18 Crispy Frying Mashed Potatoes Delicious Recipes

Are you craving that perfect combination of creamy mashed potatoes and crispy fried goodness? You’ve come to the right place! We’ve gathered 18 irresistible recipes that transform humble mashed potatoes into golden, crunchy delights. From quick weeknight dinners to impressive party appetizers, these dishes will become your new comfort food favorites. Get ready to discover creative ways to enjoy mashed potatoes like never before!

Cheesy Fried Mashed Potato Balls

Satisfy every craving with these crispy, cheesy fried mashed potato balls. Transform leftover mashed potatoes into golden perfection. Get ready for the ultimate comfort food upgrade.

Ingredients

– 3 cups cold mashed potatoes (leftover works best)
– 1 cup shredded cheddar cheese (sharp for maximum flavor)
– 1/4 cup finely chopped chives (fresh preferred)
– 1/2 cup all-purpose flour (for dredging)
– 2 large eggs, beaten (room temperature)
– 1 cup panko breadcrumbs (for extra crunch)
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground)

Instructions

1. Combine 3 cups cold mashed potatoes, 1 cup shredded cheddar cheese, 1/4 cup chopped chives, 1 tsp salt, and 1/2 tsp black pepper in a large bowl.
2. Mix thoroughly until all ingredients are evenly distributed throughout the potato mixture.
3. Scoop 2 tablespoons of the potato mixture and roll between your palms to form 1.5-inch balls. Tip: Wet your hands slightly to prevent sticking.
4. Place 1/2 cup all-purpose flour in a shallow bowl for the first coating station.
5. Pour 2 beaten eggs into a second shallow bowl for the egg wash.
6. Spread 1 cup panko breadcrumbs in a third shallow bowl for the final coating.
7. Dredge each potato ball first in flour, shaking off excess.
8. Dip the floured ball into the beaten eggs, ensuring complete coverage.
9. Roll the egg-coated ball in panko breadcrumbs, pressing gently to adhere. Tip: Double-coat for extra crunch.
10. Heat 2 cups vegetable oil in a heavy-bottomed pot to 375°F using a deep-fry thermometer.
11. Carefully lower 4-5 potato balls into the hot oil using a slotted spoon. Tip: Don’t overcrowd the pot to maintain oil temperature.
12. Fry for 3-4 minutes until golden brown and crispy, turning occasionally for even cooking.
13. Remove fried potato balls with a slotted spoon and drain on a wire rack over paper towels.
14. Repeat frying process with remaining potato balls in batches.
15. Serve immediately while hot and crispy. Velvety mashed potato centers burst with melted cheddar in every bite. The crispy panko coating provides the perfect textural contrast. Serve with ranch dressing for dipping or crumble over salads for an unexpected crunch.

Garlic Herb Fried Mashed Potato Patties

Craving crispy comfort food with zero leftovers? Transform that container of mashed potatoes into golden, garlicky patties that crunch with every bite. These savory cakes deliver herb-packed flavor in under 30 minutes—perfect for weeknight dinners or brunch upgrades.

Ingredients

• 3 cups cold mashed potatoes (use day-old for firmer texture)
• 1 large egg, beaten (helps bind patties)
• 1/4 cup all-purpose flour (or gluten-free blend)
• 3 cloves garlic, minced (fresh preferred for sharpness)
• 2 tbsp chopped fresh parsley (sub 2 tsp dried)
• 1 tsp chopped fresh thyme (or 1/2 tsp dried)
• 1/2 tsp salt (adjust if potatoes are pre-salted)
• 1/4 tsp black pepper (freshly cracked for best flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1/4 cup olive oil (or any neutral oil for frying)

Instructions

1. Combine mashed potatoes, egg, flour, garlic, parsley, thyme, salt, and pepper in a large bowl.
2. Mix until fully incorporated—the dough should hold its shape when pressed.
3. Divide mixture into 8 equal portions and shape each into 1/2-inch thick patties.
4. Press both sides of each patty into breadcrumbs, coating evenly.
5. Heat olive oil in a skillet over medium heat until it shimmers (about 350°F).
6. Fry patties in batches for 3-4 minutes per side until deeply golden brown.
7. Transfer cooked patties to a paper towel-lined plate to drain excess oil.
8. Let rest for 2 minutes before serving to set the crispy exterior.

Zesty garlic and herbs cut through the creamy potato center, while the breadcrumb crust shatters satisfyingly. Slide them into slider buns with spicy mayo, or top with a fried egg for brunch—either way, that crisp-to-soft contrast never gets old.

