Stuffed Mashed Potato Bites

16 potato bites
Prep Time
1 hour 30 minutes
Cook Time
30 minutes


  • 2 cups cold mashed potatoes (we used a 20 ounce package of pre-made mashed potatoes)

  • ¼ cup fresh chives, minced

  • salt & pepper, to taste

  • 16 half-inch cubes Velveeta

  • 2 eggs, beaten

  • ⅓ cup flour

  • 1 cup Panko bread crumbs

  • vegetable oil, enough for frying


  1. In a large bowl, mix together the mashed potatoes and chives. Season with salt and pepper.

  2. Scoop a golf ball sized portion of the mashed potatoes. Press one of the Velveeta cubes into the middle and form the mashed potatoes around it so it’s in the center. Roll into a ball and set aside.

  3. Repeat with the remaining potatoes and Velveeta.

  4. Once all of the mashed potato balls have been rolled, freeze for 15 minutes.

  5. After freezing, roll each of the mashed potato balls into the flour, then eggs, and finally breadcrumbs.

  6. Return to freezer for an hour or until firm.

  7. Place your Doveware™ Dutch Oven on the stove or burner and add enough oil to reach a depth of 2 inches.

  8. Heat the oil to 350„€°; using a deep-fry thermometer to keep track of the heat.

  9. Line a plate with a few paper towels, and place a cooling rack next to it.

  10. Once the oil is heated, use a metal deep fryer skimmer to carefully place two potato bites at a time into the oil.

  11. Cook for 2-3 minutes until they start to bubble and make noise.

  12. Using the skimmer, carefully remove the bites and place onto the paper towels.

  13. Let cool for about 30 seconds, then transfer to the cooling rack.

  14. Repeat with the rest of the potato bites.

  15. Serve while warm and crispy.

Recipe inspiration from Tip Hero