How to make potato balls

Loaded with leftover mashed potatoes, use extra mashed potatoes for Thanksgiving by turning them into something even better. Baked, not fried!

Give:24 balls

Preparation time:15 minutes ii

To cook:15 minutes ii

How to make Potato balls

How to make Potato balls

Summary of Tessa’s recipe.

Taste: Like a loaded baked potato!
Texture: crunchy and crunchy on the outside, soft and fluffy on the inside with pieces of bacon.
Ease: Everything is super easy, especially since we aren’t frying! Rolling into balls and rolling them in breadcrumbs is just a little practical.
Appearance: Honestly, they don’t look good until you bite.
Pros: Perfect way to consume leftover mashed potatoes.
Cons: None!
Would I do it again? Absolutely.

I have a secret to admit …

How to make Potato balls

I don’t like leftovers. I don’t know why but even just the smell of cold leftover food turns me off. Chicken leftovers are the worst for me. I just feel that 80% of my food gets worse when it’s in the fridge. Of course there’s some things that seem to get better (lasagna??) but mostly I tend to make small dishes to avoid having to deal with the leftovers because they almost never get eaten. It’s so bad. Anyone else here with me ?!

How to make Potato balls

That’s why I’m sharing this recipe for Loaded Leftover Mashed Potato Balls with you today. Thanksgiving leftovers are usually fucking awesome, I have to admit. However, sometimes you get tired of eating the same thing over and over again. Especially if you’re one of those people who has multiple Thanksgiving celebrations (with different parts of your family or for Friendsgiving). What I love most about these Potato balls is not just that they might even be better than mashed Potatoes, but that they’re baked instead of fried. Leftovers to win!

Posted on 6 August 2013 Modified: 1 June 2021 by Alica

I think potatoes speak a universal language. If the potato dish is nearby, regardless of the kitchen, at least you know what you’re in for and that brings a lot of comfort to your taste buds. One day I was talking about food culture with my new Russian neighbor Julia. We talked about how different our food is and how we both love snacks in our kitchens, not big meals. She told me how Russians love cured meats and pickled vegetables for snacks. I explained how Guyana likes salty snacks like meatballs, plantain chips, fish cakes and potato balls. “Potato balls?” It’s like she hasn’t heard anything else I’ve said. She quickly asked how it was made and served it, because the popular Russian side dish she loves is simply made of boiled potatoes mixed with onions and pickles.

We decided to prepare our potato dishes and share them. It was so exciting for me because I knew that since he already loved potatoes, he would swallow those Guyanese potato patties in no time, as he did, and I only had one left for Sean who was nervous. Long story. I’ll tell you another time. My conversation with Julia couldn’t have come at a better time as potato meatball has been the most requested recipe for the past couple of months.

After reading your pleas, I was convinced that there must be a shortage of potato balls somewhere in the world. Another conclusion I have come to is that since it is still summer in the United States, people organize parties and gatherings, which means that the potato balls must be present. I still think it’s the first reason. It is the perfect snack for any gathering in Guyana for many reasons.

Potato patties are an easy-to-eat snack, sit well, are super stuffed, and quite tasty. Usually, one is enough for me for how big they are. The recipe consists of lightly seasoned mashed potatoes, rolled into balls and dipped in pholorie dough and then fried until golden brown. It is usually served with a salsa of mango, mango achar or tamarind chutney, adding another layer of spice and flavor, typical of Guyanese spice. My mother always made them when friends or relatives came to visit us. For this, she also prepared a fresh portion of sour mango. Non ha mai speziato troppo le patate perché l’impasto e i mango avevano molto sapore.

You know it’s about balance in life. Many people find them difficult to follow, but the actual steps are quite simple. I find the challenge takes some time, so you may want to do this early and warm them up later as they are great for keeping fit. And don’t forget the sour mango. Let’s begin. Before you do anything else, make a folourie dough and keep it aside while you knead the potato, it will take some time to solidify. Here is the recipe for the pholorie cake.

