How to make potato balls

Loaded Leftover Mashed Potato Balls take advantage of extra Thanksgiving mashed potatoes by turning them into something even better. Baked, not fried!

Yield: 24 balls

Prep Time: 15 minutes

Cook: 15 minutes

How to make potato balls

How to make potato balls

Tessa’s Recipe Rundown.

Taste: Just like a loaded baked potato!
Texture: Crisp and crunchy on the outside, soft and fluffy inside with bits of bacon throughout.
Ease: Everything is super easy, especially since we aren’t frying! Rolling into balls and dredging in breadcrumbs is just a little hands-on.
Appearance: Honestly, they don’t look like much until you bite in.
Pros: Perfect way to use up leftover mashed potatoes.
Cons: None!
Would I make this again? Absolutely.

I have a secret to admit…

How to make potato balls

I do NOT like leftovers. I don’t know why but even just the smell of cold leftover food turns me off. Leftover chicken is the worst offender to me. I just feel like 80% of food gets worse as it sits 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 with me here?!

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 pretty damn awesome, I have to admit to that. However, sometimes you get sick of eating the same thing over and over. 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 for the win!

Published: Aug 6, 2013 · Modified: Jun 1, 2021 by Alica ·

I think potatoes speak a universal language. If a potato dish is around, regardless of the cuisine, you at least know what you’re in for and that brings a whole lot of comfort to your taste buds. The other day I had a conversation about food culture with my new Russian neighbor, Yulia. We talked all about how different our food is and how we both loved the appetizers in our cuisines rather than the big meals. She told me about how Russians love cold meats and pickled vegetables for appetizers. I explained how Guyanese enjoy savory appetizers such as meat patties, plantain chips, fish cakes, and potato balls. “Potato balls?” It’s like she heard nothing else I said. She immediately asked how it was made and served since a popular Russian appetizer she loves is made simply with boiled potatoes mixed with onions and pickles.

We decided we’d make our respective potato dishes and share it with each other. This was so exciting for me because I knew since she already loved potatoes, she’d gobble up these Guyanese potato balls in no time, which she did, and I only had one left back for Sean, which he was upset about. Long story. I’ll tell you another time. My conversation with Yulia couldn’t have come at a better time because potato ball was the most requested recipe within the last two months.

After reading your requests, I was positive there must have been a potato ball shortage somewhere in the world. The other conclusion I came up with is since it’s still summer here in the states, people are having parties and gatherings, which means potato balls need to be present. I still think it’s the first reason though. This is the perfect appetizer for any Guyanese get-together for a number of reasons.

Potato balls are an easy finger food to eat, they sit out well, and are super filling and quite delicious. One is usually enough for me because of how big they are. The recipe consists of slightly mashed potatoes that have been seasoned, rolled into balls, and coated with pholourie batter, then fried golden. It is commonly served with mango sour, mango achar, or tamarind chutney which adds another layer of spiciness and flavor- typical of Guyanese condiments. My mom used to make these all the time whenever we had friends or family coming over. She’d make a fresh batch of mango sour to go with it, too. She never seasoned the potato too much because there was a lot of flavor coming in from the batter and the mango sour.

It’s all about balance in life you know. Many people feel these are difficult to make, but the steps are actually quite easy. I believe the challenge is that they are a little time consuming, so you might want to do these ahead of time and reheat them later since they do a great job at keeping their shape. And don’t forget the mango sour. Let’s get started. Before doing anything else, make the pholourie batter and set aside while you work on the potato, it will need time to set. Here is the recipe for the pholourie batter.

I know I talk over and over again about the onion/pepper/garlic seasoning, it’s used pretty widely in Guyanese cooking so I always have a batch in my refrigerator. If you have green seasoning, you can use that if you like. Add about 5 tbsp of the seasoning, ½ tsp salt, ½ tsp geera and 1-2 finely sliced scallions. I use this blended seasoning because I really don’t like to chew on pieces of onion in my potato mix. It’s somewhat of a turn off for me. If you don’t mind this then add ¼ cup finely chopped yellow onions, minced wiri wiri pepper, and 1 minced garlic clove. Mash it into the potato and taste it afterward to see if you’d like to add any other seasonings. Remember it will be coated in a pholourie batter so be careful not to over season the potato.

Roll the potato into small balls. Place on a baking sheet and refrigerate for about half hour. Refrigerating the potato before placing in the pholourie batter will help keep its shape when frying.

Heat oil for deep frying. Coat potato balls with pholourie batter, use spoon to drop into hot oil, turn frequently for even browning. I didn’t get a photo of the potato balls frying, but you guys are smart cookies, who needs a pic of that ;). CLICK HERE FOR PHOLOURIE BATTER RECIPE.

