Cheesy Potato Balls are everything a comfort‑food snack should be: crispy and golden on the outside, soft and fluffy inside, with a gooey pocket of melted cheese at the center. They’re a clever way to turn simple mashed potatoes (or leftovers) into an irresistible appetizer, side dish, or party nibble that disappears the moment it hits the table.
Each ball starts as seasoned mashed potato wrapped around a cube of cheese, then gets coated in crumbs and baked or fried until crackly and crisp. Serve them hot and watch that cheese pull stretch as you bite in.
Why You’ll Love This Recipe
These potato balls are ideal for both planners and improvisers. If you have leftover mashed potatoes, they transform into something completely new and exciting; if you’re starting from scratch, boiling and mashing a batch is quick and inexpensive.
The recipe is endlessly adaptable: you can stuff them with mozzarella, cheddar, or any good melty cheese, add bacon or herbs to the potatoes, and choose whether to fry them for a classic pub‑style crunch or bake them for a lighter but still satisfying result. They’re also easy to prep ahead—shape and bread them in advance, then cook just before serving so they come to the table piping hot.
Ingredients
- 3 cups mashed potatoes, cold and fairly stiff (leftovers work great)
- ½ cup grated Parmesan cheese
- 2 tablespoons butter, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder (optional)
- ½ teaspoon salt (adjust to taste, depending on your mash)
- ¼ teaspoon black pepper
- 20–24 small cubes of mozzarella or cheddar cheese (about ½ inch / 1 cm each)
- ½ cup all‑purpose flour
- 2 large eggs, beaten
- 1½ cups breadcrumbs (panko or regular)
- Oil for frying (vegetable, canola, or peanut), or a few tablespoons oil for baking
Making the Potato Mixture
If you are starting with fresh potatoes, peel and cut them into chunks, then boil in salted water until very tender. Drain well and mash until smooth. Spread the mashed potatoes out on a tray or shallow dish to cool completely; cold potatoes are easier to shape and less sticky.
Place the cold mashed potatoes in a large bowl. Add the grated Parmesan, softened butter, garlic powder, onion powder if using, salt, and black pepper. Mix everything together until the seasonings are fully incorporated and the potatoes feel thick and moldable rather than loose or soupy.
Taste a little to check the seasoning; these should be well flavored because the cheese in the center itself is mild.
If the mixture seems too soft to hold a shape, you can firm it up with an extra spoonful or two of Parmesan or a tablespoon of flour. If it feels dry and crumbly, a splash of milk or a bit more butter can bring it together. The goal is a dough‑like mash that can be scooped, flattened, and wrapped around a cheese cube without falling apart.
Shaping the Cheesy Potato Balls
Prepare a tray lined with baking paper for your shaped potato balls. Using a tablespoon or small cookie scoop, portion out some of the potato mixture and roll it lightly between your hands to form a ball. Flatten this ball gently into a small disc in your palm.
Place a cube of cheese in the center of the disc, then bring the edges of potato up and around it, enclosing the cheese completely. Pinch to seal and roll again between your hands to smooth into a neat ball, checking that no cheese is poking through. Exposed cheese is more likely to leak while cooking, so take a moment to seal any cracks.
Set the finished ball on the prepared tray and repeat with the remaining potato mixture and cheese cubes. If at any point the potatoes become too sticky to handle, you can lightly flour your hands or chill the tray briefly to firm them up.
Breading the Potato Balls
Set up a simple breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. Working with a few potato balls at a time, roll each ball lightly in flour, tapping off any excess. This dry coat helps the egg adhere.
Next, dip the floured ball into the beaten egg, turning so it is fully coated. Let any extra egg drip back into the bowl, then transfer the ball to the breadcrumbs. Roll and press it gently in the crumbs until completely covered. Place the breaded ball back on the tray. Repeat the process for all of the potato balls.
For an extra crunchy exterior, you can repeat the egg and breadcrumb steps for a double coating. Once all the balls are breaded, chill them for at least 20–30 minutes. This rest helps the coating set and reduces the chance of bursting or leaking during cooking.
Frying or Baking
To fry, pour enough oil into a deep pot or high‑sided pan to submerge the potato balls at least halfway. Heat the oil to about 350°F (175°C). Add a few balls at a time, being careful not to overcrowd the pan, and fry for around 2–3 minutes per batch, turning occasionally, until they are evenly golden brown and crisp. Use a slotted spoon to lift them out and drain on a paper towel‑lined rack. Keep fried batches warm in a low oven while you finish the rest.
To bake, preheat your oven to 400°F (200°C). Arrange the breaded potato balls on a parchment‑lined baking sheet and drizzle or brush them lightly with oil.
Bake for 15–20 minutes, turning once halfway through, until the exterior is crisp and deeply golden. Baking won’t get them quite as shatteringly crisp as frying, but it still produces a lovely crunch with far less oil.
In both methods, try not to overcook; once the coating is nicely colored, the inside will be hot and the cheese melted. Overbaking or prolonged frying can cause the cheese to start seeping out of the seams.
Serving and Dipping Ideas
Cheesy Potato Balls are best served hot or warm so the centers are still gooey. Pile them onto a platter and sprinkle with a little extra Parmesan and chopped parsley or chives for a pop of color.
They make fantastic party snacks, game‑day appetizers, or sides alongside grilled meats, burgers, or fried chicken.
For dipping, you have plenty of options. Marinara or pizza sauce is a natural match, echoing the flavors of mozzarella sticks. Ranch dressing, garlic aioli, sour cream with chives, spicy mayo, or even ketchup all work well. For a loaded‑potato vibe, serve with a mix of sour cream and crispy bacon bits or a cheese sauce.
Variations and Add‑Ins
Once you’ve mastered the base, you can tailor the potato mixture to your taste. Stir in finely chopped cooked bacon, green onions, jalapeños, or herbs like parsley and chives to make them taste like loaded baked potatoes.
Swap mozzarella for cheddar, Monterey Jack, Gouda, or a smoked cheese for deeper flavor. Add a pinch of paprika, cayenne, or chili flakes for a subtle kick.
You can also play with textures by using panko breadcrumbs for extra crunch or seasoning your crumbs with garlic powder, Italian herbs, or grated Parmesan. For a more pronounced Parmesan crust, mix extra grated Parmesan directly into the breadcrumb coating.
Make‑Ahead and Storage
Cheesy Potato Balls are very make‑ahead friendly. You can shape and bread them, then refrigerate for up to a day before cooking. If you’d like to freeze them, place the breaded balls on a tray and freeze until solid, then transfer to a freezer bag.
Fry or bake them straight from frozen, adding a couple of extra minutes to the cooking time, until hot through and golden.
Leftover cooked potato balls can be refrigerated in an airtight container for up to 3 days. Reheat them in a 375°F (190°C) oven or air fryer until warmed through and the exterior has crisped back up. They won’t be quite as molten as when freshly made, but they’re still delicious and make a great snack or side.
Conclusion
Cheesy Potato Balls turn humble ingredients into an oozy, crispy, crowd‑pleasing treat that works for everything from casual snacking to special occasions. With their creamy mashed potato base, melty cheese centers, and crunchy coating, they hit every comfort‑food note—and they’re easy to customize, prep ahead, and cook your way. Once you’ve tried them, they’ll quickly become a go‑to favorite whenever you crave something cheesy and fun.
