Crispy Loaded Mashed Potato Balls: The Ultimate Thanksgiving Leftover Transformation

Mashed Potato Balls offer an ingenious and incredibly delicious solution for transforming your Thanksgiving leftovers into a gourmet snack or appetizer! Bursting with flavor from cheddar and Parmesan cheeses, fresh garlic, fragrant chives, and aromatic spices, each ball is expertly coated in a golden, crunchy panko crust and fried to perfection. This recipe is your secret weapon for repurposing those creamy mashed potatoes into an irresistible, crispy delight that everyone will adore.

Every holiday season, we’re faced with the delicious dilemma of leftover mashed potatoes. While they’re undeniably comforting on their own, why not elevate them into something truly spectacular? These Crispy Loaded Mashed Potato Balls are more than just a leftover hack; they’re a culinary revelation. Forget the idea of simply reheating them; we’re talking about a complete flavor and texture transformation that will make your taste buds sing.

Sure, you could follow Monica Geller’s lead and put them on a “Moist Maker” sandwich – a classic for many, but for those who find mashed potatoes on a sandwich a bit unconventional, this recipe offers a far more appealing alternative. Instead of a soggy sandwich, imagine bite-sized pockets of creamy potato goodness, studded with savory cheeses and herbs, all encased in an incredibly satisfying crispy shell. It’s a game-changer for your post-Thanksgiving menu.

Our method involves loading those already delicious mashed potatoes with even more flavor. We’re talking generous amounts of sharp cheddar and nutty Parmesan, bright fresh chives, a touch of garlic, and a hint of smoky paprika. Each little ball is then given a quick dip in an egg wash, followed by a generous coating of light, airy panko breadcrumbs. The final step is a shallow fry to golden perfection, creating a crunchy exterior that gives way to a warm, fluffy, and flavorful interior. And if you happen to have some homemade gravy left over, it makes an absolutely incredible dipping sauce, taking these potato balls from delicious to downright addictive!

For me, these mashed potato balls aren’t just a recipe; they’re a cherished memory. I can’t recall a single holiday growing up where my mom didn’t magically transform any leftover mashed potatoes into these crispy delights. Whether the potatoes were from scratch or a convenient box mix, they were always destined for a second life, mixed with cheese, sometimes even shredded chicken, and turned into what we called croquettes or cutlets. It’s a tradition that has spanned my childhood and continues to bring joy to my adult kitchen.

Today, I love experimenting with different base mashed potato recipes, such as my Asiago Roasted Garlic Mashed Potatoes or the quick and flavorful Garlic and Herb Instant Pot Mashed Potatoes, to make these balls. The added flavors from these recipes only enhance the final product. And as an adult, I’ve discovered the joy of pairing them with a variety of sophisticated dips – a rich French onion dip, a creamy ranch dressing, or a classic, savory gravy – transforming them into an even fancier appetizer perfect for entertaining or a delightful family treat.

Essential Ingredients for Your Leftover Mashed Potato Balls:

Crafting these delectable potato balls requires a handful of simple ingredients, many of which you likely already have on hand, especially after a holiday feast. Here’s a closer look at what you’ll need and why each component is crucial for the perfect crispy bite:

