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These cheesy potato balls started one evening when I had leftover mashed potatoes in my fridge. Making them brought back memories of the croquettes from my childhood. The magic happens when cheese slowly melts inside these crispy little bites. They've become my go-to way to turn leftovers into something truly mouthwatering.
My Favorite Food-Saving Trick
I love how ridiculously easy this recipe is. Just some leftover mashed potatoes, good cheese, and the magic begins. The hardest part is waiting for them to cool down while your kitchen fills with amazing smells. My kids always watch eagerly when I take out yesterday's mashed potatoes—they know these golden balls will soon appear.
From My Cupboard
- Homemade mashed potatoes: 2 cups thoroughly chilled, that's key
- Cheddar: A full cup of aged shredded cheddar
- Parmesan: A quarter cup freshly grated
- Breadcrumbs: My homemade finely ground ones
- Eggs: 2 farm-fresh eggs
- Chives: Fresh from the garden when possible
- My spices: Garlic and onion powder, salt and pepper
- Oil: For that beautiful golden finish
My Step-By-Step Approach
- Mixing everything together
- In my big mixing bowl, I combine mashed potatoes, cheese, beaten eggs, spices and chives. I stir until everything's completely blended.
- Shaping them up
- With slightly damp hands, I roll small, round balls. Then I coat them in breadcrumbs—that's what makes them crispy.
- Getting the cooking just right
- I slowly heat oil in my favorite pan. I watch carefully as the balls turn color—they should be nicely golden. Baking works great too and is lighter.
- Ready to eat
- I place them on paper towels and serve them hot with my homemade dipping sauces.
Dinner Time
I always make several dips to go with my potato balls. My favorite is a lemony herb cream, but my kids love dunking them in homemade ketchup. For parties, I arrange them on a nice platter with wooden toothpicks so they're easier to grab.
Saving For Later
I keep my leftover balls in an airtight container in the fridge where they'll stay good for 3 days. To freeze them, I place them apart on a tray before putting them in a bag. A quick trip to the oven brings back their crunchiness.
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My Simple Twists
I often switch up the cheeses based on what I'm craving. A bit of feta for Mediterranean flavors, swiss for more depth. The herbs change with the seasons too—thyme, rosemary, basil. The oven-baked version with Japanese panko has become my husband's favorite since he's watching his weight.
Frequently Asked Questions
- → Can these balls be frozen?
- Yes, freeze them before or after cooking. To reheat, use the oven for a crispy finish.
- → What cheese works best?
- Cheddar and parmesan are great options, but any melting hard cheese will do.
- → How to make them extra crunchy?
- Preheat the oven properly, use baking paper, and lightly brush with oil before baking.
- → Should the mash be cold?
- Yes, cold mash is easier to handle. Warm mash can make the balls too soft to form.
- → Can these be prepped ahead?
- Definitely. Shape them and refrigerate for up to 24 hours before baking. Saves you time!