The Best Potato Cheese Balls: A Crispy, Cheesy Recipe

There’s something undeniably irresistible about potato cheese balls. That perfect contrast between the golden, crunchy exterior and the soft, cheesy interior creates a snack that’s nearly impossible to stop eating once you start. These delicious and addictive potato balls make an excellent appetizer for gatherings, a crowd-pleasing party food, or simply a comforting treat to enjoy at home when cravings strike.

Whether you’re looking to use up leftover mashed potatoes or create something special from scratch, this recipe delivers outstanding results every time. The beauty of potato cheese balls lies in their versatility – they can be customized with different cheeses and seasonings while maintaining that perfect crispy-on-the-outside, gooey-on-the-inside texture that makes them so popular.

Table of Contents

Ingredients You’ll Need

The foundation of great potato cheese balls starts with quality ingredients. Here’s everything you’ll need to create these crispy, cheesy delights:

For the Potato Mixture:

• Potatoes: 2 pounds of Russet potatoes work best due to their starchy nature, which creates the perfect texture. You can use freshly made mashed potatoes or leftover ones from yesterday’s dinner.
• Butter: 3 tablespoons of unsalted butter add richness and help bind the mixture.
• Heavy Whipping Cream: ¼ cup gives the mashed potatoes a creamy consistency. If you prefer alternatives, whole milk or half-and-half can work in a pinch.
• Egg: 1 large egg serves as a crucial binder that helps the potato balls maintain their shape during frying.
• Chives: 2 tablespoons of freshly chopped chives add a mild onion flavor that complements the potatoes perfectly.
• Salt and Pepper: To taste, enhancing the overall flavor profile.

For the Cheese Filling:

• Cheese: 4-6 ounces of cheese cut into ½-inch cubes. You can use cheddar for sharpness, Colby jack for mild creaminess, provolone for stretchy goodness, or mozzarella for that classic pull-apart quality. Feel free to mix and match based on your preferences!

For the Coating:

• All-purpose Flour: ½ cup, creating the first layer of coating.
• Eggs: 2 large eggs, beaten, help the breadcrumbs adhere to the potato balls.
• Panko Breadcrumbs: 1½ cups of these Japanese-style breadcrumbs create an unmatched crispy exterior that regular breadcrumbs simply can’t achieve.
• Vegetable Oil: For frying, approximately 2-3 cups depending on your pan size.

How to Make Potato Cheese Balls

Creating these delicious potato cheese balls involves four main steps: preparing the mashed potatoes, forming the balls with cheese centers, breading them properly, and finally, achieving that perfect golden-brown fry.

Step 1: Make the Mashed Potatoes

If you’re starting from scratch:

1. Peel and cut the potatoes into 1-inch cubes for faster cooking.
2. Place them in a large pot of cold, salted water.
3. Bring to a boil and cook until fork-tender, about 15-20 minutes.
4. Drain thoroughly and return to the hot pot to evaporate excess moisture.
5. Mash the potatoes with butter and cream until smooth.
6. Allow the mixture to cool completely in the refrigerator (at least 1 hour).

Time-Saving Tip: If you’re short on time, you can microwave the potatoes! Prick whole potatoes several times with a fork, microwave on high for 10-12 minutes (turning halfway), then scoop out the flesh and proceed with the recipe.

Step 2: Form the Potato Cheese Balls

1. Once your mashed potatoes are completely cooled, stir in the egg and chopped chives.
2. Take about 2 tablespoons of the potato mixture and flatten it in your palm.
3. Place a cheese cube in the center of the flattened potato.
4. Carefully fold the potato mixture around the cheese, sealing it completely and rolling into a ball about 1½ inches in diameter.
5. Place formed balls on a baking sheet and refrigerate for 15-30 minutes to firm up before coating.

Step 3: Set Up Your Breading Station

1. Prepare three separate bowls: one with flour seasoned with a pinch of salt and pepper, one with beaten eggs, and one with panko breadcrumbs.
2. Roll each potato ball first in the flour (shaking off excess), then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure they adhere.
3. For an extra-crispy coating, you can double-bread by dipping the breaded balls back into the egg and then into the panko again.

Step 4: Fry to Golden Perfection

1. In a heavy-bottomed pot or deep skillet, heat oil to 350°F. Using a thermometer ensures the perfect temperature.
2. Carefully lower 4-5 potato balls into the hot oil, being careful not to overcrowd.
3. Fry until evenly golden brown, about 3-4 minutes, turning occasionally for even cooking.
4. Remove with a slotted spoon and place on paper towels to drain excess oil.
5. Allow to cool slightly before serving – the cheese inside will be extremely hot!

Tips for Success

To ensure your potato cheese balls turn out perfect every time, keep these professional tips in mind:

• Use Cold Mashed Potatoes: Refrigerated potatoes hold their shape better during the forming and frying process. Ideally, prepare your mashed potatoes the day before.
• Maintain Proper Oil Temperature: Keep the oil between 350°F and 375°F. Too cool, and the balls absorb excess oil; too hot, and they’ll burn before cooking through.
• Don’t Overcrowd the Pan: Frying too many balls at once lowers the oil temperature dramatically, resulting in greasy, soggy balls.
• Choose the Right Oil: Use vegetable oil, canola oil, or peanut oil – all have high smoke points ideal for frying.
• Seal Completely: Ensure there are no cracks or openings where cheese can leak out during frying.
• Chill Between Steps: If the potato mixture becomes too soft during the forming process, return it to the refrigerator for 15 minutes to firm up.

Serving Suggestions

Potato cheese balls are delicious on their own, but they shine even brighter with the right accompaniments:

• Serve with a Wingstop Ranch
• Try a spicy sriracha mayo for heat lovers
• Nacho Cheese Sauce 

These versatile potato cheese balls work beautifully as part of an appetizer spread, alongside a fresh salad for lunch, or even as a side dish with grilled proteins for dinner.

Storage and Reheating

Made too many? Don’t worry – potato cheese balls store and reheat well:

• Refrigeration: Store leftover fried potato cheese balls in an airtight container in the refrigerator for up to 4 days.
• Reheating: For best results, reheat in a 375°F oven for 10-15 minutes to restore crispness. Avoid microwave reheating as it makes the coating soggy.
• Make-Ahead Option: You can prepare the balls through the breading stage, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for storage up to 1 month. Fry directly from frozen, adding 1-2 minutes to the cooking time.

These potato cheese balls represent comfort food at its finest – simple ingredients transformed into something truly special. The contrast between the crispy exterior and the molten cheese center creates a textural experience that makes them irresistible at any gathering. Whether you’re serving them at your next party or enjoying them as a special treat at home, these crispy, cheesy potato balls are sure to become a requested favorite!