How To Make Mashed Potato Balls
Wondering what to do with leftover mashed potatoes? Turn them into these easy and ultra flavorful potato balls that are loaded with cheese & bacon, too.
Serves:
Ingredients
- 1½lbspotatoes,peeled
- 2tbspbutter
- 1tspsalt
- 6ozbacon,cooked crispy then crumbled
- 1½cupscheddar cheese,grated
- 2tbspchives,minced
- 3large eggs,divided
- 1cuppanko breadcrumbs
- ½cupcooking oil
Instructions
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Cut the peeled potatoes into quarters and put them into a pot. Cover them with 1 inch of water then bring the pot to a boil. Continue to boil until the potatoes are soft. Drain the water then put the potatoes back into the pot.
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Add the butter and salt to the potatoes and mash them well with a potato masher. Put them in the fridge, uncovered, and let cool.
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When the potatoes are cold, add the crispy bacon, cheddar cheese, chives, and egg to the mashed potatoes and mix well.
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In a wide bowl, whisk the remaining eggs with 2 tablespoons of water. Add the panko to another wide bowl.
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Use a medium-sized cookie scoop to scoop out 28 balls. Dip the balls first into the egg and then into the panko. Move all the rolled balls to a cookie sheet or a plate.
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Heat the oil in a high-sided frying pan. Working in 2 to 3 batches, fry the mashed potato balls just until they turn golden.
Nutrition
- Calories: 129.66kcal
- Fat: 10.12g
- Saturated Fat: 3.16g
- Trans Fat: 0.14g
- Monounsaturated Fat: 4.53g
- Polyunsaturated Fat: 1.73g
- Carbohydrates: 5.97g
- Fiber: 0.61g
- Sugar: 0.36g
- Protein: 3.85g
- Cholesterol: 33.33mg
- Sodium: 116.43mg
- Calcium: 58.50mg
- Potassium: 127.98mg
- Iron: 0.35mg
- Vitamin A: 35.24µg
- Vitamin C: 4.91mg
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