I love how these golden, crispy potato balls hide a gooey, cheesy center—crispy on the outside, creamy and melty on the inside. They’re the perfect bite-sized treat for snacking, parties, or whenever I crave something indulgent and comforting.
Why You’ll Love This Recipe
I always enjoy recipes that are simple to make and pack a lot of flavor, and these cheesy potato balls deliver on both. The creamy mashed potatoes combined with melty cheese and a crispy coating make for an irresistible combination. They’re easy to customize with different spices and cheeses, and I can even prep them ahead of time for parties or movie nights.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Mashed potatoes (made from boiled and peeled potatoes)
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Cornstarch or flour (to help bind the mixture)
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Mozzarella cheese (cubed or shredded)
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Salt
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Black pepper
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Garlic powder
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Paprika (optional for added flavor)
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Oil for deep frying (like vegetable or canola)
Directions
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Boil potatoes until fork-tender, then peel and mash until smooth.
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Add salt, pepper, garlic powder, and paprika. Mix in cornstarch or flour gradually until the mixture is firm and pliable.
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Take a portion of the potato mixture, flatten it slightly in my hand, place a cube of mozzarella in the center, and roll it into a smooth ball.
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Repeat until all the mixture is used, then chill the balls in the freezer for 20–30 minutes.
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Heat oil in a deep pan to 350–375°F.
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Fry the balls in batches until golden brown and crispy, about 3–4 minutes each.
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Drain on paper towels and serve hot with dipping sauce.
Servings and timing
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Servings: Makes about 16–20 balls
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Prep time: 25 minutes
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Chill time: 20–30 minutes
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Cook time: 10–15 minutes
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Total time: Around 1 hour
Variations
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I sometimes swap mozzarella with cheddar or pepper jack for a bolder flavor.
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I like to mix in finely chopped herbs like parsley or chives into the potato mix.
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For a crunchier exterior, I coat the balls in flour, dip in beaten egg, then roll in breadcrumbs before frying.
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If I want a lighter version, I bake them or air-fry until crisp.
Storage/reheating
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I store leftovers in an airtight container in the fridge for up to 4 days.
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To freeze, I arrange the uncooked balls on a tray, freeze until solid, then store them in a freezer-safe bag.
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I reheat them in the oven or air fryer at 375°F for 10–15 minutes until heated through and crispy again.
FAQs
How do I keep the cheese from leaking out while frying?
I make sure the balls are sealed tightly and well-chilled before frying. That helps keep the cheese inside where it belongs.
Can I use leftover mashed potatoes?
Yes, I often use leftovers—just make sure they’re firm enough to hold shape. Add more flour if needed.
What’s the best cheese to use?
Mozzarella is great for that classic cheese pull, but I also like using cheddar for a sharper taste or a mix for extra flavor.
Can I make these ahead of time?
Absolutely. I shape them and freeze them on a tray, then store in a container or bag. When I’m ready, I just fry them straight from the freezer.
What dips go well with these?
I love serving them with ketchup, spicy mayo, garlic aioli, or even marinara sauce for a cheesy Italian twist.
Conclusion
These cheesy potato balls are one of my go-to recipes when I want something fun, comforting, and crowd-pleasing. Whether I serve them as a party snack, a side dish, or just enjoy them with a good movie, they never disappoint. I love how easy they are to make and how customizable they can be to suit whatever I’m craving.
