How to Make Mashed Potato Bacon and Cheese Balls
How to Make Mashed Potato Bacon and Cheese Balls is a easy American recipe that serves 4. 120 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $5.46 total, $1.37 per serving
Ingredients
- 2.5 cups Mashed Potatoes (leftover, any style; reheat if cold)
- 1 large Egg (beaten, for binding)
- 0.25 tsp Ground Black Pepper (freshly ground)
- 0.5 tsp Garlic Powder
- 0.5 tsp Salt
- 0.5 cup Bacon Bits (cooked and crumbled)
- 1 cup Cheddar Cheese (shredded; can use mozzarella or any meltable cheese)
- 0.5 cup All-Purpose Flour
- 1 cup Breadcrumbs (plain or panko for extra crunch)
- 2 cups Canola Oil (for deep‑frying; oil depth about 1 inch)
- 1 large Egg (beaten, for coating)
Instructions
Gather Ingredients & Seasonings
Measure out 2‑3 cups of leftover mashed potatoes and set aside. Have pepper, garlic powder, salt, and the first egg ready.
Time: PT5M
Combine Binding Egg and Spices
In the mixing bowl, add the beaten egg, ¼ tsp ground black pepper, ½ tsp garlic powder, and ½ tsp salt to the mashed potatoes. Mix thoroughly with a fork until smooth.
Time: PT5M
Set Up Coating Station
In a small bowl beat the second egg. Place ½ cup flour in one shallow dish and 1 cup breadcrumbs in another.
Time: PT5M
Shape Cheese‑Filled Balls
Take about 1‑2 tbsp of the potato mixture, flatten in your hand, place a small spoonful (≈1 tsp) of shredded cheese in the center, add a pinch of bacon bits, then roll into a smooth ball.
Time: PT10M
Double Coat the Balls
Roll each ball in flour, dip in the beaten egg, coat in breadcrumbs, dip again in egg, and finish with a second breadcrumb coating.
Time: PT10M
Heat Oil to 350°F
Pour canola oil into the frying pan to a depth of about 1 inch. Heat over medium‑high until the oil reaches 350°F (180°C).
Time: PT5M
Temperature: 350°F
Fry the Balls
Carefully lower a few balls into the hot oil. Fry for 3‑4 minutes, turning every 15‑20 seconds, until they are dark golden‑brown and the cheese is melted.
Time: PT5M
Temperature: 350°F
Drain & Rest
Remove the balls with tongs and place on a paper‑towel‑lined plate to drain excess oil.
Time: PT2M
Serve
Serve hot with ketchup, aioli, or your favorite dipping sauce.
Time: PT0M
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 12 g
- Fat
- 7 g
- Fiber
- 1 g
Dietary info: Contains gluten, Contains pork, Not vegan, Not vegetarian
Allergens: Eggs, Dairy, Wheat, Pork
Ingredient Substitutions
- Instead of Mashed Potatoes: instant mashed potatoes, store‑bought prepared mashed potatoes
- Instead of Egg: 2 tbsp milk + 1 tsp flour
- Instead of Ground Black Pepper: white pepper
- Instead of Garlic Powder: fresh minced garlic (½ tsp)
- Instead of Salt: sea salt
- Instead of Bacon Bits: chopped cooked bacon
- Instead of Cheddar Cheese: mozzarella, pepper jack
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Breadcrumbs: crushed crackers, cornflakes
- Instead of Canola Oil: vegetable oil, peanut oil
- Instead of Egg: milk wash (2 tbsp milk)
Equipment Needed
- Mixing Bowl
- Fork
- Small Bowl
- Shallow Dish
- Frying Pan
- Thermometer
- Tongs
- Paper Towels
- Plate
- Spatula (optional)
Critical Steps — Do Not Skip
- Mixing the egg and spices into the mashed potatoes for proper binding.
- Sealing the cheese inside each ball before coating.
- Double coating with flour, egg, and breadcrumbs for a crunchy shell.
- Heating oil to exactly 350°F to prevent soggy coating.
- Turning the balls frequently while frying to achieve even browning.
Chef Tips from the Video
- Use cold leftover mashed potatoes; they hold together better than warm potatoes.
- Panko breadcrumbs give a lighter, crunchier crust than regular breadcrumbs.
