Ingredients:
\n2 cups mashed potatoes (about 2-3 large potatoes)
\n1 cup shredded cheese (cheddar, mozzarella, or your choice)
\n1\/4 cup grated Parmesan cheese
\n1\/4 cup green onions or chives, chopped (optional)
\n1\/2 teaspoon garlic powder
\n1\/2 teaspoon onion powder
\nSalt and pepper to taste
\n1 cup breadcrumbs (panko or regular)
\n1-2 eggs, beaten (for binding)
\nOil for frying (vegetable or canola)
\nInstructions:
\n1. Prepare the Mashed Potatoes:
\nIf you don\u2019t have leftover mashed potatoes, boil and mash your potatoes, adding salt, pepper, and any desired seasoning. Let the mashed potatoes cool slightly.<\/p>\n
2. Mix the Filling:
\nIn 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.<\/p>\n
3. Form the Balls:
\nTake 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.<\/p>\n
4. Coat the Balls:
\nSet 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.<\/p>\n
5. Fry the Potato Balls:
\nIn a deep skillet or pot, heat oil over medium heat (about 350\u00b0F or 175\u00b0C). Carefully add the potato balls in batches, frying until golden brown and crispy on all sides (about 3-4 minutes).
\nRemove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.<\/p>\n
6. Serve:
\nServe warm with your favorite dipping sauce, such as ranch, marinara, or sour cream.<\/p>\n
Tips:
\nFor added flavor, consider mixing in cooked bacon or ham with the potato mixture.
\nYou can also bake them at 400\u00b0F (200\u00b0C) for about 20-25 minutes if you prefer a healthier option. Just spray them lightly with oil before baking.
\nEnjoy your delicious Cheesy Potato Balls!<\/p>\n","protected":false},"excerpt":{"rendered":"
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