¼ cup shredded cheddar cheese (for cheesy potato balls)
1 teaspoon garlic powder (for extra flavor)
Chopped green onions or chives (for a fresh, oniony kick)
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Peel and Boil: Start by peeling the potatoes. Place them in a pot of cold, salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Drain and Mash: Once cooked, drain the potatoes and mash them until smooth. Be sure to mash them while they’re still warm for the best texture. Avoid over-mashing to prevent a gummy consistency.
Season the Potatoes: Add the grated Parmesan cheese, flour, egg yolk, fresh parsley (if using), salt, pepper, and any other add-ins you like (such as shredded cheese or garlic powder). Mix well to combine into a smooth potato mixture.
Step 2: Shape the Potato Balls
Roll the Mixture: Take about a tablespoon of the mashed potato mixture and roll it into a ball. Repeat this process until all the mixture is used. You should have about 20-25 potato balls, depending on the size.
Chill (Optional): For firmer balls that are easier to fry, you can place the potato balls on a baking sheet and refrigerate them for about 30 minutes. This step is optional but recommended for a more stable shape.
Step 3: Coat the Potato Balls
Set Up Your Breading Station: Place the beaten egg in one shallow dish and the breadcrumbs in another. If you want an extra crunchy coating, use Panko breadcrumbs.
Dip and Roll: First, dip each potato ball into the beaten egg, allowing the excess to drip off. Then roll the ball in the breadcrumbs, pressing gently to ensure the coating sticks evenly.
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