Name: Cheesy Potato Balls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 lb potatoes, boiled and peeled; 1/2 cup corn starch, or as needed; 1/2 tsp salt, or to taste; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 13 pieces mozzarella cheese, cut into 1-inch cubes; 2 cups oil for deep frying (neutral oil)

There’s just something magical about biting into a crispy, golden shell and discovering a gooey, cheesy center, and that’s exactly what makes Cheesy Potato Balls the star of any snack table. Bursting with flavor from tender seasoned potatoes and a generous mozzarella core, these delightful bites are loved by all ages and cultures, from festive gatherings to cozy nights in. Whether you’re planning to wow your guests or simply satisfy a cheesy craving, Cheesy Potato Balls deliver pure comfort with every bite while keeping things irresistibly fun.

Cheesy Potato Balls Recipe - Recipe Image

Ingredients You’ll Need

Every component in this Cheesy Potato Balls recipe has a special role, ensuring the perfect balance of flavor, texture, and that signature stretch of melted cheese. With just a handful of pantry staples and a few minutes of prep, you’ll be sinking your teeth into snack-time bliss.

Potatoes (1 lb, boiled and peeled): Choose starchy potatoes for the fluffiest, most tender potato dough.
Corn starch (1/2 cup or as needed): This is key for binding and giving the balls a crispy crust.
Salt (1/2 tsp or to taste): Enhances all the bold, comforting flavors in each bite.
Black pepper (1/2 tsp): Adds gentle warmth and depth of flavor.
Onion powder (1/2 tsp): Lends subtle sweetness and savory notes to the potato mixture.
Garlic powder (1/2 tsp): Boosts the savory appeal with aromatic, garlicky goodness.
Paprika (1/2 tsp): Brings a pop of color and a mild, smoky twist.
Mozzarella cheese (13 pieces, cut into 1-inch cubes): The star filling—choose low moisture mozzarella for the best stretch and minimal leak.
Oil for deep frying (2 cups, neutral oil): Use a mild-flavored oil like canola or vegetable to crisp up the potato balls without overpowering their signature taste.

How to Make Cheesy Potato Balls

Step 1: Boil and Prep the Potatoes

Begin by placing your peeled potatoes in a pot and cover them with cold water, ensuring they’re fully submerged. Bring the water to a rolling boil over high heat, then let the potatoes cook until they’re fork-tender—this means a fork should easily slip through, signaling it’s time to drain. Carefully remove the potatoes from the water and peel away any lingering skins for the smoothest potato base.

Step 2: Mash and Season the Potatoes

With your potatoes ready, grab a masher or potato ricer and work them until they’re completely lump-free. This is the secret to achieving smooth, melt-in-your-mouth Cheesy Potato Balls. Now, fold in the salt, black pepper, onion powder, garlic powder, paprika, and add corn starch gradually. The mixture should come together into a soft, non-sticky dough—that’s when you know you’re ready to move on.

Step 3: Shape and Fill the Potato Balls

Take a small scoop of the seasoned potato mixture and flatten it gently in your hand. Place a piece of mozzarella cheese in the center, then gather the edges and seal tightly around the cheese to form a perfect ball. Roll between your palms for a smooth, round finish. Repeat with the remaining dough and cheese. If you notice any sticking, sprinkle a touch more corn starch to keep your hands clean and the dough workable.

Step 4: Chill Before Frying

Arrange the uncooked Cheesy Potato Balls on a tray and slide them into the freezer for 15 to 20 minutes. This brief chill time is essential—it firms up the balls, ensuring the cheese stays put during frying and delivers that satisfying stretch when pulled apart. Trust me, this small step makes all the difference.

Step 5: Fry to Perfect Golden Crispiness

Heat enough neutral oil in a deep pan to 375°F (a kitchen thermometer works best, but you can test with a single ball for readiness). Fry the potato balls in batches if needed, giving them plenty of room to sizzle. In about 6 to 7 minutes, they should turn gorgeously golden and crisp. Transfer each batch onto a paper towel-lined plate to blot away any excess oil.

Step 6: Serve Warm and Enjoy

Cheesy Potato Balls are absolutely best enjoyed piping hot, so serve right away with ketchup, your favorite dipping sauce, or a bold aioli. Get ready for compliments to roll in as your guests bite into the irresistible combination of crispy exterior and stretchy, cheesy center.

How to Serve Cheesy Potato Balls

Garnishes

For a show-stopping finish, pile your Cheesy Potato Balls onto a platter and sprinkle generously with freshly chopped parsley or cilantro for a bright, herbaceous touch. A dash of extra paprika or a sprinkle of flaky sea salt just before serving can amplify both color and flavor, inviting everyone to reach for more.

Side Dishes

Pair your Cheesy Potato Balls with dips like tangy ketchup, creamy ranch, or spicy sriracha mayo for a flavor adventure. They also sit perfectly alongside crisp salads with lemony dressing or as a crispy companion to burgers, curries, or even a steaming cup of tomato soup.

Creative Ways to Present

Skewer them on party picks for a playful appetizer tray, or build a loaded platter with an assortment of dips for dipping. For cocktail parties, nestle each ball inside a lettuce cup or mini paper liner for easy, mess-free bites that look as good as they taste. Let your creativity shine and watch these little golden globes become everyone’s new favorite.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Cheesy Potato Balls (a rare but happy occurrence), let them cool completely before transferring to an airtight container. Pop them in the fridge, where they’ll stay fresh and flavorful for up to three days—just be sure to reheat before serving for maximum melty goodness.

Freezing

To freeze, arrange the shaped (but un-fried) potato balls on a baking sheet and freeze until solid. Once firm, transfer to a freezer-safe bag or container, separating layers with parchment paper to keep them from sticking. They’ll keep perfectly for up to one month, making it easy to fry up a fresh, cheesy snack on a whim.

Reheating

To reheat Cheesy Potato Balls without losing their crisp, bake them in a preheated 375°F oven for 8 to 10 minutes or air fry for quick results. Avoid microwaving, as this can make the exterior soggy—baking restores their crunch and gets the cheese bubbly once again.

FAQs

Can I prepare Cheesy Potato Balls ahead of time?

Absolutely! Form the balls and freeze them before frying. When you’re ready to serve, fry directly from frozen and add a minute or two to the cook time—they’ll be just as crisp and melty as freshly made.

What kind of potatoes work best?

Starchy potatoes like Russets or Yukon Golds are perfect for this recipe—they mash smoothly and create the light, fluffy texture that makes Cheesy Potato Balls so addictive.

Is there a gluten-free option for the coating?

Yes! Since this recipe uses corn starch as a binder, it’s naturally gluten-free. Just confirm your corn starch and any chosen seasonings are certified gluten-free if you’re sensitive.

Which cheese works besides mozzarella?

Feel free to get creative! While mozzarella gives you that classic stretchy pull, sharp cheddar, pepper jack, or gouda add their own unique flavor twists and melt beautifully, too.

Why did my cheese leak while frying?

If any cheese leaks out, it’s usually due to a thin potato layer or not chilling the balls before frying. Next time, ensure the cheese cube is fully sealed and always give the balls their freezer rest—your next batch will be perfect!

Final Thoughts

If you’re on the hunt for the ultimate snack that’s crispy, creamy, and downright irresistible, give these Cheesy Potato Balls a spin. Whether served at your next party or savored as a cozy treat, they’re sure to spark smiles and second helpings. Don’t be surprised if they become your favorite go-to appetizer, too!