Cheesy Potato Balls are one of those comforting snacks that perfectly combine crispiness on the outside with gooey, melty cheese goodness inside. They’re easy to make, crowd-pleasing, and incredibly versatile. Whether you’re making them for a party, a family movie night, or as a quick appetizer, these golden bites are always a hit.
Below is a complete, step-by-step recipe guide to help you make the perfect Cheesy Potato Balls at home, including preparation tips, baking alternatives, and serving ideas.
Ingredients
For the Potato Mixture:
- 2–3 large potatoes (or about 2 cups mashed)
- 1 cup shredded cheese (mozzarella, cheddar, or your preferred type)
- 1/4 cup finely grated Parmesan cheese
- 1/4 cup chopped green onions or chives (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For Breading and Frying:
- 2–3 eggs, beaten
- 1 cup breadcrumbs (plain or panko for extra crunch)
- Oil for frying (vegetable or canola oil)
Instructions
Step 1: Prepare the Mashed Potatoes
If you don’t already have leftover mashed potatoes, start by boiling 2–3 large peeled and diced potatoes in salted water until fork-tender. Drain them well and mash them while still warm. You can season the mash lightly with salt and pepper. Allow the mashed potatoes to cool before mixing them with the other ingredients. This helps maintain structure when forming the balls.
Step 2: Mix the Filling
In a large mixing bowl, combine the following:
- Mashed potatoes
- Shredded cheese
- Parmesan cheese
- Chopped green onions or chives (optional)
- Garlic powder
- Onion powder
- Salt and pepper to taste
Use a spoon or your hands to thoroughly mix until the ingredients are evenly distributed and form a cohesive mixture.
Step 3: Shape into Balls
Using your hands, scoop about a tablespoon of the potato mixture and roll it into a ball about 1 to 1.5 inches in diameter. Place the formed balls on a plate or tray. Continue until all the mixture is used up.
Tip: If the mixture is too soft to shape, refrigerate it for 30 minutes to firm it up.
Step 4: Bread the Potato Balls
Set up your breading station with two bowls:
- One with the beaten eggs
- One with the breadcrumbs
Dip each potato ball into the beaten egg, allowing the excess to drip off, then roll it in breadcrumbs until completely coated. For an extra crispy texture, you can double-coat the balls by repeating the egg and breadcrumb steps.
Step 5: Fry the Potato Balls
Heat oil in a deep pan or heavy-bottomed skillet to 350°F (175°C). Carefully lower a few potato balls at a time into the hot oil. Do not overcrowd the pan.
Fry for 3 to 4 minutes or until golden brown and crisp on all sides. Remove using a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Repeat with the remaining balls.
Baking Alternative (Healthier Option)
If you prefer to bake rather than fry:
- Preheat the oven to 400°F (200°C).
- Place the breaded balls on a parchment-lined baking sheet.
- Lightly spray or brush each ball with oil.
- Bake for 20–25 minutes, turning halfway through, until golden and crispy.
Serving Suggestions
Cheesy Potato Balls are delicious on their own, but they pair wonderfully with a variety of dips and accompaniments:
- Sour cream or Greek yogurt for a creamy contrast
- Marinara sauce for an Italian twist
- Spicy ranch or garlic aioli for a kick of flavor
- Sweet chili sauce for an Asian-inspired option
Serve them hot as an appetizer, side dish, or snack. They also make a fantastic addition to party platters or as finger food for game nights.
Storage and Reheating
- Refrigerate any leftovers in an airtight container for up to 3 days.
- Reheat in the oven or air fryer at 350°F (175°C) until hot and crispy.
- Freezing: You can freeze uncooked breaded balls on a tray, then transfer them to a zip-top freezer bag. Fry or bake directly from frozen, adding a few minutes to the cooking time.
Variations and Additions
Feel free to tweak this recipe to your liking. Here are some ideas:
- Add meat: Stir in cooked bacon bits, ham, or shredded rotisserie chicken for added protein.
- Add spices: Try paprika, cayenne pepper, or chili flakes for heat.
- Herbs: Fresh parsley, thyme, or dill can bring a fresh herbal flavor.
- Cheese options: Swap mozzarella for gouda, pepper jack, or Swiss for a different flavor profile.
Cooking Tips
- Use starchy potatoes like russets for a fluffier mash.
- Cool the mixture before shaping to help the balls hold together better.
- Double coating with breadcrumbs gives extra crunch.
- Test fry one ball first to check oil temperature and seasoning.
Frequently Asked Questions
Q: Can I use leftover mashed potatoes?
Yes! Leftover mashed potatoes work great. Just make sure they’re not too runny. If they are, stir in a little flour or extra cheese to firm them up.
Q: What’s the best cheese to use?
Mozzarella for stretch, cheddar for sharpness, or gouda for a creamy bite. Choose based on your flavor preference.
Q: Can I make these ahead of time?
Yes, you can shape and bread the balls ahead. Store in the fridge for up to 24 hours or freeze them for longer storage.
Q: What kind of breadcrumbs should I use?
Panko breadcrumbs yield a crispier texture, while regular breadcrumbs work well too. You can also use seasoned breadcrumbs for extra flavor.
Q: Can I air fry them?
Absolutely. Preheat your air fryer to 375°F (190°C) and cook for about 10–12 minutes, flipping halfway through.
Final Thoughts
Cheesy Potato Balls are an irresistible combination of creamy mashed potatoes and melted cheese, wrapped in a crispy golden shell. They’re simple to prepare, easy to customize, and always a crowd-pleaser. Whether you fry, bake, or air-fry them, you’re in for a delicious treat that’s comforting and satisfying.
Next time you have some leftover mashed potatoes, don’t let them go to waste—turn them into this incredible snack or side dish and watch them disappear in minutes.