Craving a snack that’s at home at a fancy dinner party or just on your coffee table with friends? Mashed Potato Arancini are little golden balls of crispy, cheesy, potato heaven—an irresistibly Italian-inspired riff on classic arancini that uses leftover mashed potatoes as the star. The outside is crunchy and golden, the inside is melting and savory, and the aroma of parmesan and garlic floats through the kitchen as they fry up in minutes. You’ll never look at leftover mashed potatoes the same way again!
Ingredients You’ll Need
Mashed Potato Arancini are gloriously simple, with ingredients you probably already have on hand. Each one is essential for creating layers of flavor, melty texture, and that signature golden, crispy shell that makes arancini so addictive.
- Cold Mashed Potatoes (2 cups): The creamy base—using chilled potatoes makes rolling much easier and helps the arancini hold their shape.
- Shredded Mozzarella Cheese (1 cup): Melts into gooey ribbons with every bite, giving you that magical cheese pull.
- Grated Parmesan Cheese (1/2 cup): Adds a nutty, salty punch and deepens the overall flavor.
- Green Onions, finely chopped (2): Brings a gentle freshness and a pop of color.
- Garlic Powder (1/2 teaspoon): Boosts the savory notes without overwhelming the cheesy goodness.
- Paprika (1/2 teaspoon): Just a hint, for warmth and a subtle rosy tint.
- Salt (1/2 teaspoon): Essential for balancing all the rich, cheesy flavors.
- Black Pepper (1/4 teaspoon): Gives a little mellow heat to round things out.
- All-Purpose Flour (1 cup): The crucial first coating that helps the egg and breadcrumbs adhere.
- Large Eggs, beaten (2): The egg wash binds the coating, ensuring maximum crunch.
- Breadcrumbs (1 1/2 cups): Your ticket to golden, crispy perfection—use panko for extra crunch!
- Vegetable Oil for Frying: Go for a neutral, high-heat oil to get that irresistible crispy exterior.
How to Make Mashed Potato Arancini
Step 1: Combine the Filling
Grab a large mixing bowl and add the cold mashed potatoes, mozzarella, parmesan, green onions, garlic powder, paprika, salt, and pepper. Use a sturdy spoon or your hands to mix until everything is evenly blended and speckled with cheesy goodness and flecks of green. Don’t be afraid to give it a good stir—the cheese and onion pockets are what make every bite exciting.
Step 2: Form the Arancini Balls
Now, use about two tablespoons of the mixture for each ball—an ice cream scoop or cookie scoop is super helpful here. Roll the mixture between your palms until it’s smooth and round. Repeat with the rest of the filling; you’ll end up with about 18 adorable balls waiting to be breaded.
Step 3: Set Up Your Breading Station
Lay out three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. This assembly line keeps things organized (and your kitchen cleaner). Each bowl plays a key role in creating the signature crispy shell of Mashed Potato Arancini.
Step 4: Bread the Arancini
Roll each potato ball first in the flour until dusted, then dip it into the egg so it’s slick and sticky, and finish with a generous coat of breadcrumbs. Gently press the crumbs on so the balls are thoroughly coated and ready for their golden transformation.
Step 5: Fry to Crispy Perfection
Pour the vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches, and heat to 350°F (175°C). Fry the arancini in batches for 3 to 4 minutes each, turning so they get evenly brown and wonderfully crisp on all sides. Use a slotted spoon to move them onto paper towels for draining so they stay light and crunchy.
Step 6: Serve Hot and Enjoy!
Once the Mashed Potato Arancini are cool enough to handle but still sizzling, pile them onto a platter and serve with a side of warm marinara for dipping. The only challenge? Not devouring them all before they reach the table.
How to Serve Mashed Potato Arancini
Garnishes
To add a little extra flair, sprinkle the arancini with more grated parmesan, a handful of chopped parsley, or a dusting of paprika. If you want to wow, give each one a tiny dollop of sour cream or a drizzle of pesto—whichever suits your mood.
