Fried Mashed Potato Balls

• servings: 5 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

3 c. leftover mashed potatoes

3 slices bacon, cooked and crumbled

2/3 c. shredded cheddar cheese

2 tbsp. thinly sliced chives

1 tsp. garlic powder

Kosher salt

Freshly ground black pepper

2 egg, beaten

1 1/3 c. panko bread crumbs

Vegetable oil, for frying

Directions

For the Stovetop:

In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.

Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.

Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.

For the Air Fryer:

In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper-towel lined plate. Crumble bacon into a large bowl and combine with mashed potatoes, cheddar, chives, and garlic powder. Season with salt and pepper.

Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.

Working in batches, arrange potato balls in a single layer in air-fryer basket. Cook at 375° until panko is golden, about 10 minutes.

Season immediately with salt before serving.

Nutrition

• Calories: 628
• Total Fat: 50 g
• Saturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 90 mg
• Sodium: 721 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 12 g