Loaded Cheesy Mashed Potato Balls Recipe

Ever had something cripsy on the outside yet so fluffy and creamy on the inside? You’ll understand just how tasty these potato balls are. The best combination of hot and cold. Crispy and soft. Extremes like these are so much fun. We’re using mashed potatoes either made exclusively for this purpose or leftover mashed potatoes and mixing them with cheddar cheese and chives. Oh happy fluff. Then we’re dredging them in bread crumb mixture. This will be the crunch. Let's get started!



  • 3 cups chilled mashed potatoes
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped chives
  • Pepper (to taste)


  • 1/2 cup flour
  • 2 medium beaten eggs
  • 1 1/4 cup bread crumbs (your prefrence)
  • 1/2 cup shredded Parmesan cheese


  1. Combine the filling ingredients and mix them well
  2. Prepare the breading  with 1 bowl of flour, 1 bowl of beaten eggs and 1 bowl of bread crumbs mixed with Parmesan cheese
  3. Dust your hands with flour and use an ice cream scoop to measure the balls
  4. Pat them gently to form them into balls and roll them in the palm of your hands to get them perfectly round
  5. Right away, dust them with flour and set aside. Repeat until you have 24 flour-dusted balls
  6. Drop a ball into the egg mixture and use a spoon to flip it over until fully coated
  7. Lift the ball with the spoon and tilt the spoon at the edge of bowl to drain off any excess egg
  8. Drop it in the panko mixture and use another spoon to dredge it fully. Pat in any excess bread crumbs. Set aside and repeat with remaining balls
  9. Fry in batches in hot oil over medium high heat until golden brown on all sides, about 3 minutes. Drain on paper towels
  10. If baking, bake at 400 degrees F for 5-10 minutes or until browned
  11. Serve hot