If you’ve never tried Fried Mashed Potato Balls With Bacon and Cheese, you’re in for the most delicious, crispy-snacking surprise! Imagine fluffy mashed potatoes mixed with bacon, cheese, scallions, and a little jalapeño heat, all bundled up, breaded in crunchy panko, then fried to golden perfection. These irresistible bites are the party appetizer or comfort food you’ll crave every single time.
Why You’ll Love This Recipe
- Crispy on the Outside, Creamy on the Inside: Every mouthful is packed with a satisfying crunch and an ultra-smooth, cheesy potato center.
- The Ultimate Use for Leftover Potatoes: Transform yesterday’s mashed potatoes into an epic appetizer or snack that truly wows.
- Bacon, Cheese & Jalapeño Magic: Smoky bacon, gooey cheese, and just enough spicy jalapeño make these potato balls irresistible for everyone at the table.
- Party-Perfect and Family-Approved: Whether it’s a holiday spread, game day, or a cozy movie night, Fried Mashed Potato Balls With Bacon and Cheese fit right in.
Ingredients You’ll Need
You’ll be thrilled to know that making Fried Mashed Potato Balls With Bacon and Cheese doesn’t require any fancy ingredients—everything plays a vital role in building that addictively savory flavor, crunch, and gorgeous golden color. Let’s break down exactly what you need and why it makes all the difference!
- Leftover mashed potatoes (3 cups): The best foundation—creamy, sturdy, and perfect for forming into balls. Cold, leftover mash actually works better than fresh!
- Shredded colby jack cheese (1 ½ cups): Melts beautifully, delivering pockets of gooey cheese throughout every bite.
- Green onions (2, diced): Adds fresh, zesty flavor plus a pop of color you’ll love.
- Jalapeño (1 ½, diced): For a subtle, warm kick; adjust more or less depending on your spice preference.
- Cooked bacon, crumbled (1 cup): Salty, smoky, and absolutely essential for depth of flavor—bacon bits work too in a pinch!
- Salt and pepper to taste: Elevates and balances all the other flavors. Season generously!
- Large eggs (2): Act as glue to help the panko crumbs cling and create a beautiful crust.
- Panko bread crumbs (1 ½ cups): Crisp up like a dream in hot oil, giving that signature crunchy shell.
- Neutral oil for frying (2–3 cups): Use something with a high smoke point—like canola, peanut, or avocado oil—for the perfect fry. Avoid olive oil for this one!
Variations
The beauty of Fried Mashed Potato Balls With Bacon and Cheese is how easily they adapt to whatever you have on hand or whatever flavors you’re in the mood for. Don’t be afraid to get creative and make this recipe your own!
- Swap the Cheese: No colby jack? Cheddar, mozzarella, Monterey Jack, or even pepper jack make awesome substitutes.
- Go Vegetarian: Leave out the bacon and double up on scallions, or add chopped sautéed mushrooms for umami richness.
- Spice It Up or Down: Control the heat by using less jalapeño, omitting the seeds, or swap for chopped pickled peppers for tang.
- Bake Instead of Fry: For a lighter version, bake the breaded balls at 425°F until crispy, or use an air fryer for a golden finish.
How to Make Fried Mashed Potato Balls With Bacon and Cheese
Step 1: Mix Up the Mash
Grab a large bowl and add your leftover mashed potatoes. Toss in the diced green onions, shredded cheese, jalapeño, crispy bacon, and a generous pinch of salt and pepper. Use a sturdy spoon or your hands to mix everything until fully combined. The mixture should be thick and just a tiny bit sticky—this means it’ll hold the perfect ball shape.
Step 2: Shape & Bread the Balls
With a cookie scoop or a tablespoon, portion out small amounts of the potato mixture (about ½ inch, or just bigger than a large marble). Roll gently between your palms to form uniform balls. Set up a breading station: whisk eggs in a shallow bowl, and pour panko into another. Dip each potato ball in the egg, then coat in panko, pressing gently so the crumbs stick well on all sides.
Step 3: Fry to Golden Perfection
Pour about 2–3 inches of neutral oil into a large high-sided skillet or pot. Heat the oil over medium-high until it’s shimmering (you can test a panko crumb—if it sizzles and starts to float, you’re good to go!). Fry a few potato balls at a time, gently turning them every minute with a slotted spoon so every side gets golden brown and crispy, about 4–5 minutes total. Don’t crowd the pan!
Step 4: Drain & Serve Hot
As soon as each batch is beautiful and crispy, transfer the Fried Mashed Potato Balls With Bacon and Cheese to a paper towel-lined baking sheet to drain excess oil. Serve them up immediately while they’re piping hot, with your choice of dipping sauce—ranch, sour cream, or a spicy sriracha mayo are my favorites!
Pro Tips for Making Fried Mashed Potato Balls With Bacon and Cheese
- Cold Mash Works Best: Chilled mashed potatoes straight from the fridge are firmer and easier to roll—if your mash is super soft, chill it a bit before assembling.
