Potato cheese balls are a delightful snack that perfectly blends the comforting flavors of creamy mashed potatoes and gooey melted mozzarella cheese encased in a crispy golden-brown shell. These bite-sized delights are crunchy on the outside, with a soft and cheesy center that’s sure to make them a crowd favorite at any gathering.
Why You’ll Love This Recipe
You’ll fall in love with these potato cheese balls because they are the ultimate comfort food, combining the humble potato with rich and savory cheese. The potatoes are seasoned with a blend of onion powder, garlic powder, smoked paprika, and a hint of cayenne pepper for a kick of heat, while the chicken bouillon powder adds a depth of umami flavor. The magic happens when you take a bite and discover the melted mozzarella center, stretching out in cheesy perfection.
These potato cheese balls are also incredibly versatile. Serve them as an appetizer at a party, a side dish at dinner, or even as a snack to indulge in whenever you crave something cheesy and crispy. Pair them with a dipping sauce of your choice—my favorite is a tangy bang bang sauce made with mayo, sweet chili sauce, and ketchup—for an extra layer of flavor.
With their irresistible combination of textures and flavors, these potato cheese balls will quickly become a staple in your kitchen!
Cheesy Potato Balls
Description
These irresistible potato cheese balls feature a crispy, golden exterior that gives way to a creamy, seasoned potato filling with a surprise center of gooey mozzarella cheese. Infused with the savory flavors of onion, garlic, smoked paprika, and a hint of cayenne, they pack a flavorful punch in every bite. Finished with a sprinkle of parmesan cheese and paired with a tangy bang bang sauce, they are the ultimate comfort food for any occasion, from game day gatherings to cozy family dinners. Easy to make and even easier to enjoy, these cheesy potato bites are sure to be a hit!
Ingredients
Instructions
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Peel and chop the russet potatoes into evenly sized chunks. Place them in a large pot, add a generous amount of salt, and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are soft and fork-tender, about 15-20 minutes.
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While the potatoes are boiling, cut the block of mozzarella cheese into small cubes. Set aside.
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Drain the cooked potatoes and transfer them to a large mixing bowl. Mash them until smooth and free of lumps.
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Add the cornstarch, onion powder, garlic powder, smoked paprika, cayenne pepper, chicken bouillon powder, and salt to the mashed potatoes. Mix well until all the ingredients are thoroughly combined and the mixture forms a smooth, pliable dough.
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Take about a tablespoon of the mashed potato mixture and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center and wrap the potato mixture around it. Add more potato mixture if needed to completely cover the cheese. Roll it into a smooth ball. Repeat this process until all the mixture is used.
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In a deep pot or frying pan, heat oil to 350°F (175°C). You can use a thermometer to check the temperature or test with a small piece of potato mixture—if it sizzles and rises to the surface, the oil is ready.
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Carefully lower the potato cheese balls into the hot oil, a few at a time, without overcrowding the pot. Fry until they are golden brown and crispy on all sides, about 3-4 minutes. Use a slotted spoon to remove them and place on a plate lined with paper towels to drain any excess oil.
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Transfer the crispy potato cheese balls to a serving plate. Sprinkle with freshly grated parmesan cheese and serve with your favorite dipping sauce, such as bang bang sauce.
Bang bang sauce (mix 1/4 cup mayo, 2 tablespoons sweet chili sauce, and 1 tablespoon ketchup) for serving.