Spicy Jalapeño Fried Mashed Potato Cakes

Hangry for something crispy, spicy, and downright addictive? These jalapeño fried mashed potato cakes deliver that perfect crunch with a kick. Transform leftover mashed potatoes into golden, zesty patties that’ll disappear fast.

Ingredients

– 3 cups cold mashed potatoes (leftover works best)
– 2 large eggs, beaten
– 1/2 cup all-purpose flour
– 1/4 cup finely diced jalapeños (seeds removed for milder heat)
– 1/4 cup shredded cheddar cheese
– 2 tbsp chopped fresh cilantro
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– 1/4 cup panko breadcrumbs (for extra crunch)

Instructions

1. Combine mashed potatoes, beaten eggs, flour, diced jalapeños, cheddar cheese, cilantro, garlic powder, and smoked paprika in a large bowl.
2. Mix until all ingredients are fully incorporated and the mixture holds together when pressed.
3. Place panko breadcrumbs in a shallow dish for coating.
4. Scoop 1/4 cup portions of the potato mixture and form into 1/2-inch thick patties with your hands.
5. Press both sides of each patty firmly into the panko breadcrumbs to create a complete crust.
6. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (test with a breadcrumb—it should sizzle immediately).
7. Carefully place 3-4 patties in the hot oil without crowding the pan.
8. Fry for 3-4 minutes until the bottom develops a deep golden-brown crust.
9. Flip each patty using a spatula and fry for another 3-4 minutes until both sides are evenly browned and crispy.
10. Transfer cooked potato cakes to a wire rack or paper towel-lined plate to drain excess oil.
11. Repeat the frying process with remaining patties, maintaining oil temperature between 340-360°F.

Unbelievably crispy outside with a creamy, spicy center that packs serious flavor. Serve these golden cakes with cool ranch dip or smashed avocado for temperature contrast, or stack them burger-style with melted pepper jack cheese and crisp lettuce.

Crispy Bacon and Cheddar Fried Mashed Potatoes

Whip up the ultimate comfort food mashup that’s about to break the internet. Transform leftover mashed potatoes into crispy, golden bites stuffed with bacon and cheddar. Get ready for that perfect crunch-to-creamy ratio in every single bite.

Ingredients

• 4 cups cold mashed potatoes
• 6 strips cooked bacon, crumbled
• 1 cup shredded sharp cheddar cheese
• 2 large eggs, beaten
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Vegetable oil for frying (about 4 cups)
• Salt to taste (if potatoes aren’t seasoned)

Instructions

1. Combine mashed potatoes, crumbled bacon, shredded cheddar, and garlic powder in a large bowl.
2. Mix thoroughly until all ingredients are evenly distributed throughout the potatoes.
3. Scoop about 2 tablespoons of the potato mixture and roll into tight, compact balls between your palms.
4. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and panko breadcrumbs mixed with smoked paprika in the third.
5. Roll each potato ball in flour, shaking off any excess coating.
6. Dip the floured ball into the beaten eggs, ensuring complete coverage.
7. Press the egg-coated ball into the panko mixture, rolling to create an even, textured crust.
8. Place breaded potato balls on a parchment-lined baking sheet.
9. Heat 4 cups of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor temperature.
10. Carefully lower 4-5 potato balls into the hot oil using a slotted spoon.
11. Fry for 3-4 minutes until golden brown, flipping halfway through cooking.
12. Remove fried potato balls with a slotted spoon and drain on a wire rack set over a baking sheet.
13. Repeat the frying process with remaining potato balls, allowing oil to return to 350°F between batches.
14. Let fried potatoes rest for 2 minutes before serving to allow interiors to set.

Achieve that satisfying crackle when you bite through the crispy panko crust into the creamy, cheesy center. Amp up the experience by serving these golden nuggets with a cool ranch dip or drizzling them with spicy sriracha mayo for extra kick.

Loaded Fried Mashed Potato Skins

Dig into the ultimate comfort food upgrade. Deep-fry leftover mashed potatoes into crispy shells, then load them with bacon, cheese, and green onions. Seriously, these will disappear faster than you can say “seconds.”

