Golden, crispy on the outside and perfectly gooey inside — these Crispy Mashed Potato Cheese Balls are everything you want in a snack: comforting, cheesy, and dangerously addictive.
Servings and Timing
- Prep Time: 20 minutes
- Chill Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Servings/Yield: 12–14 cheese balls
- Dietary Info: Vegetarian | Kid-Friendly | Can be made Gluten-Free
Ingredients Checklist
- 2 cups mashed potatoes (from about 4 medium potatoes, boiled and mashed)
- 1 cup shredded or cubed mozzarella cheese
- 2 tablespoons finely chopped chives or green onions
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (panko or regular)
- Oil for deep frying (about 2–3 cups, depending on pan size)
Instructions
-
Prepare the mixture:
In a large bowl, mix mashed potatoes, garlic powder, salt, pepper, and chopped chives until smooth and well-combined. -
Form the balls:
Scoop about 2 tablespoons of the potato mixture, flatten it in your hand, and place 1 cube (about 1 inch) of mozzarella in the center. Roll gently into a smooth ball, sealing the cheese inside. -
Coat:
Roll each ball lightly in flour, dip it in beaten eggs, and coat thoroughly with breadcrumbs. For an extra-crispy crust, repeat the egg and breadcrumb coating once more. -
Chill:
Arrange coated balls on a tray and refrigerate for 20–30 minutes to firm them up. -
Fry:
Heat oil in a deep pan to 170–180°C (340–355°F). Fry the balls in small batches for 2–3 minutes each, turning until golden brown on all sides. -
Serve:
Drain on paper towels. Sprinkle with extra chives if desired, and serve hot with ketchup, garlic mayo, or chili dip.
Additional Notes
- Use leftover mashed potatoes for convenience.
- Avoid overfilling with cheese to prevent bursting during frying.
- Can be made gluten-free by swapping flour and breadcrumbs with gluten-free alternatives.
Hero Image
(Insert image: a close-up of golden, crispy cheese balls with melted mozzarella inside.)
Brief Introduction
These Crispy Mashed Potato Cheese Balls are proof that comfort food doesn’t have to be complicated. I came up with this recipe one lazy weekend when I had leftover mashed potatoes and a block of mozzarella staring at me. One experiment later — I had these crisp, golden cheese bombs that disappeared faster than I could fry them.
They’re great as a party appetizer, movie-night snack, or even a quick side dish. And fair warning: you’ll never make just one batch.
Step-by-Step Cooking Guide
1. Making the Potato Mixture
Combine your mashed potatoes with garlic powder, salt, pepper, and chives. Mix until the texture is firm enough to hold shape.
Tip: If the mash feels too soft, add 1–2 tablespoons of breadcrumbs to stiffen it.
2. Shaping & Filling
Flatten a small amount of the mixture in your palm, add a mozzarella cube, and roll it up tightly.
Tip: Lightly oil your hands to keep the mixture from sticking.
3. Coating
Roll in flour → dip in egg → roll in breadcrumbs. Repeat for extra crispiness.
Tip: Use panko breadcrumbs for a lighter, crunchier texture.
4. Chilling
Refrigerate for at least 20 minutes. This helps the balls stay intact while frying.
5. Frying
Heat oil in a heavy-bottomed pan. Test with a small breadcrumb—if it sizzles immediately, the oil is ready. Fry 4–5 balls at a time for about 3 minutes until golden brown.
Tip: Don’t overcrowd the pan; it keeps the oil temperature stable.
6. Serving
Serve immediately while hot and the cheese is melty. Garnish with chopped chives and pair with a dip.
Ingredient Details and Substitution Tips
Mashed Potatoes:
- Use starchy potatoes like Russets or Yukon Golds for fluffiness.
- Avoid watery mash—let them cool before mixing.
Mozzarella Cheese:
- Classic for that perfect cheese pull.
- Substitute with cheddar, gouda, or cream cheese for a twist.
