Cheesy Potato Balls – Crispy Outside, Melty Inside

Ingredients

• 500 g (about 1.1 lbs) mashed potatoes (well-dried)
• 150 g (about 5.3 oz) grated cheese (mozzarella, cheddar, or gouda)
• 2 tablespoons cornstarch (or flour)
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• Oil for frying

Instructions

1. Start by preparing your mashed potatoes. If you’re using leftover mashed potatoes, ensure they are well-dried, meaning there should be no excess moisture. This helps the potato balls hold together when formed and prevents them from falling apart during frying. If you’re making fresh mashed potatoes, cook them as usual and let them cool slightly before using.
2. In a large mixing bowl, combine the mashed potatoes with the grated cheese (mozzarella, cheddar, or gouda, depending on your preference), cornstarch (or flour), and chopped parsley. Season with salt and pepper to taste. The cheese will add a deliciously creamy and melty center, while the cornstarch helps bind the mixture and ensures the balls hold their shape when frying. Stir the mixture until well combined and smooth.
3. Once the mixture is ready, scoop out a small amount (about 1 tablespoon) and roll it into a ball with your hands. Continue forming balls with the remaining mixture, making sure they are evenly sized. If the mixture feels too sticky, you can lightly coat your hands with a bit of flour or cornstarch to make rolling easier.
4. Heat a generous amount of oil in a deep skillet or frying pan over medium-high heat. You’ll need enough oil to submerge the potato balls halfway, allowing them to fry evenly. You can test the oil temperature by dropping a small piece of the mixture into the oil; if it sizzles immediately, the oil is ready for frying.