Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe

I absolutely love this Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe because it takes simple leftover mashed potatoes and transforms them into crispy, cheesy little bites of comfort. Whether you’re looking to spruce up your weeknight dinner or want a snack that’s sure to impress your friends, these potato balls hit the spot every time. I’ve made them both on the stovetop and in the air fryer, so you can pick what works best for your kitchen.

When I first tried this recipe, I was blown away by how the salty crunch of bacon, the richness of cheddar, and the fresh pop from chives came together perfectly inside that golden crust. You’ll find that these fried mashed potato balls make a fantastic appetizer, side dish, or even a fun party snack. Plus, they’re a great way to use up leftover mashed potatoes in a way that feels totally special.

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Ingredients You’ll Need

The ingredients come together so beautifully here, each adding its own magic. For best flavor, use good quality bacon and sharp cheddar, and fresh chives if you can find them.

• Leftover mashed potatoes: Use well-seasoned mashed potatoes that are cold and firm for easier shaping.
• Bacon: Crispy cooked bacon crumbled for that irresistible smoky crunch.
• Cheddar cheese: Sharp cheddar shredded—this gives a rich, tangy twist inside.
• Chives: Thinly sliced for a mild onion flavor that brightens the bite.
• Garlic powder: A subtle layer of savory depth without overpowering.
• Kosher salt: Adjust to taste, important for seasoning both inside and after frying.
• Freshly ground black pepper: Adds a gentle heat and complexity.
• Eggs: Beaten, for dipping the potato balls to help the breadcrumbs stick.
• Panko bread crumbs: These create the crunchy, golden crust you’ll love.
• Vegetable oil: For frying; it has a high smoke point, great for getting that perfect crispy exterior.

Variations

I love customizing this Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe to mix things up or suit different tastes. It’s so easy to swap in different cheeses or add seasonings to match the occasion.

• Cheese swap: Try pepper jack or gouda for a different cheesy flavor that’s just as delicious.
• Make it spicy: Add some diced jalapeños or a pinch of cayenne powder to the mix for a little kick—I’ve done this and my family loves it!
• Vegetarian option: Omit the bacon and add sautéed mushrooms or caramelized onions for an earthy twist.
• Herb boost: Fresh parsley or dill also pair beautifully with the chives for a brighter taste.

How to Make Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe

Step 1: Combine All the Flavorful Ingredients

Start by mixing your leftover mashed potatoes with cooked, crumbled bacon, shredded cheddar cheese, sliced chives, and garlic powder in a large bowl. Season well with kosher salt and freshly ground black pepper. I love doing this part by hand so I can feel the texture—make sure everything is evenly distributed, but try not to overmix or the potatoes can get gluey.

Step 2: Shape and Coat the Potato Balls

Next, set up your dredging station with beaten eggs in one shallow bowl and panko breadcrumbs in another. Using a small cookie scoop or spoon, scoop 1 to 2-inch balls of the potato mixture. Roll each scoop into a smooth ball with your hands—this helps the balls hold together better. Then, dip each ball first into the egg, letting the excess drip off, and coat thoroughly with panko breadcrumbs. I learned the best trick here is to gently press the breadcrumbs onto the ball so they stick well but don’t fall off later.

Step 3: Fry Until Golden and Crispy

If you’re frying on the stovetop, heat about 3 inches of vegetable oil in a heavy skillet or cast iron pan to 375°F. Fry the potato balls in batches for 2 to 3 minutes each, turning so all sides get beautifully golden. Drain on paper towels and season immediately with a pinch of salt. I always keep an eye on the temperature with a candy thermometer—that way, you get crispy outsides without absorbing too much oil.

Alternative Step 3: Air Fryer Method

If you prefer the air fryer, place the potato balls in a single layer in the basket (don’t overcrowd!), then cook at 375°F for about 10 minutes or until the panko is golden and crisp. Don’t forget to season with salt as soon as they come out for that perfect savory finish. I switched to the air fryer during busy weeks and was amazed at how crisp and tasty they still turned out with less oil.

How to Serve Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe

Garnishes

I love topping these crispy balls with a sprinkle of extra chopped chives or a dollop of sour cream mixed with a little smoked paprika for an extra flavor pop. Sometimes I drizzle a bit of spicy aioli or even a tangy ranch dressing for dipping—these garnishes just take the experience up a notch.

Side Dishes

For a full meal, these go wonderfully alongside a simple green salad with a zesty vinaigrette or roasted vegetables. When serving as an appetizer, pair with some fresh crudités or a charcuterie board—my family goes crazy for combining these crispy bites with salty meats and pickles.

Creative Ways to Present

For special occasions, I like arranging these potato balls on a wooden board lined with parchment, paired with small bowls of different dipping sauces. Another fun idea is to skewer them with toothpicks and serve as finger food at parties—super easy and super cute!

Make Ahead and Storage

Storing Leftovers

I store leftover fried mashed potato balls in an airtight container in the fridge for up to 3 days. When you do this, keep them from stacking too tightly so the crust stays as crisp as possible.

Freezing

These potato balls freeze brilliantly! After shaping and coating, lay them out on a baking sheet and freeze until solid, then transfer to a freezer bag. This way, you can fry or air fry them straight from frozen and enjoy a quick crispy snack anytime.

Reheating

To reheat, I pop leftover potato balls in the air fryer for about 5 minutes at 375°F to revive the crispiness. The microwave makes them soft and soggy, so I avoid that when I want the best texture.

FAQs

Final Thoughts

This Fried Mashed Potato Balls with Bacon, Cheddar, and Chives Recipe has become a go-to favorite in my house because it’s easy, comforting, and endlessly satisfying. I love sharing it with friends because it feels special but isn’t complicated at all. If you’re looking for a fun way to reinvent your mashed potatoes that’ll get everyone asking for seconds, this recipe is an absolute winner. Give it a try—you’ll wonder how you ever lived without it!

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