Crispy Mashed Potato Bites
These Crispy Mashed Potato Bites are golden and crunchy on the outside with a creamy, perfectly seasoned potato center. They come together in just 35 minutes and are ideal for parties, game days, or turning leftover mashed potatoes into something spectacular.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 2 cups cold mashed potatoes leftover works great; must be firm and cold
- 3/4 cup shredded cheddar cheese or dairy free shredded cheese
- 1 large egg lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 tablespoons fresh chives or green onions finely chopped
- 3/4 cup panko breadcrumbs plain breadcrumbs also work
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons olive oil or cooking spray for brushing
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar cheese, beaten egg, garlic powder, smoked paprika, chives, salt, and pepper. Stir until evenly mixed and the mixture holds together when pressed. If it feels too soft, refrigerate for 15 minutes.
- Scoop about 2 tablespoons of the mixture and roll into a ball or press into a small disc. Repeat with the remaining mixture to form 16 to 20 bites of consistent size.
- Place the panko breadcrumbs in a shallow bowl. Roll each bite in the breadcrumbs, pressing gently so the coating adheres evenly on all sides. Arrange them on the prepared baking sheet with a little space between each one.
- Lightly brush or spray each bite with olive oil to help the coating crisp up beautifully in the oven.
- Bake for 20 to 25 minutes, flipping each bite once at the halfway point (around the 10 to 12 minute mark), until deeply golden and crispy on all sides.
- Remove from the oven and let the bites rest on the pan for 3 to 5 minutes before serving. Garnish with extra chives and a pinch of flaky sea salt. Serve warm with your favorite dipping sauce.
Notes
Always use cold, firm mashed potatoes for the best results. Freshly made potatoes that are still warm will be too soft to shape properly. For an air fryer version, cook at 400°F for 12 to 14 minutes, flipping halfway through. To freeze, arrange shaped uncooked bites on a baking sheet, freeze until solid, then store in a freezer bag for up to 2 months. Bake from frozen at 425°F for 28 to 30 minutes. Reheat leftovers in a 375°F oven or air fryer for 5 to 7 minutes to restore crispiness.