Potato Cheese Balls

Craving a delicious and easy snack? These easy potato cheese balls are crispy on the outside, and gooey on the inside. They are the ultimate party snack!

about these potato cheese balls

Say hello to the ultimate crispy ball of cheesy potato goodness!

Since I am half Irish, I like to joke that I need to have potatoes at every single meal. As I get older, I’ve noticed it is less of a joke, and more of a reality. I just REALLY love potatoes, especially when there is cheese involved.

Think of these potato balls as a cross between a gooey mozzarella stick (kind of like cheese croquettes) and a fried mashed potato ball (or potato croquettes)! You get the creaminess of the potatoes with all the cheesy goodness of a mozzarella stick.

The crispy golden exterior gives you just the right crunch, and you are going to LOVE that cheese pull when you sink your teeth into one. The taste of the gooey inside is packed with potatoes and cheese, but also a bit of garlic and fresh chives. SO GOOD.

These little golden balls are perfect for any appetizer for a gathering any time of the year! You can serve them up as an appetizer, or even as a snack on a random day when you are craving potatoes and cheese.

While some recipes call for adding a cube of cheese in the middle, all you need is shredded cheese to mix throughout the potato mixture! It makes it so much easier than dealing with cheese cubes and forming the balls around them.

ingredients

potatoes. Russet potatoes will give you the best texture for these potato cheese balls!

butter. Use unsalted butter for the recipe. If you choose to use salted butter, be sure to omit the salt in the recipe to avoid it being too salty.

spices. You will need salt, black pepper, and garlic powder for this recipe.

cream. Heavy cream helps the filling be nice and creamy,

egg. The large egg serves as a binder for the filling so it doesn’t fall apart while frying.

chives. Fresh chives give the filling a lovely herbaceous flavor! You can skip it if you can’t find fresh chives.

cheese. Mozzarella cheese is what I like to use, but you can also change up the flavor of these potato cheese balls by choosing a different cheese! Try out sharp cheddar cheese, pepper jack cheese, or even monterey jack cheese.

flour. All you need is all purpose flour for dredging.

panko. Panko bread crumbs give you the best crispy coating! You could also use breadcrumbs, but the crispiness is much better with a panko breadcrumb coating.

oil. Use your preferred neutral oil for deep frying. I recommend using canola oil, but you could also use vegetable oil, peanut oil, or avocado oil. The key is to choose an oil with a high smoke point!

this recipe’s must-haves

To make this recipe, you’ll need a chef’s knife and cutting board, as well as a peeler to peel and prep the potatoes.

For the filling, I like to use a potato masher and wooden spoon. You can also use a fork to mash the potatoes if you don’t have a masher handy! It all comes together in one bowl from a set of mixing bowls.

When frying, I like to use a heavy bottomed pot like a Dutch oven. A spider strainer is my must-have tool for any frying because it makes it so much easier to add the balls to the hot oil without burning yourself! It is so much better than using a slotted spoon.

here’s how to make potato cheese balls

cook potatoes

You can cook the potatoes on the stovetop or in the microwave. For the stovetop, bring a saucepan of salted water to a boil. Add chopped potatoes and cook for about 8 to 10 minutes, until fork tender. For the microwave, add potatoes to a microwave-safe bowl. Cover with microwave-safe plastic wrap, pierce the film and cook for 10 minutes. Let cool for 10 minutes.

make potato and cheese mix

Add the cooked potatoes to a large bowl. Mash well. Add butter, salt, garlic powder, pepper, heavy cream, egg, chives, and cheese. Stir until combined.

chill

Place in the refrigerator until cold, about 1 hour. You can also speed up the process by placing it in the freezer for 30 minutes.

dredge

Scoop out the chilled mixture in balls of about 2 Tablespoons each. Form into balls. Sometimes it’s easier to use a cookie scoop to get the filling out in the right amount each time!

Get out three bowls. Place flour in one bowl. Add eggs to a second bowl and beat lightly with a fork. Add panko to the third bowl.

Dip the balls in the flour, shaking off the excess. Dip in the beaten egg, shaking off the excess. Finally, roll in the panko, making sure the balls are coated well all over.

fry

Heat oil in a large pot or pan. Bring oil to 350˚F, then cook the balls in batches for about 2 to 3 minutes until browned on all sides. Transfer to a plate lined with paper towels to drain. Sprinkle with flaky salt and serve.

tips and variations

chill the potatoes. Make sure that you let the potato and cheese mixture chill thoroughly! If you don’t, then it will be hard to form the potatoes into balls.

use leftover mashed potatoes. Have leftover mashed potatoes? Use them in this recipe instead of cooking the potatoes! You will likely need extra flour to help the mixture hold together since mashed potatoes already have milk and butter. If the mixture is too sticky, just add more flour until it is easy to form into balls.

don’t overcrowd the pot. Don’t overcrowd the frying pot with potato balls! If you add too many, the oil temperature will drop and the balls will get oily and not crispy.

More crunchy appetizers to try out: Crispy Baked Cauliflower | Cheese Corn Balls | Mashed Potato Fritters | Jalapeño Popper Wontons

can I air fry these potato balls?

Yes, you can air fry them! Simply add in a single layer to your air fryer (make sure you grease the basket with cooking spray first). Air fry for 10 minutes at 425˚F until golden brown and crispy on the outside.

can you freeze potato cheese balls?

If you plan to freeze these potato balls, be sure to freeze them before frying them. Place the assemble balls on a baking sheet in a single layer, freezing until solid, about 3 to 4 hours. Add to a bag or airtight container and freeze for up to 2 months.

help! my potato mixture is falling apart!

The potato mixture needs to be thoroughly chilled for it to hold together. If it is falling apart, it likely needs to be chilled longer. Make sure that you leave the potato mixture in the freezer for at least 30 minutes, or the fridge for at least 1 hour.

what are the best kind of potatoes to use for this recipe?

We like to use russet potatoes for this recipe as they are nice and hearty. It’s better to use russet potatoes instead of using soft potatoes like red potatoes or yukon gold potatoes for this recipe.

can I bake potato cheese balls?

While I haven’t tested baking these potato cheese balls, it is certainly possible! I would recommend doing a double coating of the egg and panko mixture to make sure they are covered well. Otherwise the cheese might ooze out! Bake on a baking sheet lined with a silicone mat or parchment paper for 13 to 15 minutes at 400˚F, until browned and crispy.

Need some inspiration for appetizers? Check out my appetizer recipes page!

what to serve with potato cheese balls

You can serve these potato cheese balls with any of your favorite dipping sauces! This could be ketchup, aioli (like this roasted garlic aioli, spicy chipotle aioli, or quick garlic aioli!), mustard, queso, or any of your favorite sauces.

If you are looking for a party cocktail to serve with these crispy gooey balls, spiced rum punch is an easy cocktail to make for a crowd! Alternatively, this tart and spicy salty dog cocktail is a nice complement to the flavors in this recipe.

how to store

Store. Cool the potato cheese balls down to room temperature before placing in an airtight container. They will last for up to 4 days in the refrigerator.

Reheat. Add potato cheese balls to a baking sheet in a single layer. Reheat in the oven for 10 to 20 minutes at 400˚F until crispy and warmed through.

more yummy loaded potato recipes

Loaded baked potato fries are loaded with cheese, bacon, and chives, making it the ultimate plate of fries!

If you love grilled potatoes, loaded bacon potato skewers are the ultimate grilled side dish.

Loaded mashed potato egg rolls are packed with all the flavors of a loaded baked potato.

Finally, if you make this potato cheese balls recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!