If you love crispy, cheesy bites that melt in your mouth and bring a smile to any gathering, this Mashed Potato Arancini Recipe is your new best friend. These golden fried potato balls, bursting with mozzarella and Parmesan and kissed with Italian herbs, transform simple leftover mashed potatoes into an irresistible appetizer or snack. Each crunchy on the outside and fluffy on the inside arancini delivers comforting familiarity with a gourmet twist that’s perfect for parties, weeknight dinners, or whenever that crave-for-comfort-food moment strikes.
Ingredients You’ll Need
It’s amazing how just a handful of everyday ingredients come together to create such an impressive and delicious treat. Every component here plays a vital role, from flavor-packed cheeses and fragrant herbs to the crispy breadcrumb coating that makes these arancini so addicting.
- 3 cups cold mashed potatoes: The creamy base that adds softness and binds all the ingredients together perfectly.
- 1 cup shredded mozzarella cheese: Melts beautifully inside for that dreamy, gooey center.
- 1/2 cup grated Parmesan cheese: Adds a sharp, nutty depth to every bite.
- 2 green onions, finely chopped: Freshness and a subtle bite that lift the overall flavor.
- 1 teaspoon garlic powder: Packs savory warmth without overpowering.
- 1 teaspoon Italian seasoning: A blend of herbs that bring authentic Mediterranean flair.
- Salt and black pepper to taste: Essential for balancing and enhancing all other flavors.
- 1 cup all-purpose flour: Helps the coating stick evenly to the potato balls.
- 2 large eggs, beaten: Acts as a delicious glue to hold the breadcrumbs in place.
- 1 1/2 cups Italian-style breadcrumbs: Creates the irresistible crunch we all crave.
- Vegetable oil for frying: For that perfect, golden crust.
- Marinara sauce for serving: A tangy and savory dipping partner that complements the cheesy richness.
How to Make Mashed Potato Arancini Recipe
Step 1: Mix the Main Ingredients
Start by combining your cold mashed potatoes with shredded mozzarella, grated Parmesan, chopped green onions, garlic powder, Italian seasoning, salt, and pepper in a large bowl. Mixing these well ensures every arancini ball is bursting with flavor and a lovely blend of textures, from creamy to cheesy to herby.
Step 2: Shape the Potato Balls
Once the mixture is uniform, scoop out about two tablespoons at a time and roll it between your palms to form neat, compact balls. This step takes a little patience, but shaping the mixture firmly is key so the arancini hold together during frying.
Step 3: Get the Coating Ready
Set up three shallow bowls—one with flour, one with beaten eggs, and one with Italian-style breadcrumbs. This classic breading station setup will give your arancini that unmistakable crisp texture on the outside.
Step 4: Bread the Arancini
Roll each potato ball first in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with breadcrumbs. Lay the coated balls on a tray, giving them a little space so they don’t stick together.
Step 5: Fry to Golden Perfection
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the arancini in small batches for about 3–4 minutes each, turning occasionally to achieve an even, golden crust. When done, scoop them out with a slotted spoon and drain on paper towels—this keeps their crispy magic intact without getting soggy.
How to Serve Mashed Potato Arancini Recipe
Garnishes
Sprinkle freshly chopped parsley or basil on top for a bright color contrast and a hit of herbal freshness. A dusting of extra Parmesan also adds an elegant finish that will make your guests swoon.
Side Dishes
Serve your Mashed Potato Arancini with a side of warm marinara sauce for dipping—that tangy tomato goodness perfectly balances the rich, cheesy potato centers. Pair with a crisp mixed green salad or sautéed veggies to round out your meal with some freshness.
Creative Ways to Present
Turn your arancini into bite-sized party snacks by skewering them with small cocktail sticks for easy eating. Or offer a trio of dipping sauces like pesto, spicy aioli, and classic marinara to delight a crowd. For a casual family meal, plate them alongside creamy polenta or a bed of garlicky sautéed greens.
Make Ahead and Storage
Storing Leftovers
If you have any arancini left (though rare!), store them in an airtight container in the refrigerator for up to 2 days. To keep the crispiness, avoid piling them on top of one another.
