Crispy Fried Loaded Mashed Potato Balls

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Think of these crunchy tidbits as fancy tater tots.  Crispy Fried Loaded Mashed Potato Balls are perfect snacks for weekend tailgate parties or for entertaining your friends.

Bite-sized comfort food, these snacks combine creamy mashed potatoes with the crunch of fried treats.  Take a bite and you will find a center of tangy bacon jam encased in soft goat cheese.  Crispy creamy morsels.

Flavor and Texture

Crispy Fried Loaded Mashed Potato Balls are a tasty mash-up of flavor and texture.  The fillings add a tangy flavor boost to the silky mashed potatoes.  Fried with a coating of panko breadcrumbs, the mashed potato balls become golden brown and extra crispy. Take a bite - you can hear a satisfying crackle and crunch.

Standard Breading Procedure

One of the reasons these fried mashed potato balls have such a delicious coating is because of standard breading procedure.  Using this procedure makes a complete and solid coating that will prevent the frying oil from penetrating the mashed potato which could make the appetizers greasy.  However, the coating creates a barrier that helps to retain the moisture within the mashed potatoes.

Three steps are involved in standard breading procedure.  Use 3 different low-sided bowls, one for each step.

1. Dredging.  Dredging in flour seasoned with salt and pepper helps to seal the food.  Moisture on the food helps the flour adhere.
2. Dipping.  The floured item is then dipped in an egg wash which helps the crumbs completely adhere.  Eggs are whisked until the yolks and whites are completely mixed together.  Shake off any excess flour from the food, then dip into the egg wash.  Let any excess egg drip off.
3. Coating.  Gently add the food to the coating whether it be panko, crack crumbs, or crushed cereal.  If possible, shake off any excess.  Place the item to the side on a plate or sheet tray in a single layer.

Here is a piece of advice - use one hand for the liquid ingredients and the other for the dry ingredients.  This prevents your fingers from being completely coated like the food.

Ingredients

Mashed Potatoes

• red-skinned or Yukon gold potatoes, unsalted butter, milk, and kosher salt

Bacon Jam

• bacon, yellow onion
• garlic, granulated sugar, apple cider vinegar
• kosher salt, ground black pepper, fresh thyme leaves, cumin, red pepper flakes

Standard Breading Procedure

• flour
• eggs
• panko bread crumbs
• kosher salt, ground black pepper

Dipping Sauce

• sour cream
• mayonnaise
• chives
• garlic

Step-by-Step Instructions

The following instructions include a recipe for mashed potatoes.  This is a perfect way to use leftover mashed potatoes.  If you have some on hand, skip to the Bacon Jam recipe.  It looks like many steps but the recipe isn't complicated.

Mashed Potatoes

• Rinse and peel the potatoes. Cut each potato into 1-inch pieces.  Add the potatoes to a large pot of cold water. Season the water with 1 tablespoon of kosher salt.  Cook the potatoes for about 20 minutes until they can be easily pierced with a sharp knife. Drain the potatoes in a colander.
• Using a ricer, process all the chunks of potato into the large pot. Once all the potato chunks have been riced, add 2 tablespoons of unsalted butter, ¼ cup of milk, and 1½teaspoons of kosher salt. Mix all the ingredients together until the potatoes are creamy. You can mash the potato chunks if you do not have a ricer. This recipe makes 3 cups of mashed potatoes.

Bacon Jam

• While the potatoes are boiling, cut a yellow onion into a small dice. You should have 2 cups of onions.  Cut 12 ounces of bacon into small strips.
• Put a medium saucepan over medium heat. Add the bacon to the pot and occasionally. The bacon needs to slowly render the fat and start to get crispy. This takes about 20 minutes.  Once the bacon is very crispy and dark brown, you may see a lot of small bubble foam on top. At this point, drain it onto a paper towel-lined plate. Remove the bacon fat, except 2 tablespoons, from the pan.

• Add the onions, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper to the same medium saucepan with 2 tablespoons of bacon fat. Cook the onions slowly until they are translucent and lightly tan colored. If the bottom of the pan becomes too dark, add 1-2 tablespoons of water to help deglaze the fond.
• Add 2 cloves of chopped garlic to the onions.
• When the onions have cooked for a total of 20 minutes, add the bacon back to the saucepan and stir.

