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Crispy Potato Cheese Balls

This delicious Crispy Potato Cheese Balls recipe is the perfect balance of melty, gooey cheese surrounded by a fluffy, soft layer of mashed potatoes! 
Prep Time40 minutes
Cook Time10 minutes
Servings: 6

Ingredients

  • 1 1/4 pounds (567g) russet potatoes, peeled and cut into chunks
  • 5 tablespoons (40g) cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 to 1 teaspoon kosher salt, adjust to taste
  • 1/2 teaspoon white black pepper
  • 5 ounces (142g) low-moisture mozzarella cheese, cut into small chunks, about 1/4 inch
  • vegetable oil for frying

Instructions

  • Into a medium pot filled with water, add the potatoes and bring to boil over medium high heat. Cook the potatoes until fork tender, about 10 to 12 minutes or longer as needed.
  • Drain the cooked potatoes and transfer to a large baking sheet. Evenly spread out the potatoes to cool to room temperature, about 12 to 15 minutes.
  • Transfer cooled potatoes into a large mixing bowl. Use a masher, to mash the potatoes into a smooth consistency. Alternatively, you can use a potato ricer.
  • Add in the seasonings (salt, white pepper, garlic and onion powder) and cornstarch. Thoroughly, mix to combine. If needed, use clean hands to fully incorporate the cornstarch into the potatoes. You should end up with a smooth and soft to touch potato mixture the holds its shape.
  • Evenly divide the potato mixture into (24) portions. Working with one potato portion at a time, flatten into a flat disk, add a piece of cheese into the center and wrap the outer edges of the potato disk over the cheese to form a ball. Transfer to a large baking sheet or plate and repeat process until you have 24 filled balls. (Make sure that the cheese is completely enclosed in the potato mixture to prevent it from brushing out when the balls are fried).
  • Heat up some oil, about 2 to 3 cups, in a large skillet or pot to 350F. If you have a kitchen thermometer, use it here to monitor the temperature of the oil.
  • In batches, fry the potato cheese balls, while stirring to prevent sticking, until it is golden brown with a crispy exterior, about 2 to 3 minutes or longer as needed. Transfer to a paper towel lined baking sheet or plate.
  • Serve potato cheese balls immediately while still crispy and hot as is or with your favorite sauce. Enjoy!

Notes

  • For accurate results, weigh potatoes after peeling. 
  • Crispy Potato Cheese Balls are best eaten immediately.