Loaded Leftover Mashed Potato Balls

Yield: about 24 balls

Prep Time: 15 minutes

Cook: 15 minutes

Loaded Leftover Mashed Potato Balls take advantage of extra Thanksgiving mashed potatoes by turning them into something even better. Baked, not fried!

THANKSGIVING LEFTOVER RECIPE! Loaded Leftover Mashed Potato Balls take advantage of extra Thanksgiving mashed potatoes by turning them into something even better. Baked, not fried! With cheddar, bacon, onion, and sour cream!

Tessa's Recipe Rundown...

Taste: Just like a loaded baked potato!
Texture: Crisp and crunchy on the outside, soft and fluffy inside with bits of bacon throughout.
Ease: Everything is super easy, especially since we aren’t frying! Rolling into balls and dredging in breadcrumbs is just a little hands-on.
Appearance: Honestly, they don’t look like much until you bite in.
Pros: Perfect way to use up leftover mashed potatoes.
Cons: None!
Would I make this again? Absolutely.

I have a secret to admit…

Loaded Leftover Mashed Potato Balls take advantage of extra Thanksgiving mashed potatoes by turning them into something even better. Baked, not fried! With cheddar, bacon, onion, and sour cream!

I do NOT like leftovers. I don’t know why but even just the smell of cold leftover food turns me off. Leftover chicken is the worst offender to me. I just feel like 80% of food gets worse as it sits in the fridge. Of course there’s some things that seem to get better (lasagna??) but mostly I tend to make small dishes to avoid having to deal with the leftovers because they almost never get eaten. It’s so bad. Anyone else with me here?!

Loaded Leftover Mashed Potato Balls take advantage of extra Thanksgiving mashed potatoes by turning them into something even better. Baked, not fried! With cheddar, bacon, onion, and sour cream!

That’s why I’m sharing this recipe for Loaded Leftover Mashed Potato Balls with you today. Thanksgiving leftovers are usually pretty damn awesome, I have to admit to that. However, sometimes you get sick of eating the same thing over and over. Especially if you’re one of those people who has multiple Thanksgiving celebrations (with different parts of your family or for Friendsgiving). What I love most about these potato balls is not just that they might even be better than mashed potatoes, but that they’re baked instead of fried. Leftovers for the win!

Baked Loaded Leftover Mashed Potato Balls

Anyways, I hope all my U.S. readers had a wonderful Thanksgiving! What did you make? Which was your favorite dish? I’d love to hear from you in the comments below!

Loaded Leftover Mashed Potato Balls

000
Yield about 24 balls     adjust servings
Prep Time 15 minutes Cook Time 15 minutes Total Time 30 mins

Loaded Leftover Mashed Potato Balls take advantage of extra Thanksgiving mashed potatoes by turning them into something even better. Baked, not fried!

Ingredients

  • 3 cups chilled leftover mashed potatoes
  • 2 tablespoons chopped green onions
  • 2/3 cup shredded cheddar cheese
  • 4 strips crisp-cooked bacon, crumbled into 1/2-inch pieces (you can also use cubes of leftover ham!)
  • 2 large eggs, lightly beaten and divided
  • 3 tablespoons flour
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups panko bread crumbs
  • Salt, for sprinkling
  • Sour cream, for serving

Directions

  1. Preheat the oven to 400°F.

    In a large bowl, stir together the mashed potatoes, green onion, cheese, bacon, 1 egg, flour, pepper, and garlic powder until combined.

    Roll into balls roughly 1 1/2-inches in size. Place the beaten egg in a shallow pan. Place the panko in a shallow pan. Dip each potato ball in the egg then cover completely in bread crumbs. Place on a greased baking sheet and spray briefly with olive oil or nonstick cooking spray.

    Bake for 12 to 15 minutes, or until crisp on the outside. It may not brown very much but will still get crispy.

    Serve alongside sour cream garnished with additional chopped green onions.

by

Recipe Notes

You may need to adjust the ingredients depending on the consistency of your leftover mashed potatoes. If the mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until it comes together.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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7 Responses to “Loaded Leftover Mashed Potato Balls”

  1. #
    June1245 — November 27, 2015 at 3:26 pm

    Love this recipe will certainly be making these over the Christmas holidays I can see them being a huge success as finger food with little children and the grown ups!

  2. #
    Teri Giese — November 27, 2015 at 8:41 pm

    Honestly, for me, very often I am “testing”what I am preparing as I go along.By the time the cooking is done, literally am in no mood to eat! Sorta satiated. Anyway, have a ton of leftovers. They all are eating the stuffing, potatoes are sitting there.Thanks for the cool recipe!Did I really just say “cool”?Eeww! What a dork!! So,I am going to get on making your potato balls tomorrow! Thanks again!

  3. #
    Anna Wall — November 29, 2015 at 4:37 pm

    I too just don’t like leftovers especially Turkey and Chicken but these leftover potato balls are to die for .
    Thank you for the recipe will make lots of times.

  4. #
    Michelle @ Modern Acupuncture — December 18, 2015 at 3:46 pm

    What a great idea! I love that they are crispy on the outside… such an awesome combo of textures. Can’t wait to give this a try!

  5. #
    Pia — January 3, 2016 at 8:27 pm

    Can you make these ahead of time without baking and bake them the day of the party? Would panko get soggy in the fridge?

  6. #
    mary Forshee — December 10, 2016 at 12:38 pm

    can you freeze these before you bake them and start baking while frozen?

  7. #
    Laura C — January 13, 2017 at 5:01 pm

    I’ve been baking and cooking for several years and I love experimenting with how to use leftovers, and how different ingredients combine to create different flavors and dishes. I’ve actually made loaded mashed potatoes that have all these ingredients in them, they are a big hit! Although when the mashed potatoes are accompanied by roast or brined turkey or stuffing they get forgotten. These mashed potato balls sound amazing. I’d like to also reply to the last couple of questions, yes they can be made ahead of time and reheated. I would suggest baking them and then freezing so they retain their shape and texture when reheating. If you really want to freeze before any baking, I don’t see why the panko bread crumbs wouldn’t retain their crispiness since you’d still be baking them for 12 – 15 minutes. However you can always play around with 2 different batches, if you have family or friends that live with you or visit all the time, they won’t go to waste!

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