If you love crispy, golden bites filled with melty cheese and comforting mashed potatoes, then you are in for a real treat with this Mashed Potato Arancini Recipe. These little Italian-inspired marvels transform simple mashed potatoes into irresistible, crunchy-on-the-outside, creamy-on-the-inside snacks that are perfect for any occasion. Whether served as a fun appetizer, a party finger food, or a cozy comfort dish, this recipe delivers big on flavor and a pleasing texture contrast that will have everyone reaching for more.
Ingredients You’ll Need
Gathering these ingredients is a breeze, but each one plays a crucial role in making your Mashed Potato Arancini Recipe a success — from the creamy base to the crispy coating that locks in all that deliciousness.
- 2 cups cold mashed potatoes: The foundation of your arancini, perfect if they’re a day old for better shaping.
- 1/2 cup shredded mozzarella cheese: For that gooey, stretchy surprise inside each ball.
- 1/4 cup grated Parmesan cheese: Adds a sharp, nutty flavor to enhance the potato mixture.
- 1/2 teaspoon garlic powder: Infuses subtle savory notes without overpowering.
- 1/4 teaspoon salt: Balances out the flavors perfectly.
- 1/4 teaspoon black pepper: Gives a gentle kick for depth.
- 1/4 cup chopped fresh parsley (optional): Brightens the mix and adds a fresh herbal touch.
- 1 large egg (beaten): Helps bind the filling and enrich the texture.
- 1 cup breadcrumbs (divided): One part mixed inside to firm up, and the rest for a crunchy shell.
- 1/2 cup all-purpose flour: Essential for that first dredge to make the coating stick.
- 2 large eggs (for coating): Create a sticky layer so breadcrumbs cling beautifully.
- Oil for frying: Use a neutral oil with a high smoke point to get that perfect golden crust.
How to Make Mashed Potato Arancini Recipe
Step 1: Prepare the Potato Mixture
Start by mixing cold mashed potatoes with shredded mozzarella, Parmesan, garlic powder, salt, pepper, chopped parsley (if you’re using it), and one beaten egg in a large bowl. This combination creates a rich, flavorful filling that’s easy to shape. Then fold in a quarter cup of breadcrumbs to give the mixture a bit more body and help it hold together during frying.
Step 2: Shape the Arancini
Scoop out about two tablespoons of the mixture and roll it gently between your palms to form smooth, compact balls. Place them on a baking sheet as you go, leaving space so they don’t stick together. This shaping part is so satisfying—it’s where the magic starts to take shape!
Step 3: Coat the Arancini
Set up a simple breading station with three shallow dishes: one with flour, one with the two beaten eggs, and one with the remaining breadcrumbs. Roll each potato ball first in flour, then dip it in the egg wash, and finally coat thoroughly with breadcrumbs. This triple layer sets the stage for that famous crispy crust everyone loves about arancini.
Step 4: Fry to Golden Perfection
Heat about 2 to 3 inches of oil in a deep skillet or saucepan to 350°F. Fry the arancini in batches for 2 to 3 minutes per side, turning carefully so they brown evenly. You’ll know they’re ready when they reach a gorgeous golden-brown color and have a satisfyingly crunchy shell. Drain them on paper towels to remove excess oil and keep them crisp.
How to Serve Mashed Potato Arancini Recipe
Garnishes
A sprinkle of fresh parsley or a little grated Parmesan right after frying adds a pop of color and flavor. For extra indulgence, a drizzle of marinara sauce on top or as a dip adds a tangy contrast that perfectly complements the cheesy potato center.
Side Dishes
Mashed Potato Arancini Recipe pairs beautifully with a fresh green salad to lighten the plate or some roasted vegetables to add earthy notes. A chilled glass of white wine or sparkling water with lemon can also elevate the experience during dinner or snack time.
Creative Ways to Present
Try skewering a few arancini with colorful toothpicks for a party platter that’s both gorgeous and practical. You can serve them on a wooden board with small bowls of different dipping sauces like spicy aioli, pesto, or creamy ranch for a fun interactive appetizer party vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, keep them in an airtight container in the refrigerator for up to two days. They remain tasty but will lose some crispness, so reheating properly is key to reviving their crunchy charm.
