I still remember the first time I made these Mashed Potato Cheese Balls with leftovers from a holiday dinner.
One bite into the crispy exterior, and the warm, melty cheese center totally stole the show.
Since then, they’ve become my go-to snack for parties, cozy evenings, or whenever I want to surprise someone with something irresistibly good.
Why You’ll Love This Recipe
It’s the perfect way to use leftover mashed potatoes.
Crispy outside, cheesy and creamy inside – what’s not to love?
Freezer-friendly and great for making ahead.
Ideal for snacking, appetizers, or game-day treats.
Always a hit with kids and adults alike!
What You’ll Need (Ingredient Highlights)
Mashed potatoes – Cold leftovers work best for shaping.
Shredded cheddar cheese – Melts perfectly inside each bite.
Bacon bits – Add salty, smoky flavor.
Italian parsley – Brings freshness and color.
Egg – Helps bind everything together.
Bread crumbs – Create that satisfying golden crust.
Oil – For deep-frying until crispy and light brown.
Pro Tips Before You Start
Let mashed potatoes warm slightly to make mixing easier.
Chill shaped balls before frying—this helps them hold together.
Use a thermometer to monitor oil temperature for even cooking.
Don’t overcrowd the pan—fry in batches to keep oil hot.
Serve immediately for the crispiest texture.
How to Make Mashed Potato Cheese Balls
Step 1: Mix the Ingredients
Place mashed potatoes in a large bowl and let them sit at room temperature for 30 minutes.
Stir in the beaten egg, bacon bits, shredded cheddar, and chopped parsley.
Step 2: Shape and Chill
Combine everything until well mixed. Shape the mixture into 1-inch balls, then roll each ball in dry bread crumbs.
Refrigerate for 15–30 minutes to firm them up.
Step 3: Fry to Perfection
Heat 1 inch of oil in a skillet to 375°F (190°C).
Carefully add the chilled balls in batches and fry until golden and crisp.
Remove with a slotted spoon and drain on paper towels.
Step 4: Serve and Enjoy
Serve immediately while hot and melty inside.
They’re perfect as-is or with a dipping sauce like ranch, sour cream, or marinara.
What to Serve It With
Ranch dressing or sour cream
Spicy aioli or chipotle mayo
Fresh green salad or slaw for balance
Perfect addition to a party platter
Variations / Substitutions
No bacon? Swap for cooked sausage crumbles or sautéed mushrooms.
Different cheese? Try mozzarella, pepper jack, or gruyère.
Gluten-free? Use gluten-free bread crumbs.
Baked option: Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Air-fry: Cook at 375°F (190°C) for 10–12 minutes, shaking the basket once.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze uncooked balls on a tray, then store in a freezer bag. Fry directly from frozen—just add 1–2 minutes to cook time.
Reheat: Use the oven or air fryer to re-crisp.
FAQs
Can I make these ahead of time?
Yes! Shape and refrigerate up to 24 hours in advance, or freeze for later.
Can I bake instead of frying?
Absolutely—baking is healthier and still tasty, just not as crisp.
Can I use boxed mashed potatoes?
Yes, as long as they’re fully chilled and firm.
What’s the best cheese to use?
Cheddar is classic, but any good-melting cheese works.
How do I prevent them from falling apart?
Be sure the mix is cold and firm. Chilling before frying is key.
Can I use flavored bread crumbs?
Sure! Italian or panko crumbs add extra flavor and crunch.
What oil is best for frying?
Use a neutral oil with a high smoke point like canola or vegetable oil.
Final Thoughts
These Mashed Potato Cheese Balls are pure comfort wrapped in a golden crunch.
They’re fun to make, satisfying to eat, and guaranteed to disappear fast.
I love how simple they are—and yet, every bite feels like something special.
Definitely a recipe I’ll keep coming back to!

Mashed Potato Cheese Balls
Method
- Let mashed potatoes sit at room temp for 30 minutes.
- Mix in egg, bacon bits, cheese, and parsley until well combined.
- Roll into 1-inch balls and coat with bread crumbs.
- Chill in the fridge for 15–30 minutes.
- Heat oil to 375°F (190°C) and fry balls in batches until golden.
- Drain on paper towels and serve hot.
- See full steps with tips & photos → https://theboatshedcafe.com/mashed-potato-cheese-balls/
Notes
- Ensure the mashed potatoes are cold to help the mixture hold together.
- For a smoother texture, you can blend the mashed potatoes before mixing.
- Feel free to experiment with different cheeses or add-ins like green onions or jalapeños for added flavor.