If you love golden, crunchy bites that ooze with gooey cheese, Cheesy Potato Balls are what dreams are made of! Imagine creamy mashed potatoes hugging a molten mozzarella core, coated in crisp panko breadcrumbs—each bite is absolute comfort food bliss.
Why You’ll Love This Recipe
- Ultra-Gooey Cheese Pulls: Every ball surprises you with a stretchy, melty mozzarella center that’s pure satisfaction.
- Crispy Outside, Cloud-Like Inside: Crunchy panko crust gives way to fluffy mashed potato—it’s the ultimate texture combo!
- Crowd-Pleasing Fun: Whether for parties, family nights, or snacking, Cheesy Potato Balls disappear fast (so you might want to make a double batch).
- Totally Customizable: You can play with add-ins and dips to make them exactly how you crave.
Ingredients You’ll Need
The magic of Cheesy Potato Balls is how humble ingredients come together to make something truly crave-worthy. Each one adds its own layer of flavor or helps nail that perfect crispy-creamy balance.
- Russet potatoes: Their starchy texture is perfect for fluffy, easily mashable potatoes that hold their shape beautifully.
- Cream or milk: Just a splash makes the mash extra smooth and creamy, so every bite is lush and rich.
- Salt: Essential for flavor—add to both the boiling water and the mash for layers of taste.
- Mozzarella cheese cubes: The star of the show! When melted, these turn into that irresistible gooey center.
- All-purpose flour: Gives the balls a light coating so the egg and panko stick perfectly for maximum crunch.
- Eggs: Think of these as edible glue—they help the panko coat the potatoes uniformly and crisp up beautifully.
- Panko breadcrumbs: Way crispier than regular breadcrumbs, giving your Cheesy Potato Balls a proper golden crunch.
- High-heat oil for frying: Grapeseed or any neutral oil ensures a light, crisp exterior without overpowering the delicate flavors.
Variations
One of the best things about Cheesy Potato Balls is how flexible the recipe is! Feel free to riff on it based on your favorite flavors, dietary swaps, or whatever you have handy in the fridge.
- Add-ins for the Mash: Stir in chopped scallions, crispy bacon bits, a dash of garlic powder, or even a pinch of smoked paprika right into the potato mix for extra flavor.
- Mix Up the Cheese: Try cubes of cheddar or pepper jack for a different cheesy surprise, or go for a cheese blend for serious cheese lovers.
- Baked, Not Fried: Skip frying altogether and bake the coated balls at 400°F until golden for a slightly lighter version that’s still crunch-tastic.
- Gluten-Free Option: Swap in gluten-free flour and gluten-free breadcrumbs or even crushed rice crackers for crunch everyone can enjoy.
How to Make Cheesy Potato Balls
Step 1: Boil and Mash the Potatoes
Start by peeling and cubing the russet potatoes—smaller pieces cook quicker! Cover them with cold, salted water in a big pot, and once they hit a boil, simmer until they’re just tender enough to fall off a fork (usually about 20 minutes). Drain them really well, then mash with a spoonful of cream and a sprinkle of salt. Let this cool; if you’re prepping ahead, the fridge is your best friend here.
Step 2: Shape and Fill the Balls
Once the mash isn’t piping hot, scoop about two tablespoons of potato for each ball. Flatten gently, add a mozzarella cube in the center, then wrap the mash around it—think of it as tucking the cheese in for a little nap! Roll into a ball and repeat for the whole batch.
Step 3: Bread Each Ball
Set up a three-part breading station: flour, beaten eggs, and panko in separate dishes. Gently coat each ball first in flour, then egg, then roll in panko until every surface is covered. Place the breaded balls on a tray—they’re almost ready for the fryer!
Step 4: Fry to Golden Perfection
Pour enough oil into a heavy pot to go about 2 inches deep, and heat it to 375°F. Fry the Cheesy Potato Balls in batches (don’t crowd the pot!), turning occasionally until crispy and golden—this takes about 2–3 minutes each. Use a slotted spoon to lift them onto paper towels, then let them cool just long enough not to scald your mouth on molten cheese. Serve them hot and gooey!