• Oil for Frying: You’ll need a neutral oil with a high smoke point. Canola, vegetable, grapeseed, or avocado oil are excellent choices. For optimal frying results and consistent heat, I highly recommend using a cast iron frying pan or a Dutch oven. Cast iron excels at maintaining heat, ensuring your potato balls fry evenly to a beautiful golden crisp.
• Prepared Mashed Potatoes: The star of our show! While any leftover mashed potatoes work, I typically use recipes that include a touch of sour cream, an abundance of fresh herbs, some cheese, butter, and cream for richness. Don’t worry if your leftovers are simpler; even prepared boxed mashed potatoes can be transformed into these incredible bites. The key is that they are already cooked and at room temperature for easy handling.
• Shredded Cheddar Cheese: This adds a wonderful sharpness and creamy texture to the interior. Medium cheddar is my preference, offering a balanced flavor that complements the potatoes without overpowering them. If your mashed potatoes already have cheddar, feel free to experiment with other cheeses like Monterey Jack or Gruyere for a different twist.
• Grated Parmesan Cheese: Beyond cheddar, Parmesan brings a nutty, umami-rich depth that elevates the overall flavor profile. Its savory notes are essential. Pecorino Romano or other hard, salty cheeses can be fantastic alternatives if you’re looking to change things up.
• Garlic Powder: A fantastic way to infuse a consistent garlic flavor throughout the potato mixture. If your original mashed potatoes were heavily seasoned with garlic, you might choose to omit this or reduce the amount. A dash of onion powder can also be a delightful substitute, adding another layer of savory aroma.
• Chopped Chives: These delicate green flecks provide a burst of fresh, mild oniony flavor and a vibrant pop of color. They lighten the richness of the potatoes beautifully. In a pinch, finely chopped fresh parsley or thinly sliced green onions can serve a similar purpose.
• Smoked Paprika: Just a quarter teaspoon of smoked paprika adds a warm, subtly smoky depth that makes these potato balls truly irresistible. It’s a flavor enhancer that brings a gourmet touch. If you don’t have it on hand, you can omit it, but I highly recommend trying it for that extra layer of complexity.
• A Large Egg: This is our crucial binding agent. When lightly beaten, the egg creates an egg wash that helps all the ingredients stay together, ensuring the cheese doesn’t melt out during frying, and most importantly, it acts as the perfect adhesive for the panko breadcrumbs, creating that desirable crispy crust.
• Panko Breadcrumbs: The secret to their incredible crunch! Panko, a Japanese-style breadcrumb, is coarser and flakier than traditional breadcrumbs, resulting in a much lighter, crispier, and less greasy coating. It’s what gives these potato bites their signature golden, shatteringly crisp exterior.

Step-by-Step Guide: How to Make Mashed Potato Balls from Thanksgiving Leftovers

Transforming your leftover mashed potatoes into these golden, crispy balls is surprisingly simple. Follow these steps for an appetizer that will disappear as fast as you can make them:

1. Prepare Your Frying Oil: The first crucial step is to get your oil heating. This takes a little time, so it’s best to start here. Pour your chosen frying oil (canola, vegetable, grapeseed, or avocado) into a large, sturdy pot or a cast iron pan. Set it over medium heat and allow it to gradually reach 350ºF (about 175ºC). Using a candy or meat thermometer is highly recommended to monitor the temperature accurately. Maintaining the correct oil temperature is vital for achieving a consistently crispy exterior without making the potato balls greasy.
2. Craft the Potato Mixture: In a spacious mixing bowl, combine your prepared mashed potatoes (ensure they are at room temperature for easier handling), shredded cheddar cheese, grated Parmesan cheese, garlic powder, chopped chives, and smoked paprika. If your mashed potatoes are a bit bland or unsalted, now is the time to add a pinch of kosher salt and freshly ground black pepper to taste. Mix all the ingredients thoroughly with a silicone spatula until everything is well incorporated. Using a cookie scoop (about 1.5-inch diameter) to portion out the mixture will ensure uniform size. Roll each portion gently between the palms of your hands to create smooth, round balls. As you form them, place them neatly on a baking sheet lined with parchment paper. This preparation step can be done a few hours in advance if needed, simply cover and refrigerate.
3. Master the Dredging Process: Set up a simple dredging station. In one shallow bowl, whisk the large egg until it’s lightly beaten to create your egg wash. In a second shallow bowl, pour out the panko breadcrumbs. Take each mashed potato ball, one by one, and first dip it thoroughly into the egg wash, allowing any excess to drip off. Then, transfer it to the bowl of panko breadcrumbs, gently pressing and rolling it to ensure it’s completely coated. The panko should adhere well to the egg wash. Place the coated balls on a clean plate or another parchment-lined baking sheet. This step can also be done a few hours ahead; just cover the plate with plastic wrap and refrigerate until you’re ready to fry, which actually helps the coating stick better.
4. Fry to Golden Perfection: Once your oil has reached the ideal temperature of 350ºF, it’s time to fry! Carefully add 5-6 mashed potato balls to the hot oil in batches, ensuring you don’t overcrowd the pan. Overcrowding will drop the oil temperature and lead to soggy, rather than crispy, results. Fry them for about 2-3 minutes, turning occasionally, until they are beautifully golden brown and crispy all over. Remember, the potatoes are already cooked through, so you’re just aiming for that perfect crunchy exterior. Using a slotted spoon, carefully remove the fried potato balls from the oil and transfer them to a plate lined with paper towels to drain any excess oil. For an extra touch of flavor, immediately sprinkle them with a small pinch of kosher salt while they are still hot from the fryer. Serve warm with your favorite dipping sauces.

