Crispy Mashed Potato Balls, a fun way to serve potatoes, you can serve this as an appetizer or as a side dish, either way, they are delicious!
Crispy mashed potato balls, are made with mashed potatoes, sour cream, green onion, celery salt, cheddar cheese, and panko breadcrumbs.
We eat a lot of potatoes at our house, I would say it is our favorite side dish. The nice thing about potatoes is that they are so versatile. There are tons of ways that you make potatoes; mashed, French fries, baked, just to name a few.
The same goes for these crispy mashed potato balls, you can change them up, by adding crispy pieces of bacon or ham, add a different type of cheese besides cheddar, instead of green onion you could add chives, and so on and so on.
How to make these crispy mashed potato balls:
Looking at these crispy mashed potato balls you would expect that they are a lot of work, but surprisingly they are quite easy to make and come together quickly. I like to cook the potatoes the day before, I mashed them and then put them in the refrigerator until I am ready to make the balls.
Once I am ready I combine the potatoes with the sour cream, green onion, celery salt, and cheddar cheese together. I actually mix the ingredients by hand so that everything is mixed well. After that, I form the potatoes into balls. Once the balls are completed I roll the balls in flour and coat them well (shaking off the excess flour). After this step, they are rolled in egg and then the panko crumbs.
They then go back into the refrigerator for an hour or so. I then heat oil and once the oil is hot I fry the balls until they are golden brown and crispy.
Check out these potato recipes:
Crispy Mashed Potato Balls
- 2 cups mashed potatoes
- 1/2 cup sour cream
- 2 tablespoon green onion
- 2 cups cheddar cheese
- 1 teaspoon celery salt
- 1/4 cup flour
- 2 egg
- 3 tablespoons water
- 1 3/4 cups Panko crumbs
- oil vegetable
- In a medium bowl add the mashed potatoes, sour cream, green onion, cheddar cheese, and celery salt. Mix until everything is combined. (I mix it by hand for the best results).
- Form the potato mixture into 1 1/2 to 2 inch balls. Once the balls are made place 1/4 cup of flour in a bowl. Dredge the balls in the flour. Beat the eggs with the water in another bowl. Place the panko crumbs in another. bowl. Dip the balls in the beaten egg, making sure that the ball is cover by the egg mixture, and then roll the balls in the panko crumbs.
- Once the balls are completed place in the refrigerator for at least one hour. Once it has been at one hour. Heat about 1/16th of an inch of oil in a heavy skillet. To see if the oil is hot enough drop water into the oil if it splatters it is hot enough.
- Fry the potato balls in batches. Using a slotted spoon keep turning the balls until they are golden brown on all sides, about 4 to 5 minutes. Remove from the oil and place the balls on paper towel. Serve.