If gooey cheese hidden inside a golden, crunchy potato shell makes your heart flutter, Cheesy Potato Balls are about to become your new favorite snack. Irresistibly crisp on the outside and pure comfort on the inside, each bite delivers that magical stretchy-cheese moment—all nestled in fluffy mashed potatoes.
Why You’ll Love This Recipe
- Stretchy Cheese Surprise: Every ball hides a gooey bite of melty mozzarella for an unforgettable cheese pull!
- Crispy-Coated Perfection: The panko crust fries up super crunchy, creating the most satisfying contrast with creamy mashed potatoes.
- Snack, Appetizer, or Party Hit: Cheesy Potato Balls are a guaranteed crowd-pleaser, from game nights to holiday feasts.
- Easy and Adaptable: Simple pantry staples with endless creative add-ins and cheese options for every mood or guest.
Ingredients You’ll Need
It’s truly astonishing how just a handful of humble ingredients can result in something so delicious! Each component in Cheesy Potato Balls earns its spot—contributing comforting flavors, appealing textures, or that crowd-pleasing golden color you can’t resist.
- Russet Potatoes: Their higher starch content gives these balls fluffy insides that hold together beautifully.
- Cream or Milk: Just a splash makes mashed potatoes extra creamy without being too heavy.
- Salt: It brings out all the savory goodness, so don’t be shy here!
- Mozzarella Cheese (cubed): For ultimate stretch and that magical cheesy core—pre-cubed, string cheese, or mini mozz balls work great.
- All-Purpose Flour: The first layer of the breading station, helping everything stick together.
- Eggs (lightly beaten): Your next breading step for a gorgeous, golden seal that crunches when you bite.
- Panko: These Japanese-style breadcrumbs are the secret to a super crispy coating that doesn’t feel greasy.
- High-Heat Oil (like grapeseed): You want neutral-flavored oil with a high smoke point for perfect frying.
Variations
Cheesy Potato Balls are basically a blank canvas just waiting for you to add your own delicious twist! Don’t be afraid to experiment with flavors, cheeses, or even swap ingredients based on allergies or cravings.
- Loaded Potato Version: Stir crisped bacon and chopped green onions into your mashed potatoes for a flavor-packed surprise in every bite.
- Spicy Kick: Mix in a dash of garlic powder, smoked paprika, or a pinch of chili flakes for a little heat.
- Different Cheeses: Switch mozzarella for cheddar, pepper jack, or even a gooey Brie for a unique melty center.
- Gluten-Free Adaptation: Use gluten-free flour and panko so everyone can enjoy these irresistible snacks.
How to Make Cheesy Potato Balls
Step 1: Boil and Mash the Potatoes
Start by peeling and cubing your russet potatoes, then adding them to a large pot of cold, generously salted water. Bring it to a boil and cook until the potatoes are fork-tender—about 20 minutes. Drain very well (no one wants soggy balls!) and then mash them with cream or milk and more salt to taste. Let them cool completely—this makes shaping so much easier and less sticky.
Step 2: Shape and Fill the Potato Balls
Once the mashed potatoes are cool, use a small scoop or tablespoon to portion out about 2 tablespoons at a time. Flatten the dollop in your palm, tuck a mozzarella cube in the center, then gently shape the potato around the cheese, rolling it into a smooth ball. Repeat until you’ve used up all the potato!
Step 3: Bread the Balls
Set up your breading assembly line: a shallow bowl with flour, another with lightly beaten eggs, and a third with panko. Gently roll each ball in flour (tap off the excess), then coat in egg, and finally roll in panko until fully covered. This triple dip ensures that signature golden crunch.
Step 4: Fry Until Golden and Crisp
Heat about 2 inches of oil in a deep, heavy-bottomed pot to 375°F (use a thermometer for best results!). Fry the Cheesy Potato Balls in batches, being careful not to crowd the pot. Gently turn them so they cook evenly, frying for 2–3 minutes until perfectly golden. Transfer to paper towels to drain and cool slightly—then dive in while they’re hot and the cheese inside is irresistibly stretchy.
Pro Tips for Making Cheesy Potato Balls
- Dry Potatoes Are Key: After boiling, ensure your potatoes are fully drained—excess moisture makes for messy balls and can cause splattering in the oil.
- Cheese Cubes—Not Shreds: Use uniform cheese cubes for the iconic oozy, melty center—shredded cheese can melt out or create uneven pools inside.
- Chill Before Frying: If time allows, refrigerate the shaped, breaded balls for 30 minutes to help them firm up, making frying easier and preventing splitting.
