I absolutely love sharing my Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe because it’s comfort food at its finest—crispy on the outside, gooey and cheesy on the inside, and loaded with the smoky goodness of bacon and fresh chives. This recipe works perfectly for turning leftover mashed potatoes into something completely irresistible, making it a total crowd-pleaser whether you’re serving snacks for a party or spicing up your weeknight dinner.
When I first tried this recipe, I was amazed how quickly it came together and how versatile it is—you can make it on the stovetop or in the air fryer, depending on your mood and equipment. Trust me, once you master this Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe, it’ll become your go-to for using up those mashed potatoes, and your family will go crazy for the cheesy, crunchy bites!
Why You’ll Love This Recipe
- Uses Leftover Mashed Potatoes: A fantastic way to reinvent leftovers into crispy, cheesy bites.
- Delicious Flavor Combo: The smoky bacon, sharp cheddar, and fresh chives make every bite pop.
- Flexible Cooking Methods: Choose stovetop frying for extra crispiness or air fryer for a lighter twist.
- Kid-Friendly Snack: Great for lunchboxes, parties, or whenever you need a crowd-pleasing finger food.
Ingredients You’ll Need
These ingredients come together like a dream: creamy mashed potatoes, savory bacon, sharp cheddar cheese, and fresh chives with a touch of garlic powder. I recommend using good-quality bacon and freshly shredded cheddar for the best flavor and texture.
- Mashed Potatoes: Starchy and smooth leftovers work best—they bind well and crisp nicely.
- Bacon: Cook until crispy and crumble for that perfect salty crunch.
- Cheddar Cheese: Sharp or medium cheddar adds melty richness that pairs beautifully with potatoes.
- Chives: Thinly sliced for a mild onion flavor that brightens the dish.
- Garlic Powder: Adds subtle depth without overpowering the other flavors.
- Kosher Salt and Pepper: Essential for seasoning to taste throughout the recipe.
- Eggs: Beaten for the breadcrumb coating to stick perfectly.
- Panko Bread Crumbs: The secret to that golden, crispy exterior.
- Vegetable Oil: For frying—choose one with a high smoke point for best results.
Variations
I love that this Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe is so easy to customize to your kitchen treasures or personal preferences. Over the years, I’ve swapped in different cheeses, added extra herbs, or even used turkey bacon for a lighter twist.
- Cheese Swap: I once used smoked gouda instead of cheddar—deliciously creamy with a smoky note.
- Vegetarian Version: Skip the bacon and add sautéed mushrooms or caramelized onions for flavor depth.
- Spice It Up: Mix in a pinch of cayenne or smoked paprika for a subtle kick that wakes up the palate.
- Air Fryer Friendly: Perfect for a healthier version; just watch the cook time to keep that golden crust.
How to Make Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe
Step 1: Mix Your Flavors Together
Start by combining your leftover mashed potatoes with the cooked, crumbled bacon, shredded cheddar, sliced chives, and garlic powder in a large bowl. Don’t forget to season with kosher salt and freshly ground pepper—a little seasoning goes a long way! I like to stir gently so everything’s nicely incorporated without overworking the potatoes.
Step 2: Shape and Coat Your Potato Balls
Grab a small cookie scoop or spoon and form 1 to 2-inch balls in your hands—this part is so satisfying! Roll each ball first in beaten egg, then dredge it in panko breadcrumbs to create that beautiful crispy crust. I always keep my hands lightly oiled to prevent sticking and make the rolling easier. Repeat until you’ve used all the potato mixture.
Step 3: Cook Until Golden Perfection
If you’re frying on the stovetop, heat about 3 inches of vegetable oil in a cast iron skillet to 375°F (190°C). Fry the potato balls in batches for about 2 to 3 minutes, turning until golden on all sides. Drain on paper towels and season immediately with a pinch of salt—that fresh seasoning really elevates the flavor. For air frying, arrange the coated balls in a single layer at 375°F and cook for about 10 minutes until golden and crispy, turning halfway through if your basket requires it.
Pro Tips for Making Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe
- Use Cold, Leftover Mashed Potatoes: Freshly made potatoes can be too soft to hold shape; cold leftovers make forming easier.
- Don’t Skip the Panko: Regular breadcrumbs just don’t give that unbeatable crunch—panko is key!
- Maintain Oil Temperature: Use a thermometer and keep the oil steady at 375°F to ensure an even, golden crust without greasiness.
- Cool Slightly Before Frying: Let assembled balls chill a bit in the fridge if mixture feels too soft—it helps them hold together better during frying.
How to Serve Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe
Garnishes
I usually sprinkle a few extra fresh chopped chives over the fried potato balls right before serving—it adds a pop of color and freshness that balances the rich flavors. A dollop of sour cream or a tangy dipping sauce like ranch or spicy aioli also makes these irresistibly good.
Side Dishes
For a well-rounded meal, I like pairing these potato balls with a crisp green salad or roasted veggies like asparagus or Brussels sprouts. They also go great alongside baked chicken or a hearty beef stew for a comforting dinner.
