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+ servings

Leftover Mashed Potato Balls

Put those spare spuds to good use with a quick-fix recipe for Leftover Mashed Potato Balls.
4.25 from 4 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 30 balls


  • 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


  • 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. 
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