Crunchy balls filled with creamy mashed potatoes, bacon, cheddar, and green onions!
These marvelous mashed potato balls are INCREDIBLE. They are perfect for an appetizer or you can curl up on the couch with a bottle of wine and eat them as a main course. I won’t tell anyone. 🙂 I love to make them with leftovers from dinner the night before or especially after a holiday meal. I find after holidays there are always leftovers and this is a great way to switch it up. The best part about this recipe is you can most certainly skip making potatoes from scratch and use instant if you want to! I would recommend using Idahoan family sized roasted garlic mashed potatoes. They are full of flavor and make a good serving size.
Here is my mashed potato recipe The BEST Mashed Potatoes Ever!
You can use a number of different dips but I love Boars Head fiery chipotle gourmaise. It is SO good.
I get it from Fred Meyer/Kroger stores. You can of course use ranch or even gravy might be good! The ingredients all work well together but there is room for any extras you may like.
Okay, Let’s get started!
Mashed Potato Balls
Ingredients
- 3 cups garlic mashed potatoes Instant or homemade
- 1 cup sharp cheddar cheese, shredded I love Tillamook
- 6 strips of bacon cooked and chopped into small pieces
- 2 green onions, minced
- salt and pepper to taste
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- Vegetable oil for frying
- Boars Head fiery chipotle gourmaise spicy mayo
Instructions
- In a large bowl combine 3 cups of cold mashed potatoes, bacon, cheddar, green onions, salt and pepper to taste.
- Mix well.
- In a shallow bowl add the bread crumbs. In another bowl add the 2 eggs and whisk.
- Using a tablespoon scoop a HEAPING spoonful amount and make into a ball.
- Dip the ball into the egg and roll carefully to coat.
- Now add to the panko breading and roll to coat. I like to gently pat it and make sure it is covered well.
- Continue with the rest of the mashed potatoes.
- Now place in the refrigerator for 10 minutes.
- Heat vegetable oil over medium heat until ready to fry.
- Carefully drop a few of the mashed potato balls into the oil and fry for 5 minutes or so until golden brown.
- Move to a cool/dry on a bakers rack with paper towels underneath or a plate with paper towels on them.
- Continue with the remaining balls.
- Plate and serve with chipotle dip.
- Enjoy!
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