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These Fried Mashed Potato Balls are the ultimate comfort food, and then you dip them in the herb cream sauce – it is simply amazing! Wait till you set down a tray of these and watch how fast they disappear!
Table of Contents
Why You’ll Love Fried Mashed Potato Balls
These little guys will disappear faster than you can fry them! The fluffy mashed potato interior with the crunchy outside seasoned with salt and vinegar and then dipped in an amazing creamy herb sauce. They will quickly become your new favorite side!
Prep Like a Pro
Have all your ingredients ready to make these Fried Mashed Potato Balls stress-free!
Gather
- Corn Starch: ⅓ cup
- Vinegar Powder: 1½ tbsp + more for dusting
- Salt
- Oil: Neutral, high-heat point for frying
- Vinegar Powder: to taste
- Sour cream: ⅓ cup
- Mayo: 2½-3 tbsp
- Onion Powder: ½ tsp
- White Pepper: ¼ tsp
- Garlic Powder: ½ tsp
Chop/Grate
- Russet Potatoes: 2½ lbs, peeled and cut into 1-inch cubes
- Parmesan: freshly grated, for topping
- Chives: chopped, for topping
- Fresh Chives: 2 tbsp, chopped
- Fresh Dill: 2 tbsp, chopped
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🔥Chef Nadia’s Tip🔥
- Don’t skip the chill: This helps the starch set in the mashed potato balls before frying, and that helps them hold their shape.
- Fry in small batches: You may be able to fit them all in there, but don’t. Adding too much to the oil brings the temperature down, and you will end up with a soggy crust instead of a crunchy one.
- Size Matters: Keep your balls around the same size. If you have a bunch of different sizes, they won’t cook evenly, and you’ll end up with over and undercooked potato balls.
Substitutions
- Russet Potatoes → The russet potatoes give you a fluffy interior, but you can use Yukon gold if you want a creamier bite.
- Vinegar Powder → You can swap the vinegar powder for onion powder, garlic powder, or whatever your favorite potato seasonings are if this isn’t your thing! The potatoes are delicious even without it.
- Parm → Pecorino romano or grana padano will also work instead of the parm.
- Sour Cream → You can swap this for Greek yogurt for a tangier flavor.
The Perfect Pairings
A perfect drink for fried potato balls with salt and vinegar seasoning is a Salty Vinegartini! For your main, a savory Steak with Peppercorn Sauce with a side of Butter Fennel Salad. For dessert, Amaretto Peaches will be perfect.
Fried Mashed Potato Balls: Questions Answered
No! You can swap it for onion powder, garlic powder, or whatever your favorite potato seasonings are! The potatoes are delicious even without it.
You can shape the potato balls and the sauce a few hours ahead and leave them covered in the fridge. Wait to fry the mashed potato balls till right before so you get the best crispiness!
If you don’t have a potato ricer, you can mash your potatoes the way you normally do. Try to make sure they are as smooth as you can so that the balls hold together.
You can, but you won’t get them nearly as crunchy. If you go the baking route, brush them with oil and bake at 425°F until golden.
I bought mine on Amazon. It is the Raw Essentials Vinegar Powder.
Fried Mashed Potato Balls
Equipment
- pot
- Bowl
- baking sheet
- medium bowl
Ingredients
- 2½ lbs russet potatoes
- ⅓ cup corn starch
- 1½ tbsp vinegar powder, + more for dusting
- kosher salt, to taste
- grapeseed oil, for frying
- vinegar powder, to taste
- salt, to taste
- parmesan, freshly grated, for topping
- chives, chopped, for topping
Dipping Sauce
- ⅓ cup sour cream, or creme fraiche
- 2½-3 tbsp mayo
- ½ tsp onion powder
- ¼ tsp white pepper
- ½ tsp garlic powder
- 3 tbsp fresh chives, chopped
- 2 tbsp fresh dill, chopped
- salt, to taste
Instructions
- Prep the Potatoes: Peel and cut the potatoes into 1 inch cubes. Boil in salted water until fork tender. Strain.
- Rice and Season: Run the potatoes through your ricer into a bowl. Mix in the corn starch, vinegar powder and a generous pinch of salt. Adjust this to taste. Make sure it's mixed very well, then cover and chill in the fridge for 15-30 minutes.
- Shape: Using your hands, form the potatoes into even balls, it should make around 25 rounds. Place them on a baking sheet with parchment paper and let them rest while you heat the oil.
- Heat the Oil: In a large pot, preheat your oil to 375°F.
- Make the Dipping Sauce: While the oil heats, mix the mayo, sour cream, onion powder, white pepper, garlic powder, chives and dill in a bowl. Adjust for salt.
- Fry: Add the potato balls in batches and fry until deeply golden, about 2-3 minutes.
- Season: In a medium bowl, mix equal parts salt and vinegar powder to taste. Add your golden potato balls to the bowl and shake to dust the potatoes with the vinegar/salt mixture.
- Serve: Top your golden potatoes with obscene amounts of parm, more chives and the sauce on the side. Enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
