Bacon and cheddar cheese stuffed mashed potato balls. This is the most excellent way to use any leftover mashed potatoes.

WHAT CAN I MAKE WITH LEFTOVER MASHED POTATO?

When there are leftover mashed potatoes in the fridge, it’s time to whip up some mashed potato balls.

You can create a fresh dish that everyone will love using only what you have left over using this method.

You may get creative with mashed potato balls by spicing things up with various ingredients.

HOW TO MAKE MASHED POTATO BALLS

Add a few ingredients to the mashed potatoes before making mashed potato balls. Bacon pieces, cheddar cheese, and parsley are some of my favorite things.

Shape the mixture into bite-sized balls by combining the mashed potato with the rest of the ingredients. To form the balls, simply use your hands.

The next step is to coat them in breadcrumbs before rolling them up. Deep-frying the mashed potato balls to golden brown is the final step.

TIPS FOR CRISPY MASHED POTATO BALLS

Before working with the leftover mashed potatoes, make sure they are cold in the refrigerator.

For best results, coat the mashed potato balls lightly with ordinary breadcrumbs and cook them until they brown. Take them from the oil with a slotted spoon as soon as they begin to brown.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 174 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• BROCCOLINI WITH GARLIC BUTTER
• BAKED CHICKEN WITH HONEY GARLIC
• ITALIAN BRAISED CHICKEN
• BACON BROCCOLI EGG BITES

INGREDIENTS

• 3/4 cup shredded cheddar cheese
• 1/2 cup of dry bread crumbs
• oil for deep frying
• 1 large egg, lightly beaten
• 1/4 cup real bacon bits
• 2 cups cold leftover mashed potatoes
• 2 tablespoons chopped Italian parsley leaves

INSTRUCTIONS

1. Wait 30 minutes for the mashed potatoes to cool in a big bowl at room temperature. Serve with a side of minced parsley on the side.
2. In a large bowl, combine all of the ingredients.
3. Make 1-inch balls out of the potatoes and coat them in bread crumbs, making sure the bread crumbs stick. Place them in the refrigerator for 15 to 30 minutes to keep their shape.
4. Add 1 oil to a skillet and heat it to 375°F (190°C). Fry a few potato balls at a time in a small amount of oil. Remove paper towels to drain as soon as they turn a light brown. Prepare the food and serve it right away.

NOTES

• The potato balls will fall apart when deep-frying if your mashed potatoes are loose. Don’t over-fry your breadcrumbs; remove them from the oil as soon as they get light brown. They’ll keep getting brown when you take them out of the oil.