Description

These crispy mashed potato cheese bites are golden on the outside, gooey in the middle, and perfect for dunking in your favorite sauce.

Ingredients

For the Potato Filling

2 pounds Russet or Yukon Gold potatoes (Use Russet for a crispier texture; Yukon Gold for a creamier flavor.)
1/4 cup butter (Melted, for mashing.)
1/4 cup milk (Splash to achieve smooth consistency.)
1 large egg (Optional, for the potato mixture.)
1 cup low-moisture mozzarella cheese cubes (For the gooey center.)
1 cup cheddar cheese (Optional, for added flavor.)

For the Breading

1 cup panko breadcrumbs (Lightly toasted for extra crunch.)
1/2 cup all-purpose flour (For dredging.)
2 large eggs (Beaten, for egg wash.)
1 teaspoon salt (For seasoning.)
1 teaspoon garlic powder (For flavor.)
1 teaspoon onion powder (For flavor.)
1 teaspoon paprika (For flavor.)

For Frying

2 cups neutral oil (Canola, vegetable, or peanut oil.)

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Instructions

Preparation

Boil peeled potatoes in salted water until fork tender. Drain well and let steam off excess moisture.
Mash with butter, milk, salt, pepper, garlic powder, and onion powder until smooth but not wet.
Chill the mash 30 to 60 minutes.

Shaping and Breading

Scoop a tablespoon of mash, flatten it, tuck in a mozzarella cube, seal and roll into a ball.
Set up your breading station: flour, beaten eggs, and seasoned panko.
Roll each ball in flour, dip in egg, then press into panko until fully covered.

Cooking

Fry, air fry, or pan fry the balls until golden brown, resting on a wire rack for maximum crunch.

Notes

Chill the breaded balls before cooking to prevent them from falling apart. You can use leftover mashed potatoes by firming them up with flour or cornstarch. Serve with dipping sauces like garlic aioli or marinara for added flavor.

Prep Time: 1 hour
Cook Time: 20 minutes
Category: Appetizer, Snack
Cuisine: American