Cheesy Mashed Potato Balls Recipe

These cheesy little bites are so indulgent and delicious — and they come together surprisingly quickly and easily (particularly if you have leftover mashed potatoes on hand). Crispy on the outside and irresistibly soft (and cheesy!) on the inside, mashed potato balls are the fun appetizer, snack, or side dish you didn't realize you've been missing. Underneath the crispy golden panko-coated surface, you'll discover a surprising depth of rich, savory, and creamy potato flavor — and the reward in the center is globs of melty mozzarella for good measure.

This cheesy mashed potato ball recipe is definitely one to keep in your back pocket post-Thanksgiving or anytime you might end up with a container of leftover mashed potatoes. While this recipe does walk you through the steps for making homemade mashed spuds, you can skip that section entirely if you happen to already have some taking up space in your refrigerator. I also love that you can get creative with these cheesy potato bites by swapping the mozzarella for cheddar, adding in some chopped chives or other leftover herbs, crispy bacon, or anything else you love. You can even sneak in some veggies (diced carrots, peas, or broccoli florets). The possibilities are truly endless, but even if you simply follow this recipe exactly as written, you'll end up with one savory app that will fly right off the plate.

This recipe starts with a classic mashed potato base, for which you'll need russet potatoes, salt, melted unsalted butter, cream or whole milk, and pepper. Definitely use leftover mashed potatoes if you have them, but make sure you're working with about 4 cups' worth to see the recipe through.

Once you've established the mashed potato base, you'll expand on it to make the balls. To do so, you'll need garlic powder, chopped parsley, grated Parmesan, and fresh mozzarella (either chunks or pearls). To coat and fry the mashed potato balls, gather all-purpose flour, eggs, panko breadcrumbs, and vegetable oil. 

Peel and dice the potatoes into small chunks.

In a large pot, combine 2 teaspoons kosher salt, the diced potatoes, and enough cold water to cover by at least 1 inch.

Bring to a boil, then reduce the heat and continue to cook until potatoes are fork-tender.

Drain the potatoes thoroughly and return them to the heat for a few seconds to reduce excess moisture.

Remove from the heat and mash using a potato masher or ricer.

Add the butter, cream, remaining 1 teaspoon salt, and pepper; stir gently to combine.

Transfer the mashed potatoes to a bowl, cover, and chill until cold (about 1 hour).

Once chilled, stir in garlic powder, 2 tablespoons parsley, and ⅓ cup Parmesan cheese.

Use a 2-ounce scoop to portion the mashed potato mixture into balls, placing them onto a small baking sheet or plate.

Flatten one ball slightly, and press in 3 pearls (or one chunk) of mozzarella.

Pinch to encase the mozzarella, and roll the mixture into a smooth ball.

Repeat with the remaining balls, placing them back on the baking sheet or plate.

Place the flour, eggs, and panko into separate bowls.

Coat each ball with flour, rolling it lightly to shake off the excess.

Working with one or two balls at a time, coat with egg, then panko.

Chill until ready to use.

Heat a pot with at least 2-3 inches of oil to 325 F.

Fry 2 or 3 balls at a time until golden brown all over and heated through.

Transfer to a paper towel-lined plate.

Once drained, transfer to a serving bowl, dust with the remaining Parmesan and parsley, and serve.

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Deep frying may result in some truly delicious foods, but it's not necessarily the easiest cooking method to tackle. In fact, you might be making deep-frying mistakes without even realizing it, like heating your oil to the wrong temperature or not draining the food after it comes out of the oil. Fortunately, we have some tips and best practices to keep in mind to ensure that your potato balls come out as crispy as possible.

Getting the oil to the right temperature is crucial for this recipe; too low and the balls will absorb the oil and end up less crispy, or too high and they'll scorch before they've properly heated through. I highly recommend using a thermometer to not only make sure your oil gets to the right temp (325 F), but that it stays there throughout the entire frying process. 

Another important aspect of this recipe is the coating. Make sure you take the time to thoroughly coat each ball in flour, egg, and panko, and make sure the coating is as even (and not gloopy or sticky) as possible. After frying, place the mashed potato balls onto paper towels or a rack to absorb excess oil and give them good air flow to keep them crispy (although they'll probably be devoured right out of the pot).

Assuming you're not going into this recipe using leftover spuds, then there are certain tips to keep in mind when cooking mashed potatoes to end up with the best possible potato balls down the line. To start, make sure you cut the russets relatively evenly before boiling, so that each piece cooks at the same rate. Otherwise, you might have some over- or under-cooked pieces, which could result in lumpy or watery mashed potatoes down the line. 

Removing excess moisture is also key to making great mashed potatoes, and it's especially important in this recipe to ensure that your balls fry up nicely and stay intact. After you drain the potatoes, don't skip the step that calls for putting them back in the pot over heat; this process helps excess moisture evaporate, which prevents the mashed potatoes from becoming gummy. Use room temperature dairy products or consider heating up the cream or butter (gently, not too hot) before mixing them in, which will help the liquid emulsify better with the potatoes. Finally, avoid overmixing the potatoes, which will also help prevent any clagginess and keep them silky smooth.

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