What Can I Make with Leftover Mashed Potato?
We all have those days when we have leftover mashed potato, that’s when you make mashed potato balls.
It’s the easiest way to turn the leftover into a new dish that everyone would go crazy for.
The best thing about mashed potato balls is that you can be creative by adding other ingredients to jazz up the taste.
Pairs well with:
How to Make Mashed Potato Balls
To make mashed potato balls, first add a few ingredients to the leftover mashed potatoes. I love the combination of bacon bits, cheddar cheese and chopped parsley.
Mix the leftover mashed potato with all the ingredients together and then shape them into bite-sized balls. You can use your hands to shape the balls.
Next, roll them with breadcrumbs. The final step is deep-frying the mashed potato balls until they turn golden brown.
Tips for Crispy Mashed Potato Balls
Make sure you chill the leftover mashed potatoes – the mashed potato should be chilled in the fridge before you start working on them.
Use regular breadcrumbs for better results and make sure you don’t over fry the mashed potato balls. As soon as they turn brown, scoop them out from the oil.
Serve Mashed Potato Balls with:
For a wholesome dinner, make the following dishes.
Mashed Potato Balls Recipe
Mashed Potato Balls - crispy fried mashed potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed potatoes.
- 2 cups cold leftover mashed potatoes
- 1 large egg, lightly beaten
- 1/4 cup real bacon bits
- 3/4 cup shredded cheddar cheese
- 2 tablespoons chopped Italian parsley leaves
- 1/2 cup dry bread crumbs
- oil for deep frying
Place the mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese and chopped parsley.
Mix all the ingredients together until well combined.
Shape into 1-in. balls; roll in bread crumbs, make sure the bread crumbs are attached to the potato balls. Put in the refrigerator for 15 - 30 minutes to retain the shape.
In a skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, very quickly. As soon as they turn light brown, remove with a slotted spoon to paper towels to drain. Serve immediately.
Recipe Source: Taste of Home.
IMPORTANT: make sure your mashed potatoes are not the loose kind, or else the potato balls will get disintegrated while deep-frying. DO NOT over fry, as soon as the breadcrumbs turn light brown, take them out of the oil. They will continue to brown after removing from the oil.