I love making these cheesy potato balls because they are simple, comforting, and always a hit. I start with basic pantry ingredients and turn them into crispy, golden bites with a soft, cheesy center. They are perfect as a snack, appetizer, or even a side dish when I want something warm and satisfying.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy to prepare and doesn’t require fancy ingredients. I like how the outside gets lightly crispy while the inside stays creamy and full of potato flavor. I also appreciate how versatile these potato balls are, since I can serve them at parties or enjoy them as a cozy homemade treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 large russet potatoes (about 1.5 lbs)
1 teaspoon salt
1/2 teaspoon black pepper
Cheese of choice (such as mozzarella or cheddar, shredded)
Oil for frying
Directions
I start by peeling the potatoes and cutting them into chunks. I boil them in salted water until they are fork-tender. After draining, I mash them until smooth and let them cool slightly. I then mix in the salt, black pepper, and shredded cheese.
Once the mixture is ready, I shape it into small balls using my hands. I heat oil in a deep pan over medium heat and carefully fry the potato balls until they are golden brown on all sides. When they are done, I remove them and place them on paper towels to drain excess oil.
Servings And Timing
I usually get about 4 servings from this recipe.
Preparation time: about 20 minutes
Cooking time: about 20 minutes
Total time: around 40 minutes
Variations
I like to add chopped herbs such as parsley or chives to the potato mixture for extra flavor. Sometimes I mix in a pinch of garlic powder or paprika. When I want a different texture, I stuff the balls with a small cube of cheese instead of mixing it throughout.
Storage/Reheating
I store leftover potato balls in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer using an oven or air fryer so they stay crispy. I heat them at 350°F until warmed through.
FAQs
Can I bake these instead of frying them?
I can bake them at 400°F until golden, turning them halfway through for even browning.
What type of cheese works best?
I usually use mozzarella for a stretchy center, but cheddar or a blend also works well.
Can I make them ahead of time?
I often prepare and shape the balls ahead of time and refrigerate them until ready to fry.
Can I freeze cheesy potato balls?
I freeze them uncooked on a tray, then transfer them to a freezer bag. I fry or bake them straight from frozen.
Why are my potato balls falling apart?
I make sure the mashed potatoes are not too wet and are well mixed before shaping.
Conclusion
I really enjoy making cheesy potato balls because they are comforting, flexible, and easy to customize. Every time I serve them, they disappear quickly, and I always find myself going back for another bite.
These Cheesy Potato Balls are crispy on the outside and soft, cheesy on the inside. Made with simple pantry ingredients, they’re perfect as a snack, appetizer, or side dish for any occasion.
Ingredients
4 large russet potatoes (about 1.5 lbs), peeled and chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese (mozzarella or cheddar)
Oil for frying
Instructions
Peel and cut potatoes into chunks. Boil in salted water until fork-tender.
Drain and mash potatoes until smooth. Let cool slightly.
Mix in salt, black pepper, and shredded cheese.
Shape the mixture into small balls using your hands.
Heat oil in a deep pan over medium heat.
Fry potato balls in batches until golden brown on all sides.
Transfer to paper towels to drain excess oil. Serve warm.
Notes
Add chopped parsley, chives, garlic powder, or paprika for extra flavor.
For a gooey center, stuff each ball with a small cube of cheese instead of mixing it in.
Can be baked at 400°F, turning halfway through for even browning.
Freeze uncooked balls and fry or bake directly from frozen.
Ensure mashed potatoes are not too wet to prevent falling apart.
