1 cup shredded cheese (cheddar, mozzarella, or a mix)
1/4 cup grated Parmesan cheese
1/4 cup chopped green onions or chives (optional)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (optional)
Salt and pepper to taste
1 cup breadcrumbs (for coating)
1 egg (beaten, for binding)
Oil for frying (or baking)
Instructions:
Prepare the Mixture:
In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan cheese, green onions (if using), garlic powder, paprika, salt, and pepper. Mix well until everything is evenly incorporated.
Shape the Balls:
Take small portions of the mixture (about 1-2 tablespoons) and roll them into balls using your hands. Make sure they are compact and hold their shape.
Coat the Balls:
Dip each potato ball into the beaten egg, ensuring it’s fully coated.
Roll the egg-coated ball in breadcrumbs until it’s evenly covered. Repeat for all the balls.
Cook the Balls:
Frying Method: Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the potato balls in the hot oil and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Baking Method: Preheat your oven to 400°F (200°C). Place the potato balls on a baking sheet lined with parchment paper. Lightly spray or brush them with oil. Bake for 20-25 minutes, or until golden brown, turning halfway through.
Serve:
Serve the cheesy potato balls hot with your favorite dipping sauce, such as ranch, sour cream, or ketchup.
Tips:
You can add cooked and crumbled bacon or finely chopped ham to the potato mixture for extra flavor.
If the mixture is too soft to shape, refrigerate it for 30 minutes before rolling into balls.
For a healthier option, you can air-fry the potato balls at 375°F (190°C) for about 10-12 minutes, shaking the basket halfway through.
