Loaded Mashed Potato Balls
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(5)
Ingredients
25 servings
- 4 slices bacon, diced
- 2 cups vegetable oil, or more, as needed
- 3 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives
- ½ teaspoon cayenne pepper, optional
- 2 large eggs, beaten
- 1 ½ cups Panko*
- 2 tablespoons freshly grated Parmesan
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Preparation
Step 1
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Step 2
Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.
Step 3
In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.
Step 4
Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.
Step 5
Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.
Step 6
Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Step 7
Serve immediately, garnished with Parmesan, if desired.
Step 8
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Chef's notes
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