I know I’m talking about onion / pepper / garlic seasoning over and over again, it’s quite commonly used in Guyanese cooking so I always have a serving in the fridge. If you have a green spice, you can use it if you wish. Add about 5 tablespoons of spices, ½ teaspoon of salt, ½ teaspoon of geera and 1-2 finely chopped shallots. I use this blended spice because I don’t really like chewing onion pieces in my potato mix. It’s a little off-putting to me. If you don’t mind, add 1/4 cup finely chopped yellow onion, chopped Wiri Wiri pepper and 1 minced garlic clove. Mash it with a potato and taste it to see if you want to add more spices. Remember it will be smeared in a pholora batter, so be careful not to overdo the potato.

Shape the potatoes into balls. Arrange on a baking sheet and refrigerate for about half an hour. Chilling the potato before placing it in the pholorie will help maintain its shape while frying.

Preheat the frying oil. Cover the potato balls in a pholorie dough, add a tablespoon to the boiling oil, turn them often to make them brown evenly. I didn’t get the photo of the fried potato balls, but you guys are smart that need a photo;). CLICK HERE FOR THE PHOLOURIE CAKE RECIPES.

How to make Potato balls

Potatoes meatball . This is an easy and tasty recipe. I remember when my mother used to buy me frozen potato balls. I loved them. This is a recipe that brings me fond memories. Let’s see how to make these potato balls in a few steps.

POTATO BALLS

INGREDIENTS for about 20 push-ups or balls.

  • 2 medium potatoes
  • 3.5 ounces 100 g of softened butter
  • 2 egg yolks
  • Flour, eggs and breadcrumbs
  • Salt and pepper
  • Oil

HOW TO MAKE POTATO BALLS:

1.- First, cook the potatoes. Put them in plenty of water with a pinch of salt and cook for about 25 minutes.

2.- When cooked, let them cool and peel them. They must be slightly warm to facilitate the integration of the butter. Put them in a bowl and mash them well with a fork.

3.- Add the egg yolk, butter, pepper and a pinch of salt. Mix to integrate all the ingredients. Then cover and leave to cool in the refrigerator for a minimum of 2 hours so that the mass thickens.

4.- After this time, cook them. Take a teaspoon of dough and form a ball. Then cover with flour, egg and breadcrumbs and set aside on the plate until the end to form all the balls.

5.- Finally fry them. Put them in plenty of oil. It should be hot, but not too hot or the balls will burst. When they are golden, remove them from the oil and place them on absorbent paper. They are finished!

This way you will get a delicious onePotato balls . It is a very easy and tasty food recipe because with few ingredients you can make a plenty balls.

If you liked this recipe you can follow me on my other social networks like Facebook, Twitter and Instagram !!

How to make Potato balls

Świerk / Eric Kleinberg

Nutritional guidelines (per serving)
705 caloriess
70 g fat
11 g Carbohydrates
11 g Protein

×

Nutritional Facts
Servings: from 12 to 16
Quantity per serving
caloriess 705
% Daily value *
Total fat 70 g 89%
Saturated fat 6g thirty%
Cholesterol 51 mg 17%
Sodium 95 mg 4
Całkowity węglowodan 11 g 4
Dietary fiber 1g 5
Protein 11 g
Calcium 20 mg 2
*% Daily Value (DV) tells you how much a nutrient in a serving of food contributes to your daily diet. 2.000 caloriess al giorno vengono utilizzate per consigli nutrizionali generali.

There are many versions of fried or baked Potato balls with a variety of fillings throughout the Caribbean.

Miniature Potato balls make perfect for snacks, appetizers, or party trays. The great papas rellena is a stuffed lunch, a side dish or a practical snack.

ingrediants

  • 2 pounds mashed Potatoes (hot)
  • 2 eggs (lightly beaten)
  • 3 tablespoons of butter (or margarine)
  • 4 teaspoons of cornstarch
  • 2 tablespoons of olive oil
  • 1 pound of ground beef
  • 4 tablespoons of sautéed
  • 4 tablespoons of tomato sauce
  • 2 teaspoons of dried oregano
  • 1 teaspoon of salt
  • 4 to 5 cups vegetable oil (for deep frying)

Steps to do it

Raccogli gli ingrediants.

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Świerk / Eric Kleinberg

Mix together the hot mashed Potatoes, eggs, butter and 2 teaspoons of cornstarch. Set aside and let cool.