Ingredients

• 2 cups cold mashed potatoes (leftover works best for shaping)
• 1/2 cup shredded cheddar cheese (or Monterey Jack for milder flavor)
• 4 slices cooked bacon, crumbled (turkey bacon works too)
• 1/4 cup chopped green onions (reserve some for garnish)
• 1/4 cup all-purpose flour (for dusting hands)
• 2 cups vegetable oil (or any neutral oil with high smoke point)
• 1/2 cup sour cream (for dipping)
• 1/2 tsp smoked paprika (adjust for smokiness)

Instructions

1. Heat vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer for accuracy.
2. Scoop 2 tablespoons of cold mashed potatoes and roll into oval shapes between floured hands to prevent sticking.
3. Gently flatten each potato oval to 1/2-inch thickness, creating a rustic skin shape.
4. Fry 3-4 potato skins at a time for 3-4 minutes until golden brown and crispy, flipping halfway through.
5. Remove fried skins with a slotted spoon and drain on a wire rack over paper towels—this keeps them crisp.
6. Sprinkle shredded cheddar cheese immediately onto hot skins so it melts from residual heat.
7. Top with crumbled bacon and most of the chopped green onions, pressing lightly to adhere.
8. Finish with a dusting of smoked paprika for color and smoky depth.
9. Garnish with reserved green onions and serve immediately with sour cream for dipping.

Amazingly crispy outside gives way to fluffy potato centers, with smoky bacon and melted cheese in every bite. Arrange them on a wooden board with small dipping bowls of extra sour cream and hot sauce for a game-day spread that’ll have everyone hovering around the tray.

Golden Fried Mashed Potato Croquettes

Every holiday leaves you with leftover mashed potatoes—transform them into these crispy, golden croquettes that disappear in minutes. Elevate your snack game with this genius hack that turns yesterday’s sides into today’s star appetizer.

Ingredients

– 3 cups cold mashed potatoes (use day-old for best texture)
– 1 large egg, beaten
– 1 cup panko breadcrumbs (or regular breadcrumbs for finer texture)
– ½ cup grated Parmesan cheese
– 2 tbsp chopped fresh chives (or 1 tbsp dried)
– ½ tsp garlic powder
– ¼ tsp black pepper
– ½ cup all-purpose flour
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– ½ tsp salt (adjust to taste)

Instructions

1. Combine mashed potatoes, Parmesan cheese, chives, garlic powder, black pepper, and salt in a large bowl until fully incorporated.
2. Scoop 2 tablespoons of potato mixture and roll between your palms to form 2-inch oval shapes.
3. Place flour in a shallow dish and coat each croquette evenly, shaking off excess.
4. Dip floured croquettes into beaten egg, ensuring complete coverage.
5. Roll egg-coated croquettes in panko breadcrumbs, pressing gently to adhere crumbs.
6. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
7. Fry 4-5 croquettes at a time for 2-3 minutes until deep golden brown, flipping halfway.
8. Remove croquettes with a slotted spoon and drain on a wire rack for maximum crispiness.
9. Let croquettes rest for 1 minute before serving to allow interior to set.

Crispy exteriors give way to creamy, savory centers in these irresistible bites. Create a dipping station with spicy mayo, marinara, or ranch for ultimate customization—perfect for game day spreads or elevated weeknight dinners.

Parmesan Crusted Fried Mashed Potatoes

Zap your leftover mashed potatoes into crispy, cheesy bites that’ll disappear faster than you can say “seconds.” These golden pucks deliver that perfect crunch-to-cream ratio we all crave. Seriously, your snack game just leveled up.

Ingredients

– 3 cups cold mashed potatoes (day-old works best for shaping)
– 1 cup grated Parmesan cheese (freshly grated melts better)
– 1/2 cup all-purpose flour (or gluten-free 1:1 substitute)
– 2 large eggs, beaten
– 1 cup panko breadcrumbs (Italian-seasoned adds extra flavor)
– 1/2 tsp garlic powder
– 1/2 tsp paprika (smoked paprika for deeper flavor)
– Vegetable oil for frying (or any neutral high-heat oil)
– Salt to taste (start with 1/4 tsp if potatoes are unseasoned)

Instructions

1. Scoop cold mashed potatoes and roll into 2-inch balls between your palms. (Chill potatoes for 30 minutes if too soft to handle.)
2. Flatten each ball into 1/2-inch thick patties and place on parchment-lined baking sheet.
3. Freeze patties for 15 minutes to firm up—this prevents breaking during coating.
4. Set up breading station: place flour in shallow bowl, beaten eggs in second bowl, and combine panko, Parmesan, garlic powder, and paprika in third bowl.
5. Dredge each potato patty in flour, shaking off excess.
6. Dip floured patty into egg mixture, letting excess drip off.
7. Press patty firmly into Parmesan-panko mixture, coating all sides completely.
8. Heat 1 inch of vegetable oil in heavy skillet to 375°F—test with breadcrumb; it should sizzle immediately.
9. Fry patties in batches without crowding for 2-3 minutes per side until deep golden brown.
10. Transfer to wire rack set over baking sheet—this keeps them crispy versus getting soggy on paper towels.
11. Sprinkle with salt immediately after frying while still hot.
Perfectly crisp exteriors give way to creamy, savory centers that pair amazingly with marinara for dipping. Try stacking them burger-style with arugula and garlic aioli for a next-level lunch.

