🧀🥔 Crispy Cheesy Mashed Potato Balls

🛒 Ingredients (Makes about 18–24 balls)

• 3 cups cold mashed potatoes (thick, not runny)

• 1 cup shredded cheddar or mozzarella

• ¼ cup grated Parmesan

• 2 tbsp chopped green onions or parsley

• ½ tsp garlic powder

• ½ tsp salt (adjust if potatoes are salted)

• ¼ tsp black pepper

Breading

• ½ cup all-purpose flour

• 2 eggs, beaten

• 1–1½ cups breadcrumbs (panko for extra crispiness)

For Frying

• Vegetable oil (for deep or shallow frying)

🔥 Instructions

1️⃣ Prepare the Mixture

• In a bowl, combine mashed potatoes, shredded cheese, Parmesan, herbs, garlic powder, salt, and pepper.

• Mix until well blended.

If mixture feels soft, refrigerate 30–45 minutes to firm up.

2️⃣ Shape

• Scoop about 1–2 tablespoons and roll into balls.

• Place on a tray.

3️⃣ Bread

1. Roll each ball in flour.

2. Dip into beaten eggs.

3. Coat thoroughly in breadcrumbs.

For extra crunch, double dip in egg and breadcrumbs.

4️⃣ Fry

• Heat oil to 350°F (175°C).

• Fry 2–3 minutes until golden brown.

• Remove and drain on paper towels.

🔥 Baking Option

• Preheat oven to 425°F (220°C).

• Spray balls lightly with oil.

• Bake 18–22 minutes, turning halfway, until golden.

🌬 Air Fryer Option

• Air fry at 375°F (190°C) for 10–12 minutes.

• Lightly spray with oil first.

🧄 Dipping Sauce Ideas

• Garlic aioli

• Ranch

• Spicy sriracha mayo

• Marinara sauce

❓ Q & A

Q: Can I make them ahead?
Yes. Shape and bread them, then refrigerate up to 24 hours or freeze for up to 2 months.

Q: Why are mine falling apart?
The mixture may be too soft. Add 1–2 tbsp flour or chill longer before shaping.

Q: Can I stuff them?
Absolutely! Add a cube of mozzarella in the center for a gooey surprise.

Q: Best potatoes to use?
Russet for fluffy texture; Yukon Gold for creamier texture.