Mashed Potato Arancini Recipe

If you have a soft spot for crispy, cheesy bites that melt in your mouth and bring a smile to your face, you are going to adore this Mashed Potato Arancini Recipe. These golden, crunchy spheres are a delightful twist on classic Italian arancini, turning simple leftover mashed potatoes into an irresistible appetizer or snack. Each bite delivers a perfect balance of creamy potato, gooey mozzarella, and a crispy breadcrumb crust that’s so satisfying you’ll want to make them again and again.

Ingredients You’ll Need

This recipe calls for everyday ingredients that come together to create the perfect texture and rich, comforting flavors. From the creamy cold mashed potatoes to the sharp bite of Parmesan and the crispy coating, every element plays an important role in this delicious dish.

• 2 cups cold mashed potatoes: The base ingredient, best if well-chilled for easier shaping and a creamy interior.
• 1/2 cup shredded mozzarella cheese: Adds melty, gooey goodness inside each arancini ball.
• 1/4 cup grated Parmesan cheese: Brings a nutty, salty kick to enhance the potato flavor.
• 1 egg (lightly beaten): Helps bind the mixture together for perfect shaping.
• 1/2 teaspoon garlic powder: Infuses a subtle savory note without overpowering.
• 1/4 teaspoon salt: Essential to season the potatoes and balance all the flavors.
• 1/4 teaspoon black pepper: Adds a hint of warmth and spice.
• 1 cup Italian-style breadcrumbs: Creates that addictive golden crunchy crust.
• 1/2 cup all-purpose flour: Preps the arancini for breading by helping the coating stick better.
• 2 eggs (beaten, for coating): Ensures the breadcrumb layer holds firm during frying.
• Vegetable oil for frying: Provides the perfect fry temperature for crispiness without greasiness.
• Optional: marinara sauce for serving: Adds a tangy, fresh contrast for dipping your arancini balls.

How to Make Mashed Potato Arancini Recipe

Step 1: Prepare the Potato Mixture

Start by combining those cold mashed potatoes with mozzarella, Parmesan cheese, one beaten egg, garlic powder, salt, and pepper. Stir everything until the mixture is well combined. If the mixture feels a little too soft to handle, pop it into the fridge for 15 to 20 minutes to firm up. Trust me, this step makes the rolling so much easier and cleaner.

Step 2: Shape the Arancini Balls

Take about two tablespoons of the chilled mixture and roll it gently between your palms to form a ball. Repeat until you’ve used up all the potato mixture. Don’t stress about making them perfectly round — a rustic look only adds to the charm!

Step 3: Set Up the Breading Station

Prepare three bowls for dredging: one with flour, one with the two beaten eggs, and one with Italian-style breadcrumbs. Roll each potato ball first in the flour, then dip it into the egg bowl, and finally coat it thoroughly with breadcrumbs. This triple coating is key to achieving that signature crispy exterior.

Step 4: Fry Until Golden and Crispy

Heat two to three inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the arancini in batches, turning them occasionally to ensure even browning. After 2 to 3 minutes, they’ll be gloriously golden and crispy on all sides. Remove them with a slotted spoon and let them drain on paper towels to soak up any excess oil.

How to Serve Mashed Potato Arancini Recipe

Garnishes

These fried beauties shine best when garnished simply. Sprinkle freshly chopped parsley or basil on top to add a pop of color and fresh flavor. A light dusting of extra Parmesan cheese also pairs wonderfully with their cheesy center and crunchy crust.

Side Dishes

Serve your Mashed Potato Arancini alongside some tangy marinara sauce for dipping — it’s classic and always a crowd-pleaser. A crisp green salad or roasted vegetables make excellent sides, balancing the richness of the arancini and keeping the meal light and inviting.

Creative Ways to Present

For a party, you can skewer a few arancini balls on toothpicks for easy hand-held snacks. Alternatively, plate them with a drizzle of garlic aioli or pesto for a gourmet touch. They also make a fantastic appetizer when nestled on a bed of lightly dressed arugula for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Mashed Potato Arancini can be stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, just reheat them to bring back that crispy exterior and gooey inside.

Freezing

If you want to prep ahead, place the uncoated potato balls on a tray lined with parchment paper and freeze until solid. Once frozen, you can transfer them to a freezer bag and keep them for up to one month. Coat and fry directly from frozen, adding a minute or two to the cooking time.

