Potato Cheese Balls
Potato cheese balls with a crispy coating and gooey center.
Ingredients
Potato Balls:
- 1 lb russet potatoes peeled and cubed
- 1/4 cup unsalted butter melted
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon heavy cream
- 1/4 teaspoon black pepper
- 1 whole egg
- 2 tablespoons fresh chopped chives
- 8 oz shredded mozzarella cheese
Coating:
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1/2 teaspoon salt
- 2 eggs lightly beaten
Frying:
- 2 cups vegetable or canola oil
Instructions
- Bring a pot of salted water to a boil and cook potatoes for 8–10 minutes until fork-tender. Drain and let cool slightly.
- Mash potatoes until smooth and lump-free.
- Mix in butter, salt, garlic powder, cream, pepper, egg, chives, and mozzarella until well combined.
- Chill the mixture for 1 hour (or 30 minutes in freezer).
- Scoop about 2 tablespoons and roll into balls.
- Coat each ball in flour, then egg, then panko breadcrumbs.
- Heat oil to 350°F (175°C).
- Fry in batches for 2–3 minutes until golden brown.
- Remove and drain on paper towels. Sprinkle with salt and serve warm.
- These Potato Cheese Balls are best enjoyed hot while the cheese is perfectly melted.
Notes
- Bake or air-fry as a healthier alternative
- Serve with ketchup, garlic dip, or spicy mayo
- Perfect for parties and gatherings