Put those spare spuds to good use with a quick-fix recipe for Leftover Mashed Potato Balls.
It’s the final countdown! We have two teams leading into Thanksgiving week: Team Here for the Feast and Team Here for the Leftovers. Which one are you on?
I am all for the first take on all of the Turkey Day classics, but if I had a choice between fresh-from-the-oven and day 2 (or let’s be honest here, days 3 through 6) leftovers, I am TEAM LEFTOVERS all day, baby.
If there is one thing we do in abundance around here (other than pasta, takeout-fakeout and all things chocolate), it is creative takes on Thanksgiving leftovers. There is certainly no shortage of options from how to repurpose the roasted turkey, the stuffing, the cranberry sauce, and of course, the mashed potatoes.
Leftover mashed potatoes are perhaps the easiest to transform into something super-special on day 2, and Leftover Mashed Potato Balls leave the door wide open for customization.
I’ve kept it simple with cheese and scallions for mix-ins, but chopped leftover turkey would also be a welcome addition.
Dip and dunk these pillowy potato balls in leftover gravy or cranberry sauce for a guaranteed post-Thanksgiving (or post-potato surplus!) party.
Don’t miss more ways to repurpose Thanksgiving leftovers with recipes for Mashed Potato Pancakes, The Best Leftover Turkey Salad (seriously, read the reviews!) and Leftover Stuffing Waffles.
Ingredients
- 3 cups leftover mashed potatoes (See Notes)
- 1/2 cup chopped scallions
- 1 cup shredded cheddar cheese
- 2 large eggs
- 2 cups seasoned breadcrumbs
- Vegetable oil, for frying
- Leftover cranberry sauce or gravy, for serving
Instructions
- In a large bowl, stir together the mashed potatoes, scallions, cheese, eggs, and a pinch of salt and pepper until well combined.
- Place the breadcrumbs in a separate large bowl.
- Scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball then roll the ball in the breadcrumbs. Repeat the rolling and breading process with the remaining mashed potato mixture.
- Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot set over medium heat and attach the deep-fry thermometer.
- Once the oil reached 360°F, add a few of the mashed potato balls and cook them, turning occasionally, until they’re golden brown.
- Using a slotted spoon or colander, transfer the mashed potato balls to the paper towel-lined plate and immediately season them with salt.
- Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
- Serve the mashed potato balls with leftover cranberry sauce or gravy for dipping.
Kelly’s Note:
- Leftover mashed potatoes will vary in texture. If your mashed potatoes are thinner in consistency, add all-purpose flour until the mixture is cohesive.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
Did you try this recipe?
Share it with the world! Mention @justataste or tag #justatasterecipes!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Used feta in the potato balls instead of the other cheese. Thought it came out quite nice. Will just make the feta more crumbled next time.
I’m glad to hear that you enjoyed the recipe, Robyn!
Are these able to be frozen?
Absolutely!
Looks yummy always Love new stuff to make
Thank you. They turned out amazing!
I’m so glad you enjoyed the recipe, Ashley!
These turned out GREAT! I put a few of my own twists because I know what I like, right?
1. I used panko instead of breadcrumbs, which I seasoned with Freddy’s Fry seasoning (I’m a fan, nothing more!)
2. Instead of mixing the cheese into the potato mixture, I used a colby jack cheese cube that I molded the potato mixture around and then rolled in the seasoned panko
3. Ditch the oil; I used the air fryer! I was sure to keep my temperature around 400*, like the recipe called for 380* for the oil, and they were ooey gooey like molten lava cakes after 10 minutes. I used cold mashed potatoes straight from the fridge. Perfection!
Thanks for the recipe!
Awesome! I’m so thrilled you enjoyed the recipe!
i have made these one other time and they were AWESOME,, Making them now again today. yummy
So glad you’re enjoying the recipe, Cheri!
I was looking for something different to make along with our chicken dinner. These were so tasty, no leftovers here! Love the crunchy outside and soft creamy inside, great textures.
Woohoo! I’m so thrilled you enjoyed the recipe, Christine!
Ok. Not a lot of flavor. Will make again but next time adding seasoning besides salt and pepper.
Hi Staci – Thanks for your comment. Did you use seasoned breadcrumbs?