Introduction
Are you looking for a delicious way to use up leftover mashed potatoes? This recipe for cheesy potato balls is the perfect solution! Crispy on the outside and loaded with cheesy goodness on the inside, these potato bites are ideal for snacking, appetizers, or even as a side dish. The combination of sharp cheddar, Colby Jack cheese, green onions, and bacon makes them irresistible.
Detailed Ingredients with measures
Cold leftover or pre-prepared mashed potatoes
3 cups
Shredded sharp cheddar cheese
1½ cups
Chopped green onions
½ cup
Cooked bacon crumbles
¾ cup
Colby Jack cheese, cut into ½-inch cubes
8 ounces
Beaten egg
1 egg
Panko-style bread crumbs
½ cup
Grated Parmesan cheese
½ cup
Salt and pepper
to taste
Oil for frying
Prep Time
30 minutes (including refrigeration)
Cook Time, Total Time, Yield
Cook Time
2-3 minutes per batch
Total Time
Approximately 1 hour (including prep and cooking)
Yield
About 24 potato balls
Instructions
1. In a large bowl, combine the mashed potatoes, shredded cheddar cheese, green onions, and bacon crumbles. Mix thoroughly.
2. Using an ice cream scoop, form 1-inch balls from the mixture, rolling them with your hands to create a round shape.
3. Insert a Colby Jack cheese cube into the center of each ball, then re-roll to ensure the cheese is fully enclosed. Place the balls on a plate and refrigerate for 30 minutes to set.
4. Prepare two shallow bowls: one with the beaten egg, and another with a mixture of panko bread crumbs, grated Parmesan cheese, salt, and pepper.
5. Dip each potato ball into the egg, allowing any excess to drip off, then roll it in the panko mixture, ensuring it’s fully coated.
6. Heat oil in a large pot or Dutch oven to 375°F (190°C).
7. Carefully fry the coated potato balls in batches of 3-4, ensuring they are fully submerged. Use a slotted spoon to gently stir, preventing them from sticking to the pot.
8. Fry each batch for 2-3 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
9. Serve hot and enjoy!
Detailed Directions and Instructions
Step 1: Combine Ingredients
In a large bowl, combine the cold leftover or pre-prepared mashed potatoes, shredded sharp cheddar cheese, chopped green onions, and cooked bacon crumbles. Mix thoroughly until all ingredients are well incorporated.
Step 2: Form Balls
Using an ice cream scoop, take portions of the mixture and form 1-inch balls. Roll them with your hands to create a round shape.
Step 3: Add Cheese Cubes
Insert a Colby Jack cheese cube into the center of each ball. Re-roll the potato mixture around the cheese to ensure it is fully enclosed. Place the balls on a plate and refrigerate for 30 minutes to set.
Step 4: Prepare Coating Stations
Prepare two shallow bowls: one with the beaten egg and another with a mixture of panko bread crumbs, grated Parmesan cheese, salt, and pepper.
Step 5: Coat Potato Balls
Dip each potato ball into the beaten egg, allowing any excess to drip off. Then, roll each ball in the panko mixture, ensuring it is completely coated.
Step 6: Heat Oil
Heat oil in a large pot or Dutch oven to 375°F (190°C).
Step 7: Fry the Balls
Carefully fry the coated potato balls in batches of 3-4, ensuring they are fully submerged. Use a slotted spoon to gently stir them, preventing them from sticking to the pot.
Step 8: Cook Until Golden
Fry each batch for 2-3 minutes, or until they are golden brown and crispy. Remove the balls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Step 9: Serve
Serve the fried potato balls hot and enjoy!
Notes
Storage
Leftover potato balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Freezing
Uncooked potato balls can be frozen on a baking sheet and then transferred to a freezer bag for up to 2 months. Fry directly from frozen, adding a minute or two to the cooking time.
Variations
Feel free to add other ingredients such as herbs, spices, or vegetables to customize the flavor to your liking.
Serving Suggestions
These potato balls pair well with dipping sauces such as ranch, marinara, or a spicy aioli for added flavor.
Cook techniques
Mashing Potatoes
To achieve a creamy texture for your mashed potatoes, ensure that they are well-cooked and use a potato masher or ricer. This helps avoid lumps and creates a smooth base for your mixture.
Combining Ingredients
When mixing the mashed potatoes with cheese, green onions, and bacon, use a spatula or wooden spoon to gently fold in the ingredients. This prevents overmixing, which can make the potatoes dense.
Shaping the Balls
Use an ice cream scoop for uniform sizing when forming the potato balls. After scooping, roll them gently between your palms to achieve a round shape that encloses the filling.
Chilling for Firmness
Refrigerating the formed potato balls for at least 30 minutes helps them hold their shape during frying. This step is crucial for preventing them from falling apart in the hot oil.
Breading Technique
For an even coat, ensure that excess egg is allowed to drip off before rolling the balls in the panko mixture. This promotes an even and crispy crust upon frying.
Frying Safely
Heat oil to the appropriate temperature of 375°F (190°C) before adding the potato balls. Fry in small batches to prevent the oil temperature from dropping, which can result in soggy bites.
FAQ
Can I use fresh mashed potatoes instead of leftover ones?
Yes, fresh mashed potatoes can be used as long as they are cooled down before mixing with other ingredients.
What can I substitute for Colby Jack cheese?
You can substitute Colby Jack cheese with any cheese that melts well, such as mozzarella or Monterey Jack.
Can I make these potato balls ahead of time?
Absolutely! You can prepare the potato balls and refrigerate them until you are ready to fry. They can also be frozen for longer storage.
What is the best oil for frying these potato balls?
Vegetable oil, canola oil, or peanut oil are great choices for frying due to their high smoke points.
How can I make these potato balls healthier?
You can bake them in the oven instead of frying. Brush them lightly with oil and bake at 400°F (200°C) until golden brown and crispy.
Conclusion
This recipe for cheesy potato balls combines the delicious flavors of mashed potatoes, cheddar cheese, green onions, and bacon into a crispy delight. Perfect as an appetizer or a snack, these potato balls are sure to impress friends and family with their cheesy surprise inside.
More recipes suggestions and combination
Potato Pancakes
Transform your leftover mashed potatoes into crispy potato pancakes by mixing them with eggs, flour, and your choice of herbs. Fry until golden and serve with sour cream.
Loaded Potato Skins
Use the same ingredients to make loaded potato skins. Scoop out baked potato halves and fill them with a mixture of the mashed potatoes, cheese, bacon, and green onions, then bake until bubbly.
Cheesy Potato Casserole
Combine your mashed potatoes with extra cheese, sour cream, and bacon, then bake until golden and bubbly for a hearty casserole.
Bacon-Wrapped Potato Bites
Wrap your potato balls in bacon before frying for a decadent treat that adds a smoky flavor and crispy texture.
Mashed Potato Pizza
Spread leftover mashed potatoes over a pizza crust, top with cheese, bacon, and green onions, then bake for a unique twist on pizza.