Savory Fried Mashed Potato Pancakes

Tired of boring leftover mashed potatoes? Transform them into crispy, golden pancakes that’ll disappear faster than your phone battery. These savory fried delights are the ultimate comfort food upgrade you never knew you needed.

Ingredients

– 3 cups cold mashed potatoes
– 1 large egg
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh chives
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/4 tsp salt
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– 1/4 cup sour cream (for serving)
– 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Combine 3 cups cold mashed potatoes, 1 large egg, 1/4 cup all-purpose flour, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh chives, 1 tsp garlic powder, 1/2 tsp black pepper, and 1/4 tsp salt in a large mixing bowl.
2. Mix all ingredients thoroughly until a cohesive dough forms, about 2 minutes of stirring.
3. Divide the potato mixture into 8 equal portions using a 1/4-cup measuring scoop.
4. Shape each portion into 1/2-inch thick patties with your hands, pressing firmly to prevent cracking.
5. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a kitchen thermometer.
6. Carefully place 4 potato patties into the hot oil, leaving 1 inch between each for even cooking.
7. Fry the first side for 3-4 minutes until deep golden brown and crispy around the edges.
8. Flip each pancake using a spatula and fry the second side for another 3-4 minutes until equally golden.
9. Transfer the cooked pancakes to a paper towel-lined plate to drain excess oil.
10. Repeat the frying process with the remaining 4 potato patties.
11. Serve the hot potato pancakes immediately topped with 1/4 cup sour cream and garnished with 2 tbsp chopped fresh parsley.

Zesty Parmesan and garlic flavors shine through the crispy exterior, while the interior stays wonderfully creamy. Serve them as appetizers with dipping sauces or stack them high for a satisfying brunch centerpiece that’ll have everyone asking for seconds.

Herbed Fried Mashed Potato Dumplings

Keep those leftover mashed potatoes from Thanksgiving—they’re about to become your new favorite crispy snack. Transform them into golden, herby dumplings that fry up with a crunchy shell and fluffy center. Get ready to level up your comfort food game in under 30 minutes.

Ingredients

– 2 cups cold mashed potatoes (day-old works best for firm texture)
– 1 large egg, beaten (helps bind the dumplings)
– 1/2 cup all-purpose flour (plus extra for dusting)
– 2 tbsp fresh parsley, finely chopped (or 2 tsp dried parsley)
– 1 tbsp fresh chives, minced (substitute with green onions)
– 1 tsp garlic powder (adjust to preference)
– 1/2 tsp salt (fine sea salt recommended)
– 1/4 tsp black pepper, freshly ground
– 1/4 cup grated Parmesan cheese (optional for extra savoriness)
– 1 cup vegetable oil (or any neutral oil with high smoke point)

Instructions

1. Combine 2 cups cold mashed potatoes, 1 beaten egg, 1/2 cup flour, 2 tbsp parsley, 1 tbsp chives, 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup Parmesan cheese in a large bowl.
2. Mix all ingredients until fully incorporated and a soft dough forms.
3. Lightly flour your hands and a clean work surface to prevent sticking.
4. Divide the dough into 12 equal portions, rolling each into a smooth ball about 1.5 inches in diameter.
5. Heat 1 cup vegetable oil in a deep skillet over medium heat until it reaches 350°F, checking with a kitchen thermometer.
6. Carefully place 4-5 dumplings into the hot oil using a slotted spoon, avoiding overcrowding.
7. Fry for 3-4 minutes until the bottoms turn golden brown, then flip each dumpling.
8. Continue frying for another 2-3 minutes until all sides are evenly crisp and deep golden.
9. Remove the dumplings with a slotted spoon and drain on a paper towel-lined plate.
10. Repeat the frying process with the remaining dumplings in batches, maintaining oil temperature at 350°F.

