These potato and cheese balls are exactly as creamy, cheesy and crispy as you would think they’d be. Best of all, they are really easy to make, and taste great baked in the oven.
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Ingredients
- Potatoes – any potato that you would normally use to make mashed potatoes is great. You can even use leftover boiled potatoes.
- Cheese – pick your favourite. I love cheddar for this recipe.
- Breadcrumbs – buy them or make your own.
- Eggs – this helps the breading stick.
- Salt and pepper – don’t forget to season!
How to make potato and cheese balls
Peel and dice potatoes, then boil them in water until they are soft enough to put a fork through. This typically takes 20-30 minutes, depending on the size of your potato chunks. Drain off the excess water, and use a potato masher to mash the potato. Add salt and pepper. Do not add anything else to the mixture; we need the mashed potatoes to be dense for the potato and cheese balls to hold together.
Grate the cheese, and stir it into the slightly cooled mashed potatoes. Then, roll the mash into bite sized balls using your hands.
Crack the eggs in a separate bowl, and whisk them thoroughly. Add the breadcrumbs to a plate. One by one, dip the cheesy potato bites into the egg mixture, then roll them in breadcrumbs. The whole ball should be coated with crumbs. Transfer them to a baking tray, and repeat the process until the potato mixture is all gone. This recipe should make 30-35 potato and cheese bites.
Bake them in the oven at 220 C / 210 C fan oven / 430 F until the breadcrumbs are golden. Serve the potato and cheese balls while still hot with your favourite dip.
Tips & Substitutes
- Serve cheesy potato balls with your favourite dipping sauce. Tomato ketchup, sour cream and chive dip, honey mustard dip or sweet chilli sauce are all good options.
- Feel free to add different seasoning if you want. You can try Italian seasoning or cajun seasoning. I recommend adding the seasoning to the breadcrumbs to spread it evenly across the potato and cheese balls.
Storage and freezing
These can be stored in the fridge for up to 4 days. Reheat leftovers in the microwave, or in the oven if you want to keep the exterior breading crispy.
You can also freeze potato and cheese balls for up to 3 months. Keep in mind that the breading might be a bit soft after thawing. I therefore always recommend reheating them in the oven.
Dietary requirements
Here is how you can make this dish suitable for your dietary needs:
- Vegan: Use vegan cheese, and replace the egg with olive oil to make the breading stick. This also makes the cheesy potato balls dairy free and egg free.
- Gluten free: You can buy gluten free breadcrumbs for a gluten free version.
- Nut free / soy free: Normally this recipe is free from these allergens. Please double check the packaging to make sure that the items you use are suitable.
More finger food and snacks:
- Broccoli and cheese balls – cheesy broccoli balls, a low carb alternative to these.
- Sweet Crockpot BBQ meatballs – delicious slow cooker meatballs covered in BBQ sauce.
- Spinach and feta puff pastry pinwheels – vegetarian pinwheels are easy to make with ready made puff pastry.
- Cheese and onion sausage rolls– easy sausage rolls with caramelized onions and cheese.
Recipe
Potato and cheese balls
Ingredients
- 1 kg white potatoes
- 200 g cheddar cheese
- 100 g breadcrumbs
- 2 eggs
- ½ tsp salt
- ½ tsp pepper
Instructions
- Peel and dice potatoes, then boil them in water until they are soft enough to put a fork through. This typically takes 20-30 minutes, depending on the size of your potato chunks.
- Drain off the excess water, and use a potato masher to mash the potato. Add salt and pepper. Do not add anything else to the mixture; we need the mashed potatoes to be dense for the potato and cheese balls to hold together.
- Grate the cheese, and stir it into the slightly cooled mashed potatoes. Then, roll the mash into bite sized balls using your hands.
- Crack the eggs in a separate bowl, and whisk them thoroughly. Add the breadcrumbs to a plate. One by one, dip the cheesy potato bites into the egg mixture, then roll them in breadcrumbs. The whole ball should be coated with crumbs. Transfer them to a baking tray, and repeat the process until the potato mixture is all gone. This recipe should make 30-35 potato and cheese bites.
- Bake them in the oven at 220 C / 210 C fan oven / 430 F until the breadcrumbs are golden. Serve the potato and cheese balls while still hot with your favourite dip.
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