Fried Mashed Potato Balls12 Tomatoes
Our mashed potatoes are always a hit at the Thanksgiving table, but in our house, it’s what we do with them the next day that really wins everyone over. We don’t just reheat and reserve our leftover mashed potatoes. We roll them up into delightful little balls and fry them until the outside is just crispy. The crisp, golden exterior hides the real goodness…a warm, creamy and delicious potato center.Proper: 12tomatoes_horizontal1
These fried mashed potato balls turn everyone’s favorite side dish into fun, poppable, bite-sized sensations! With or without a dip, these things are amazing. They’re the perfect snack after a long day of shopping!
Fried Mashed Potato Balls
20 min to prepare; 30 min to cook; serves 4–6
- 3 cups leftover mashed potatoes
- 1/4 cup cream cheese, softened
- 1-2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon water
- 1 cup breadcrumbs
- vegetable oil for frying
- Mix cream cheese into mashed potatoes to incorporate. Roll potatoes into ping-pong-sized balls and place on a baking sheet lined with paper towels or wax paper.
- Warm 1 inch of oil in large skillet over medium heat.
- Whisk eggs with 1 tablespoon water in shallow dish. Place 1 cup flour in separate bowl. Pour breadcrumbs into another bowl. Dredge potato balls in flour. Dip into egg. Coat with breadcrumbs.
- Fry coated mashed potato balls in hot oil 3 to 4 minutes until all sides are golden. Transfer to paper-towel-lined plate. Serve alone or with a favorite dipping sauce.