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  • Writer's picturePilaros Inc.

A Delightful Transformation: Leftover Mashed Potato Arancini with Green Olives

Unlock the culinary magic in your leftover mashed potatoes with our sensational Leftover Mashed Potato Arancini, featuring the delightful twist of Pilaros Pitted Green Olives and Nafsika's Garden Mozzarella Shredded Cheese. This recipe is a symphony of flavours, turning mundane leftovers into crispy, golden spheres of goodness. The earthy taste of olives and the creamy richness of mozzarella dance together inside each arancini, creating a burst of joy in every bite.


- Leftover mashed potatoes (about 2 cups)

- 2 tsp Kalas Iodized Sea Salt

- 2 tbsp Solon Extra Virgin Olive Oil

- 1/2 cup Pilaros Pitted Green Olives

- 1/4 cup Nafsika's Garden Mozzarella Shredded Cheese

- 1 tsp ground pepper

- 2 large eggs

- 1 cup all-purpose flour

- 1 1/2 cups Italian seasoned breadcrumbs

- Canola oil, for frying


  1. Add mashed potatoes to a medium-sized bowl, drizzle with olive oil, and mix until well combined.

  2. Finely chop 18 of the small pitted green olives. Add olives, salt, and black pepper to the potato mixture, stirring until evenly combined.

  3. With about two tablespoons of the potato mixture, form a ball and flatten it into a ¼-inch-thick pancake in your palm. Place one of the remaining olives and one mozzarella cube at the centre. Fold the edges up around the fillings and re-roll into a ball, ensuring no olive or cheese is exposed. Repeat until all the potato mixture is used.

  4. Fill a medium pot with enough canola oil to reach a depth of 1½ inches. Set over medium heat.

  5. In a small bowl, lightly beat the eggs. In another bowl, add all-purpose flour with a pinch of salt and pepper. In a third bowl, add the breadcrumbs.

  6. Working with one ball at a time, roll in flour, dip in eggs, and then coat with breadcrumbs. Transfer to a large plate. Repeat with all the balls.

  7. Set a wire rack inside a rimmed baking sheet.

  8. Once the oil reaches 375°F, working in batches, use a slotted spoon to gently lower one or two arancini balls at a time into the oil. Cook, flipping occasionally, until deep golden brown all over, about 3 to 4 minutes per batch.

  9. Transfer the arancini to the prepared baking sheet, season with salt, and serve immediately while hot and the cheese is gooey inside.

Transform your leftovers into a culinary masterpiece with these Leftover Mashed Potato Arancini. Each crispy bite is a testament to the magic that can happen in the kitchen, turning simple ingredients into extraordinary delights. Enjoy the warm, cheesy centre and the satisfying crunch—perfect for any meal or snack.

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