Outrageously crispy on the outside with a cloud-like interior, these dumplings deliver herb-forward flavor in every bite. Serve them immediately with a side of cool sour cream for dipping, or crumble them over salads for an unexpected crunch. They’re so addictive, you’ll want to make extra mashed potatoes just for this purpose.

Smoky Paprika Fried Mashed Potato Bites

Craving that perfect crispy-creamy snack? These smoky paprika fried mashed potato bites deliver that addictive crunch with a fluffy interior. Transform leftover mashed potatoes into golden-brown perfection that disappears in minutes.

Ingredients

– 3 cups cold mashed potatoes (leftover works best)
– 1 large egg, beaten
– 1/2 cup all-purpose flour (or gluten-free alternative)
– 1 cup panko breadcrumbs (regular breadcrumbs work too)
– 2 tsp smoked paprika (adjust for more smokiness)
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying (enough for 1-inch depth in pan)
– Ranch dressing for dipping (or your favorite sauce)

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, combine mashed potatoes, smoked paprika, garlic powder, salt, and black pepper until fully incorporated.
3. Use a small cookie scoop or tablespoon to portion potato mixture into 1-inch balls.
4. Place flour in one shallow bowl, beaten egg in another, and panko breadcrumbs in a third bowl.
5. Roll each potato ball in flour, shaking off excess.
6. Dip floured balls into beaten egg, coating completely.
7. Roll egg-coated balls in panko breadcrumbs, pressing gently to adhere.
8. Arrange coated balls on prepared baking sheet and refrigerate for 15 minutes to firm up.
9. Pour vegetable oil into a heavy-bottomed pot until it reaches 1-inch depth.
10. Heat oil over medium-high heat to 350°F, checking with a thermometer.
11. Carefully lower 6-8 potato bites into hot oil using a slotted spoon.
12. Fry for 2-3 minutes until golden brown, flipping halfway through.
13. Remove fried bites with slotted spoon and drain on paper towels.
14. Repeat frying process with remaining potato bites in batches.
15. Serve immediately with ranch dressing for dipping.

Let these golden bites cool slightly before diving in—the crispy panko crust gives way to fluffy, smoky potato centers. Serve them as game-day appetizers or elevate brunch by pairing with spicy aioli. They maintain that satisfying crunch even at room temperature, making them perfect for parties.

Onion and Chive Fried Mashed Potato Fritters

Brace yourself for the ultimate leftover glow-up. Transform boring mashed potatoes into crispy, golden fritters packed with savory onion and fresh chive flavor. These crunchy bites deliver restaurant-quality texture with minimal effort—perfect for snacking or elevating any meal.

Ingredients

– 2 cups cold mashed potatoes (leftovers work best)
– 1/2 cup finely chopped yellow onion (about 1 small onion)
– 1/4 cup chopped fresh chives
– 1 large egg, beaten
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)

Instructions

1. Combine mashed potatoes, chopped onion, chives, beaten egg, flour, baking powder, garlic powder, salt, and pepper in a large bowl.
2. Mix all ingredients thoroughly until a cohesive dough forms.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4. Scoop 2-tablespoon portions of the potato mixture and form into 1/2-inch thick patties.
5. Carefully place 4-5 patties into the hot oil, ensuring they don’t touch.
6. Fry for 3-4 minutes until the bottoms turn deep golden brown.
7. Flip each fritter using tongs or a slotted spatula.
8. Fry for another 3-4 minutes until both sides are evenly browned and crispy.
9. Remove fritters from oil and transfer to a paper towel-lined plate.
10. Let drain for 2 minutes to remove excess oil.
11. Repeat frying process with remaining potato mixture.

Serve these fritters immediately while they’re hot and crispy. The exterior delivers a satisfying crunch that gives way to a fluffy, savory interior. Stack them high with a dollop of sour cream or crumbled bacon for the ultimate appetizer—they disappear faster than you can make them.

Crispy Fried Mashed Potato Wedges

Brace yourself for the ultimate comfort food glow-up. These crispy fried mashed potato wedges transform leftover mash into golden, crunchy perfection that shatters with every bite. Get ready to level up your snack game in minutes.

