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Crispy Fried Mashed Potato Bites

Crispy fried mashed potato bites have a creamy cheddar center wrapped in a crunchy panko coating. Chill the mashed potatoes until firm, then bread and fry the bites until golden brown and hot in the center.
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Prep Time 25 minutes
Cook Time 30 minutes
cooling, chilling, and resting 1 hour 35 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the potato bites
  • 1.5 lb russet potatoes peeled and cut into 1-inch pieces
  • 3 tbsp unsalted butter
  • 0.25 cup whole milk warmed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup sharp cheddar cheese shredded
For the coating and frying
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 2 cup panko breadcrumbs
  • 8 cup vegetable oil for frying

Equipment

  • 1 5-quart Dutch oven

Method
 

Make the potato mixture
  1. Put the potatoes in a medium saucepan and cover with cold water by 1 inch. Bring to a boil, then reduce the heat and simmer for 12 to 15 minutes, until the potatoes are fork-tender.
  2. Drain the potatoes well and return them to the saucepan. Add the butter, warm milk, salt, and pepper, then mash until smooth; stir in the cheddar.
  3. Transfer the mash to a shallow bowl and spread it out to cool for 15 minutes. Cover and refrigerate for at least 1 hour, until firm enough to shape.
Bread and fry
  1. Set out three shallow bowls; put the flour in one, beat the eggs in the second, and put the panko in the third.
  2. Shape the chilled potato mixture into about 24 balls, roughly 1 inch across. Roll each ball in flour, dip it in egg, then coat it in panko.
  3. Arrange the bites on a tray and refrigerate for 15 minutes to help the coating set.
  4. Pour the oil into a 5-quart Dutch oven to a depth of 2 inches and heat to 350°F, checking with a deep-fry thermometer.
  5. Fry the bites in batches for 2 to 3 minutes, turning as needed, until golden brown and hot in the center; let the oil return to 350°F between batches.
  6. Transfer the bites to a wire rack set over a baking sheet and let rest for 5 minutes before serving.

Notes

For an even crunch, make sure the chilled potato mixture is firm before shaping. Refrigerate leftovers in an airtight container for up to 3 days; freeze for up to 2 months and reheat in the oven or air fryer. For a gluten-free version, use gluten-free flour and panko.