Head Country


Head Country

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Fried Mashed Potato Balls

There’s nothing quite like that hero feeling you get when you know you’re passing around leftovers from dinner as brunch finger foods. These fried mashed potato balls take your all-time favorite side and transform them into crispy, golden-brown bites that are the perfect size for dunking and dipping. Because this recipe uses all your favorite flavors and what you already have on hand, you can file it under easy, crowd-favorite, and party finger food ideas on a budget.

BBQ Basics


3 C. leftover mashed potatoes, chilled
3 slices bacon, cooked and crumbled
2/3 C. shredded cheddar cheese
1 Tbsp. Head Country Bar-B-Q Sweet & Spicy Seasoning
2 eggs, lightly beaten
1 1/3 C. panko bread crumbs
Vegetable oil, for frying
Your favorite Head Country Bar-B-Q sauce for dipping

Cooking Instructions

Add mashed potatoes, bacon, cheddar cheese, and Head Country Sweet & Spicy Championship Seasoning to a large bowl. Stir until combined.

Add eggs to one bowl and panko breadcrumbs to a separate bowl. Prepare a flat surface as a staging area for uncooked mashed potato balls. Use a cookie dough scoop or large spoon to scoop out 1- to 2-inch balls of the mashed potato mixture. Roll the mixture to form a ball, dip in egg, and then in panko. Repeat with the remaining mashed potato mixture. Place balls in prepared staging area.

Heat 3 inches of oil in a large skillet with deep sides. Let the oil reach 375 degrees F before frying the balls in batches until golden brown on all sides. This will take 2-3 minutes per batch.

Remove the balls to a paper towel-lined plate or baking dish.

Serve with your favorite Head Country Bar-B-Q sauce for dipping. Enjoy!