Hello to crispy, crunchy, creamy, cheesy potato balls! If you’re a fan of cheese and those satisfying cheese pulls, these are a dream come true. Imagine everything you’ve ever wanted in a portable, pick-up-able, potato-filled package.
I’m obsessed with cheese pulls. Give me ALL the cheese, especially when it’s melted and gooey. There’s something so satisfying about that stringy, melted cheese. Cheese makes everything better, and these smooth, fluffy mashed potato balls stuffed with mozzarella cheese are no exception. They’re essentially a take on croquettes, but with an extra cheesy twist.
What are croquettes?
Croquettes are small, stuffed balls or cylinders coated in breadcrumbs and deep-fried to perfection. They’re usually made with béchamel or potatoes and can be filled with a variety of ingredients. Originally from France, croquettes are now enjoyed worldwide. I love croquettes! There’s nothing better than mashed potatoes coated in crispy panko and deep-fried to a golden, crunchy finish.
What are cheesy potato balls?
These cheesy potato balls are basically croquettes with a cheese surprise inside. Picture a deep-fried, cheese-stuffed mashed potato ball that melts in your mouth. The exterior is crispy and crunchy, while the interior is filled with creamy mashed potatoes and a molten core of cheesy goodness.
These cheesy potato balls were inspired by two things: LA’s famous Porto’s potato balls and the Korean cheese balls you often see in mukbangs. If you’ve been to LA, you’ve probably heard of Porto’s Bakery, the Cuban bakery known for their papas rellenas—potato balls stuffed with picadillo, a Cuban meat dish, that are absolutely delicious. Mike and I always make a point to stop by and indulge in potato balls and cubanos when we’re in the area.
The other inspiration comes from the Korean mozzarella cheese balls, which are chewy, crispy, doughnut-like deep-fried cheese balls that are super popular with mukbangers (those YouTubers who eat INSANE amounts of food). Cheese balls are usually served alongside Korean fried chicken. They’re incredibly cheesy, melty, and perfect for those epic cheese pulls.
I decided to combine the deliciousness of mashed potato balls with the glory of cheese balls, and voilà—cheesy potato balls were born! They hit all the right notes, and even though we’re in the middle of a heat wave, I made the commitment to deep fry these beauties at night for a decadent after-dinner snack.
How to make cheesy potato balls
- Peel and boil the potatoes Start by peeling your potatoes and cutting them into large, even chunks. Place the potatoes in a large pot and cover them with COLD water. Starting with cold water ensures the potatoes cook evenly; if you add them to boiling water, the outsides will cook faster than the insides. Add a generous amount of salt and turn the heat up to medium-high. When the potatoes and water come to a simmer, set a timer for 15 minutes. The potatoes are done when they’re fork-tender—if a fork slides through easily, they’re ready. Drain the potatoes well.
- Mash the potatoes and cool them I usually push my potatoes through a sieve for extra light and fluffy results, but for these potato balls, just give them a light mash, making sure there are no lumps. Stir in 1 tablespoon of cream—you want the potatoes to be stiff for easier shaping—and season with salt to taste. Spread the potatoes out to cool. If you want to make this a two-step process, you can prepare the potatoes a day in advance and refrigerate them overnight. Just be sure to let them come to room temperature before shaping, as they’ll be easier to handle.
- Shape and fill the potato balls Use an ice cream or cookie scoop to measure out about 2 tablespoons of mashed potatoes. Pat the potatoes into a round patty, cup your hand, and place a cube of cheese in the center. Bring the potatoes up and around the cheese to cover it completely, ensuring the cheese is fully encased to prevent leaks while frying. Lightly roll the potato ball between your hands to form a smooth ball.
- Coat the potato balls Set up a breading station with three bowls: one with flour, one with whisked eggs, and one with panko. Use one hand to roll a potato ball in flour, then transfer it to the egg bowl. Use your other hand to coat it in egg, then move it to the panko bowl. Use your first hand to roll it in panko until it’s completely coated. This method prevents your hands from getting clumpy with ingredients.
- Deep fry the potato balls Once all the balls are coated, heat your oil to medium-high heat, aiming for a temperature between 350°F and 375°F. When you add the potato balls, the oil temperature will drop, so start at 375°F. I use an instant-read thermometer to ensure the oil is in the right range, but if you don’t have one, you can test the oil with an uncoated wooden spoon or chopsticks. If:
- Nothing happens, the oil isn’t hot enough.
- The oil bubbles steadily around the spoon/chopstick, you’re ready to fry.
- There are too many bubbles, and it looks like it’s boiling around the spoon/chopstick, the oil is too hot.
When the oil is ready, gently lower a few potato balls into the oil, being careful not to overcrowd the pan and lower the oil temperature too much. Move the balls around gently and fry until the exterior is golden brown. Scoop them out with a slotted spoon and let them drain on a wire rack.
