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Several bacon and cheese mashed potato balls in a bowl on a table.
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5 from 3 votes

Bacon and Cheese Mashed Potato Balls

These bacon and cheese mashed potato balls are amazing. They are a great way to use up those leftover cold mashed potatoes.
Prep Time20 mins
Cook Time5 mins
0 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cheesy, leftovers, savory, soft
Servings: 5 people
Calories: 351kcal
Author: Matt Taylor

Equipment

  • Bowls
  • Skillet
  • pot
  • Fork
  • Paper Towel
  • Sheet pan with parchment paper or a silicone mat
  • Tongs or spider ladle

Ingredients

  • 2 to 3 cups of mashed potatoes 500 to 750g
  • 3 to 4 strips of bacon or about 1/2 cup 100g
  • 1/2 cup or so of cubed cheddar cheese about a half-inch cube (63g)
  • 2 eggs
  • 1 cup of breadcrumbs any flavor, I use traditional (120g)
  • 1/2 cup all-purpose flour 60g
  • 1/2 tsp. of salt 2g
  • 1/2 tsp. of garlic powder 2g
  • 1/4 tsp. of ground pepper 1g
  • other potential ingredients, green onion, white onion, etc.
  • Oil for frying Canola, Vegetable, Coconut, Peanut, Avocado, Shortening

Instructions

  • Cut the cheese into cubes. Cook the bacon until done and then chop it into little pieces.
  • Add a pot or deep skillet to the stovetop. Pour enough oil so it is between one and one and a half inches deep. Set the heat to medium. The temp needs to get to 325 to 350 F (162 to 176 C)
  • Add one egg, the black pepper, garlic powder, and salt to the mashed potatoes and mix until well combined. If the mashed potatoes are already heavily seasoned, you can leave the seasonings out.
  • Add the other egg to a small bowl and whisk. Add a tablespoon of milk or water if needed to thin it out. This will be the egg wash.
  • Now mix in the bacon bits with the mashed potato mixture. Using clean hands grab a small amount of the mashed potato mixture and form it around a cheese cube. Then shape it into a ball. It will be about the size of a golf ball or a little larger.
  • Next, roll the balls in a small bowl of flour. Then in the bowl of egg wash, then in the bowl of breadcrumbs. If you want an extra-thick shell, repeat by dipping in the egg wash and then the breadcrumbs again. Place them on a sheet pan lined with parchment paper or a silicone mat, until the rest are done.
  • Once the oil comes to temp, add a few of the balls to the oil, don't overcrowd them. Roll them every 20 seconds or so to make sure they are evenly cooked. Fry until they are a nice dark golden brown. Remove with tongs or a spider ladle and place on a plate lined with a paper towel.
  • Serve them warm with ketchup, ranch, or just eat them plain. They make a nice breakfast, or side dish. Enjoy!

Video

Notes

NOTE: The 351 calories is for 2 of the mashed potato balls. Each ball has roughly 150 calories.
Bacon and cheese mashed potato balls nutritional facts