Print Recipe

Fried Mashed Potatoes

Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Appetizer


  • 1 C mashed potatoes
  • 1/3 C mozzarella cheese
  • 1/3 C Parmesan cheese
  • 1/2 large egg beaten
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1 C plain bread crumbs
  • 1 tsp basil
  • 1 tsp oregano


  • Make mashed potatoes as desired or use leftovers that have been chilled. This particular batch of mashed potatoes were made with garlic, butter, salt and pepper.
  • In a deep fryer or electric skillet, heat oil to 350F°. If using an electric skillet, oil should be roughly an inch deep. In a food processor, combine mashed potatoes, half of both cheeses, salt, pepper, cayenne pepper and half of an egg. Blend well. If you forget to toss in your egg, like I did, just mix it in by hand. It doesn't have to be perfect. The egg gives it a bit more moisture to help hold onto the crumb coating. Remove mashed potato mixture to a bowl, set aside.
  • In a small bowl, mix bread crumbs with basil, oregano and remaining cheese. Stir well.
  • Using a small cookie scoop, take a scoop of your mashed potatoes. Roll into a ball. Toss potato ball into bread crumbs, lightly roll around or toss bread crumbs on top of the ball to coat. Transfer coated potato ball to a clean plate. Continue process until you have used up all of your potatoes.
  • Refrigerate for at least 30 minutes.
  • Remove from fridge and fry in small batches for 2 1/2 to 3 minutes or until a nice golden brown but not burnt.


An original recipe from Baked by Rachel