Ingredients:
4 large starchy potatoes (Russet or Idaho work best)
2 tablespoons butter
1/4 cup milk (or cream for a richer flavor)
1/2 cup shredded cheese (optional, cheddar or mozzarella work great)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups breadcrumbs (panko for extra crunch)
Oil for frying (vegetable or canola)
Instructions:
Add the butter, milk, garlic powder, onion powder, salt, and pepper to the mashed potatoes. Stir until smooth and creamy.
If you’re using cheese, fold it into the mashed potatoes. Let the mixture cool slightly so it’s easier to handle.
3. Shape the Potato Balls:
Take a small amount of the potato mixture (about 2 tablespoons) and roll it into a ball using your hands.
Repeat until all the mashed potatoes are formed into balls.
4. Bread the Potato Balls:
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each potato ball in the flour, shaking off any excess.
Dip it into the beaten eggs, then coat it in the breadcrumbs, pressing gently to make sure the breadcrumbs stick well.
5. Fry the Potato Balls:
Heat oil in a deep frying pan or pot to about 350°F (175°C).
Fry the potato balls in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Remove the potato balls with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
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