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Cozy Loaded Mashed Potato Bites for Friendsgiving

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These golden, crispy mashed potato bites are loaded with sharp cheddar, cream cheese, and bacon. Perfect for Friendsgiving or any gathering, they’re easy to make and impossible to resist.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and quartered
  • 1 cup sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • 6 strips bacon, cooked and crumbled
  • ¼ cup sour cream
  • 2 tablespoons unsalted butter
  • ¼ cup warm milk
  • 3 tablespoons green onions, chopped
  • 1 large egg, beaten
  • ½ cup all-purpose flour (for coating)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ¼ cup vegetable or canola oil (for frying)

Instructions

  1. Cook the potatoes: Place peeled and quartered russet potatoes in a large pot, cover with cold water by about an inch, and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes until fork-tender.
  2. Drain and mash: Drain the potatoes in a colander and let them steam dry for a minute. Return to the pot or transfer to a large bowl. Add butter and warm milk, then mash until smooth, leaving a few small lumps for texture if desired.
  3. Mix in the good stuff: Add shredded cheddar, softened cream cheese, sour cream, crumbled bacon, green onions, garlic powder, salt, and pepper. Stir until well combined. Add the beaten egg and mix thoroughly. The mixture should be thick and slightly sticky.
  4. Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or freeze for 15 minutes if short on time).
  5. Shape the bites: Scoop out about 1½ tablespoons of the mixture and roll into a ball. You should get about 20 to 24 bites. Place on a parchment-lined baking sheet. If the mixture sticks to your hands, lightly wet your palms with water.
  6. Chill again: Refrigerate the formed bites for another 15 minutes to ensure they hold their shape during frying.
  7. Coat with flour: Place flour in a shallow bowl. Roll each chilled bite in the flour, shaking off any excess for a light, even coating.
  8. Heat the oil: In a large skillet, heat about ¼ inch of oil over medium heat. Test by dropping a tiny piece of potato in—it should sizzle immediately.
  9. Fry the bites: Carefully place the coated bites in the hot oil without overcrowding the pan. Cook for 3 to 4 minutes per side until golden brown and crispy. Use a spatula to gently flip them.
  10. Drain and serve: Transfer cooked bites to a plate lined with paper towels to drain excess oil. Sprinkle with a little extra salt while hot. Serve immediately with sour cream or ranch dressing for dipping.

Notes

Chilling the mixture and formed bites is essential to prevent them from falling apart during frying. For a make-ahead option, prepare up to step 6 (shaped and chilled) a day in advance. For a baked version, arrange flour-coated bites on a parchment-lined baking sheet, spray lightly with cooking oil, and bake at 400°F for 15-18 minutes, flipping halfway through. For an air fryer, cook at 375°F for 8-10 minutes, flipping halfway. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8-10 minutes.

Nutrition

Keywords: mashed potato bites, loaded potato bites, Friendsgiving appetizer, crispy potato bites, cheesy potato bites, bacon potato bites, party appetizer, comfort food

Find it online: https://dinadishes.com/cozy-loaded-mashed-potato-bites-for-friendsgiving/