Printable Crispy Vegan Mashed Potato Balls Recipe Card
Crispy on the outside and creamy in the middle, these vegan mashed potato balls are an easy, dairy-free way to turn leftover mashed potatoes into a golden, shareable appetizer or side dish.
Servings: 30 Servings
Calories: 45kcal
Ingredients
- 3 russet potatoes peeled and cubed
- 2 ounces dairy-free cream cheese softened
- 2 tablespoons unsweetened almond milk
- 1 tablespoon dairy-free butter
- 1/2 cup dairy-free cheddar cheese
- 1 teaspoon minced dried onion
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pepper
- 1/4 cup aquafaba*
- 1 1/2 cups Panko breadcrumbs
- 1 tablespoon green onion chopped, for garnish
Instructions
- Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce the heat, and cook for 20 minutes or until fork-tender. Drain.
- In a large mixing bowl, mash the potatoes. Beat in cream cheese, milk, and butter. Stir in onion powder, garlic powder, minced onion, salt, and pepper. Stir in cheddar cheese.
- Place aquafaba in a shallow dish and panko or breadcrumbs in a different shallow pan.
- Shape the potato mixture into 1 ½ inch balls. Dip the potato ball into aquafaba, then roll in breadcrumbs. Place on parchment-lined baking pan. Bake at 400 degrees for 18-20 minutes until crisp.
- Transfer the potato balls to a serving bowl. Sprinkle green onions on top for garnish, if desired. Serve with your favorite dipping sauces.
Notes
- *Aquafaba is the liquid in a can of chickpeas. Drain chickpeas and reserve the liquid for this recipe. Save chickpeas for another use, like our garlic-roasted chickpeas.
Nutrition
Calories: 45kcal