Freezing
You can freeze the uncooked, breaded arancini in a single layer on a baking sheet for a couple of hours until firm. Then transfer them to a freezer bag and store for up to two months. This way, you can enjoy freshly fried arancini anytime you want with minimal prep.
Reheating
For the crispiest results when reheating, pop the arancini in an oven or air fryer at 375°F for about 10 minutes. Avoid microwaving as it tends to make the coating soggy and soften the texture, which takes away the joy of that crisp crunch.
FAQs
Can I use leftover mashed potatoes for this Mashed Potato Arancini Recipe?
Absolutely! Leftover mashed potatoes work wonderfully because they tend to be a bit drier and firmer, making them easier to shape and less likely to fall apart while frying.
Is it possible to bake the arancini instead of frying?
Yes, for a lighter option, spray them with cooking oil and bake at 400°F for 20 to 25 minutes, flipping halfway through. They won’t be quite as crispy as fried but still delicious.
Can I add other fillings to the arancini?
Definitely! Small bits of cooked bacon, sautéed onions, or your favorite herbs can add exciting flavors and textures. Just be careful not to add too much, or the mixture may become too soft to shape.
What type of oil is best for frying arancini?
A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, works best. This ensures even frying without imparting unwanted flavors.
How do I know when the oil is at the right temperature for frying?
Use a kitchen thermometer to aim for 350°F. If you don’t have one, drop a small breadcrumb into the oil: if it sizzles and browns in about a minute, the oil is ready.
Final Thoughts
This Mashed Potato Arancini Recipe is a delightful way to turn simple pantry staples into a show-stopping snack or appetizer. Its crispy crust, melty cheese core, and comforting potato base make it an instant favorite for friends and family alike. I can’t wait for you to try it and see just how addictive these golden bites can be!
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Mashed Potato Arancini Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16 arancini
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Mashed Potato Arancini are crispy, golden-fried potato balls stuffed with mozzarella and Parmesan cheese, seasoned with garlic and herbs, and perfect as a savory Italian-inspired appetizer made from leftover mashed potatoes.
Ingredients
Arancini Mixture
- 2 cups cold mashed potatoes
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (optional)
- 1 large egg (beaten)
- 1/4 cup breadcrumbs
Coating
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 3/4 cup breadcrumbs
For Frying
- Oil for frying (enough for 2–3 inches deep in skillet)
Instructions
- Prepare the Mixture: In a large bowl, combine cold mashed potatoes, shredded mozzarella, grated Parmesan, garlic powder, salt, black pepper, chopped parsley if using, and 1 beaten egg. Mix thoroughly to blend all ingredients.
- Add Binding Breadcrumbs: Stir in 1/4 cup breadcrumbs to help bind the mixture so it holds together well when shaped.
- Shape into Balls: Using about 2 tablespoons of the mixture for each, roll the mixture into round balls and place them on a baking sheet. Continue until all the mixture is formed into balls.
- Prepare Coatings: Set up three separate bowls: one with all-purpose flour, one with 2 beaten eggs, and one with the remaining breadcrumbs.
- Coat the Balls: Roll each potato ball first in flour, then dip into the beaten eggs, and finally coat thoroughly in breadcrumbs to ensure a crispy crust after frying.
- Heat the Oil: In a deep skillet or saucepan, pour 2–3 inches of oil and heat it to 350°F (175°C), suitable for deep frying.
- Fry the Arancini: Fry the balls in batches, cooking each side for about 2–3 minutes until the exterior turns golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain Excess Oil: Remove fried arancini using a slotted spoon and place on paper towels to drain any excess oil.
- Serve Hot: Serve the crispy mashed potato arancini hot with marinara sauce or your favorite dip for a delicious appetizer experience.
Notes
- Add chopped cooked bacon, sautéed onions, or fresh herbs to the mixture for flavor variations.
- For a healthier option, you can bake the arancini: spray them lightly with cooking oil and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through to brown evenly.
- Ensure oil is hot enough before frying to avoid greasy arancini.
- Use cold mashed potatoes for easier handling and better consistency.
