Crispy Fried Mashed Potato Balls

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Elevate your Thanksgiving feast with these delicious Crispy Fried Mashed Potato Balls! Imagine a perfect blend of crispy outer layers, creamy mashed potato goodness, and a cheesy surprise at the center.

Crispy Fried Mashed Potato Balls

Prep Time 30 minutes
Cook Time 15 minutes
Course Side Dish
Servings 10 potato balls


**For the Mashed Potato Filling:**

  • 2-3 Russet or Yukon Gold potatoes about 500g
  • 4 oz cream cheese 113g, softened
  • cup shredded cheddar cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp chili flakes
  • 1 tsp garlic powder
  • 2-4 tbsp all-purpose flour
  • 2 tbsp chopped fresh parsley

**For the Crispy Coating:**

  • 1 ¼ cups crushed crackers original, salted flavor
  • ¼ cup shredded parmesan cheese
  • ½ tsp chili flakes

**For Assembly:**

  • 1 8 oz block of mozzarella cheese cut into large cubes (approximately ¾” each)
  • 2 large eggs


  • Peel and cut the potatoes into cubes. Boil them until just tender, not mushy. Drain and mash in a bowl.
  • Add the remaining mashed potato filling ingredients, adjusting flour if needed. The mixture should be soft but manageable. Refrigerate for 30 minutes if too sticky.
  • Using a 2″ cookie scoop, form potato balls, gently pressing a mozzarella cube into the center. Aim for 10 balls.
  • Freeze the balls for 30 minutes. In a bowl, combine crushed crackers, parmesan, and chili flakes.
  • Whisk the eggs in another bowl. Coat each ball with egg, then the cracker mixture, and repeat for a double coating. Place on a tray and chill while you heat the oil.
  • Heat 2″ of vegetable oil to 330F in a skillet. Fry the balls in batches for 6-8 minutes, flipping gently to ensure even cooking.
  • Dab excess oil off the balls with a paper towel and serve hot with your favorite sauce!
  • Remember, if you’re new to frying, try one ball as a test. Be gentle and flip the balls every minute while frying for a perfect, crispy result. Enjoy your Thanksgiving treat!

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