These crispy potato cheese balls are soft and creamy in the center, filled with melty mozzarella, and fried until golden on the outside. The base is simple mashed potato mixed with cornstarch, seasoning, and herbs, then shaped around small cubes of cheese. They work great as a snack, party bite, appetizer, or side dish with ketchup, spicy mayo, garlic sauce, or your favorite dip.
Ingredients
For the Potato Mixture
2 large potatoes, peeled and chopped
1/2 teaspoon salt, plus more for boiling water
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chicken powder or chicken bouillon powder
5–6 tablespoons cornstarch, plus more if needed
1 tablespoon finely chopped parsley or green onion
Oil, for frying
For the Filling
4 ounces mozzarella cheese, cut into small cubes
Instructions
1. Boil the potatoes
Peel the potatoes and cut them into chunks so they cook evenly. Add them to a pot of salted water and boil until fork-tender, about 12–15 minutes.
Drain very well. Let the potatoes sit for a few minutes so the steam can escape. This helps keep the mixture from turning watery.
2. Mash until smooth
Transfer the hot potatoes to a bowl and mash until smooth. Try to remove any large lumps because the mixture will be easier to shape.
Let the mashed potatoes cool slightly before adding the rest of the ingredients.
3. Season and bind the mixture
Add salt, white pepper, garlic powder, chicken powder, cornstarch, and chopped parsley. Mix until the potato mixture turns into a soft dough.
It should be easy to press together without sticking too much to your hands. If it feels too wet, add another tablespoon of cornstarch. If it feels dry or crumbly, mix in a small splash of water or a tiny drizzle of oil.
4. Fill with mozzarella
Take a small piece of potato mixture and flatten it in your palm. Place one cube of mozzarella in the center, then wrap the potato around it.
Roll it gently into a smooth ball, making sure the cheese is fully sealed inside. If the cheese is exposed, it can leak while frying.
Repeat with the remaining mixture.
5. Fry until golden
Heat oil in a deep pan over medium heat. The oil should be hot enough to bubble when a small piece of potato mixture is dropped in, but not so hot that the outside browns too quickly.
Fry the potato cheese balls in small batches until golden brown and crisp, about 3–4 minutes. Turn them gently so they color evenly.
Transfer to a paper towel-lined plate and let them cool for a minute before serving.
Notes
Use starchy potatoes if possible. Russet potatoes work especially well because they mash smoothly and help the balls hold their shape.
Do not skip draining and steaming off the potatoes after boiling. Too much moisture makes the mixture sticky and harder to fry.
Mozzarella gives the best cheese pull, but any good melting cheese can work.
Keep the balls small so the outside crisps before the cheese overheats and leaks.
For extra crunch, you can roll the shaped balls lightly in cornstarch before frying.
Serving Suggestions
Serve these potato cheese balls hot, while the cheese is still melty. They go well with ketchup, spicy mayo, ranch, garlic yogurt sauce, sweet chili sauce, or sriracha mayo.
For a simple dipping sauce, mix:
1/4 cup mayo
1 tablespoon ketchup
1 teaspoon sriracha
1/2 teaspoon garlic powder