Reheating

The best way to reheat the arancini is in a preheated oven at 375°F (190°C) for about 10 minutes. This method helps maintain their crispy texture without making them soggy, unlike microwaving, which can leave them limp.

FAQs

Can I use leftover mashed potatoes for this recipe?

Absolutely! In fact, using leftover mashed potatoes is a fantastic way to transform last night’s side dish into a whole new treat. Just make sure they’re cold and firm enough to shape easily.

What can I add inside the arancini for extra flavor?

You can mix in cooked bacon, chopped green onions, or fresh herbs like parsley or thyme to the potato mixture. These additions will add layers of flavor and make your Mashed Potato Arancini Recipe even more exciting.

Is there a healthier way to cook these arancini?

Yes! Instead of deep frying, try cooking them in an air fryer at 375°F (190°C) for 10 to 12 minutes, flipping halfway through. This method reduces oil usage and still delivers a delightful crunch.

Can I make these gluten-free?

Definitely! Just swap the all-purpose flour and Italian-style breadcrumbs with gluten-free alternatives. Make sure to double-check that all other ingredients are gluten-free as well.

How do I know when the oil is at the right temperature for frying?

The ideal frying temperature is 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small breadcrumb in the oil — it should sizzle immediately and turn golden in about 30 seconds.

Final Thoughts

This Mashed Potato Arancini Recipe is a true crowd-pleaser that combines comfort and crunch in every bite. Whether you’re looking for a cozy appetizer for a family gathering or a fun snack to jazz up leftovers, these arancini won’t disappoint. Give it a try and watch how quickly these golden little delights disappear — you might find yourself making them a weekly favorite!

Mashed Potato Arancini Recipe

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4 from 69 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 16 arancini balls 1x
• Diet: Vegetarian

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Description

Deliciously crispy on the outside and cheesy on the inside, these Mashed Potato Arancini are bite-sized fried appetizers made from leftover mashed potatoes combined with mozzarella and Parmesan cheeses. Perfectly seasoned and coated in breadcrumbs, they offer a comforting Italian-inspired snack or side dish that pairs beautifully with marinara sauce for dipping.

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Ingredients

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Mashed Potato Mixture

• 2 cups cold mashed potatoes
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg (lightly beaten)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Breading Station

• 1/2 cup all-purpose flour
• 2 eggs (beaten, for coating)
• 1 cup Italian-style breadcrumbs

For Frying and Serving

• Vegetable oil (for frying, about 2–3 inches deep)
• Optional: marinara sauce for serving

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Instructions

1. Prepare the Potato Mixture: In a mixing bowl, combine the cold mashed potatoes, shredded mozzarella, grated Parmesan, 1 lightly beaten egg, garlic powder, salt, and pepper. Mix thoroughly until fully integrated. If the mixture feels too soft to shape, cover and chill it in the refrigerator for 15–20 minutes.
2. Form Arancini Balls: Using about 2 tablespoons of the mixture per serving, scoop and roll into tight balls. Continue until all the mixture is used.
3. Set Up Dredging Station: Arrange three bowls: one with all-purpose flour, one with the 2 beaten eggs, and one with Italian-style breadcrumbs.
4. Bread the Arancini: Roll each potato ball first in the flour, then dip into the beaten eggs, and finally coat with the breadcrumbs ensuring an even covering.
5. Heat Oil for Frying: In a deep skillet or pot, heat vegetable oil to 350°F (175°C) ensuring about 2–3 inches of oil depth.
6. Fry the Arancini: Carefully add the arancini in batches to avoid overcrowding. Fry for 2–3 minutes, turning occasionally, until they’re golden brown and crispy on all sides.
7. Drain and Serve: Remove fried arancini with a slotted spoon and place onto paper towel-lined plates to drain excess oil. Serve warm, optionally with marinara sauce for dipping.

Notes

• For added flavor, incorporate chopped cooked bacon, fresh herbs, or green onions into the mashed potato mixture before shaping.
• These arancini are also suitable for air frying: cook at 375°F (190°C) for 10–12 minutes, flipping halfway through, for a healthier alternative.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Italian-Inspired