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Crispy Fried Mashed Potato Bites

Crispy fried mashed potato bites have a crunchy panko coating and a smooth, cheesy potato center. Chill the seasoned mash until firm, then bread and fry the bites until crisp and golden brown.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling 1 hour
Total Time 2 hours
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the potato bites
  • 2 lb russet potatoes peeled and cut into 1-inch pieces
  • 8 cup water
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt remaining, divided
  • 4 tbsp unsalted butter
  • 0.25 cup whole milk
  • 1 cup sharp cheddar cheese shredded
  • 2 tbsp fresh chives chopped
  • 0.25 tsp black pepper
For the coating and frying
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 2 cup panko breadcrumbs
  • 5 cup vegetable oil

Equipment

  • 1 baking sheet
  • 1 5-quart Dutch oven

Method
 

Cook and mash the potatoes
  1. Put the potatoes, water, and 1 tablespoon salt in a large pot. Bring to a boil over high heat.
  2. Reduce the heat and simmer for 12–15 minutes, until the potatoes are easily pierced with a fork.
  3. Drain the potatoes well, return them to the pot, and let them steam dry for 1 minute.
  4. Mash the potatoes with the butter and milk until smooth.
  5. Stir in the cheddar, chives, remaining 1/2 teaspoon salt, and pepper.
  6. Spread the mixture on a baking sheet and refrigerate for 1 hour, until firm.
Bread and fry the bites
  1. Scoop the chilled potato mixture into 24 portions.
  2. Roll each portion into a ball about 1 1/2 inches wide.
  3. Put the flour in one shallow bowl, beat the eggs in a second shallow bowl, and put the panko in a third.
  4. Coat each ball in flour, dip it in egg, then roll it in panko.
  5. Heat the vegetable oil in a 5-quart Dutch oven over medium heat to 350°F, using a deep-fry thermometer to check the temperature.
  6. Fry the bites in batches without crowding the pot for 2–3 minutes, turning as needed, until crisp and golden brown.
  7. Return the oil to 350°F between batches.
  8. Transfer the bites to a wire rack or paper-towel-lined plate and let them cool for 2 minutes before serving.

Notes

For crisp bites, return the oil to 350°F between batches. Refrigerate leftovers for up to 3 days; freeze cooked bites for up to 2 months. For a gluten-free option, use gluten-free flour and panko.