•INGREDIENTS:
2 cups mashed potatoes (about 2-3 large potatoes)
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/4 cup grated Parmesan cheese
1/4 cup green onions or chives, chopped (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs (panko or regular)
1-2 eggs, beaten (for binding)
Oil for frying (vegetable or canola)
•INSTRUCTIONS:
1. Prepare the Mashed Potatoes:
If you don’t have leftover mashed potatoes, boil and mash your potatoes, adding salt, pepper, and any desired seasoning. Let the mashed potatoes cool slightly.
2. Mix the Filling:
In a large bowl, combine the mashed potatoes, shredded cheese, Parmesan cheese, green onions (if using), garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Form the Balls:
Take a small portion of the mixture and roll it into a ball (about 1-1.5 inches in diameter). Repeat until all the mixture is used.
4. Coat the Balls:
Set up a breading station: one bowl with the beaten eggs and another with breadcrumbs. Dip each potato ball into the egg, allowing excess to drip off, then roll it in the breadcrumbs to coat.
5. Fry the Potato Balls:
In a deep skillet or pot, heat oil over medium heat (about 350°F or 175°C). Carefully add the potato balls in batches, frying until golden brown and crispy on all sides (about 3-4 minutes).
Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
6. Serve:
Serve warm with your favorite dipping sauce, such as ranch, marinara, or sour cream.
