If you’re looking for a snack that’s crispy on the outside, fluffy on the inside, and packed with flavor, these Potato Balls are everything. Think mashed potatoes, gooey cheese, and warm spices rolled into perfect bite-sized balls, coated in crispy breadcrumbs, and either baked or fried to golden perfection.
These are a hit with kids (hello, cheese-filled magic) and adults alike. They’re perfect for lunchboxes, game day, or as a fun twist on leftovers. Make them ahead, freeze them, and fry or bake when hunger strikes!
🛒 What You’ll Need
Ingredients (Makes ~20–24 balls):
- 2 cups mashed potatoes (preferably cold)
- 1 cup shredded cheese (mozzarella or cheddar)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 egg
- ½ cup all-purpose flour
- 1 cup breadcrumbs (regular or panko)
- Optional: chopped parsley or green onions for added flavor
- Oil for frying or olive oil spray for baking
👩🍳 Pro Tips for Perfect Potato Balls
- Use cold mashed potatoes – they hold their shape better when rolling.
- Chill the formed balls for 15–30 minutes before frying for best results.
- Add chopped cooked bacon or herbs to elevate the flavor.
- Use a cookie scoop for evenly sized balls.
- Freeze extras before frying or baking for quick snacks anytime!
🛠 Tools You’ll Need
- Mixing bowls
- Cookie scoop or tablespoon
- Frying pan or deep pot
- Baking sheet with parchment (for baked version)
- Slotted spoon or tongs
- Cooling rack
🔄 Substitutions & Variations
- Make it spicy: Add a pinch of chili flakes or diced jalapeño
- Vegan version: Use plant-based cheese and flax egg
- Gluten-free: Use gluten-free breadcrumbs and flour
- Add protein: Mix in cooked ground meat or shredded chicken
⏰ Make Ahead Tips
- Form balls and freeze on a tray, then transfer to a freezer bag
- Cook straight from frozen – just add a few minutes to bake or fry time
- Refrigerate assembled balls for up to 2 days before cooking
👩🍳 How to Make Potato Balls
1. Mix the Filling
In a bowl, mix together mashed potatoes, shredded cheese, garlic powder, onion powder, salt, pepper, and optional herbs.
2. Shape the Balls
Scoop and roll the mixture into 1-inch balls. Place on a tray and chill for 20 minutes.
3. Coat the Balls
Roll each ball in flour, then beaten egg, then breadcrumbs to fully coat.
4. Cook: Bake or Fry
To Fry:
Heat oil to 350°F (175°C) and fry balls in batches for 3–4 minutes, until golden. Drain on paper towels.
To Bake:
Place on parchment-lined tray, spray with oil, and bake at 400°F (200°C) for 20–25 minutes, turning halfway.
5. Serve & Dip!
Serve hot with ketchup, ranch, aioli, or your favorite dipping sauce. Garnish with parsley if desired.
🧊 Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze uncooked or cooked balls for up to 2 months
- Reheat in oven or air fryer for best crispiness—skip the microwave if possible
🥔 Let’s Roll Into Snack Heaven!
These Potato Balls are the kind of snack you’ll want to make again and again—crispy, creamy, cheesy, and totally customizable. They’re great for entertaining, family movie night, or just using up leftover mashed potatoes in a very delicious way.
Tried them? Let me know if your crew loved them and what you dipped them in! 💬🧀🥔
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