Cheese Stuffed Mash Potato Balls

Cheese Stuffed Mash Potato Balls

Left over mash potato?


  • 3 cups leftover mashed potatoes
  • 1 teaspoon salt (or to taste)
  • Pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 cup grated Flamin Heart Cheese
  • Finely chopped chive or spring onion (optional)
  • Diced Grilled Bacon (optional)
  • 1 1/2 cups all purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups dry bread crumbs
  • 2 cups vegetable oil


  1. Combine the mashed potatoes with salt, pepper, and garlic powder. Taste and add more seasoning if desired. Add the diced bacon & chive/onion if you are using it.
  2. Scoop out about 1 1/2 tablespoons of mashed potatoes and flatten into a disk on your palm. Fill with a little bit of Flamin Heart cheese (about a teaspoon) and then fold over the mashed potato disk so that it forms a ball, roll to shape evenly into a round shape. Continue until the mashed potato mix has been used up.
  3. Now it's time to set up the breading station: In a shallow dish place the flour. In another shallow dish whisk the eggs. Place the breadcrumbs in a separate shallow dish.
  4. Taking each mashed potato ball, roll it lightly in flour, so that it's covered completely. Lightly shake to brush off the excess flour.
  5. Then dip the mashed potato ball into the whisked eggs and coat completely, and then dip in the breadcrumbs, making sure it's fully coated in the breadcrumbs.
  6. In a large wok or dutch oven, heat oil to a medium high heat. Fry the mashed potato balls in batches for about 2-3 minutes until golden brown. Transfer and drain on a paper towel lined plate.
  7. Serve immediately.

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