These Baked Mashed Potato Balls are excellent for appetizers, snacks, or even as a side dish! Soft on the inside and crunchy on the outside, they are fluffy mashed potatoes shaped into bite-size balls. I dare you to stop after eating a couple!
The crucial step for these baked potato balls is to check and perfect the seasoning of the mashed potatoes BEFORE adding the egg and forming them into bite-sized balls.
I generally just use parsley, salt, and pepper to season, but you can also add cheese or other herbs and spices, if you prefer, to give the dish your own twist. 🙂
Either way, they are perfect for snacks, parties, or even when you just crave a healthier treat to nibble on.
Feel free to serve them with your favorite dip. For me, though, it's either marinara sauce or catsup. Absolute yum!
FOR MORE EASY APPETIZER RECIPES, CHECK OUT THESE POSTS!
Ingredients
- Potatoes - use any type of potato, but the floury (or starchy) ones are excellent for making baked potato balls.
- Eggs - you will use one for the mashed potato and the other for dipping to help the breadcrumbs stick.
- Breadcrumbs - use traditional breadcrumbs, not panko. If you have some old bread, you can easily make your own homemade breadcrumbs.
- Herb and seasoning – just use your favorite brand for dried parsley, salt and ground black pepper
How to make baked potato balls
Start by combining the potatoes with cold, salted water in a medium pot and place it on medium-high heat.
Bring to a boil, then adjust heat ---- simmer until the potatoes are soft.
Drain and set the potatoes aside to cool a bit.
Mash and place them in a bowl.
Add the breadcrumbs, parsley, salt, and pepper --- taste and adjust seasoning if needed.
Add one beaten egg and mix to combine evenly.
Preheat your oven to 210°C (400°F).
Form the seasoned mashed potatoes into golf-sized balls.
Dip into the remaining egg and roll into breadcrumbs --- coating each ball evenly.
Arrange all the mashed potato balls on a lined baking tray.
Place the tray in the middle of the oven for fifteen minutes, then shake to brown the other side.
Continue baking for five to six more minutes until they’re crispy outside.
Remove from the oven, transfer to plates, and serve!
Helpful tips
- Chop the potatoes into identical sizes so they all cook at the same time.
- Remember to let the potatoes cool before adding the herb and seasoning.
- Mash the boiled potatoes evenly with a potato masher or a potato ricer.
- Do not add all the breadcrumbs at once. Start with half a cup, then add more after mixing the egg --- if the potato mixture is still too wet.
Recipe variation
- Parmesan. You can add grated parmesan into the mashed potatoes and adjust with the seasoning
- Other dried herbs. Thyme and basil will work great; make sure you don’t use more than a heaping half teaspoon of the herb (or herbs).
Looks so easy, right? So, try these baked mashed potato balls this week and let me know!
OR GET MORE IDEAS FROM THIS LIST OF EASY SIDE DISHES WITH POTATOES!
📖 Recipe
Baked Mashed Potato Balls Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Mixing bowls
- Colander
- Potato ricer
Ingredients
- 1 & 1/4 kilos potatoes (about 2.5 pounds), chopped
- 2 eggs
- 1 cup breadcrumbs
- 1/2 teaspoon dried parsley, heaping
- salt and pepper, to season
Instructions
- Combine the potatoes with cold, salted water in a medium pot and place it on medium-high heat.
- Bring to a boil, adjust the heat, then simmer until the potatoes are soft.
- Drain and set aside to cool.
- Mash the potatoes and place them in a bowl.
- Add the breadcrumbs, parsley, salt, and pepper --- taste and adjust seasoning if needed.
- Add one beaten egg and mix to combine evenly.
- Preheat your oven to 210°C (400°F).
- Form the seasoned mashed potatoes into golf-sized balls.
- Dip into the remaining egg and roll into breadcrumbs --- coating each ball evenly.
- Arrange all the mashed potato balls on a lined baking tray.
- Place the tray in the oven for fifteen minutes, then shake to brown the other side.
- Continue baking for six more minutes until they’re crispy outside.
- Remove from the oven, transfer into serving plates --- enjoy!
Notes
- Cook’s Tip: Chop the potatoes into identical sizes so they all cook at the same time.
- Refer to the post for more tips and substitutions
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