Creative Ways to Present
Once, for a party, I arranged these potato balls on a long board surrounded by small bowls of different dips—everything from smoky barbecue to garlic aioli. It was a hit and made the dish feel festive and special without much extra work.
Make Ahead and Storage
Storing Leftovers
I store leftover potato balls in an airtight container in the fridge for up to 3 days. When I make extras, I let them cool completely before stacking them with parchment paper in between to prevent sticking.
Freezing
Freezing is a great option here! I flash-freeze the shaped and coated potato balls on a lined baking sheet, then transfer them to a freezer-safe bag. They keep well for up to 2 months and are perfect for quick snacks or unexpected guests.
Reheating
To reheat, I pop leftover or frozen potato balls back into the air fryer at 375°F for about 5-7 minutes until hot and crispy again. Avoid microwaving—they get soggy, and that crunchy magic disappears.
FAQs
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Can I use fresh mashed potatoes instead of leftovers?
Yes, you can, but fresh mashed potatoes tend to be softer and wetter, which can make shaping difficult. To help, chill the mashed potatoes in the fridge for at least an hour before forming the balls. Adding a bit of extra cheese or breadcrumbs to the mixture can also help firm up the texture.
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What’s the best oil for frying these potato balls?
I prefer vegetable oil or canola oil because they have a neutral flavor and a high smoke point, which is perfect for frying at 375°F. Avoid olive oil as it has a lower smoke point and can impart unwanted flavors.
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Can I make this recipe gluten-free?
Absolutely! Just substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cereal. Make sure the bacon and other ingredients you use are also gluten-free to keep the dish safe for sensitive eaters.
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How do I keep the potato balls from falling apart while frying?
Ensuring your mashed potatoes are cold and firm is key. Also, don’t skip chilling the formed balls in the fridge for about 15 minutes before frying—they’ll hold their shape better. Maintaining the oil temperature at 375°F ensures a quick crust forms, sealing the balls and preventing them from breaking apart.
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Can I bake these instead of frying?
You can bake them but the texture won’t be quite as crispy. To bake, preheat your oven to 400°F and place the potato balls on a greased baking sheet, spraying them lightly with oil. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. The air fryer method is a better alternative for crispiness without the mess of frying.
Final Thoughts
This Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe has quickly become one of my absolute favorites—not just because it’s easy and delicious, but because it turns ordinary leftovers into a fun and irresistible treat. I hope you give it a try and find, like me, that it’s a recipe you’ll revisit time and again when you want a little crispy, cheesy comfort. Seriously, once you bite into these golden little balls of goodness, you’ll wonder why you didn’t make them sooner!
Print
Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Crispy and flavorful Fried Mashed Potato Balls made with leftover mashed potatoes, bacon, cheddar cheese, and chives, perfectly breaded and fried to golden perfection for a delicious appetizer or snack.
Ingredients
Mashed Potato Mixture
- 3 cups leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 cup shredded cheddar cheese
- 2 Tbsp. thinly sliced chives
- 1 tsp. garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Breading and Frying
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
- Vegetable oil, for frying
Instructions
- Combine Ingredients: In a large bowl, mix the leftover mashed potatoes with cooked and crumbled bacon, shredded cheddar cheese, thinly sliced chives, and garlic powder. Season generously with kosher salt and freshly ground black pepper. Stir everything until well combined.
- Form and Coat Balls: Place the beaten eggs and panko bread crumbs into separate shallow bowls. Using a small cookie scoop, scoop 1 to 2 inch balls of the mashed potato mixture. Roll each scoop into a smooth ball in your hands, then dredge it first in the beaten egg and then coat thoroughly with panko breadcrumbs. Repeat this process until all the mixture is used.
- Heat Oil: Pour about 3 inches of vegetable oil into a large cast iron skillet and heat it over medium-high heat until the oil reaches 375°F, verified with a candy thermometer.
- Fry Potato Balls: Carefully lower the potato balls into the hot oil in batches, making sure not to overcrowd the pan. Fry each batch for 2 to 3 minutes, turning balls frequently so they cook evenly and become golden brown on all sides.
- Drain and Season: Using a slotted spoon, transfer the fried balls to a plate lined with paper towels to drain excess oil. Immediately season the hot potato balls with additional kosher salt for extra flavor.
Notes
- Use cold leftover mashed potatoes for best results, as fresh potatoes may be too soft and not hold shape well.
- If a candy thermometer is not available, test the oil’s heat by dropping a small breadcrumb in; if it sizzles and browns quickly, the oil is ready.
- For a healthier alternative, follow the air fryer instructions to crisp the balls without deep frying.
- Ensure the oil temperature remains consistent to avoid greasy balls or burning.
- Serve these potato balls immediately for the best crispy texture.
Nutrition
- Serving Size: 1 serving (approximately 5 balls)
- Calories: 320
- Sugar: 1.5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 100mg