Pro Tips for Making Cheesy Potato Balls
- Cheese Cube Size: Cut your mozzarella into neat ½-inch cubes for even melting and to avoid cheese leaks during frying.
- Chill the Mix: If the mashed potatoes are too warm, shaping gets sticky—let them cool fully (or refrigerate) for easier rolling.
- Firm, Not Wet: Drain potatoes very well and keep the mash thick so the balls hold together instead of falling apart.
- Oil Temperature Matters: Use a thermometer to keep oil hot (350–375°F); too cool and they get greasy, too hot and they brown before the cheese melts.
How to Serve Cheesy Potato Balls
Garnishes
Shower your Cheesy Potato Balls with a sprinkle of flaky sea salt, dust them with a touch of smoked paprika or chili powder, or scatter some finely chopped fresh herbs like parsley or chives for a pop of color and flavor right before serving.
Side Dishes
These beauties are wonderful alongside a crisp green salad, some roasted veggies, or a spread of other party snacks. If you’re going for an indulgent experience, pair with a creamy ranch dip or tangy marinara for dunking!
Creative Ways to Present
Skewer a few balls on cocktail sticks for a playful appetizer platter, or pile them high in a basket lined with paper for a casual game day treat. For dinner parties, serve them stacked atop a bed of microgreens with tiny forks or as a cheeky “edible bouquet” for dipping at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Potato Balls are just as delightful the next day! Tuck them into an airtight container and refrigerate for up to three days. Make sure they cool completely first so they stay crisp when you reheat.
Freezing
You can freeze breaded, uncooked balls on a tray, then transfer to a freezer bag. When ready, fry straight from frozen—just add an extra minute or two to the cook time. Cooked balls, once cooled, also freeze perfectly for a fast future snack.
Reheating
For best results, reheat Cheesy Potato Balls in a hot oven or air fryer until the outside is re-crisped and the cheese is gooey, about 10 minutes at 375°F. The microwave works in a pinch but may soften the crust.
FAQs
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Can I make Cheesy Potato Balls in advance?
Absolutely! You can shape and bread the balls (but don’t fry) and keep them chilled in the fridge for up to 24 hours. This makes party prep a breeze—just fry them fresh when you’re ready to serve.
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Which cheese works best for the gooey center?
Mozzarella is classic for its stretch and mild flavor, but cheddar, provolone, or even a pepper jack cube bring new tastes and textures. Just use a cheese that melts smoothly for that glorious cheese pull!
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Why did my Cheesy Potato Balls fall apart during frying?
This usually happens if the potato mash is still warm or too loose. Make sure your mash is chilled and thick, and be gentle during breading. Also, don’t skip any step in the breading process—each layer helps seal in the cheesy center.
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Can I bake Cheesy Potato Balls instead of frying?
Yes! Preheat your oven to 400°F, arrange the breaded balls on a greased tray, and bake until golden and crisp, about 18–22 minutes. They’re still delicious, just a touch less crunchy than their fried cousins.
Final Thoughts
If you’re craving something crispy, melty, and guaranteed to make everyone smile, you owe it to yourself to give Cheesy Potato Balls a try. They truly are the kind of snack that turns a regular day into a special occasion—happy cooking!
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 frying
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy Potato Balls are crispy on the outside, creamy on the inside, and oozing with melted cheese. These golden nuggets make for a delicious snack or appetizer that will have everyone coming back for more.
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 breadcrumbs
- High heat oil for deep frying, such as grapeseed
Instructions
- Cook Potatoes: Boil potatoes until fork-tender, then mash with cream and salt. Cool.
- Assemble Balls: Shape potato mixture around cheese cubes to form balls.
- Bread Balls: Coat balls in flour, egg wash, and panko.
- Fry: Deep fry balls until golden brown and crispy. Drain on paper towels.
Notes
- Variations: Add garlic powder, onion powder, bacon, or green onions to the mashed potatoes. Experiment with different cheeses.
- Shredded cheese can be substituted for cubed mozzarella.
- 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: 3.1g
- Trans Fat: 0g
- Carbohydrates: 59.5g
- Fiber: 5.4g
- Protein: 12.4g
- Cholesterol: 66mg