Delicious Serving Suggestions & Dipping Sauces:

These crispy mashed potato balls are incredibly versatile and pair wonderfully with a variety of dips. Here are some of my top recommendations to enhance your snacking experience:

• Homemade Caramelized Onion Dip: The sweet and savory notes of caramelized onions provide a sophisticated counterpoint to the crispy, cheesy potato balls.
• Refreshing Spinach Green Onion Dip: A lighter, herby dip offers a refreshing contrast, adding a burst of freshness with every bite.
• Classic Leftover Gravy: Reheat that homemade gravy! It’s a natural and incredibly comforting pairing, bringing back those holiday flavors.
• Ranch Dressing: A creamy, tangy ranch dressing is always a crowd-pleaser and works exceptionally well with fried potatoes.
• Sour Cream & Chive: A simple dollop of sour cream, perhaps mixed with a few extra chives, offers a cool, creamy complement.
• Spicy Ketchup or Sriracha Mayo: For those who love a little kick, a spicy ketchup or homemade sriracha mayonnaise can add an exciting zing.
• Garlic Aioli: A rich and garlicky aioli elevates these into a truly gourmet appetizer.

Other Appetizer Recipes You Might Enjoy:

If you’re looking for more crowd-pleasing appetizers that are packed with flavor, be sure to explore these other fantastic recipes:

• Lebanese Meat Stuffed Pitas (Arayes)
• Crunchy Baked Buffalo Chicken Jalapeno Poppers
• Southwestern Egg Rolls with Avocado Cilantro Sauce
• Crispy Coconut Shrimp
• Cheesy Wild Rice Chicken Fritters

Storage and Reheating Tips for Mashed Potato Balls:

These mashed potato balls are best enjoyed fresh and hot, but if you have leftovers (which is unlikely!), they can be stored. Place any cooled, fried potato balls in an airtight container in the refrigerator for up to 3-4 days. To reheat and restore their crispiness, avoid the microwave, which will make them soggy. Instead, reheat them in a preheated oven at 375°F (190°C) for 10-15 minutes, or in an air fryer at 350°F (175°C) for 5-8 minutes, until heated through and re-crisped. This method ensures they retain their delightful texture.

Common Questions & Troubleshooting:

• Why are my mashed potato balls falling apart? This usually happens if the mashed potato mixture is too wet, or if there isn’t enough binder (the egg). Ensure your mashed potatoes aren’t overly wet. If they are, you can add a tablespoon or two of flour or cornstarch to the mixture to help absorb excess moisture. Also, make sure to gently but firmly roll the balls and press the panko coating on thoroughly.
• Can I bake or air fry these instead of frying? Absolutely! While frying gives the ultimate crispiness, baking or air frying are healthier alternatives.
  • To Bake: Arrange the dredged potato balls on a parchment-lined baking sheet. Lightly spray them with cooking oil. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.
  • To Air Fry: Place the dredged potato balls in a single layer in your air fryer basket, ensuring they don’t touch. Lightly spray with cooking oil. Air fry at 375°F (190°C) for 12-15 minutes, shaking the basket halfway through, until golden and crisp.

  Keep in mind that baked or air-fried versions will be crispy but may not achieve the same deep golden-brown hue and rich texture as fried ones.

• Can I prepare these in advance? Yes! You can prepare the potato mixture, form the balls, and even dredge them in panko a few hours ahead of time. Store the prepared, uncooked potato balls on a parchment-lined plate or baking sheet, covered tightly with plastic wrap, in the refrigerator. This allows the coating to set firmly, which can even lead to crispier results when frying.
• Can I freeze uncooked mashed potato balls? Yes, you can! After dredging the balls, place them on a baking sheet and freeze until solid (about 1-2 hours). Once frozen, transfer them to a freezer-safe bag or container for up to 2-3 months. When ready to cook, you can fry them directly from frozen, adding a few extra minutes to the cooking time, or thaw them in the refrigerator overnight before frying.

Original recipe published November 2014. Updated with new post, images, and minor recipe edits November 2021.