How to make potato balls

Potato balls . It is an easy and tasty recipe. I remember when I was a child, my mum bought me some frozen potato balls. I loved them. This is a recipe that bring me good memories. Lets see how to make this potato balls in few steps.

POTATO BALLS

INGREDIENTS for about 20 pumps or balls.

  • 2 medium potatoes
  • 3,5 oz 100g softened butter
  • 2 egg yolks
  • Flour, egg and bread crumbs
  • Salt and pepper
  • Oil

HOW TO MAKE POTATO BALLS:

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

2.- Once cooked, let cool and peel them. They must be slightly warm for after butter is integrated more easily. Put them in a bowl and crush them well with a fork.

3.- Add egg yolk, butter, pepper and a pinch of salt. Stir to integrate all ingredients. Then, cover it and leave it to cool in the frigde minimum 2 hours, so that the mass is compacted.

4.- After that time, bread them. Take a teaspoon of the dough and give to it ball shape. Then, cover with flour, egg and breadcrumb and leave on a plate until finishing to finish making all balls.

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

In this way, you will obtain some delicious potato balls . It is a very easy and tasty food recipe because with few ingredients you can make a plenty balls.

If you enjoyed this recipe please, you can follow me in my differents social network as Facebook , Twitter e Instagram !!

How to make potato balls

The Spruce / Eric Kleinberg

Nutritional Guidelines (per serving)
705 Calories
70g Fat
11g Carbs
11g Protein

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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 705
% Daily Value*
Total Fat 70g 89%
Saturated Fat 6g 30%
Cholesterol 51mg 17%
Sodium 95mg 4%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 5%
Protein 11g
Calcium 20mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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. Large papas rellenas make a filling lunch, side dish or hand-held snack.

Ingredients

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

Steps to Make It

Gather the ingredients.

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The Spruce / Eric Kleinberg

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

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The Spruce / Eric Kleinberg

In a frying pan, heat the olive oil. Add the ground beef and cook until no longer pink. Stir to break up the meat.

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The Spruce / Eric Kleinberg

Add the sofrito, tomato sauce, oregano and salt to the cooked ground beef. Mix thoroughly. Turn the heat to low and simmer for 30 minutes. Remove from heat and allow to cool.

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The Spruce / Eric Kleinberg

Spread a spoonful of the potato dough mix in the palm of your hand. Make an indentation in the middle and stuff it with the meat mixture.

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The Spruce / Eric Kleinberg

Cover the filling with more potato dough. Shape into a ball. Dust the ball lightly with the remaining cornstarch.

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The Spruce / Eric Kleinberg

Repeat until mix is used up.

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The Spruce / Eric Kleinberg

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

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The Spruce / Eric Kleinberg

Remove and drain on paper towels.

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The Spruce / 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 Make with Leftover Mashed Potato?

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 the leftover into a new dish that everyone would 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 Might Like

  • Mashed Potatoes
  • Crispy Leaf Potatoes
  • Italian Roasted Potatoes

How to Make Mashed Potato Balls

To make mashed potato balls, first add a few ingredients to the leftover mashed potatoes. I love the combination of bacon bits, 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

Next, roll them with breadcrumbs. The final step is deep-frying the mashed potato balls until they turn golden brown.

How to make potato balls

Tips for Crispy Mashed Potato Balls

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, scoop them out from the oil.

How to make potato balls

How Many Calories Per Serving?

This recipe is only 174 calories per serving.

What Dishes To Serve with this Recipe?

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

How to make potato balls

Italian Braised Chicken

How to make potato balls

Broccolini with Garlic Butter

How to make potato balls

Baked Chicken with Honey Garlic

How to make potato balls

Bacon Broccoli Egg Bites

5 Secrets to 20 Min Dinners

Get tricks for quick & easy meals!

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.

Ingredients

  • 2 cups cold leftover mashed potatoes
  • 1 large egg, lightly beaten
  • 1/4 cup real bacon bits
  • 3/4 cup shredded cheddar cheese
  • 2 tablespoons chopped Italian parsley leaves
  • 1/2 cup dry bread crumbs
  • oil for deep frying

Instructions

  1. Place the mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, bacon bits, cheddar cheese and chopped parsley.
    How to make potato balls
  2. Mix all the ingredients together until well combined.
    How to make potato balls
  3. Shape into 1-in. balls; roll in bread crumbs, make sure the bread crumbs are attached to the potato balls. Put in the refrigerator for 15 – 30 minutes to retain the shape.
    How to make potato balls
  4. In a skillet, heat 1 in. of oil to 375°F (190°C). Fry potato balls, a few at a time, very quickly. As soon as they turn light brown, remove with a slotted spoon to paper towels to drain. Serve immediately.

Notes

IMPORTANT: make sure your mashed potatoes are not the loose kind, or else the potato balls will get disintegrated while deep-frying. DO NOT over fry, as soon as the breadcrumbs turn light brown, take them out of the oil. They will continue to brown after removing 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. No, 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 up those leftovers during the holidays.

