Cheesy Mashed Potato Balls Recipe
Prep Time:
1 hour, 35 minutes
Cook Time:
35 minutes
Servings:
25 Mashed Potato Balls
Ingredients
  • (note: or use 4 cups leftover mashed potatoes)
  • 1 ½ pounds russet potatoes
  • 1 tablespoon kosher salt, divided
  • 2 tablespoons unsalted butter, melted
  • ¼ cup cream or whole milk
  • ¼ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons chopped parsley, plus additional for garnishing
  • ½ cup Parmesan cheese, divided
  • 8 ounces fresh mozzarella pearls or chunks
  • ½ cup all-purpose flour
  • 2 large eggs, whisked
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying
Directions
  1. Peel and dice the potatoes into small chunks.
  2. In a large pot, combine 2 teaspoons kosher salt, the diced potatoes, and enough cold water to cover by at least 1 inch.
  3. Bring to a boil, then reduce the heat and continue to cook until potatoes are fork-tender.
  4. Drain the potatoes thoroughly and return them to the heat for a few seconds to reduce excess moisture.
  5. Remove from the heat and mash using a potato masher or ricer.
  6. Add the butter, cream, remaining 1 teaspoon salt, and pepper; stir gently to combine.
  7. Transfer the mashed potatoes to a bowl, cover, and chill until cold (about 1 hour).
  8. Once chilled, stir in garlic powder, 2 tablespoons parsley, and ⅓ cup Parmesan cheese.
  9. Use a 2-ounce scoop to portion the mashed potato mixture into balls, placing them onto a small baking sheet or plate.
  10. Flatten one ball slightly, and press in 3 pearls (or one chunk) of mozzarella.
  11. Pinch to encase the mozzarella, and roll the mixture into a smooth ball.
  12. Repeat with the remaining balls, placing them back on the baking sheet or plate.
  13. Place the flour, eggs, and panko into separate bowls.
  14. Coat each ball with flour, rolling it lightly to shake off the excess.
  15. Working with one or two balls at a time, coat with egg, then panko.
  16. Chill until ready to use.
  17. Heat a pot with at least 2-3 inches of oil to 325 F.
  18. Fry 2 or 3 balls at a time until golden brown all over and heated through.
  19. Transfer to a paper towel-lined plate.
  20. Once drained, transfer to a serving bowl, dust with the remaining Parmesan and parsley, and serve.