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Świerk / Eric Kleinberg

Heat the olive oil in a pan. Add the ground beef and cook until no longer pink. Stir to mash the meat.

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Świerk / Eric Kleinberg

Add the sauté, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Lower the heat and cook for 30 minutes. Remove from heat and let cool.

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Świerk / Eric Kleinberg

Spread a spoonful of the Potato dough mix in the palm of your hand. Make a recess in the center and stuff with the meat mixture.

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Świerk / Eric Kleinberg

Cover the filling with more Potato dough. Form a ball. Lightly sprinkle the ball with the remaining cornstarch.

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Świerk / Eric Kleinberg

Repeat until the mixture runs out.

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Świerk / Eric Kleinberg

Deep fry the stuffed Potato balls until golden (about 2 minutes).

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Świerk / Eric Kleinberg

Drain and dry them on absorbent paper.

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Świerk / Eric Kleinberg

Also try Aloo Balls – Fried Potato balls recipe from Guyana, and Trinidad and Tobago islands.

How to make Potato balls

How to make Potato balls

What can I do with leftover mashed potatoes?

We all have those days when we have leftover mashed Potato, that’s when you make mashed Potato balls.

It’s the easiest way to turn leftovers into a new dish that everyone will go crazy for.

The best thing about mashed Potato balls is that you can be creative by adding other ingredients to jazz up the taste.

How to make Potato balls

Other recipes you may like

  • Mashed potatoes
  • Chrupiące Potatoi Liściowe
  • Włoskie Pieczone Potatoi

Jak zrobić tłuczone balls ziemniaczane?

To make mashed Potato balls, first add a few ingredients to the leftover mashed Potatoes. I love the combination of bacon, cheddar cheese and chopped parsley.

Mix the leftover mashed Potato with all the ingredients together and then shape them into bite-sized balls. You can use your hands to shape the balls.

How to make Potato balls

Then pass them in the breadcrumbs. The final step is deep-frying the mashed Potato balls until they turn golden brown.

How to make Potato balls

Tips for a crispy potato patty

Make sure you chill the leftover mashed Potatoes – the mashed Potato should be chilled in the fridge before you start working on them.

Use regular breadcrumbs for better results and make sure you don’t over fry the mashed Potato balls. As soon as they turn brown, remove them from the oil.

How to make Potato balls

How Many caloriess Per Serving?

Questa ricetta è di sole 174 caloriess per porzione.

What dishes should be served with this recipe?

For a healthy meal and an easy weekly dinner, I recommend the following recipes.

How to make Potato balls

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How to make Potato balls

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How to make Potato balls

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How to make Potato balls

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How to make Potato balls

Mashed Potato Balls – crispy fried mashed Potato balls loaded with bacon and cheddar cheese. The best recipe to use up leftover mashed Potatoes.

ingrediants

  • 2 cups cold leftover mashed Potatoes
  • 1 large egg, lightly beaten
  • 1/4 cup of real bacon pieces
  • 3/4 cup chopped cheddar cheese
  • 2 tablespoons of chopped Italian parsley
  • 1/2 cup dry breadcrumbs
  • fry oil

Instructions

  1. Place the mashed Potatoes in a large bowl; let it rest at room temperature for 30 minutes. Add the egg, bacon pieces, cheddar cheese and chopped parsley.
    How to make Potato balls
  2. Amalgamare tutti gli ingrediants fino a quando non saranno ben amalgamati.
    How to make Potato balls
  3. Shape in 1 inch. balls; roll in bread crumbs, make sure the bread crumbs are attached to the Potato balls. Refrigerate for 15-30 minutes to keep it fit.
    How to make Potato balls
  4. In a skillet, heat 1 inch of oil to 190 ° C (375 ° F). Fry Potato balls, a few at a time, very quickly. As soon as they have taken on a light brown color, drain them with a slotted spoon of kitchen paper. Serve immediately.

Comments

IMPORTANT: make sure your mashed Potatoes are not the loose kind, or else the Potato balls will get disintegrated while deep-frying. DO NOT fry too much, as soon as the breadcrumbs have taken on a light brown color, remove it from the oil. They will still turn brown once removed from the oil.

