Mashed potato tots turn cold leftover Mashed Potatoes into crisp, golden bites with a creamy center. Parmesan adds savory depth, egg and flour help the mixture hold together, and panko creates the craggy coating that browns in the skillet. The mixture is soft, so chilling the potatoes and shaping each tot gently makes the process easier. In about 25 minutes, you have a flexible appetizer or side dish for dipping and sharing.
What are mashed potato tots?
These are small potato cylinders made from chilled Mashed Potatoes rather than shredded raw potatoes. The outside becomes crisp in hot oil while the center stays tender. Leftover potatoes work especially well because they already have a smooth texture and seasoning.
Why this recipe works
Cold potatoes give the mixture enough body to portion, while egg and flour provide structure as the tots cook. Parmesan brings salt and nuttiness without adding a long list of ingredients. Panko is the final texture step: it protects the soft potato mixture and turns golden as the tots fry.
How to make mashed potato tots
Ingredients
- 1 1/2 cups cold leftover mashed potatoes
- 1 beaten egg
- 1/4 cup shredded Parmesan cheese
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- Canola oil for frying
- 1 teaspoon finely chopped parsley
- Grated Parmesan for topping
Method
Begin with cold potatoes so the mixture is easier to handle. If your Mashed Potatoes are very loose, portion them with a light touch and let the breadcrumb coating do the work of firming the surface.
- In a large bowl, add the potatoes, egg, shredded Parmesan, and flour. Mix until smooth and evenly combined.
- Use a 1/2-tablespoon measure to scoop portions. Gently shape each portion into a cylinder, roll it in panko, and reshape it lightly.
- Pour about 1/2 inch of canola oil into a skillet and heat over medium. Fry the tots in batches until golden brown on both sides.
- Garnish with parsley and grated Parmesan. Serve with your favorite dipping sauce.
In a large bowl, add potatoes, egg, cheese, and flour. Mix until smooth and evenly combined. The mixture should look cohesive without becoming wet or runny.
Mix the potatoes, egg, shredded Parmesan, and flour in a large bowl until smooth and evenly combined.
Using a 1/2 tbsp measuring spoon, scoop out 1/2 tbsp of mashed potato mixture and gently shape into a cylinder. The mashed potato mixture will be quite soft and sticky. Roll and cover outside of cylinder with panko bread crumbs. Once covered in crumbs, it should be easier to shape. Re-shape gently to resemble a cylinder shape. Set aside and repeat with remaining potato mixture.
Scoop out 1/2 tablespoon portions, shape each into a cylinder, and roll in panko breadcrumbs. Gently reshape after coating.
In a skillet add about 1/2 inch of oil. Bring to medium heat. When oil is hot, add a few tots to the hot oil. Fry tots on both sides until tots are golden brown. Repeat with remaining tots.
Heat about 1/2 inch of canola oil in a skillet over medium heat. Fry the tots in batches until golden brown on both sides.
Garnish tots with parsley and grated cheese. Serve with your choice of dipping sauce.
Garnish with parsley and grated Parmesan, then serve with a dipping sauce.
Serving ideas
Serve the tots hot with ketchup, ranch dressing, Sour Cream, or a simple herb dip. They also make a useful side for grilled vegetables, sandwiches, or a bowl of soup. For a snack plate, add sliced cucumbers and a small dish of dip.
Because the tots are small, they are best served soon after frying, when the breadcrumb shell is most distinct. Transfer them to a rack or a paper-lined plate while you finish the batch, and season the surface while it is still warm. A small bowl of sauce keeps the crisp coating from becoming soggy.
For a casual dinner, pair them with a bright salad or roasted vegetables. For an appetizer spread, arrange them in one layer with two dips so guests can pick them up easily. Their mild potato-and-Parmesan flavor also makes them approachable for children, while the crisp exterior gives the plate useful contrast.
Tips and optional variation
Keep the oil at a steady medium heat. If it is too cool, the coating absorbs oil; if it is too hot, the breadcrumbs brown before the center warms. Fry a test tot first and adjust the heat if needed. Work in small batches so the skillet stays easy to manage.
If shaping feels difficult, lightly dampen your fingertips and handle only one portion at a time. Do not add a large amount of extra flour, because that can make the center dense. The panko should cover the outside completely, with no exposed sticky potato at the ends.
Optional variation: Add a pinch of garlic powder or smoked paprika to the potato mixture, but keep the base proportions unchanged so the tots still hold their shape.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container for up to three days. Reheat in a skillet over medium-low heat or in an Air Fryer until hot and crisp. Avoid microwaving if possible, because it softens the panko coating.
To prepare ahead, shape and breadcrumb the tots, then cover and refrigerate them for several hours before frying. Letting the coating rest helps it adhere, but keep the tray chilled and fry the tots before serving. Do not crowd the skillet, since a crowded pan lowers the oil temperature and makes browning uneven.
Search answers
What can I make with leftover mashed potatoes?
Mashed potato tots are a quick option: combine the potatoes with egg, Parmesan, flour, and breadcrumbs, then fry until golden.
Why are my potato tots falling apart?
Use well-chilled potatoes, shape gently, coat completely with panko, and avoid turning the tots until the first side is browned.
Can mashed potato tots be frozen?
For best texture, cook them first, cool them, and freeze in a single layer before transferring to a sealed container.
FAQs
These mashed potato tots are a practical way to turn leftovers into a crisp, shareable bite with a soft potato center and a savory Parmesan finish.
Crispy Mashed Potato Tots from Leftover Potatoes
Ingredients
Ingredients
- 1 1/2 cups cold leftover mashed potatoes chilled
- 1 egg beaten
- 1/4 cup Parmesan cheese shredded
- 1/4 cup all-purpose flour
- 1 cup panko breadcrumbs
- canola oil for frying
- 1 teaspoon parsley finely chopped
- Parmesan cheese grated, for topping
Instructions
Instructions
- Mix the potatoes, egg, shredded Parmesan, and flour in a large bowl until smooth and evenly combined.
- Scoop out 1/2 tablespoon portions, shape each into a cylinder, and roll in panko breadcrumbs. Gently reshape after coating.
- Heat about 1/2 inch of canola oil in a skillet over medium heat. Fry the tots in batches until golden brown on both sides.
- Garnish with parsley and grated Parmesan, then serve with a dipping sauce.