Freezing
Freeze unbaked, breaded arancini on a parchment-lined tray until solid, then transfer them to a freezer-safe bag. They freeze beautifully for up to 1 month and maintain their texture and flavor when fried straight from frozen.
Reheating
Reheat arancini in a preheated oven at 375°F (190°C) for 10–12 minutes or until heated through and crispy. Microwaving isn’t recommended as it tends to make the coating soggy and lose its delightful crunch.
FAQs
Can I use regular potatoes instead of mashed potatoes?
This recipe works best with leftover or freshly made mashed potatoes, as the creamy texture binds the mixture. Using whole or diced potatoes won’t hold together well during frying.
Is it possible to bake instead of fry the arancini?
Absolutely! To bake, preheat your oven to 425°F (220°C), place the breaded arancini on a baking sheet, spray with a little cooking oil, and bake for about 18–20 minutes until nicely crisp.
What can I add inside the arancini for extra surprise?
Try tucking a small cube of cheese like mozzarella or sharp cheddar in the center before breading. This creates a luscious molten core that’s especially delightful.
Are these arancini gluten-free?
The traditional recipe uses all-purpose flour and breadcrumbs, which contain gluten. For a gluten-free version, substitute with gluten-free flour and breadcrumbs.
Can I prepare the Mashed Potato Arancini Recipe in advance for a party?
Yes! Shape and bread the arancini ahead of time, keep them refrigerated up to a day or freeze them, then fry or bake just before serving to retain maximum crispiness.
Final Thoughts
This Mashed Potato Arancini Recipe is one of those rare gems that turns humble leftovers into a show-stopping dish everyone will love. It’s fun to make, utterly delicious, and a fantastic way to bring family and friends together over a shared plate of cheesy joy. Give it a try—you might just find yourself making arancini a regular in your cooking rotation!
Print
Mashed Potato Arancini Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 20 arancini (about 6 servings)
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Description
Mashed Potato Arancini are crispy, golden-fried balls made from creamy mashed potatoes blended with cheeses and seasonings. These Italian-inspired appetizers are perfect for using leftover mashed potatoes and offer a deliciously cheesy and savory bite, served hot with marinara dipping sauce.
Ingredients
Potato Mixture
- 3 cups cold mashed potatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Coating
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
For Frying and Serving
- Vegetable oil for frying
- Marinara sauce for serving
Instructions
- Prepare the potato mixture: In a large bowl, combine the cold mashed potatoes, shredded mozzarella cheese, grated Parmesan cheese, finely chopped green onions, garlic powder, Italian seasoning, salt, and black pepper. Mix everything thoroughly until well blended.
- Form the arancini balls: Scoop approximately 2 tablespoons of the mixture and roll it into a ball using your hands. Repeat this process with the remaining mixture, placing each ball onto a tray.
- Set up the coating stations: Arrange three shallow bowls—one filled with all-purpose flour, the second with beaten eggs, and the third with Italian-style breadcrumbs. Roll each potato ball first in the flour, ensuring an even coat, then dip it in the beaten eggs, and finally roll it in the breadcrumbs until fully coated.
- Heat the oil for frying: Pour vegetable oil into a deep skillet or pot, enough for deep frying, and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for frying.
- Fry the arancini: Fry the coated potato balls in batches to avoid overcrowding the pan. Cook each batch for 3 to 4 minutes, turning occasionally to promote even browning, until the arancini are golden brown and crispy on all sides.
- Drain and serve: Remove the fried arancini using a slotted spoon and place them on paper towels to absorb excess oil. Serve immediately while hot with a side of marinara sauce for dipping.
Notes
- These arancini are a delicious way to repurpose leftover mashed potatoes.
- For extra cheesy goodness, insert a small cube of cheese inside each potato ball before coating and frying.
- If you prefer to bake instead of fry, preheat your oven to 425°F (220°C), place the coated arancini on a baking sheet, spray lightly with cooking oil, and bake for 18–20 minutes until crisp and golden.