- Add a pinch of smoked paprika to the seasoning for an extra smoky flavor.
- Serve with a side of garlic aioli for an upscale twist.
Troubleshooting
Balls fall apart during frying.
Add a little more flour to the potato mixture or use the second egg as a stronger binder.
Cheese leaks out.
Make sure the cheese is fully sealed by rolling the potato mixture tightly around it and double‑coating.
Coating is soggy.
Confirm oil is at 350°F before adding balls; if oil is cooler, the breadcrumbs will absorb oil.
Oil splatters.
Dry the balls with a paper towel before frying and lower them gently into the oil.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven at 350°F for 10 minutes.
Freezer: Freeze uncooked coated balls on a tray, then transfer to a zip‑top bag; fry from frozen (add 1‑2 minutes to cooking time).
Room temperature: Do not leave out longer than 2 hours; risk of bacterial growth.
Make-Ahead Tips
- Shape and coat the balls, then freeze on a baking sheet before transferring to a bag; fry directly from frozen.
- Prepared coated balls can be stored in the fridge for up to 24 hours before frying.
Frequently Asked Questions
What is the cultural significance and history of Bacon and Cheese Mashed Potato Balls in American comfort food cuisine?
These bite‑size balls are a modern twist on classic American comfort foods, turning Thanksgiving or holiday leftover mashed potatoes into a snack. They reflect the tradition of repurposing leftovers to avoid waste while adding indulgent flavors like bacon and cheese.
How are Bacon and Cheese Mashed Potato Balls traditionally served in the United States during holiday gatherings?
They are often served as a finger food at holiday parties, potlucks, or as a side dish alongside turkey. Warm, they are paired with ketchup, ranch, or a spicy aioli for dipping.
What occasions or celebrations are Bacon and Cheese Mashed Potato Balls commonly associated with in American culture?
They are popular after Thanksgiving, Christmas, or any large family meal where mashed potatoes are abundant. They also appear at casual game‑day gatherings and backyard barbecues.
What are the authentic traditional ingredients for Bacon and Cheese Mashed Potato Balls versus acceptable substitutes?
Traditional ingredients include leftover mashed potatoes, eggs, bacon bits, shredded cheddar or mozzarella, all‑purpose flour, and plain breadcrumbs. Substitutes can be cooked crumbled bacon, shredded pepper jack, gluten‑free flour, or panko breadcrumbs.
What other American side dishes pair well with Bacon and Cheese Mashed Potato Balls?
They complement creamy coleslaw, green bean casserole, roasted Brussels sprouts, or a simple mixed greens salad with vinaigrette. A tangy cranberry sauce also balances the richness.
What are the most common mistakes to avoid when making Bacon and Cheese Mashed Potato Balls?
Common errors include using too little egg, which causes the balls to fall apart, not heating oil to the proper 350°F, and overcrowding the pan, which drops the oil temperature and leads to soggy coating.
Why does this recipe use a double coating of egg and breadcrumbs instead of a single coating?
The double coating creates a thicker, crunchier crust that stays crisp after frying and helps seal the cheese inside, preventing it from leaking out.
Can I make Bacon and Cheese Mashed Potato Balls ahead of time and how should I store them?
Yes. Shape and coat the balls, then freeze them on a tray. Transfer to a zip‑top bag and fry directly from frozen, adding an extra minute or two. Refrigerated uncooked balls keep up to 24 hours.
What texture and appearance should I look for when frying Bacon and Cheese Mashed Potato Balls?
The exterior should be golden‑brown to dark brown, crisp to the touch, and the interior should be hot, creamy, and the cheese fully melted. The balls should hold their shape without cracking.
What does the YouTube channel In The Kitchen With Matt specialize in?
In The Kitchen With Matt focuses on practical, home‑cooked recipes that make use of leftovers, quick weeknight meals, and classic comfort foods, often with clear step‑by‑step video demonstrations.
How does the YouTube channel In The Kitchen With Matt's approach to American comfort food differ from other cooking channels?
Matt emphasizes simplicity, minimal equipment, and budget‑friendly ingredients, often repurposing leftovers like mashed potatoes, whereas many other channels may focus on elaborate plating or exotic cuisines.
Last updated: August 31, 2026