Ingredients

– 3 cups cold mashed potatoes (leftover works best)
– 1 cup all-purpose flour (for dredging)
– 2 large eggs, beaten (creates the binding layer)
– 1 cup panko breadcrumbs (for extra crunch)
– 1 tsp garlic powder (adjust to preference)
– 1 tsp paprika (for color and mild heat)
– Vegetable oil for frying (or any neutral oil with high smoke point)
– Salt to season after frying

Instructions

1. Line a baking sheet with parchment paper and set aside.
2. Scoop ½ cup portions of cold mashed potatoes and shape into 1-inch thick wedges using your hands.
3. Place 1 cup all-purpose flour in a shallow bowl.
4. Beat 2 large eggs in a separate shallow bowl until fully combined.
5. Mix 1 cup panko breadcrumbs with 1 tsp garlic powder and 1 tsp paprika in a third shallow bowl.
6. Dredge each potato wedge in flour, shaking off excess.
7. Dip floured wedges into beaten eggs, coating completely.
8. Press egg-coated wedges into panko mixture, ensuring full coverage.
9. Arrange coated wedges on prepared baking sheet in a single layer.
10. Heat 2 inches of vegetable oil in a heavy pot to 375°F using a deep-fry thermometer.
11. Carefully lower 4-5 wedges into hot oil using tongs, avoiding overcrowding.
12. Fry for 3-4 minutes until golden brown, flipping halfway through.
13. Remove wedges with a slotted spoon and drain on a wire rack set over a baking sheet.
14. Immediately season fried wedges with salt while still hot.
15. Repeat frying process with remaining wedges, allowing oil to return to 375°F between batches.

Light, crunchy exteriors give way to creamy, fluffy potato centers that melt in your mouth. Serve them stacked high with spicy aioli for dipping, or crumble them over salads for an unexpected textural twist that’ll have everyone asking for your secret.

Buffalo Style Fried Mashed Potato Balls

Get ready to level up your leftover game with these crispy, creamy bombs. Golden fried exteriors give way to spicy buffalo-flavored mashed potato centers that’ll disappear in seconds. Perfect party food that’s dangerously addictive.

Ingredients

– 3 cups cold mashed potatoes (day-old works best)
– 1/2 cup shredded cheddar cheese
– 1/4 cup buffalo sauce, plus more for drizzling
– 1/4 cup finely chopped celery
– 2 tbsp chopped fresh chives
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 1/2 cups panko breadcrumbs
– Vegetable oil for frying (about 4 cups)
– Ranch dressing for dipping

Instructions

1. Combine mashed potatoes, cheddar cheese, 1/4 cup buffalo sauce, celery, and chives in a large bowl.
2. Mix thoroughly until all ingredients are evenly distributed throughout the potatoes.
3. Scoop 2-tablespoon portions of the potato mixture and roll into smooth balls between your palms.
4. Place flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs in a third bowl.
5. Dredge each potato ball in flour, shaking off excess coating.
6. Dip floured balls into beaten eggs, ensuring complete coverage.
7. Roll egg-coated balls in panko breadcrumbs, pressing gently to adhere crumbs.
8. Arrange coated balls on a parchment-lined baking sheet.
9. Heat 3 inches of vegetable oil in a heavy pot to 375°F using a deep-fry thermometer.
10. Carefully lower 4-5 potato balls into the hot oil using a slotted spoon.
11. Fry for 2-3 minutes until golden brown, turning occasionally for even coloring.
12. Remove fried balls with a slotted spoon and drain on a wire rack over paper towels.
13. Repeat frying process with remaining potato balls in small batches.
14. Drizzle finished balls with additional buffalo sauce and serve immediately.

Just try resisting that crispy crunch giving way to creamy, spicy potato perfection. The celery adds fresh crunch while ranch dressing cools the heat beautifully. Serve them stacked high with extra sauce for dipping—they’re guaranteed to be the first appetizer gone at any gathering.

Sweet Corn and Fried Mashed Potato Cakes

Zesty corn meets crispy potatoes in these golden cakes that’ll have everyone begging for seconds. Transform leftover mashed potatoes into something spectacular with minimal effort. Get ready to fry up the ultimate comfort food mashup that’s perfect for any meal.

