Mashed Potato Cheese Bites

Ingredients You’ll Need:

• 2 cups cold mashed potatoes: Leftover mashed potatoes are ideal for this recipe because they are already well-seasoned and have the right texture. If you’re making fresh mashed potatoes, make sure they’re not too creamy; slightly firm mashed potatoes will work best to hold the cheese inside.
• ¼ cup minced chives or green onions: Chives or green onions add a mild onion flavor that complements the richness of the potatoes. You can adjust the amount depending on how much of an oniony kick you want.
• 16 cubes quick-melt cheese: Use a cheese that melts well, such as cheddar or mozzarella. The cheese cubes will create that satisfying molten center when you bite into the crispy exterior.
• 2 beaten eggs: The beaten eggs act as a binding agent, helping the breadcrumbs stick to the potato balls and adding richness to the final product.
• ⅓ cup all-purpose flour: Flour is essential for coating the mashed potato balls before dipping them in the eggs and breadcrumbs. It helps to create a barrier that allows the coating to stick during frying.
• 1 cup panko bread crumbs: Panko breadcrumbs are light and crunchy, creating the perfect crispy exterior when fried. You can also use regular breadcrumbs, but panko will give the bites an extra crunch.
• Vegetable oil: Used for frying, the oil should be deep enough to submerge the potato balls to ensure even cooking. The goal is to fry them until golden brown and crispy on all sides.

Step-by-Step Instructions

1. Prepare the Mashed Potatoes

Begin by stirring together the cold mashed potatoes and chives or green onions. If your mashed potatoes aren’t already seasoned, make sure to add salt and pepper to taste. The seasoning at this stage is key, as it infuses the base flavor into the mashed potatoes. It’s best to work with cold potatoes because they hold their shape better and are easier to form into balls.

2. Create the Potato Balls

Once your mashed potatoes are seasoned and mixed, take about a golf-ball-sized portion of the mixture in your hands. Press a cube of quick-melt cheese into the center of the mashed potatoes, ensuring that the cheese is completely surrounded. Roll the mashed potatoes into a ball, sealing the cheese inside. Repeat this process with the remaining mashed potatoes and cheese cubes.

3. Coat the Potato Balls

To give these bites a crispy exterior, you’ll need to coat them in three layers:

• Flour: Roll each potato ball in the flour, ensuring it’s lightly covered on all sides. The flour helps to create a barrier that prevents the egg from sliding off the potatoes.
• Egg: After the flour, dip each ball into the beaten eggs, ensuring that it is fully coated. The egg serves as an adhesive that helps the breadcrumbs stick to the potatoes.
• Breadcrumbs: Finally, roll the egg-coated potato ball in the panko breadcrumbs, pressing gently to ensure a good coating. The breadcrumbs create the crunchy crust that will turn golden and crispy when fried.

4. Freeze the Potato Balls

After coating the potato balls in breadcrumbs, place them on a tray lined with parchment paper and pop them into the freezer for about an hour. Freezing the potato balls helps them firm up, making it easier to fry them without falling apart. It also ensures the cheese stays inside and doesn’t leak out during frying. The freeze time is essential for achieving the perfect crispy texture and gooey center.

5. Heat the Oil and Fry

While the potato balls are freezing, heat the vegetable oil in a medium saucepan over medium heat until it reaches 350°F (175°C). Use a cooking thermometer to check the temperature of the oil. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into the oil—if it browns within a few seconds, the oil is ready.

Carefully lower several potato balls into the hot oil using a slotted spoon or tongs. Fry them in batches to avoid overcrowding, as this can lower the oil temperature and cause uneven cooking. Fry the potato balls for about 4 minutes or until they are golden brown and crispy on the outside. Be sure to turn them occasionally to ensure they cook evenly.

6. Drain and Serve

Once the potato bites are golden brown, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Let them cool slightly before serving. The hot cheese inside will be melted and gooey, so allow them to cool for a moment to avoid burning yourself.

7. Optional Serving

These creamy garlic Parmesan potato bites are delicious on their own, but you can serve them with a side of gravy for dipping if you like a richer accompaniment.

Tips for Perfect Mashed Potato Cheese Bites

• Don’t skip the freezing step: It’s crucial to let the potato balls freeze for an hour. This helps them hold their shape during frying and prevents the cheese from melting out.
• Adjust the cheese: If you prefer a stronger cheese flavor, try using a sharp cheddar, or mix in some mozzarella for a gooier texture.
• Maintain oil temperature: Throughout the frying process, you may need to adjust the burner temperature to keep the oil at a steady 350°F (175°C). This ensures that the potato balls cook evenly and get that perfect crispiness.

Conclusion

Mashed Potato Cheese Bites are an irresistible combination of creamy mashed potatoes, melted cheese, and a crunchy breadcrumb coating. Perfect for a snack, appetizer, or side dish, they offer a savory bite that’s sure to please everyone. The cheesy surprise inside will leave your guests asking for more!