Loaded Leftover Mashed Potato Balls
Yield: about 24 balls
Prep Time: 15 minutes
Cook: 15 minutes
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.
Would I make this again? Absolutely.
I have a secret to admit…
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?!
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!
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
Loaded Leftover Mashed Potato Balls take advantage of extra Thanksgiving mashed potatoes by turning them into something even better. Baked, not fried!
- 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
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.
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.
© Handle the Heat - handletheheat.com
Join the Handle the Heat Community
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!