5 Ingredient Crispy Mashed Potato Cheese Balls

Got leftover mashed potatoes? Make 5 ingredient Crispy Mashed Potato Balls! The outside is crispy and golden-brown and the inside contains the soft and fluffy mashed potatoes with melty cheddar cheese. Perfect for snacking!

5 Ingredient Crispy Mashed Potato Cheese Balls

Do you have any leftover mashed potatoes? Transform them into an a tasty snack that will wow your tastebuds!

What do you put in your mashed potatoes? My day-old mashed potatoes had salt, pepper, green onions, a little milk, and a whole lot of butter. Super simple that day. I chose add only a little more salt and pepper in the flour as part of the dredge before frying, but you can totally customize your potato cheese balls by adding additional spices or ingredients to the mashed potatoes or the flour dredge.

From there you form mashed potatoes balls with a chunk of cheddar cheese enclosed inside before breading. I like using panko bread crumbs because the flakes are larger and when fried, the crust has a crisper, airier texture vs. regular bread crumbs. Frying is quick so keep a close eye as these balls will get golden-brown in seconds.

Then the best part! Take a bite to taste the crispy, crunchy outer layer, the fluffy potato, and the melty, stringy cheddar cheese; dip it in your sauce of choice if you want. Delish!

Now onto the recipe.

Mashed potatoes, cheese, flour, eggs, and bread crumbs.

Mise en place {see ingredients for amounts).

Balls of mashed potato on a baking sheet.

Scoop out two balls of mashed potatoes, place a cheddar cheese cube on top of one of the balls, and cover the other ball on top. Then form it into one larger ball using your hands so that the cheese is contained within.

Mashed potato balls coated with panko.

In an assembly line process, dredge each ball starting with flour, egg, and then panko breadcrumbs.

Four potato balls frying in a pot of oil.

In a frying pan or sauté pan with tall sides, heat vegetable oil over medium heat to create a shallow fry. Flip or roll the balls once so that the ball is completely golden-brown on all sides. It should take no longer than 40 seconds for each batch.

Crispy mashed potato cheese balls cooling on a paper towel.

Place fried balls on a paper towel to absorb excess oil.

The inside of a crispy mashed potato balls showing melted cheese.

{Cheesy goodness!} Serve immediately with a dipping sauce of your choice, if desired! Enjoy!

A plate of 5 Ingredient Crispy Mashed Potato Cheese Balls.
5 Ingredient Crispy Mashed Potato Cheese Balls

5 Ingredient Crispy Mashed Potato Cheese Balls

Yield: 16-18 balls
Prep Time: 40 minutes
Total Time: 40 minutes

Got leftover mashed potatoes? Make 5 ingredient Crispy Mashed Potato Balls! The outside is crispy and golden-brown and the inside contains the soft and fluffy mashed potatoes with melty cheddar cheese. Perfect for snacking!

Ingredients

  • 2½ cups leftover mashed potatoes
  • 1 cup panko breadcrumbs
  • 1 cup all purpose flour
  • 2 eggs, lightly beaten
  • ½ cup cheddar cheese, cut into 18 cubes
  • Optional: Salt and pepper
  • Vegetable oil for frying

Instructions

  1. Make the potato balls. Using a tablespoon, scoop out two balls of mashed potatoes, place a cheddar cheese cube on top of one of the balls, and place the other ball on top. Then form the two balls into one larger ball using your hands so that the cheese is contained within. Repeat for the remainder of the mashed potatoes.
  2. Make the dredge. Place the flour, egg, and breadcrumbs in separate bowls or shallow dishes. Mix salt and pepper into the flour*. Have a baking sheet (or large plate) ready for the potato balls.
  3. Take a potato ball, coat first with flour, then egg, and finish was a coat of breadcrumbs before transferring to your baking sheet. Repeat for the rest of the balls.
  4. Fry the potato balls. Using a frying pan or sauté pan with tall sides, create a shallow fry so that the oil is about 2 inches high in the pan. Heat oil over medium-high heat. Cover a baking sheet (or large plate) with paper towels to absorb excess oil for when the balls are finished frying.
  5. Using a slotted spoon, place 3-4 potato balls into the hot oil (they should not touch). Let one half of the ball fry, getting crispy and brown, before turning the ball over to fry the other half.** Remove the balls and place on paper towels. This should take no longer than 40 seconds for each batch. Repeat for the remaining balls. Sprinkle the balls with sea salt if you like. Serve immediately.

Notes

  • *You can add additional seasoning of your choice to the flour dredge.
  • **You may need to roll the ball around so that all of the ball gets fried.
  • Leftover balls? Reheat at 325 degrees F for 10 minutes from refrigerated.
  • Yes, I know there are more than 5 ingredients, but pantry staples such as salt, pepper, and oil don't count, right?

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 110 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 188mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 4g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.


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