Mash potatoes are a deliciously classic staple in many homes across the globe. It is a side dish usually accompanied by meat and/ or veggies,  and is most popularly eaten at dinnertime or on holidays such as Thanksgiving and Christmas.

Admittedly, sometimes we go a little overboard and make way more mash than we really need, and once the dust settles, we end up with more leftovers than we know what to do with! Today, I will show you how to reuse that leftover mash potato to create something even tastier; Mashed Potato Balls!

Very Easy

This recipe is insanely easy, inexpensive, and delicious! With only a hand full of ingredients, these Mashed Potato Balls make the perfect budget meal!  Just combine the ingredients in a bowl, form small balls, coat in bread crumbs, and fry! And the best part? this recipe takes just a mere 20 minutes to make!



This is a fantastic way to make use of those leftover mashed potatoes in the fridge! This recipe is so economical consisting mostly of a leftover dinner, isn’t it just so awesome to be able to make a fresh and tasty meal from the scraps of a previous one?


How To Serve

These tasty potato balls are best served piping hot! Accompanied by a dip, these cheesy potato balls are impossible to resist. These crispy fried balls make a hearty and delicious meal for lunch or dinner, just pair with your favorite meat dish, and you’re all set.


Serving Size

This recipe yields between 12 to 14 fried potato balls, or just enough for 6 people. This makes the ideal portion for a family dinner or lunch with a couple of friends. If you don’t have enough leftover mashed potatoes, make a some-more and fry em up to increase your serving size.


Equipment Needed

Mixing Bowls– Use 2 medium bowls, whether plastic, glass, or metal.

Wooden Spoon– A regular wooden spoon will suffice.

Skillet – Use a skillet or frying pan for this recipe.

Slotted Spoon– Use a regular slotted spoon or a mesh ladle.


Type of Main Ingredient

Oscar Mayer Bacon Bits– Whether original or smoked, these bits make this recipe even tastier.

Panko Bread Crumbs– These bread crumbs are lower in calories, fat, and sodium but are still delicious when used in the recipe.

Kraft Shredded Cheddar– This sharp cheese is smooth and easy to melt.



Oregano– Don’t have any parsley? Use an equal amount of oregano as a substitute.

Any Cheese– If you don’t want to use cheddar, replace it with another cheese that’s to your liking.

Turkey bacon bits– Not into bacon? Use an equal amount of turkey bacon bits to replace it.


The Ingredients

  • Mashed Potatoes– Combined with the egg, bacon bits, cheese, and parsley, portioned into balls.
  • Eggs– Stirred into the mashed potatoes.
  • Bacon Bits– Added to the mashed potato mixture.
  • Cheddar Cheese– Used in the mashed potatoes for flavor and texture.
  • Parsley Leaves– Adds color and flavor to potato balls.
  • Bread Crumbs– Used to evenly coat the potato balls.
  • Oil– Used to deep-fry potato balls.


The Instructions

  1. Place the mashed potatoes in a bowl and bring to room temperature for 30 minutes.
  2. Add the egg, bacon bits, cheese, and parsley and stir into the potatoes until well combined.
  3. Portion the potato mixture into 1 inch balls and roll in the bread crumbs to evenly coat.
  4. Chill the coated potato balls in the fridge for 15-30 minutes, this helps them to retain their shape.
  5. Heat a skillet or frying pan with 1 inch of oil to 375°and fry the potato balls for a few at a time. Using a slotted spoon or mesh ladle, remove the balls as soon as they become light brown. Transfer to a paper towel to drain and serve hot.


Chill The Potato Balls

Once the potato balls have been evenly coated, they must be chilled for 15-30 in the refrigerator. Doing this ensures that the potato balls will firm up and hold their shape, and this will also cause the crumbs to adhere to the potato.


Bake Them Instead

In this recipe, the potato balls are deep-fried in oil until golden, but that isn’t the only way to make these delicious cheesy balls, they can be baked too! Just combine all the ingredients except the eggs (you’ll still need it for later though), form small balls as before.

Coat the balls in a little flour and dip them in the beaten eggs. Remove the potato balls from the eggs wash and roll in the bread crumbs (mixed with a tbs of oil) for even coating. Transfer the crumb-coated balls to a lined baking tray and bake at 400F or 200°C for 15-18 minutes or until golden.

As an extra tip, you can use cubes of cheddar in the center of the ball instead of shredded cheese.


Storage Tips

Mashed potato balls are best eaten freshly made and do not store well. However, you can make them ahead of time and store the uncooked balls in the refrigerator inside an airtight container for up to 12 hours before your ready to use. For longer storage, place the potato balls in airtight containers or zip lock bags and freeze for up to a month.


Mashed potato balls are a scrumptious and savory meal or side dish to have for dinner. Made with leftover mash potatoes, it’s not only delicious but budget-friendly too! They’re crispy on the outside but warm, creamy, and cheesy inside. This recipe is inexpensive and delicious, it’s a win-win!



Mashed Potato Balls

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Mashed potato balls, crispy on the outside but soft, creamy, and cheesy on the inside


  • 2 cups leftover mashed  potatoes |(cold)
  • 1 large egg (lightly beaten)
  • 1/4 cup bacon bits
  • 3/4 cup cheddar cheese (shredded)
  • 2 tbs chopped parsley (italian)
  • 1/2 cup bread crumbs
  • Vegetable oil (for deep frying)


  1. In a large bowl, place the mashed potatoes and allow them to sit at room temperature for 30 minutes, add the bacon bits, egg, cheddar cheese, and chopped parsley.
  2. Combine all the ingredients until well blended.
  3. Shape the potato mixture into 1 inch balls and evenly coat each ball in breadcrumbs.
  4. Refrigerate the coated potato balls for 15-30 minutes. this helps the balls retain their shape.
  5. Heat 1 inch of oil to 375°in a skillet, fry the potato balls until light brown. Remove from the oil with a slotted spoon and transfer to paper towels to drain any extra oil.
  6. Plate and serve while hot.

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