Ingredients

– 2 cups cold mashed potatoes (day-old works best for firm texture)
– 1 cup sweet corn kernels (fresh or frozen, thawed)
– 1 large egg (beaten, helps bind everything together)
– 1/2 cup all-purpose flour (or gluten-free alternative)
– 1/4 cup grated Parmesan cheese (adds savory depth)
– 2 tbsp chopped fresh chives (or green onions for milder flavor)
– 1 tsp garlic powder (adjust to preference)
– 1/2 tsp smoked paprika (for subtle smokiness)
– 1/2 tsp salt (fine sea salt recommended)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/2 cup vegetable oil (or any neutral high-heat oil)
– 1/4 cup sour cream (for serving, optional but recommended)

Instructions

1. Combine mashed potatoes, sweet corn, beaten egg, flour, Parmesan, chives, garlic powder, smoked paprika, salt, and pepper in a large mixing bowl.
2. Mix thoroughly with a spatula until all ingredients are fully incorporated and the mixture holds together when pressed.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F, testing with a drop of batter that should sizzle immediately.
4. Scoop 1/4 cup portions of the potato mixture and form into 3/4-inch thick patties with your hands, pressing firmly to compact.
5. Carefully place 3-4 patties into the hot oil, ensuring they don’t touch each other in the pan.
6. Fry for 3-4 minutes until the bottoms develop a deep golden-brown crust and edges appear crispy.
7. Flip each cake using a spatula and fry for another 3-4 minutes until both sides are evenly browned and crispy.
8. Transfer cooked cakes to a wire rack set over a baking sheet to drain excess oil while maintaining crispness.
9. Repeat the frying process with remaining potato mixture, adding more oil if needed between batches.
10. Serve immediately while hot and crispy. Buttery corn kernels pop against the creamy potato interior while the crispy exterior gives way to tender perfection. Dollop with cool sour cream to balance the richness, or stack them burger-style with your favorite toppings for a handheld meal.

Rosemary Infused Fried Mashed Potato Puffs

Perfectly crispy outside, fluffy inside—these rosemary fried mashed potato puffs transform your leftover spuds into golden bites of heaven. Pop them in hot oil and watch them turn into addictive, herb-kissed clouds that disappear in seconds.

Ingredients

• 2 cups cold mashed potatoes (leftover works best)
• 1 large egg, beaten
• 1/4 cup all-purpose flour
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups vegetable oil (or any neutral oil with high smoke point)

Instructions

1. Combine mashed potatoes, beaten egg, flour, rosemary, garlic powder, salt, and pepper in a medium bowl.
2. Mix until fully incorporated—the dough should hold its shape when pressed.
3. Heat vegetable oil in a deep pot to 375°F, using a candy thermometer for accuracy.
4. Scoop 1-tbsp portions of the potato mixture and roll into smooth balls between your palms.
5. Test the oil temperature by dropping in one puff—it should sizzle immediately and float.
6. Fry puffs in batches of 4-5 for 2-3 minutes, turning occasionally with a slotted spoon until deep golden brown.
7. Transfer fried puffs to a paper towel-lined plate to drain excess oil.
8. Let cool for 2 minutes before serving—they’re dangerously hot straight from the oil.

Velvety soft centers give way to shatteringly crisp shells, with rosemary’s piney fragrance cutting through the richness. Dunk them in garlic aioli or scatter over a steak salad for a crunchy topping—these puffs turn any meal into a comfort-food celebration.

Spicy Sriracha Fried Mashed Potato Bites

Whip up these fiery bites that transform leftover mashed potatoes into crispy, spicy perfection. They’re the ultimate game-day snack or party appetizer that’ll disappear in minutes. Get ready for that addictive crunch with a serious sriracha kick.

Ingredients

– 2 cups cold mashed potatoes (leftover works best for firm texture)
– 1/4 cup all-purpose flour (or gluten-free alternative)
– 1 large egg, beaten
– 1 cup panko breadcrumbs (regular breadcrumbs work too)
– 2 tbsp sriracha sauce (adjust for heat preference)
– 1 tsp garlic powder
– 1/2 tsp salt
– Vegetable oil for frying (or any neutral high-heat oil)
– Ranch dressing for dipping (blue cheese works great too)

Instructions

1. Combine mashed potatoes, sriracha, garlic powder, and salt in a medium bowl until fully incorporated.
2. Scoop 1 tablespoon portions of the potato mixture and roll into compact balls between your palms.
3. Place flour in a shallow dish and coat each potato ball evenly, shaking off excess.
4. Dip floured balls into the beaten egg, ensuring complete coverage.
5. Roll egg-coated balls in panko breadcrumbs, pressing gently to adhere crumbs.
6. Heat 2 inches of vegetable oil in a heavy pot to 375°F using a deep-fry thermometer.
7. Carefully lower 4-5 potato bites into the hot oil using a slotted spoon.
8. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
9. Remove bites with a slotted spoon and drain on a wire rack over paper towels.
10. Repeat frying process with remaining potato bites in small batches.
11. Serve immediately with ranch dressing for dipping.