Breadcrumbs:
- Panko gives extra crunch; fine breadcrumbs make a denser coating.
- Gluten-free option: use crushed cornflakes or rice crackers.
Flour:
- Helps breadcrumbs stick. Substitute rice flour or cornstarch if gluten-free.
Eggs:
- Essential binder.
- For a vegan version, replace with 2 tablespoons of cornstarch mixed with 4 tablespoons water.
Oil:
- Neutral oils like sunflower, canola, or vegetable oil work best. Avoid olive oil for deep frying.
Recipe Variations and Serving Suggestions
Flavor Variations:
- Add ½ teaspoon chili flakes for spice.
- Stir in ¼ cup grated parmesan for a richer taste.
- Mix 2 tablespoons finely chopped cooked bacon for a smoky version.
Dietary Variations:
- Vegan: Use plant-based cheese and an egg replacer.
- Gluten-Free: Substitute flour and breadcrumbs accordingly.
- Low-Fat: Air-fry or bake instead of deep-frying.
Serving Suggestions:
- Pair with creamy garlic dip, spicy sriracha mayo, or marinara.
- Serve alongside a fresh salad for a balanced snack.
- For parties, serve on skewers with dips for easy sharing.
Pairing Suggestions:
- Drink: Serve with cold lemonade or chilled beer.
- Music: Try some soft jazz while cooking—it sets the mood for a relaxing snack session.
Storage and Make-Ahead Information
Storage:
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing:
Freeze uncooked balls in a single layer on a tray, then transfer to freezer bags. Keeps up to 1 month. Fry straight from frozen—just extend cooking time by 1 minute.
Reheating:
Reheat in an oven or air fryer at 180°C (350°F) for 5–7 minutes until hot and crisp again. Avoid microwaving.
Make-Ahead Tip:
You can shape and coat the balls a day in advance and refrigerate until ready to fry.
Shelf Life:
Best enjoyed fresh; they lose crispness after 2 days but remain flavorful.
Nutrition Facts (per ball)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 10 g |
| Protein | 4 g |
| Fat | 7 g |
| Fiber | 0.5 g |
| Sodium | 150 mg |
| Allergens: Dairy, Egg, Gluten (use alternatives if required) | |
| Dietary Highlights: Vegetarian | Source of Calcium |
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes! Bake at 200°C (400°F) for 15–18 minutes, flipping halfway. You can also air-fry at 190°C (375°F) for 10–12 minutes.
Q: Why did my cheese leak out while frying?
A: The seal wasn’t tight or the cheese cubes were too large. Use smaller cubes and make sure the mashed potatoes completely encase the cheese.
Q: Can I use instant mashed potatoes?
A: Yes, but reduce added milk or butter to keep the mix firm enough to roll.
Q: How do I make them spicy?
A: Add chili flakes or finely chopped green chili to the potato mix.
Q: Can I freeze cooked ones?
A: Yes. Cool completely before freezing. Reheat in oven/air fryer until hot and crisp.
Optional Personal Story or Additional Notes
This recipe was inspired by my love for comfort food that’s both simple and satisfying. It took a few trials to get that perfect combination of crisp exterior and molten center — the key was chilling before frying.
Every time I make them, they remind me of late-night family gatherings when everyone reached for the last cheese ball before realizing we’d already eaten the entire batch. These are more than just snacks — they’re little bites of joy.
If you enjoy these, try my Cheesy Corn Fritters or Crispy Veggie Bites next — they follow a similar base but deliver new flavors every time.
Reader Interaction and Accessibility Features
I’d love to hear how your version turned out!
- Did you try a different cheese or spice blend?
- Leave your feedback, tips, or photos in the comments below.
Your feedback helps me test and improve these recipes — and it’s always fun seeing your results.
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Ready to make your snack game unstoppable?
Try these Crispy Mashed Potato Cheese Balls today — golden, melty, and absolutely irresistible.
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