Side Dishes
These make a dreamy appetizer with a green salad on the side or pair beautifully with a robust tomato soup. For parties, pile Mashed Potato Arancini onto a platter with toothpicks and a trio of sauces—think marinara, garlic aioli, or spicy sriracha ketchup—to satisfy every dipper.
Creative Ways to Present
If you’re feeling playful, serve Mashed Potato Arancini in mini muffin liners for easy, mess-free snacking. For a festive touch, stack them pyramid-style or skewer them onto cocktail sticks for a party centerpiece that doubles as finger food. Give each guest a personal dipping bowl to turn snack time into a gourmet experience.
Make Ahead and Storage
Storing Leftovers
Leftover Mashed Potato Arancini can be cooled and stored in an airtight container in the fridge for up to three days. Their crispiness softens slightly after chilling, but a quick reheat brings back all their charm. If packaging, place paper towels between layers to absorb any excess moisture.
Freezing
Want to prep ahead? Arrange the uncooked, breaded arancini on a lined baking sheet and freeze until solid, then transfer to a zip-top bag for up to three months. You can fry straight from frozen—just add a minute or two to the cook time for that golden, molten center.
Reheating
To recapture that signature crunch, reheat leftover Mashed Potato Arancini in a hot oven (400°F/200°C) or air fryer for 8–10 minutes. Microwave only if you’re in a pinch, as it softens the crust, but the flavors will still shine through.
FAQs
Can I use instant mashed potatoes for this recipe?
Absolutely! As long as your instant mashed potatoes are thick and fully chilled, they’ll work beautifully for Mashed Potato Arancini. Just be sure the consistency isn’t runny, or the balls may not hold their shape during frying.
How can I make these gluten-free?
To make gluten-free arancini, simply use your favorite all-purpose gluten-free flour and swap out standard breadcrumbs for gluten-free panko. The finished bites will be just as crispy and delicious.
Can Mashed Potato Arancini be baked or air fried?
Definitely! For a lighter twist, bake at 400°F (200°C) for 18–20 minutes or use an air fryer at 375°F (190°C) for 12–15 minutes, flipping once. Both methods yield a golden, satisfyingly crisp exterior—no deep frying required.
How do I stuff the arancini with more cheese?
Simply press a small cube of mozzarella into the center of each potato ball as you’re forming them. Be sure to seal the ball well before breading, and you’ll get gooey cheese surprises in every bite!
Can I double the recipe for a crowd?
Yes! Mashed Potato Arancini are perfect for parties. Just double all the ingredients and prepare as directed—the assembly and frying are exactly the same, and you’ll have enough for a whole gathering of hungry friends.
Final Thoughts
There’s just something magical about biting into a warm, golden Mashed Potato Arancini—crispy outside, creamy and cheesy inside, with that little hit of garlic and green onion. Whether you’re turning leftovers into treasure or making these just for the joy of it, I hope you’ll fall in love with every bite. Go ahead, give them a try—your snack game will never be the same!
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Mashed Potato Arancini Recipe
- Total Time: 40 minutes
- Yield: 18 arancini 1x
- Diet: Vegetarian
Description
These Mashed Potato Arancini are crispy, cheesy potato bites that make a perfect appetizer or snack. They are easy to make using leftover mashed potatoes and are sure to be a hit at any gathering.
Ingredients
Main Ingredients:
- 2 cups cold mashed potatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- vegetable oil for frying
Instructions
- Mix Ingredients: In a large bowl, combine mashed potatoes, mozzarella, Parmesan, green onions, garlic powder, paprika, salt, and pepper.
- Shape Balls: Scoop about 2 tablespoons of the mixture and roll into balls.
- Coat: Roll each potato ball in flour, then dip in egg, and coat with breadcrumbs.
- Fry: Heat oil to 350°F (175°C) and fry arancini in batches for 3–4 minutes until golden brown and crispy.
- Serve: Drain on paper towels and serve hot with marinara sauce for dipping.
Notes
- Leftover mashed potatoes are ideal for this recipe.
- For added flavor, stuff each ball with a cube of mozzarella before frying.
- Can be baked at 400°F (200°C) for 18–20 minutes or air fried at 375°F (190°C) for 12–15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 190
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 40 mg
