Mashed Potato Balls with Bacon
These mashed potato balls with bacon are what I make when I have leftover mashed potatoes and want to turn them into something absolutely irresistible. Crispy on the outside, fluffy and cheesy on the inside, with little bits of bacon and chives throughout. They are the kind of appetizer that makes everyone immediately ask what they are and then eat six of them.
Why You’ll Love This
- The ultimate leftover mashed potato transformation
- Crispy outside, cheesy and fluffy inside
- Kids and adults both go wild for these
- Perfect game day appetizer that holds heat well
Ingredients
- mashed potatoes
- cheddar
- bacon
- breadcrumbs
- egg
- chives
- sour cream
How to Make It
Start with cold mashed potatoes — they hold shape better. Mix in shredded cheddar, crumbled cooked bacon, and chopped chives. Scoop into golf ball-sized portions and roll firmly. Set up a breading station with beaten egg and breadcrumbs. Dip each ball in egg then roll in breadcrumbs. Fry in oil heated to 350F for 2-3 minutes per side until golden. Drain on paper towels and serve immediately with sour cream.
What I Use: A Deep Fry Thermometer is essential for perfect frying results.
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Mashed Potato Balls with Bacon
Ingredients
Method
- Mix the chilled mashed potatoes with cheddar, bacon, and green onions.
- Roll the mixture into golf-ball sized rounds.
- Dip each ball in beaten egg, then roll in panko to coat.
- Fry in 350F oil until golden and crisp all over, about 3 minutes. Drain on paper towels.
- Serve warm with sour cream or ranch.
