Name: Cheesy Potato Balls Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: International
Ingredients: 1 lb potatoes, boiled and peeled; 1/2 cup corn starch, or as needed; 1/2 tsp salt, or to taste; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 13 pieces mozzarella cheese, cut into 1-inch cubes; 2 cups oil for deep frying (neutral oil)

Jump to Recipe· 4.7 from 9 reviews

If you’re on a quest for the ultimate snack or party pleaser, Cheesy Potato Balls are about to become your new obsession! Crunchy on the outside, gloriously creamy on the inside, and loaded with an irresistible cheese pull, these little bites blend comforting potatoes and melted mozzarella in every mouthful. This dish is a crispy, gooey, and flavorful treat that’s easy enough to whip up anytime you want something that’ll make everyone grin — and ask for seconds. Cheesy Potato Balls truly hit that magic spot between nostalgia and wow-factor.

Cheesy Potato Balls Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Cheesy Potato Balls is short, but each item is essential for achieving that golden crunch and luscious filling. Every ingredient has a special role in delivering maximum taste and the perfect texture — so don’t skip on quality!

Potatoes (1 lb, boiled and peeled): These form the smooth, fluffy base that wraps around those cheesy centers.
Corn starch (½ cup, or as needed): Key for binding the potato mixture, making it easy to shape and ensuring a crisp exterior.
Salt (½ tsp, or to taste): Brings out the natural richness of the potatoes and cheese, tying everything together.
Black pepper (½ tsp): Adds a subtle kick of warmth to balance the creaminess.
Onion powder (½ tsp): Infuses the potato coating with savory depth and aroma.
Garlic powder (½ tsp): For an extra boost of flavor that complements both potatoes and cheese.
Paprika (½ tsp): This adds a hint of smokiness and a gentle pop of color to every bite.
Mozzarella cheese (13 pieces, cut into 1-inch cubes): The all-star ingredient for those gooey, melty centers and impressive cheese pulls.
Oil for deep frying (about 2 cups, neutral oil): Ensures each Cheesy Potato Ball turns out with that irresistible crunchy golden crust.

How to Make Cheesy Potato Balls

Step 1: Boil and Prep the Potatoes

Start by placing whole, peeled potatoes in a pot and covering them with cold water. Bring to a boil over high heat and let them cook until they’re fork-tender — usually around 15–20 minutes. Carefully drain, and while still warm (but not hot), peel the skins off if you haven’t already. This step sets the foundation for a perfectly fluffy and smooth base.

Step 2: Mash and Season

Using a potato masher or ricer, mash the boiled potatoes until there are no lumps left. Next, add salt, pepper, onion powder, garlic powder, and paprika. Begin mixing in the corn starch a little at a time. The mixture should come together as a soft, slightly sticky dough that you can easily shape in your hands — adjust the corn starch as needed for just the right texture.

Step 3: Stuff and Shape

Pinch off a small portion of your potato dough (about a tablespoon per ball) and flatten it into a circle in the palm of your hand. Place one cube of mozzarella cheese in the center. Gently bring the edges up and around the cheese, pinching to seal. Roll between your palms to form a smooth, even ball. Repeat until all the dough and cheese cubes are used — you’ll end up with 13 glorious Cheesy Potato Balls!

Step 4: Chill for the Perfect Fry

For best results, place your shaped potato balls on a tray and pop them in the freezer for 15–20 minutes. This quick chill helps them hold their shape and ensures the cheese doesn’t ooze out too quickly during frying. It also maximizes the crunch factor!

Step 5: Fry to Golden Perfection

Heat the oil in a deep pan or fryer to 375°F (190°C). If you have a thermometer, use it — or test the temperature by frying one ball to see if it sizzles immediately. Carefully lower the chilled potato balls into the hot oil in batches, making sure not to crowd the pan. Fry for 6–7 minutes, turning occasionally, until they’re beautifully golden and crispy on all sides. Transfer to a paper towel-lined plate to drain.

Step 6: Serve Right Away

Cheesy Potato Balls are at their best when served hot and fresh from the fryer, with that molten cheese filling at peak gooiness. Pair with your favorite ketchup, spicy mayo, or dipping sauce and watch them disappear fast!

How to Serve Cheesy Potato Balls

Garnishes

Add a sprinkle of chopped fresh parsley or chives for a pop of color and herby aroma. A dusting of extra paprika or grated parmesan will also make your platter of Cheesy Potato Balls look restaurant-worthy in seconds!

Side Dishes

These crispy bites love the company of fresh salads, like a crisp green salad with tangy vinaigrette, or even roasted veggies. For a party spread, serve them alongside sliders, pickles, or a selection of dips — they fit right in anywhere!

Creative Ways to Present

For a fun twist, thread the Cheesy Potato Balls onto skewers with cherry tomatoes and basil leaves for a “snack kebab.” Alternatively, pile them high on a platter with tiny toothpicks for easy grabbing — perfect for potlucks and kids’ parties alike.

Make Ahead and Storage

Storing Leftovers

If you somehow end up with leftovers (hard to believe!), place cooled Cheesy Potato Balls in an airtight container and refrigerate. They’ll stay tasty and crisp for up to three days, though the cheese will lose some of its famous stretch after cooling.

Freezing

You can freeze the uncooked, shaped potato balls after their initial chill step. Arrange them on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They can stay frozen for up to a month — just fry straight from frozen, adding a minute or two to the cook time.

Reheating

To bring those Cheesy Potato Balls back to life, reheat in a 350°F (175°C) oven for 10–12 minutes, or until hot and crispy again. Avoid microwaving, as it can make them soggy; a toaster oven or air fryer works wonders for restoring their crunch.

FAQs

Can I use a different cheese for the filling?

Absolutely! While mozzarella is classic for maximum stretch and melt, you can experiment with cheddar, pepper jack, or even a smoked gouda for a flavor twist. Just choose a cheese that melts well for best results.

Do I have to deep fry Cheesy Potato Balls, or can I bake them?

If you prefer baking, arrange the balls on a lined baking sheet, mist with oil, and bake at 425°F (220°C) for about 20 minutes, turning halfway through. They won’t get quite as golden as frying, but they’ll still be deliciously crisp.

How do I keep the cheese from leaking out?

Be sure to seal the potato dough well around the cheese, without any cracks or openings. Chilling before frying also helps the cheese stay contained while the crust sets.

Can I make these gluten free?

Good news — this recipe is naturally gluten-free because it uses corn starch! Just double-check that your seasonings and any additional ingredients are certified gluten-free if needed.

Why are my Cheesy Potato Balls falling apart when frying?

If the mixture feels too loose, add a little more corn starch for structural support. It’s also crucial to chill them before frying, as this firms them up and prevents breakage in the oil.

Final Thoughts

Honestly, you owe it to yourself to try making Cheesy Potato Balls at least once — they’re a total crowd-pleaser and so much fun to eat! With their crunchy shell and melty middle, they always deliver that wow-factor, making any gathering or snack break extra special. Gather your ingredients and treat yourself (and your lucky guests) to something unforgettable!