Fully Loaded Mashed Potato Balls offer an exquisite blend of smooth, creamy mashed potatoes encased in a crispy, golden fried coating. This delightful creation is packed with the rich flavors of a classic fully loaded baked potato, featuring melted cheese, savory bacon bits, and fresh green onions.

The result is a mouth-watering combination of textures and tastes, making these potato balls an ideal choice for a side dish, a standout appetizer, or a flavorful snack at any event. They promise to be a crowd-pleaser, bringing a touch of indulgence to your table and elevating any dining experience. Perfect for entertaining, these potato balls serve as a versatile and satisfying option that guests are sure to love.

Ingredients Needed for This Recipe

Mashed Potatoes: 2 cups (chilled)
Sharp Cheddar Cheese: 1 cup, shredded
Bacon: 6 strips, cooked and crumbled

Green Onions: 1/4 cup, finely chopped
Eggs: 2, beaten
All-Purpose Flour: 1/2 cup for coating

Breadcrumbs: 1 cup, seasoned or plain according to preference
Salt: to taste
Pepper: to taste

Garlic Powder: 1/2 teaspoon (optional for added flavor)
Oil: for frying, enough to fill your frying pan or deep fryer with at least 2 inches of oil

Instructions for Making Fully Loaded Mashed Potato Balls

Preparation: In a large bowl, combine the chilled mashed potatoes, shredded cheese, crumbled bacon, and green onions. Season with salt, pepper, and garlic powder (if using). Mix everything together until well combined.

Forming Potato Balls: Take a spoonful of the mashed potato mixture and form it into a ball. Repeat this process until all the mixture is used. Place the formed balls on a baking sheet lined with parchment paper. If the mixture is too sticky, you can oil your hands before forming the balls.
Breading: Prepare three separate bowls for the breading process. Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third. Roll each potato ball in the flour, shaking off any excess. Then, dip it in the beaten eggs, and finally, coat it thoroughly with breadcrumbs.
Frying: Heat oil in a deep fryer or a deep pan to 375°F (190°C). Fry the potato balls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to remove the balls from the oil and drain them on a plate lined with paper towels to remove excess oil.

Serving: Serve the fully loaded mashed potato balls warm, with your choice of dipping sauce, such as sour cream, ranch dressing, or your favorite hot sauce.

Tips for Perfecting the Recipe

Chill the Mashed Potatoes: Using chilled mashed potatoes is key to making the balls easier to form. If the mashed potatoes are too warm, they can be sticky and difficult to handle. Refrigerate the mashed potatoes for at least an hour or overnight for best results.

Consistency is Key: Ensure your mashed potatoes aren’t too creamy or liquidy. The consistency should be firm enough to hold its shape when formed into balls. If your mashed potatoes are too soft, you can add a bit more cheese or breadcrumbs to the mix to help absorb the excess moisture.

Uniform Size: Try to make each potato ball the same size to ensure they cook evenly. Using a cookie scoop or a measuring spoon can help create uniform balls.

Freeze Before Frying: For an extra crispy exterior, freeze the breaded potato balls for about 30 minutes before frying. This helps them hold their shape better during frying and ensures the inside stays creamy and the outside gets crispy.

Correct Oil Temperature: Maintaining the right oil temperature (375°F or 190°C) is crucial for frying. If the oil is too hot, the outside will burn before the inside is heated through. If it’s too cool, the potato balls will absorb too much oil and become greasy. Using a kitchen thermometer can help monitor the oil’s temperature.

Drain Excess Oil: After frying, place the mashed potato balls on a wire rack over a sheet pan or on a plate lined with paper towels. This helps to drain any excess oil and keeps the bottoms from becoming soggy.

Serving Suggestions

Fully Loaded Mashed Potato Balls are incredibly versatile and can be served in various contexts to rave reviews. Here are a few suggestions to get you started:

As an Appetizer: Serve them with a side of sour cream, ranch dressing, or your favorite hot sauce for dipping. They make for a great starter at parties or gatherings.

