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Loaded Mashed Potato Balls

Category: Holiday
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4 slices bacon, diced

2 cups vegetable oil, or more, as needed

3 cups leftover mashed potatoes

1 cup shredded cheddar cheese

2 tablespoons chopped fresh chives

1/2 teaspoon cayenne pepper, optional

2 large eggs, beaten

1 1/2 cups Panko*

2 tablespoons freshly grated Parmesan


Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Heat vegetable oil in a large stockpot or Dutch oven over medium high heat.

In a large bowl, combine mashed potatoes, cheese, chives, cayenne pepper and bacon.

Using a small cookie scoop, roll the mixture into 1 1/4-to-1 1/2-inch balls, forming about 25.

Working one at a time, dip balls into eggs, then dredge in Panko, pressing to coat.

Working in batches, add balls to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, garnished with Parmesan, if desired.

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