• Add ¼ cup of granulated sugar to the pan and stir to incorporate with the bacon and onions.  Pour 2 tablespoons of apple cider vinegar into the pan, mixing it with the other ingredients.  Add the spices and herbs to the pan - ½ teaspoon of fresh thyme leaves, ¼ teaspoon of ground cumin, and a pinch of red pepper flakes.
• Cook the bacon jam until it is very dark brown in color. Makes 1¼ cups.

Forming the Mashed Potato Balls

• Once the mashed potatoes are at room temperature, scoop them into 1½ tablespoon balls.  Holding the potato ball in your hand, make an impression with the thumb of your other hand. Add a smear of goat cheese, about 1½ teaspoons followed by some bacon jam. Roll the mashed potato back into a ball, encasing the filling in the center.

 

• Continue with the remaining mashed potatoes. You should be able to make 22-24 appetizers.

Standard Breading Procedure

• Have 3 low-sided bowls for this step. In one bowl add ½ cup of all-purpose flour. In another bowl crack the two eggs and whisk until the yolks and whites are completely combined. In the last bowl add the panko bread crumbs and season with 2 teaspoons of kosher salt and ¼ teaspoon of ground black pepper.
• Have a sheet pan sitting to the side. Add one of the loaded potato balls to the flour, completely coating it. With a spoon lower the ball into the egg mixture and carefully rotate it until it is totally coated. Lastly, add the ball to the panko, sprinkling the bread crumbs to cover it. Place the finished mashed potato ball on the sheet pan. Continue with the remaining balls.

Frying

• Add 1½ cups of vegetable oil to a frying pan over medium-high heat. Bring the temperature of the oil to 350 degrees.
• Once the oil is hot enough, add 5-6 mashed potato balls to the pan. Rotate them every minute or so until the balls are golden brown and crispy all over.

• Use a slotted spoon to remove the fried potato balls to a paper towel-lined plate and sprinkle with kosher salt. Repeat until all the mashed potato balls are fried.

Dipping Sauce

• Combine sour cream, mayonnaise, garlic, and chives together. Serve with the crispy fried mashed potato balls.

FAQ

Can I use leftover mashed potatoes for this recipe?

Absolutely! Crispy Fried Loaded Mashed Potato Balls are a great way to make good use of leftover mashed potatoes, especially after Thanksgiving or holiday season feasts.

How do I store leftover loaded potato balls?

Store any leftover potato balls in an airtight container in the refrigerator. Reheat them in a 350-degree oven.  Place the fried mashed potato balls on a sheet pan and cover with aluminum foil. Heat for 13-14 minutes.  Remove the foil.  The breading will start to feel crispy in a minute or two.

Can I customize the filling of mashed potato balls?

Feel free to experiment with different ingredients. Try a different cheese such as blue cheese or feta.

What's the best dipping sauce for loaded potato balls?

You can pair many dipping sauces with these loaded potato balls.  The dipping sauce in the recipe is comprised of some of the ingredients you may put in a baked potato.   Other suggestions are ranch dip, ketchup, or a spicy mayo.

Are mashed potato balls suitable as a side dish or just an appetizer?

Crispy Fried Loaded Mashed Potato Balls are versatile and can be served as both a side dish and an appetizer, depending on your preference and occasion. They make a great addition to any meal.

 Can I freeze the potato balls for later use?

Yes, you can freeze them after shaping and coating but before frying. Place them on a baking sheet to freeze individually.  When you are ready to fry the potato balls, let them thaw for about 30 minutes.

Ultimate Appetizer

There is something very appealing about taking a bite of a Crispy Fried Loaded Mashed Potato Ball.  There is the satisfying crunch of the fried coating, the creamy mashed potatoes, and the tangy goat cheese and bacon jam.  This recipe is all about textures and flavors.

When it is time for the ultimate appetizer for a party or get-together, this recipe will be a huge hit.

Here is another party appetizer recipe - https://tenpoundcakecompany.com/picadillo-stuffed-mini-peppers/

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