These are soft mashed potatoes mixed with spices, stuffed with melty cheese, coated in breadcrumbs, and fried/baked to golden perfection.
Quick Facts
- Makes: 24 bites (4-6 servings)
- Prep Time: 20 min
- Cook Time: 20-25 min
- Total Time: ∼40-45 min
- Calories: ∼220 kcal per serving (4-5 bites)
Ingredients
For the potato mixture:
- 2 lbs (900g) yellow potatoes OR 3 cups leftover mashed potatoes (cold mashed works best)
- 2 tbsp butter
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 2 tbsp finely chopped parsley or chives
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt & black pepper to taste
- 120g mozzarella cut into small cubes (for stuffing) – about 1/2 inch cubes
For the breading:
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs for crispy texture
- 1/4 tsp paprika (optional)
- Oil for frying (vegetable / canola) OR cooking spray if baking
Equipment
Large pot, potato masher, 3 small bowls, baking sheet with parchment, large skillet or deep fryer
Instructions
1. Make the mashed base:
If using fresh potatoes, peel, boil until fork-tender (15-18 min), drain well, and mash with butter, salt, pepper. Let cool 15 minutes — warm, not hot. If using leftover mashed potatoes, bring to room temp.
2. Mix in cheese & herbs:
Mix mashed potato with shredded cheddar, half the mozzarella, parsley, garlic powder, and onion powder until smooth and combined. This makes it extra cheesy. Chill 20 min in fridge if sticky.
3. Shape and stuff:
Scoop 1.5 tbsp of mix, flatten in palm, place a mozzarella cube in center, and roll into a 1-inch ball. Add a cheese cube to a small portion of potato mix and roll into a ball. Repeat for all. You should get 22-24 balls. Chill 10 min.
4. Breading station:
Set up 3 bowls: Bowl 1 – flour + salt/pepper, Bowl 2 – beaten eggs, Bowl 3 – panko + paprika. Roll each potato ball in flour, then dip it into the beaten egg, and coat it with breadcrumbs. Press gently so coating sticks.
5. Cook – Choose your method:
Option A – Fry (crispiest):
Heat 2 inches oil to 350°F / 175°C. Fry the potato bites in batches, cooking for 2-3 minutes per side or until golden brown and crispy. Don’t crowd pan. Fry until golden and crispy on all sides. Remove and place on a paper towel-lined plate to drain excess oil.
Option B – Bake (lighter):
Preheat oven to 425°F / 220°C. Spray bites with oil, place on parchment. Bake 20-25 min until golden, flip halfway.
Option C – Air Fry:
Air fry at 380°F / 190°C for 12-15 min, shake basket halfway.
6. Serve immediately:
Serve hot so cheese is gooey. Sprinkle parsley + flaky salt.
Best Dips
- Garlic sour cream (sour cream + garlic + lemon)
- Spicy ketchup or marinara
- Ranch
- Chipotle mayo
Pro Tips
- Cold mash is key: Leftover mashed potatoes hold shape better than fresh hot mash.
- Don’t over-stuff: Too much cheese cube will burst out while frying.
- Double coat: For extra crunch, do egg + panko twice.
- Make ahead: Freeze breaded uncooked balls up to 1 month. Fry/bake directly from frozen, add 2-3 min.
Variations
- Bacon: Add cooked crumbled bacon to mash
- Jalapeño: Add diced pickled jalapeños + pepper jack cheese
- Parmesan Herb: Use parmesan instead of cheddar, add Italian seasoning
Store leftovers in fridge 3 days. Reheat in air fryer or oven at 375°F for 8 min to re-crisp.