What do you do with leftover mashed Potatoes? You make melt-in-your-mouth, crisp yet creamy mashed Potato balls of course!

Sorry guys. I have another mashed Potato recipe today.

Except I’m basically using the garlic ranch mashed Potatoes I posted the other day, adding in bacon and cheese, rolling them into balls, and then deep frying them.

Again, I’m sorry. Do not wait. I’m sorry I’m not sorry.

Because fried mashed Potato balls are, well, pretty darn epic.

How to make Potato balls

And it’s a great way to use these leftovers during the holidays.

How to make Potato balls

Win anyway.

How to make Potato balls

Załadowane tłuczone balls ziemniaczane

Give:25 servings

preparation time:Twenty minutes

cooking time:15 minutes ii

total time:35 minutes

What do you do with leftover mashed Potatoes? You make melt-in-your-mouth, crisp yet creamy mashed Potato balls of course!

How to make Potato balls

ingrediants:

  • 4 slices of bacon, diced
  • 2 cups of vegetable oil or more as needed
  • 3 cups leftover mashed Potatoes
  • 1 cup chopped cheddar cheese
  • 2 tablespoons of fresh chopped chives
  • 1/2 tsp cayenne pepper, optional
  • 2 large eggs, beaten
  • 1 1/2 cup Panko *
  • 2 tablespoons of freshly grated Parmesan cheese

Advice:

  1. Heat a large skillet over medium heat. Add the bacon and fry until golden and crisp, about 6-8 minutes. Transfer to a plate lined with absorbent paper; to put aside.
  2. Heat the vegetable oil in a large saucepan or Dutch oven over medium heat.
  3. In a large bowl, combine mashed Potatoes, cheese, chives, cayenne pepper and bacon.
  4. Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
  5. Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
  6. Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a plate lined with paper towels.
  7. Serve immediately, garnished with Parmesan to taste.

Comments:

* Panko is Japanese-style breadcrumbs and can be found in the Asian section of your local grocery store.

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64 comments

I made it and fried and for some I used an air fryer. The air fryer is great, do the same, just put the air fryer on. Crunchy and cute. I did at 400 forTwenty minutes but it would depend on the size you make. Mine was about 1.5 inches in diameter

Perfect site. My spuds were on their way out so I made the balls only to the point of shaping. I froze for about a month, taking them off the frozen eggs and breading them in a deep fryer until golden brown. My fussy nephew swallowed it. Very good.

I think they sound wonderful. My question is: can I cook them in a convection ventilated oven? I got rid of all my “deep fryers” when I spent $ 200 on a large oven for a hot air fryer. I add that it works great and the items in this oven fry beautiful and crisp. Anyway, I’d love to hear what you think. Trying to eat a little healthier, tho mashed Potatoes don’t normally fall into that category. However, we love them!

What a nice idea! But unfortunately I haven’t tried it myself, I can’t answer for sure. As always, use your judgment when making changes and modifications.

Tasty! Everyone enjoyed these I just added another piece of bacon though but this is a perfect way to use left over mashed Potatoes!

Nice recipe! However, is there a way to replace the eggs?

What a nice idea! But unfortunately I haven’t tried it myself, I can’t answer for sure. As always, use your judgment when making changes and modifications.

Do you feel they need a bathroom, any suggestions?

I’m a big fan of ranch sauces and maybe garlic aioli

Wow, they look really tasty! (:

I’m just wondering if they can be made in NuWave or in a deep fryer.

It’s hard to say: I’ve never tried it on my own!

Didn’t use bacon. I used different types of turkey ham and it still turned out great! They went as fast as I did :).

I would make them as a Potato pancake and they would probably stay together and be just as tasty. A bit like latex …

I made them and tried frying in two iterations. They tasted great, but every time they were a structural mess. They broke up. I froze them every time after construction. I followed the recipe carefully. First try, following the exact directions I took out of the freezer, let them defrost for 4 hours…. it fell apart…. 2nd attempt (same batch).. i took them directly from the freezer to the fryer… same thing.. they fell apart… I am thinking it may be the Potatoes… I used Idaho Potatoes… this time I am going to use Red Potatoes. Reds have less starch and more sugars than Russet Potatoes… We will see

I couldn’t make them happen. I will try again the balls were to big and I didn’t have Panko had trader Joe’s bread crumbs and they just fell apart so much wasted I blame the bread crumbs will def use the Panko next time!

