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5 from 1 vote

Fried Mashed Potato Balls

These crispy Fried Mashed Potato Balls with ranch dip are a great way to use up leftover potatoes. Flavored with bacon and cheese plus some green onion.
Course Appetizer
Cuisine American
Prep Time 55 minutes
Cook Time 12 minutes
Total Time 1 hour 7 minutes
Servings 7
Calories 309kcal
Author Christin Mahrlig


  • 1 (24-ounce) container refrigerated mashed potatoes or 3 cups leftover mashed potatoes
  • 1 cup shredded sharp Cheddar cheese
  • 1/4 cup sliced green onion
  • 4 slices bacon cooked and crumbled
  • 1-2 teaspoons finely minced jalapeno, optional
  • 1/2 teaspoon Season All
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1/4 cup water
  • 2 cups Panko crumbs or bread crumbs
  • Vegetable oil
  • 1 (8-ounce) container sour cream
  • 2 tablespoons milk
  • 1 1/2 teaspoons dry ranch dressing mix from a 1-ounce package


  • In a large bowl mix together (cold) mashed potatoes, cheese, green onions, bacon, jalapeno, Season All, and pepper.
  • Shape into about 22 balls that are approximately 1-inch across. Refrigerate at least 30 minutes.
  • In a medium bowl, whisk eggs and water together.
  • Place panko crumbs inn a pie plate.
  • Pour 2 inches oil into a Dutch oven and heat to 375 degrees.
  • Dip potato balls in egg mixture then roll in Panko crumbs.
  • Fry 5 to 6 balls at a time, cooking until golden brown on all sides, about 2 to 3 minutes.
  • Drain on paper towels or a wire rack.
  • Mix together sour cream, milk, and ranch mix in a small bowl.
  • Serve fried potato balls warm.


Makes about 22 mashed potato balls.


Calories: 309kcal