- Don’t Overcrowd the Pan: Fry only a few balls at a time so the oil stays hot and every ball gets evenly golden and crisp (instead of greasy and pale).
- Pinch Closed Any Cracks: If you see cheese peeking out, just pinch the ball closed so the gooey goodness stays where it belongs—inside!
- Bite-Sized Wins: Keep your Fried Mashed Potato Balls With Bacon and Cheese at ½-inch or slightly smaller for the best texture and perfect poppability.
How to Serve Fried Mashed Potato Balls With Bacon and Cheese
Garnishes
Give your platter a fresh pop with a sprinkling of extra green onions or chopped parsley. A light dusting of smoked paprika or fresh cracked pepper isn’t just pretty—those vibrant colors and subtle aromas make each bite even more inviting. If you really want to impress, a scattering of extra bacon crumbles never disappoints!
Side Dishes
Fried Mashed Potato Balls With Bacon and Cheese are fantastic on their own, but they also shine next to simple salads, a pot of chili, or loaded up as a side with burgers and BBQ. For a feast, add a big bowl of ranch or zesty dipping sauces and a crispy slaw to lighten things up.
Creative Ways to Present
Skewer several potato balls on sticks for grab-and-go fun at parties, or pile them high on a large board with dips and fresh crudités for a playful, shareable appetizer spread. For family nights, serve them in parchment cones or mini baskets with tiny dipping cups for easy, irresistible finger food.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, place your leftover Fried Mashed Potato Balls With Bacon and Cheese in an airtight container and store in the refrigerator. They’ll stay fresh and delicious for 4–5 days, making them perfect for snacking or late-night cravings.
Freezing
Want to stash some for future parties? Arrange cooled balls on a baking sheet so they aren’t touching; freeze until solid, then transfer them to a zip-top freezer bag. They’ll keep for up to 2 months—just reheat from frozen for speedy party bites!
Reheating
To bring back that fresh-from-the-fryer crisp, reheat chilled or frozen balls in the oven at 375°F until hot and crunchy again (usually about 8–10 minutes for chilled, a bit longer if frozen). The air fryer works wonders for reviving perfect texture too—just a few minutes and you’re back in business!
FAQs
-
Can I use instant mashed potatoes to make Fried Mashed Potato Balls With Bacon and Cheese?
Absolutely! Instant mashed potatoes will work in a pinch; just make sure they’re thick and not watery. For the best flavor, use real butter and a splash of milk in the instant mix, and let them cool completely before forming the balls.
-
What’s the best way to keep these crispy if I’m making them ahead?
After frying, cool the balls completely on a rack (so air circulates around them) before storing. When ready to serve, reheat in a hot oven or air fryer until they’re sizzling and crisp again—avoid microwaving, which softens the coating.
-
Can I bake or air fry these instead of deep frying?
Yes! For a less oily version, arrange the breaded balls on a parchment-lined baking sheet, spritz lightly with oil, and bake at 425°F until golden, or air fry at 400°F for 8–10 minutes. The crispiness is still amazing!
-
How spicy are these with the jalapeño—can I make them kid-friendly?
With the listed amount, the heat is mild and balanced by the cheese and potato. For less spice, remove the seeds or use half a pepper; you can also leave the jalapeño out for a kid-approved batch of Fried Mashed Potato Balls With Bacon and Cheese.
Final Thoughts
If you’re ready to turn leftovers into something truly magical, you need to try these Fried Mashed Potato Balls With Bacon and Cheese. They’re simple, satisfying, and a guaranteed hit whether you’re hosting friends or just treating yourself. Give them a try and get ready to see happy faces all around your table!
Print
Fried Mashed Potato Balls With Bacon and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Fried Mashed Potato Balls are crispy on the outside, creamy on the inside, and packed with flavors from bacon, cheese, and jalapeno. Perfect as a party appetizer or a tasty snack!
Ingredients
Ingredients:
- 2 green onions, diced
- 3 cups leftover mashed potatoes
- 1 1/2 cups shredded colby jack cheese
- 1 1/2 jalapeno, diced
- 1 cup crumbled cooked bacon
- Salt and pepper to taste
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- 2–3 cups neutral oil
Instructions
- Combine Ingredients: Place mashed potatoes in a bowl and mix with green onions, cheddar cheese, jalapeno, bacon, salt, and pepper.
- Prepare Coating: Whisk eggs in a bowl and place panko bread crumbs in a separate bowl.
- Shape Balls: Roll the potato mixture into balls, then coat with egg and bread crumbs.
- Fry: Heat oil in a skillet, fry potato balls until golden brown on all sides.
- Serve: Drain on paper towels and serve hot with preferred sauce.
Notes
- Allow mashed potatoes to rest before mixing.
- Use a skillet with high sides to prevent splatter.
- Avoid rolling balls too big for best results.
- Use neutral oil with high smoke point for frying.
- Store in the refrigerator once cooled for up to 4-5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 660 kcal
- Sugar: 1g
- Sodium: 359mg
- Fat: 61g
- Saturated Fat: 14g
- Unsaturated Fat: 43g
- Trans Fat: 0.3g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 67mg