How to make potato balls

You win either way.

How to make potato balls

Loaded Mashed Potato Balls

Yield: 25 servings

prep time: 20 minutes

cook time: 15 minutes

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

Ingredients:

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

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Heat vegetable oil in a large stockpot or Dutch oven over medium high 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 paper towel-lined plate.
  7. Serve immediately, garnished with Parmesan, if desired.

Notes:

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

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64 comments

Made these and deep fried some and used the air fryer for some. The air fryer is fantastic do everything the same just put in air fryer. Crispy and lovely. I did at 400 for 20 minutes but it would depend on the size you make. Mine were about 1.5 inche in diameter

Excellent side. My spuds were on their way out so I made the balls only to the point of shaping. I froze for about a month took them out frozen egged and breaded into deep fryer until golden. My picky Grandson gobbled this up. Very good.

I think these sound wonderful. My question is, can I cook these in a hot air convection oven? I got rid of all of my “deep fryer” appliances when I spent $200 on a large, hot air fryer oven. I might add, that it works wonderfully and items cook up nice and crispy in this oven. 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. We love them, however!

What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.

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

Lovely recipe! However is there any way I could substitute the eggs?

What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.

I feel like they need a dip, any suggestions?

I am a huge fan of ranch dip or maybe a garlic aioli

Wow they look soooo dang tasty! (:

I just wonder if you can make these in the NuWave or an air fryer.

It’s hard to say – I have never actually tried it myself!

Didn’t use bacon. Used different types of turkey ham and it still came out great! They went as fast as I made them :).

I would make them as a potato pancake and they would probably stay together and be just as tasty. Kinda like latkes…

I made these and tried to fry them with two iterations. They tasted great but were a structural disaster both times. They fell apart. I froze them both times after constructing them. I followed the recipe exactly. 1st attempt using the exact directions, i took them out of the freezer, let them thaw for 4 hours…. 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 failed horribly at making these. 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 apart in the eggs mixture so it came out in a big goopy mess.

I wonder if you could flatten them and then coat so you can pan fry or bake…. hummm??

How to make potato balls

If you are searching for a simple, hassle free snacks or starter for a party or put into your kids snack box, this cheesy addictive Mozzarella Stuffed Potato Balls Recipe will definitely make its way to your heart. With simple ingredients and easy methods, these crispy cuties get ready very easily. You can deep fry it or air fry it using an airfryer and they will taste delicious with your favorite dip or simple tomato sauce.

You can make Mozzarella Stuffed Potato Balls Recipe as a tea time snack, party snack or even pack it for kids snack box.

If you like this recipe, you can also try other Appetiser recipes such as

Ingredients

  • 3 Potatoes (Aloo) , boiled and peeled
  • 1 tablespoon Corn flour
  • 1/2 teaspoon Black pepper powder
  • Salt , to taste
  • 1 cup Mozzarella cheese , cut into small cubes
  • 1/2 cup Whole Wheat Bread crumbs
  • 1 tablespoon All Purpose Flour (Maida)
  • 1 teaspoon Corn flour
  • Oil , for deep frying

How to make Mozzarella Stuffed Potato Balls Recipe

To begin making Mozzarella Stuffed Potato Balls Recipe, mash the boiled potatoes in a mixing bowl, add pepper powder, corn flour and salt. Mix all the ingredients well.

Cut the mozzarella cheese in medium sized cubes and keep aside.

Mix all purpose flour, corn flour with some water to make a paste. Please ensure that the paste should not be too watery. Keep the flour paste 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 the centre and keep cheese cube in it. Close the cheese completely with the potato mixture and roll again as ball. Dip the ball in the flour paste and roll it in some bread crumbs. Similarly, make all the other balls. Refrigerate them for 10-15 minutes.

Place a kadai on medium heat. Add oil for deep frying. Deep fry the potato balls until they turn golden brown. Drain the excess of oil with paper towel. Alternatively, you can fry them in air fryer.

Serve the Mozzarella Stuffed Potato Balls on a serving plate with your favorite dip or simple tomato sauce. You can make them as a tea time snack, party snack or even pack it for kids snack box.

How to make potato balls

No food hits home like Hispanic food. The heavy influence of cumin and coriander remind me of Pakistan because this particular spice and herb are added in 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 smells wafting in the air punctuated by the occasional traffic and honking of cars (it is downtown after all ) are enough to wake up nostalgia.

How to make potato ballsHow to make potato balls

Sure, there are differences between the cuisines but at the base of it all 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. Both my friend and I spent a good ten minutes talking about how they tasted so Pakistani and that we had to go home and make these. It was a long while before I actually did 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 into visuals, check out how I make this!