These potato balls are perfectly golden and crispy on the outside, with a smooth, creamy mashed potato filling inside. The crispy mashed potato balls make a delicious appetizer or snack, and are sure to become a crowd favorite!
Potato Balls Ingredients
- 1 lb (450g) potatoes, peeled and chopped
- 2–3 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder or garlic powder
- 1 tsp parlsey
- Neutral oil, for frying
Click on the images for the direct link to the ingredients I used:
Crispy Mashed Potato Balls Instruction
Peel and chop the potatoes into chunks.
Bring a pot of water to a boil. Add the potatoes and cook until fork-tender, about 15 minutes.
Drain the potatoes well and transfer them to a mixing bowl.
Mash thoroughly using a fork or potato masher.
Add cornstarch, salt, pepper, and onion or garlic powder. Mix until combined, then knead into a smooth dough.
Roll the mixture into equal-sized balls.
Heat neutral oil in a deep pan or skillet over medium heat.
Fry the potato balls for 2–3 minutes per side until golden and crispy.
Remove and drain on paper towels. Serve warm.
Crispy Mashed Potato Balls
Ingredients
- 1 lb 450g potatoes, peeled and chopped
- 2 –3 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder or garlic powder
- Neutral oil for frying
Instructions
- Peel and chop the potatoes into chunks.
- Bring a pot of water to a boil. Add the potatoes and cook until fork-tender, about 15 minutes.
- Drain the potatoes well and transfer them to a mixing bowl.
- Mash thoroughly using a fork or potato masher.
- Add cornstarch, salt, pepper, and onion or garlic powder. Mix until combined, then knead into a smooth dough.
- Roll the mixture into equal-sized balls.
- Heat neutral oil in a deep pan or skillet over medium heat.
- Fry the potato balls for 2–3 minutes per side until golden and crispy.
- Remove and drain on paper towels. Serve warm.
Cooking Tips
- Use starchy potatoes like Yukon Gold, as they mash more easily.
- Mash the potatoes while they’re hot—this helps them break down more smoothly.
- Start with 2 tablespoons of cornstarch. If the mixture still feels too sticky, add an additional tablespoon.
- Heat the oil to around 350°F. If the oil is too cool, the potato balls will absorb it; if too hot, they may burn.
- Optional: Add a small piece of cheese in the center for a melty surprise.
Crispy Mashed Potato Ball Storage Tips
You can store the unfried potato balls in an airtight container in the fridge for up to two days before frying.
Freezer: Place the unfried potato balls in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer them to a freezer-safe ziplock bag. They can be stored in the freezer for up to 1 month.
If you enjoyed this cripsy mashed potato balls recipe, you might also like my crispy potato smiley recipe.
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