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Instructions:
Step 1: Prepare the Potatoes
Start by boiling the potatoes. Peel and cut the russet potatoes into chunks and place them in a pot of salted water. Bring the water to a boil, then lower the heat and simmer until the potatoes are tender and easily pierced with a fork (about 10-15 minutes). Drain the potatoes and let them sit for a few minutes to cool slightly.
Once cooled, mash the potatoes until smooth. You can use a potato masher or a fork for this. For extra creaminess, stir in the butter and milk until the potatoes are velvety and soft. Season with salt, pepper, and garlic powder or onion powder for extra flavor.
Step 2: Add the Cheese
While the mashed potatoes are still warm, fold in the shredded cheese. The cheese will melt into the potatoes, making them even creamier and more flavorful. If you’re using fresh herbs like chives or parsley, stir them in now as well for added freshness and color. Let the mixture cool for a few minutes so it’s easier to handle when forming the balls.
Step 3: Form the Potato Balls
Once the potato mixture has cooled enough to handle, it’s time to shape the potato balls. Scoop out about 2 tablespoons of the mashed potato mixture and roll it into a ball. Press a small indent in the center of the ball and stuff it with about 1 teaspoon of shredded cheese (or a small cube of cheese if you prefer a gooier center). Seal the ball around the cheese and roll it between your hands to smooth out the edges. Repeat the process with the rest of the mashed potato mixture.
Step 4: Coat the Potato Balls
In a shallow bowl, whisk the eggs with a pinch of salt and pepper. In another bowl, combine the breadcrumbs and Parmesan cheese.
Take each potato ball and dip it into the egg mixture, ensuring it’s coated evenly. Then roll it in the breadcrumb mixture, pressing gently to ensure a good coating of breadcrumbs. The breadcrumbs will give the balls a crispy exterior once fried.
Step 5: Fry the Potato Balls
Heat about 1-2 inches of vegetable oil in a deep frying pan or skillet over medium heat. To test if the oil is hot enough, drop a small piece of bread into the oil—if it sizzles immediately, it’s ready.
Carefully lower the coated potato balls into the hot oil, making sure not to overcrowd the pan. Fry them for about 3-4 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove the potato balls and transfer them to a paper towel-lined plate to drain excess oil.
Step 6: Serve and Enjoy
Once all the cheese-stuffed potato balls are fried to perfection, arrange them on a platter. You can serve them as-is or with a dipping sauce on the side, like sour cream, ranch dressing, or a spicy ketchup. Garnish with a sprinkle of fresh herbs like parsley or chives for a fresh finishing touch.
Tips for Perfect Cheese Stuffed Potato Balls
- Choose the Right Potatoes: Russet potatoes are ideal for mashed potatoes because they are starchy and fluff up easily. They also hold their shape well when making potato balls.
- Use Full-Fat Dairy: For the creamiest texture, use full-fat butter and whole milk or cream. This will make the potato filling rich and smooth.
- Cheese Choices: While cheddar is a classic choice, you can get creative with your cheese selection. Mozzarella will melt beautifully and give you that stringy, gooey effect. Gruyère, gouda, or cream cheese also work wonderfully in these potato balls.
- Make-Ahead Option: These potato balls can be made in advance. You can form and coat the balls, then store them in the fridge for up to 24 hours before frying. Alternatively, freeze the formed, un-fried potato balls and fry them directly from the freezer for a quick snack.
- Baking Option: If you prefer to bake the potato balls instead of frying them, preheat your oven to 400°F (200°C). Place the coated potato balls on a baking sheet lined with parchment paper and spray with cooking oil. Bake for about 20 minutes, turning halfway through, until they are golden brown and crispy.
Variations and Add-ins
- Bacon & Cheese Potato Balls: Add crispy bacon bits to the mashed potato filling for a savory, smoky twist.
- Spicy Jalapeño Potato Balls: For a spicy kick, mix in some finely chopped jalapeños or chili flakes with the cheese before stuffing the balls.
- Herb & Garlic Potato Balls: Add fresh herbs like rosemary, thyme, or garlic powder to the potato mixture for a more fragrant and savory flavor.
- Vegetarian Option: Try stuffing the potato balls with spinach, mushrooms, or any other vegetable filling for a vegetarian version.
Conclusion
Cheese Stuffed Potato Balls are a delicious and fun way to enjoy the best of potatoes and cheese in one crispy, bite-sized package. Perfect for parties, gatherings, or as a tasty snack, these potato balls combine creamy mashed potatoes with gooey cheese, all enveloped in a golden, crispy breadcrumb coating. They’re easy to make, highly customizable, and guaranteed to be a hit with your friends and family.
Whether you’re serving them as an appetizer or indulging in them as a snack, these cheese-stuffed delights are sure to become a favorite in your recipe collection. So, get ready to impress your guests or treat yourself to a batch of these irresistible, cheesy potato balls!
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