Ingredients:
- 3 cups leftover mashed potatoes
- 3 slices bacon, cooked and crumbled
- 2/3 cup shredded cheddar cheese
- 2 tablespoons thinly sliced chives
- 1/2 teaspoon garlic powder
- Kosher salt
- Freshly ground black pepper
- 2 eggs, beaten
- 1 1/3 cups panko bread crumbs
- Vegetable oil, for frying
Directions:
For the Stovetop:
1. In a large bowl, combine mashed potatoes with cooked bacon, cheddar cheese, chives, and garlic powder. Season with salt and pepper. Stir until all ingredients are well incorporated.
2. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1 to 2-inch balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
3. Heat 3 inches of oil in a large cast iron skillet until a candy thermometer reads 375°F. Fry potato balls in batches until golden on all sides, for about 2 to 3 minutes. Drain on a paper towel-lined plate and season immediately with more salt.
For the Air Fryer:
1. In a large skillet over medium heat, cook bacon until crispy, for about 8 minutes. Drain on a paper-towel lined plate. Crumble bacon into a large bowl and combine with mashed potatoes, cheddar cheese, chives, and garlic powder. Season with salt and pepper.
2. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1 to 2-inch balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
3. Working in batches, arrange potato balls in a single layer in the air fryer basket. Cook at 375°F until panko is golden, about 10 minutes.
4. Season immediately with salt before serving.
Enjoy your crispy mashed potato balls, whether made on the stovetop or in the air fryer!
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