed potato balls again and again!
Make Ahead Options
These Cheesy Fried Mashed Potato Balls are a fantastic option for meal prep, allowing you to enjoy them fresh with minimal fuss. You can prepare the potato mixture and shape it into balls up to 24 hours in advance; simply cover the plate with plastic wrap and refrigerate to maintain optimal freshness. If you want to prep even further, you can freeze the uncooked potato balls for up to 3 months. When ready to fry, there’s no need to thaw; just drop them directly into the hot oil! This way, you’ll have delicious, crispy bites that taste just as wonderful as when made fresh, perfect for busy weeknights or unexpected guests!
Expert Tips for Cheesy Fried Mashed Potato Balls
-
Chill Time Matters: Allowing the potato mixture to rest for at least an hour in the fridge helps firm it up. Skipping this step can lead to mushy balls that are hard to shape.
-
Perfectly Uniform Balls: Aim for consistent sizes when shaping your Cheesy Fried Mashed Potato Balls, about 1 to 1.5 inches, for even cooking throughout.
-
Oil Temperature Check: Use a thermometer to ensure your oil reaches 350°F. Too hot and they burn; too cold, and they turn greasy.
-
Avoid Overcrowding: Fry in batches to prevent temperature drops in the oil, which can lead to soggy instead of crispy results.
-
Drain Well: After frying, let the balls sit on paper towels to absorb excess oil so they stay crispy for longer.
-
Customize Dips: Mix up your serving options! While sour cream and ranch are classic, consider adding a spicy aioli or zesty salsa for a fun twist.
Cheesy Fried Mashed Potato Balls Variations
Feel free to experiment with these fun spins on the classic recipe to create your personal favorite!
-
Herb-Infused: Add 1 tablespoon of fresh herbs like parsley or chives for a blooming flavor lift in every bite.
-
Spicy Kick: Incorporate diced jalapeños or a splash of hot sauce into the potato mixture for an exciting heat that tantalizes the taste buds.
-
Gourmet Cheese: Swap cheddar for mozzarella or pepper jack cheese for a creamy twist that melts beautifully. These variations can elevate the classic experience to a whole new level!
-
Nutty Crunch: Mix in chopped nuts like pecans or walnuts for an unexpected texture that complements the soft potatoes perfectly.
-
Savory Veggies: Fold in finely chopped bell peppers or spinach for a colorful and nutritious upgrade to the filling.
-
Sweet & Savory: Add a tablespoon of maple syrup to the mixture to create a delightful contrast that pairs beautifully with the bacon.
-
Gluten-Free: Substitute the flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free breadcrumbs for a similar crunch without the gluten.
-
Cheesy Dips: Try different dipping sauces like buffalo sauce or garlic aioli to bring a new flavor dimension and make every bite an adventure!
What to Serve with Cheesy Fried Mashed Potato Balls?
Creating the perfect meal around these delightful treats opens up a world of flavors and textures, making dinner feel extra special.
-
Creamy Coleslaw: A crunchy and tangy companion that adds a refreshing touch, balancing the richness of the cheesy potato balls beautifully.
-
Garlic Bread: The aromas of garlic and herbs mingling with a crispy crust create a perfect side, enhancing the savory profile of your dish.
-
Spicy Aioli: This vibrant dip can elevate the experience, providing a punch of heat that contrasts nicely with the creamy, cheesy interior.
-
Roasted Vegetables: Tossing seasonal vegetables with olive oil and herbs can add color and nutrition to your plate, creating a well-rounded meal.
-
Caesar Salad: Crisp romaine, creamy dressing, and crunchy croutons pair perfectly with cheesy fried goodness, refreshing your palate between bites.
-
Homemade Ranch Dressing: Serve alongside these potato balls for dipping; the cool, herbed flavor complements the warmth of the crispy bites so well.
Each of these options not only amplifies the experience but also transforms dinner into a delightful feast!
Cheesy Fried Mashed Potato Balls Recipe FAQs
What type of potatoes are best for making mashed potato balls?
Absolutely! For the best creamy texture, I recommend using starchy potatoes like Russets or Yukon Golds. These varieties mash beautifully and hold together well when frying. Avoid waxy potatoes, as they can become gummy.
How should I store leftover Cheesy Fried Mashed Potato Balls?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for an optimal crispy texture. If you need to store them longer, consider freezing!
Can I freeze uncooked potato bacon balls?
Yes, very! To freeze, shape the potato balls as per the recipe, then lay them in a single layer on a baking sheet until they’re firm—about 30 minutes. Once firm, transfer them into a freezer-safe bag. They’ll stay good for up to 1 month. When you’re ready to fry them, there’s no need to thaw; just fry them straight from the freezer—simply add an extra minute or two to the cooking time for best results.
How can I prevent sogginess when frying?
The key to preventing sogginess is proper oil temperature. Use a thermometer to ensure your oil is heated to 350°F before adding the potato balls. Fry in small batches to avoid dropping the oil temperature, which can make them greasy. Allow them to drain on paper towels after frying to soak up excess oil.
Are there any dietary restrictions I should consider with this recipe?
If you’re serving these delicious cheesy fried mashed potato balls to guests with dietary restrictions, you can easily make adjustments! For a gluten-free option, substitute the flour and breadcrumbs with gluten-free versions. Additionally, be mindful of bacon allergies—consider turkey bacon or a plant-based alternative if needed.
What sauces pair well with Cheesy Fried Mashed Potato Balls?
These tasty bites are wonderfully versatile! While classic options like sour cream and ranch dressing are great, don’t hesitate to experiment with sauces. A spicy aioli, zesty salsa, or even a tangy BBQ sauce can complement the cheesy, crispy goodness!
Cheesy Fried Mashed Potato Balls with Crispy Bacon Delight
Ingredients
Equipment
Method
- In a large bowl, combine the cold mashed potatoes, crispy bacon, shredded cheddar cheese, and sliced green onions. Stir until well-blended.
- Place the bowl in the refrigerator and allow the mixture to rest for at least 1 hour.
- Set up your work area by spreading breadcrumbs on a large plate. Add flour to a shallow bowl and a beaten egg to another shallow bowl.
- Using a cookie scoop or two spoons, scoop a portion of the potato mixture and shape it into a ball, about 1 to 1.5 inches in diameter.
- Roll each ball in the flour, shaking off any excess.
- Place the floured ball into the beaten egg, ensuring it is fully coated.
- Gently roll the egg-coated ball in the plain breadcrumbs.
- Place the coated balls on the breadcrumb-covered plate.
- In a saucepan or deep fryer, heat oil to 350°F.
- Carefully drop the potato balls into the hot oil without overcrowding the pan and fry until golden brown, about 3 to 5 minutes.
- Once golden, remove the balls from the oil and drain on paper towels or a cooling rack.