Cheesy Garlic Parmesan Potato Balls

Crispy on the outside, soft and fluffy inside, these cheesy potato balls are packed with garlic, Parmesan, and gooey melted cheese. They make a delicious appetizer, snack, or comforting side dish.

Ingredients

• 3 large potatoes, peeled and cubed
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tbsp butter, melted
• 2 cloves garlic, minced
• 1 egg
• ½ cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp paprika
• 2 oz (60 g) mozzarella cheese, cut into small cubes for the center
• Cooking spray or olive oil

Instructions

1. Place the potatoes in a pot of salted water and boil for 15–20 minutes, or until fork-tender.
2. Drain the potatoes very well and let them cool slightly. Mash until smooth.
3. Add melted butter, minced garlic, Parmesan, shredded mozzarella, egg, breadcrumbs, parsley, garlic powder, onion powder, salt, pepper, and paprika.
4. Mix until everything is evenly combined and a soft mixture forms. If it feels too wet, add 1–2 tablespoons of breadcrumbs.
5. Take about 1½ tablespoons of the potato mixture and flatten it slightly in your hand.
6. Place one small cube of mozzarella in the center. Carefully close the potato mixture around the cheese and roll into a smooth ball.
7. Repeat with the remaining mixture.
8. For frying, heat about 1½ inches of oil in a deep skillet over medium heat. Fry the potato balls in small batches for 2–3 minutes per side, until golden brown and crispy.
9. Remove and place on a paper towel-lined plate to drain.
10. For baking, place the balls on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F (220°C) for 20–25 minutes, turning halfway through.
11. Serve hot while the cheese inside is melted and stretchy.

Tips

• Make sure the mashed potatoes are fairly dry so the balls hold their shape.
• Chill the shaped potato balls for 15–20 minutes before frying for better stability.
• Do not make the cheese cubes too large or they may leak during cooking.
• Freshly grated Parmesan gives the best flavor.
• Serve with garlic aioli, marinara, ranch, or creamy cheese dip.

Nut Information

This recipe contains no peanuts or tree nuts in the standard ingredients.

It contains dairy from mozzarella, Parmesan, and butter.

Check packaged breadcrumbs and cheese labels for possible nut cross-contact if preparing for someone with a severe allergy.

Q&A

Q: Can I use leftover mashed potatoes?
A: Yes. Leftover mashed potatoes work very well as long as they are not too soft or watery.

Q: Can I air-fry the potato balls?
A: Yes. Air-fry at 375°F (190°C) for about 12–16 minutes, turning halfway through and lightly spraying with oil.

Q: Why are my potato balls falling apart?
A: The potato mixture may be too wet. Add a little more breadcrumbs and chill the balls before cooking.

Q: Can I freeze them?
A: Yes. Freeze the shaped uncooked balls on a tray, then transfer them to a freezer-safe bag. Cook from thawed for the best texture.

Q: What cheese works best for the center?
A: Low-moisture mozzarella gives a great stretchy center, but cheddar, Monterey Jack, or provolone can also be used.