Serve these golden beauties piping hot for maximum crunch contrast. That crispy panko shell gives way to creamy, spicy potato centers that’ll have everyone reaching for more. Try drizzling extra sriracha over the top or pairing with cool cucumber slices to balance the heat.

Crunchy Fried Mashed Potato Latkes

Ditch the boring leftovers—these crispy potato patties transform yesterday’s mashed potatoes into today’s addictive snack. Grab your skillet and get ready for the crunch heard ’round your kitchen. They’re the ultimate upgrade your spuds deserve.

Ingredients

– 3 cups cold mashed potatoes (leftovers work perfectly)
– 1 large egg, beaten
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 2 tbsp chopped fresh chives (or 1 tsp dried)
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 cup vegetable oil (or any neutral oil with high smoke point)
– Sour cream for serving (optional)
– Applesauce for serving (optional)

Instructions

1. Combine mashed potatoes, beaten egg, flour, Parmesan, chives, garlic powder, and black pepper in a large bowl.
2. Mix thoroughly until all ingredients are fully incorporated and the mixture holds together.
3. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F—test by dropping a small potato piece; it should sizzle immediately.
4. Scoop 1/4 cup portions of the potato mixture and form into 1/2-inch thick patties with your hands.
5. Carefully place 3-4 patties into the hot oil, ensuring they don’t touch—this prevents steaming and promotes even browning.
6. Fry for 3-4 minutes until the bottoms are golden brown and crispy.
7. Flip each latke using a spatula and fry for another 3-4 minutes until both sides are deeply golden.
8. Transfer fried latkes to a paper towel-lined plate to drain excess oil—this keeps them crisp instead of greasy.
9. Repeat with remaining potato mixture, adding more oil if needed and allowing it to return to 350°F between batches.
10. Serve immediately while hot and crispy. The exterior shatters with each bite, revealing a creamy, savory interior. Pair with cool sour cream for contrast or sweet applesauce for a classic combo—either way, they disappear fast.

Truffle Oil Fried Mashed Potato Croquettes

Nailing crispy, creamy perfection just got easier. These truffle oil fried mashed potato croquettes deliver restaurant-quality crunch with minimal effort. Get ready to impress with golden-brown bites that disappear in seconds.

Ingredients

– 3 cups cold mashed potatoes (leftover works perfectly)
– 1/4 cup grated Parmesan cheese
– 1 large egg, beaten
– 1 cup panko breadcrumbs (for extra crunch)
– 1/4 cup all-purpose flour
– 2 tablespoons white truffle oil (or black truffle oil)
– 1 teaspoon chopped fresh chives
– 1/2 teaspoon garlic powder
– 1/4 teaspoon black pepper
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 1/2 teaspoon salt (adjust to taste)

Instructions

1. Combine mashed potatoes, Parmesan cheese, truffle oil, chives, garlic powder, and black pepper in a large bowl.
2. Mix thoroughly until all ingredients are evenly distributed throughout the potato mixture.
3. Place flour, beaten egg, and panko breadcrumbs in three separate shallow bowls.
4. Scoop 2 tablespoons of potato mixture and roll between your palms to form oval-shaped croquettes.
5. Dredge each croquette first in flour, shaking off excess coating completely.
6. Dip floured croquettes into beaten egg, ensuring full coverage on all surfaces.
7. Roll egg-coated croquettes in panko breadcrumbs, pressing gently to adhere crumbs firmly.
8. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
9. Carefully lower 4-5 croquettes into hot oil using a slotted spoon or spider strainer.
10. Fry for 3-4 minutes until golden brown, flipping halfway through cooking for even browning.
11. Remove croquettes from oil and drain on a wire rack set over a baking sheet.
12. Immediately sprinkle hot croquettes with salt while oil is still glistening on the surface.
13. Repeat frying process with remaining croquettes in small batches to maintain oil temperature.
14. Serve croquettes within 10 minutes of frying for optimal crispness. Keep these beauties piping hot straight from the fryer. Their crackling exterior gives way to fluffy, truffle-scented potato centers that melt on the tongue. Try stacking them with a dollop of garlic aioli or crumbling them over a fresh green salad for unexpected texture contrast.

Summary

These 18 crispy frying mashed potatoes recipes truly showcase how versatile this comfort food can be! Whether you’re craving classic potato pancakes or adventurous loaded potato balls, there’s something here for every home cook. We’d love to hear which recipes become your family favorites—don’t forget to leave a comment and share your top picks on Pinterest!