Crispy Cheesy Mashed Potato Bites

My strongest culinary conviction — after “butter is life” and “never trust a limp shallot” — is that crispy little potato balls deserve to be carried into rooms on tiny thrones and applauded. They should be the thing you fight your cousin for at Thanksgiving (true story), and yet somehow they’re also the comfort-food handshake that says, “It’s going to be okay.” Tiny coronations. Eat one.

That time I almost burned down the kitchen (spoiler: mashed potatoes saved me)

You need a backstory because I don’t do recipes without trauma. Once, during a Thanksgiving so full of chaos it could have been its own streaming series, I attempted to make three side dishes at once, judged my oven’s mood swings incorrectly, and watched a casserole do something that can only be described as “self-immolate.” I stood over the smoke alarm like an embarrassed parent while everyone else calmly ate salad (of course they were calm — they were not the person with the extinguisher).

My salvation? Leftover mashed potatoes scooped into tiny rounds, deep-fried to golden, cheesy perfection; suddenly I was the hero of the hour. Trader Joe’s boxed potatoes saved dinner then (and will again — no shame). Also: lemon bars disaster of 2021 — do not bring that up. Ever.

Okay, serious pivot: let’s make crispy cheesy mashed potato bites (before I start another tangent)

ANYWAY, before I emotionally relive the entire event and tell you about my neighbor’s secret gravy recipe for the seventeenth time, here’s the simple truth: these bites are forgiving. They forgive you for forgetting to preheat the oil, for using shredded “mystery cheddar” from the back of the fridge, for life choices. Make them, eat them, repeat.

I will say this: if you want to flirt with something fancier, check out this elegant take on potatoes that I admire for dinner-party moodiness at crispy balsamic thyme potato torte — but for backyard heroics, stick here.

You’ll need these ingredients (and my mini-rant about cheese aisles)

• 2 cups mashed potatoes
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup breadcrumbs
• 1/4 cup chopped green onions (optional)
• 1 egg
• Salt and pepper to taste
• Oil for frying

Also: opinions — yes, the cheap shredded cheese will do fine (buy the block and shred if you’re feeling artisanal), and yes, breadcrumbs from Aldi are quietly heroic. If your Trader Joe’s has the flaky panko, jump on it (seasonal joy). I once judged someone for not adding green onions; I forgive them now.

Cooking Unit Converter (for the kitchen math-phobes)

A tiny app to make cups-to-grams arguments disappear forever.

Technique: how I learned to stop worrying and fry confidently

This is not a lab manual. This is me waving my hands and telling you what worked after three attempts, two burns, and one glorious plate of success. The mix should feel like a slightly sticky playdough — not wet, not crumbly, just cooperative. If it’s too wet, add more breadcrumbs (don’t panic, breathe, add crumbs). If it refuses to hold shape, chuck in another scoop of cheese or a beaten egg and whisper sweet nothings to it.

Here’s the concrete stuff (because my therapist says closure):

1. In a mixing bowl, combine mashed potatoes, cheese, breadcrumbs, green onions, egg, salt, and pepper. Mix until well combined.
2. Shape the mixture into small balls or patties.
3. Heat oil in a frying pan over medium heat.
4. Fry the potato bites for about 3-4 minutes on each side, or until golden brown and crispy.
5. Remove from the pan and let drain on paper towels.
6. Serve warm and enjoy as an appetizer or snack!

Pro tip: keep the oil at a steady medium — too hot and the outside will betray you while the center sulks; too cool and you’ll get heavy, greasy sadness. Also, while you’re shaping, hum your favorite 90s song. It helps.

Oh and if you adore stuffed bites, try pairing with a rich chicken filling vibe I’ve been obsessing over: cheesy garlic-butter mushroom stuffed chicken — because why not dream big.

Why this matters to me (the emotional part, cue tissues)

Food is my family’s language. My grandma’s hands were always floured; my dad judges salt with laser precision; my kitchen smells like Thanksgiving and late-night Trader Joe’s runs. Cooking is how I translate nostalgia into something edible. These bites are shorthand for “remember when” and “I made this for you” and “come here, sit down, stop scrolling.” Identity is in the crumbs.

Micro-anecdote: the neighborhood party that needed 200 potato bites

Once I made a batch for a block party and someone asked, with suspicious reverence, if I was selling them. I considered it. I considered many entrepreneurial paths. I decided instead to accept compliments and hide the recipe (kidding, I’m generous).

Frequently Asked Questions (chaotic but useful)

Okay, I’ll stop talking now. Make these. Bring them to a party. Brag a little. Cry a little (happy tears or caramelized-onion tears — I don’t judge). Trust me: you will be remembered.

Daily Calorie Needs Calculator:

Estimate your daily calorie needs quickly so you can make room for snacks (and these bites).