The Story Behind My Fried Mashed Potato Balls

Okay, confession time: I started making these fried mashed potato balls out of pure laziness — or maybe survival? Anyway, one rainy Saturday after yet another roast dinner, staring at the mountain of leftover mash, I just thought, “Why not?” I called my sister and she said, “You’re making tattie bombs!” (Her words, not mine.) It sounded far fancier than what was actually happening in my kitchen, but now they’re a proper family favorite. The best part? They’re crunchy, creamy, and totally unstoppable, especially when you’re raiding the fridge at midnight. Not that I’d ever do that. (Cough).

Why You’re Gonna Be Obsessed With These

I make these when my family’s in that snacky but not hungry enough for dinner zone. Or, honestly, whenever I’ve got leftover mash and can’t face yet another plate of basic potatoes (the struggle is real). My family goes a bit bonkers for them — especially the little ones. I once tried sneaking in some spinach; let’s just say that was a one-time event. Plus, you can dip them in anything (I’m a spicy mayo type but no judgment if ketchup is your thing). Quick heads up: mashing them with cheese is messy but so, so worth it. There’s always that moment when you wonder if the balls will actually hold together — and, oddly, they almost always do (well, except once, whoops).

What You’ll Need (and What You Can Swap)

About 2 cups cold mashed potatoes (mine are always Yukon Gold, but russets work fine. I sometimes just use whatever’s lurking in the fridge. No shame)
1 cup shredded cheese (cheddar is my go-to, though mozzarella melts super gooey. Granny swore by Red Leicester, but honestly? I don’t taste the difference underneath all the crispiness)
2 eggs, beaten (Sometimes I just use one egg plus a splash of milk in a pinch)
3/4 cup breadcrumbs (Panko makes ‘em extra crunchy. If I run out, I’ll crush up crackers—it’s all edible)
2 tbsp chopped green onions, totally optional (Chives? Sure. Skip if you hate ‘em)
Salt and pepper to taste (I probably over-pepper, but follow your heart)
Oil for frying (I normally grab sunflower or canola. Olive oil is fine but can get smoky. Don’t ask me about coconut—you probably don’t want coconut mashed potato…)

Here’s What I Do (Don’t Stress the Details)

Mix the cold mashed potatoes, cheese, and green onion together in a bowl. Use your hands — it’s way easier. Add salt and pepper, then taste (yep, I sneak a pinch every time).
Scoop out heaping tablespoons and roll them into balls. Ping-pong ball size is about right. (If they’re too sticky, sprinkle in some breadcrumbs. If they won’t hold, chill them for 10 minutes. Or, as my cousin once suggested, talk nicely to them. It won’t help but can’t hurt, right?)
Set up three bowls: one with flour (just a handful), one with beaten eggs, and one with breadcrumbs. Roll the balls in flour, then eggs, then breadcrumbs. It’s messy. Kids love helping at this stage—or at least mine do, right up until they get bored ten minutes in.
Heat about an inch of oil in a deep skillet or pot (medium-high heat). Drop a breadcrumb in — if it sizzles and floats, you’re in the goldilocks zone. Carefully pop the balls in (I do about 5-6 at a time), and fry until golden all over, flipping now and then. Takes about 3-4 minutes.
Fish them out with a slotted spoon and drain on paper towels. Try not to eat the first one immediately and burn your tongue (I fail here most times).

Some Notes — Lessons Learned the Hard Way

If your mash is super wet, you might wanna stir in a spoonful of flour. I learned this after my first batch came out as potato pancakes instead of balls. Still tasted okay but not the look I wanted.
Bread-crumbing gets everywhere. Wear an apron, or just accept you’ll be vacuuming crumbs for a week.
I tend to let mine cool a bit before scoffing down; they seem to taste better that way. Or maybe it’s just self-preservation at this point.

Weird Experiments (And a Flop!)

Tried adding diced jalapenos once — spicy and so good. If you’re brave, give it a go.
Once tried mixing in chopped cooked bacon. That disappeared rapidly.
On the other hand, adding tuna didn’t exactly win anyone over (bit of a horror show, actually).
You could try dusting the outsides with smoked paprika for a little extra oomph. Or so my next-door neighbor says.

What Gear Do You Actually Need?

So, technically a deep fryer would be “best,” but honestly, I just use a regular old pot. I even pan-fried a few in a non-stick skillet once when I couldn’t find my deep pan — worked fine, just turned them a bit more often. Don’t have a slotted spoon? Tongs or even a big fork will do, just mind those fingers.

How Do You Store Leftovers? (Not That There Ever Are)

If you do manage to have some left, pop them in an airtight box and keep ‘em in the fridge for up to two days. I crisp them up in the oven at 180°C (350°F) for 8-10 minutes. Oh, and I swear they taste better the next day, though honestly, in my house, these things vanish before I’ve finished tidying up. Bon Appetit has some other good leftover ideas if you’re in that boat.

Serving Ideas — My Way

Honestly, these are a bit of a wild card. I put them out with drinks when friends pop by (they’re beautiful with cold beer!), but sometimes we have them on the side of a green salad for a not-so-virtuous lunch. Or just dunked in sriracha-mayo for Netflix evenings. My youngest insists on ranch dressing every single time. Family quirks, eh?

Hard-Learned Pro Tips

I once tried rushing the oil heating, thinking, “Meh, close enough,” and ended up with sad, oily potatoes. Wait for that sizzle!
Don’t crowd the pan — you want each ball to have space to crisp up. Otherwise, they stick together and rebel.
Actually, I find cooling the potatoes before mixing in cheese helps them hold together better. Weird, right?

Potato Ball FAQ—Real Questions From Real People (Promise)

Can I use instant mash? If you must — it kinda works, but they fall apart easier, so be gentle. I mean, it’s not the end of the world.
Can I bake these instead of frying? You can; oven at 200°C for about 20 minutes, turn them halfway. They won’t be as crunchy, but cleanup’s a breeze.
Do they freeze well? Yep! Freeze after you bread ‘em (before frying), then fry straight form frozen (add a minute or two). But they don’t *quite* taste as good as fresh, if you ask me.
What else can I mix in? Pretty much anything you’d put in a baked potato — think cooked broccoli (chopped tiny), shredded chicken, or even leftover pulled pork, why not?
Where’d you get those breadcrumbs? I usually grab panko from Serious Eats’ list of best brands (when I’m feeling fancy), otherwise whatever’s cheapest at the supermarket!

And if you get distracted halfway and end up reading about Icelandic lava bread (which I accidentally did once), just come back and finish the potato balls — they’ll be waiting for you. (No judgment, seriously.)