Turn your mashed potatoes into an appetizer! These mashed potato bites are breaded and fried, making them the perfect finger food.
This post has been created in partnership with Betty Crocker
A few weeks ago, I asked you all on my Facebook page what kinds of recipes you are looking for this holiday season. I was expecting the answer to be cookies, but surprisingly, many of you came back with:
Appetizers!!
And have I got an appetizer for you today. These mashed potato balls are carbs on carbs, and pure comfort. If there is a time to indulge and make a tasty appetizer that your guests won’t be able to get enough of, this is the time!!
And even better – these babies are super easy, because they start off with Betty Crocker Ultimate Loaded Mashed Potatoes. The key is to make the potatoes in advance, then chill them before you coat them in a panko breadcrumb coating. Fry them up right before serving, and you have an appetizer that will have people asking for more!
Here’s how you make them:
You’ll need the mashed potatoes, eggs and panko breadcrumbs. That’s all!
Start by making 1-inch balls with the mashed potatoes. I think this is easiest when you use a scoop.
You are going to do a double coating to make sure the potatoes stay inside, so start by dipping the balls of mashed potatoes in the egg.
Then roll them in the breadcrumbs.
Back into the egg,
then a final coat in the breadcrumbs.
Place the balls on a baking sheet, then refrigerate them for at least 30 minutes. You could make these well ahead of time and refrigerate them until right before you want to fry them.
Then all you have left to do is heat up some oil and fry the balls for 3-4 minutes, until golden brown.
Serve them warm. If you do want to fry them a little bit ahead of time, just stick them in a 250F oven on a baking sheet lined with a cooling rack to keep them warm. The perfect little potato bites!!
Fried Loaded Mashed Potato Balls
Ingredients
- 1 package Betty Crocker Ultimate Loaded Mashed Potatoes half of a 10 oz box, prepared, chilled
- 4 egg
- 2 cups breadcrumbs
- oil for frying
Instructions
- Roll the potatoes into 1-inch balls.
- Place the eggs in a shallow dish and lightly whisk. Place the breadcrumbs in another shallow bowl. Roll the potatoes in the breadcrumbs, then dip in the egg, then roll in the breadcrumbs again. Place on a baking sheet and continue until all of the potatoes have been used. Refrigerate for 30 minutes.
- Heat about 2 inches of oil in a Dutch oven or heavy bottomed pot. Fry the balls in batches in the hot oil until crispy and brown, 3-4 minutes. Remove to a paper towel lined plate to drain. Serve warm.
Sally says
Guyanese people have been making potato balls for eons! Great stuff!
cheryl says
Do u make potatoes according to box first?
Zana@GreenTravelReviews says
Yum yum!! These look delicious. I bet they’d go great with a nice queso sauce.
maddy says
Would general bread crumbs work well with this? Or is it good only using Panko? I’m wondering if there is a big difference.
Deborah says
I haven’t tried them with regular, but I’m guessing they would work.
SARAH says
PANKO IS JUST MORE CRUNCHY…THATS ALL❣️
Paul J Ruiz says
I think that the sloughed off panko will stand up better as you progress through successive batches.
LA says
i would add cheese to this
Chris Nixon says
I would love to make this – and many other recipes that I see posted. Unfortunately, a lot of the ingredients cant be found in Australia and because I’m not very imaginative when it comes to cooking, I cant think of alternatives that wouldnt take away from the original recipe. If I could buy Betty Crockers Ultimate Loaded Mashed Potatoes, I would be making these potato balls right now!
Deborah says
Chris – you should be able to make these with any leftover mashed potatoes. Just make sure they are cold!
Jocelyn @BruCrew Life says
These sound incredible…carb on carb! Yes, please!
Nutmeg Nanny says
Yum! I can see these would put automatic smiles on everyones face 🙂
Danielle Stickley says
There is a Truck that comes to my work who makes these, they add bacon bits, pepper, cheese,and dried chives to their mashed potatoes. They are really nummy. I’ll have to mix these recipes.
LA says
yes that sound really good!!
Chels R. says
Mmm, I can almost taste how delicious this would be!
Jenn says
Has anyone tried baking these in the oven as opposed to frying? My 12 yo daughter has really gotten into cooking but I’m not ready for her to use hot oil just yet.
Joanne says
Instant crowd pleaser. Without a doubt.
Norma | Allspice and Nutmeg says
These would be a hit anywhere they go. Yum!
Dezi A says
Yum! My boys would LOVE this!!
Karly says
Yesssss. I’ve made something similar with fresh potatoes, but this would be SO much easier! Love these!
Bev @ Bev Cooks says
Haha! I juuuuust made these exact balls for Tbs! They’re seriously insane, aren’t they?
LFFL says
I just love these! I’m a huge mashed potato fan and have never thought to make little balls like this out of them. These are great for a dinner party! They look a perfect golden brown too.