With Main Courses: These potato balls pair beautifully with grilled meats, poultry, or fish. Serve them on the side for a delightful twist on traditional sides.

As a Snack: Perfect for game day or movie night, these potato balls are a hit as a savory snack. Pair with a selection of dips to keep everyone dipping and enjoying.

Creative Dipping Sauces: Elevate your serving game by offering a variety of dipping sauces. Think beyond traditional choices and offer options like blue cheese dressing, chipotle aioli, or a spicy ketchup to add an extra flavor kick.

Presentation: Serve them on a platter garnished with extra chopped green onions or a sprinkle of cheese and bacon bits for a visually appealing and tempting dish.

Frequently Asked Questions

Can I make mashed potato balls ahead of time? Yes, you can form the mashed potato balls and keep them breaded in the refrigerator for a day before frying. You can also freeze them after breading for longer storage. Just thaw slightly and fry as directed.

Can I use instant mashed potatoes? While freshly made mashed potatoes are recommended for the best flavor and texture, in a pinch, you can use instant mashed potatoes. Ensure they’re cooled and firm enough to form into balls.

Is there a vegetarian option? Absolutely! For a vegetarian version, omit the bacon and add extra cheese, or substitute with vegetarian bacon bits or chopped sautéed vegetables like bell peppers or mushrooms for added flavor.

Can I bake them instead of frying? Yes, for a healthier option, you can bake the mashed potato balls. Place them on a greased baking sheet and spray or brush lightly with oil. Bake in a preheated oven at 400°F (200°C) until golden brown, about 20-25 minutes, turning halfway through cooking.

How do I prevent the balls from falling apart while frying? Ensure the oil is at the correct temperature and avoid overcrowding the pan, which can lower the oil’s temperature. Freezing the balls before frying can also help them maintain their shape during the cooking process.

What can I do if my mashed potatoes are too runny? If your mashed potatoes are too soft or runny, you can add more shredded cheese or breadcrumbs to the mixture to help absorb the excess moisture and make the mixture easier to handle.

Fully Loaded Mashed Potato Balls

No ratings yet

Fully Loaded Mashed Potato Balls offer an exquisite blend of smooth, creamy mashed potatoes encased in a crispy, golden fried coating.

Ingredients

Mashed Potatoes: 2 cups chilled
Sharp Cheddar Cheese: 1 cup shredded
Bacon: 6 strips cooked and crumbled
Green Onions: 1/4 cup finely chopped
Eggs: 2 beaten
All-Purpose Flour: 1/2 cup for coating

Breadcrumbs: 1 cup seasoned or plain according to preference
Salt: to taste
Pepper: to taste

Garlic Powder: 1/2 teaspoon optional for added flavor
Oil: for frying enough to fill your frying pan or deep fryer with at least 2 inches of oil

Instructions

Preparation: In a large bowl, combine the chilled mashed potatoes, shredded cheese, crumbled bacon, and green onions. Season with salt, pepper, and garlic powder (if using). Mix everything together until well combined.

Forming Potato Balls: Take a spoonful of the mashed potato mixture and form it into a ball. Repeat this process until all the mixture is used. Place the formed balls on a baking sheet lined with parchment paper. If the mixture is too sticky, you can oil your hands before forming the balls.
Breading: Prepare three separate bowls for the breading process. Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third. Roll each potato ball in the flour, shaking off any excess. Then, dip it in the beaten eggs, and finally, coat it thoroughly with breadcrumbs.
Frying: Heat oil in a deep fryer or a deep pan to 375°F (190°C). Fry the potato balls in batches, being careful not to overcrowd the pan, until they are golden brown and crispy, about 2-3 minutes per batch. Use a slotted spoon to remove the balls from the oil and drain them on a plate lined with paper towels to remove excess oil.

Serving: Serve the fully loaded mashed potato balls warm, with your choice of dipping sauce, such as sour cream, ranch dressing, or your favorite hot sauce.