- Oil Temperature Control: Monitor your oil—you want it hot enough to crisp quickly (about 350–375°F) but not burning, for gorgeous golden crusts without greasiness.
How to Serve Cheesy Potato Balls
Garnishes
Cheesy Potato Balls are irresistibly good on their own, but a sprinkle of finely chopped parsley, chives, or green onion adds a fresh finish and a pop of color. For a tiny heat boost, dust with smoked paprika or chili flakes right before serving.
Side Dishes
Serve alongside cool, tangy dips like ranch, marinara, or garlic aioli. These make a dreamy starter paired with a crisp green salad or some roasted veggies for a light meal, or nestle them in with a collection of other favorite finger foods for a party platter everyone will dive into.
Creative Ways to Present
Bring out your inner entertainer! Pile Cheesy Potato Balls high on a platter with toothpicks or nestle them into mini muffin liners for easy grabbing. For extra flair, arrange them in a wreath shape with dipping sauces in the center—stunning at holiday gatherings or potlucks.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Cool the Cheesy Potato Balls completely before storing them in an airtight container in the refrigerator. They’ll keep well for about 2–3 days and are perfect for quick snacks or lunchbox surprises.
Freezing
Want to prep ahead? Shape and bread the potato balls, then place them on a baking sheet to freeze until solid. Transfer to a freezer-safe bag or container—they’ll keep beautifully for up to 2 months. Fry directly from frozen, tacking on an extra minute or two for cooking time.
Reheating
Reheat Cheesy Potato Balls in a toaster oven or 400°F oven for 8–10 minutes to revive their crisp exterior and gooey middle. Skip the microwave if you can—it softens the crust, so you lose that irresistible crunch.
FAQs
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Can I use other types of potatoes for Cheesy Potato Balls?
Russet potatoes are preferred for their fluffy texture, but Yukon Golds also work and bring a creamy, buttery taste. Just avoid waxy potatoes, which can turn gluey and make shaping tricky.
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How do I prevent the cheese from leaking out while frying?
Make sure you completely enclose the cheese with mashed potatoes—there shouldn’t be any visible cheese spots. Chilling the balls before frying also helps set the seam and keeps the cheese contained.
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Can I bake Cheesy Potato Balls instead of frying?
Yes! Arrange breaded balls on a parchment-lined baking sheet, spray or brush with a little oil, and bake at 425°F for 14–18 minutes, flipping halfway through—they won’t be quite as crunchy, but still delicious.
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What other seasonings can I add to the mashed potatoes?
Try garlic powder, onion powder, freshly cracked black pepper, dried herbs, or a dash of cayenne for bolder flavor. You can even stir in diced jalapeños or caramelized onions for something special!
Final Thoughts
Grab some spuds, your favorite cheese, and give these Cheesy Potato Balls a try—they’re always a showstopper and come together with so little fuss. I hope you’ll make them for your next gathering (or cozy night in) and watch how quickly they disappear!
Print
Cheesy Potato Balls Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 40 balls 1x
- Category: Appetizer
- Method: Deep Fry
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesy Potato Balls are crispy on the outside, with a gooey, cheesy center. Perfect as a snack or appetizer, these are sure to be a hit at any gathering.
Ingredients
Potato Mixture:
- 2 large russet potatoes, peeled and cubed
- 1 tbsp cream or milk
- Salt to taste
Assembly:
- 40 cubes mozzarella cheese (1/2″ cubes)
- 1 cup flour
- 1–2 large eggs, lightly beaten
- 1.5 cups panko
- High heat oil for deep frying, such as grapeseed
Instructions
- Cook Potatoes: Boil potatoes in salted water until fork-tender, then mash with cream and salt. Let cool.
- Shape Balls: Scoop out potato, flatten, add cheese cube, enclose in potato, and roll into a ball.
- Breading: Coat balls in flour, egg wash, and panko.
- Fry: Deep fry balls until golden brown and crisp. Drain on paper towels.
Notes
- Variations: Add garlic powder, onion powder, bacon, or green onions to the mashed potatoes.
- Use cubed mozzarella or string cheese for easier wrapping.
- Recipe makes about 40 balls.
Nutrition
- Serving Size: 1 ball
- Calories: 332
- Sugar: 3.6g
- Sodium: 274mg
- Fat: 4.8g
- Saturated Fat: 1.7g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 59.5g
- Fiber: 5.4g
- Protein: 12.4g
- Cholesterol: 66mg