I tried these, they didn’t work. The mashed Potatoes (followed the Potato recipe exactly) were to liquidy so I tried to freeze it first and then form into balls and it did not work. They feel separate in the egg mixture, so it came out in a big, thick mess.

I wonder if you could flatten them and then cover them so they can fry or bake them … hmm ??

How to make Potato balls

Jeśli szukasz prostych, bezproblemowych przekąsek lub przystawek na imprezę lub włóż je do pudełka z przekąskami dla dzieci, ten serowy, uzależniający przepis na nadziewane balls ziemniaczane z mozzarellą z pewnością trafi do Twojego serca. Grazie a ingrediants semplici e metodi facili, questi dolci croccanti sono molto facili da preparare. You can deep fry them or air fry them on the air fryer and they will taste great with your favorite sauce or a simple tomato sauce.

Możesz przygotować balls ziemniaczane nadziewane mozzarellą jako przekąskę na herbatę, przekąskę na przyjęcie, a nawet zapakować je do pudełka na przekąski dla dzieci.

If you like this recipe, you can also try other Snack Food recipes like

ingrediants

  • 3 Potatoi (Aloo), ugotowane i obrane
  • 1 tablespoon of cornstarch
  • 1/2 teaspoon of black pepper powder
  • Salt to flavor
  • 1 cup of mozzarella, diced
  • 1/2 cup wholemeal roll
  • 1 tablespoon all-purpose flour (Maida)
  • 1 teaspoon of cornstarch
  • Oil , for deep frying

Jak zrobić przepis na balls ziemniaczane nadziewane mozzarellą

To begin making Mozzarella Stuffed Potato Balls Recipe, mash the boiled Potatoes in a mixing bowl, add pepper powder, corn flour and salt. Amalgamare bene tutti gli ingrediants.

Cut the mozzarella into medium-sized cubes and set aside.

Knead the all-purpose flour, cornmeal, with a little water to make a paste. Make sure the paste isn’t too watery. Set the flour dough aside.

Take a medium sized ball of Potato mixture and roll it into a round shape or make a round shape with your hands.

Gently press in the center and hold the cheese cube inside. Close the cheese completely with the Potato mixture and roll again as ball. Roll the ball into the flour paste and roll it into the breadcrumbs. Similarly, make all the other balls. Włóż je do lodówki przez 10-15 minutes ii.

Put the kadai on medium heat. Add fry oil. Deep fry the Potato balls until they turn golden brown. Drain the excess oil with a paper towel. Alternatively, they can be fried in a deep fryer.

Podawaj balls ziemniaczane nadziewane mozzarellą na talerzu do serwowania z ulubionym dipem lub prostym sosem pomidorowym. You can make them as tea snacks, party snacks, or even pack them in a kid’s snack box.

How to make Potato balls

No food comes home like Latin food. The strong influence of cumin and coriander reminds me of Pakistan as this particular spice and herb is added to every traditional Pakistani dish. At times when I walk down the streets of LA past food carts selling tacos and burritos, I imagine I’m in Karachi. The familiar scents in the air, punctuated by the occasional traffic and car horns (it’s downtown after all) are enough to make you nostalgic.

How to make Potato ballsHow to make Potato balls

Sure, there are differences between kitchens, but the basis of everything is cumin and coriander. I almost wonder why Hispanics don’t make curry.

How to make Potato balls

I went to Porto’s Cafe in Burbank about a year ago with my best friend. It’s a very popular Cuban cafe in LA. I love to Yelp for popular items, and the stuffed Potato balls at Porto’s was something that we needed to try. It’s called Papas Rellenas, which are deep-fried balls of mashed Potatoes stuffed with a meat filling. My friend and I spent a good ten minutes talking about what tasted so Pakistani and that we have to go home and make them. It took a long time to actually make them. But they’re actually very simple to prepare because the flavor combinations don’t need any guessing.

How to make Potato balls

If you are more interested in graphics, watch me do it!