Garlic Potato Balls Recipe
If there’s one appetizer that’s a universal hit at any party, it’s Garlic Potato Balls. Crispy-golden on the outside, soft and cheesy within, each bite is packed with comforting flavors and just the right amount of garlicky goodness. Whether you’re using up leftover mashed potatoes or setting out to make a fresh batch just for these, you’ll love how easy and satisfying they are. These crowd-pleasing snacks are perfect for game nights, picnics, or whenever you crave an irresistible nibble.
Ingredients You’ll Need
The magic of Garlic Potato Balls is all in the balance of a few simple ingredients. Each one brings something special, from creaminess to crunch, making the final result truly memorable.
- Mashed Potatoes (2 cups, cooled): Use starchy potatoes for fluffiness; make sure they’re well-chilled for the best texture.
- Shredded Mozzarella Cheese (1 cup): This melts wonderfully for gooey, savory pockets in every ball.
- Fresh Garlic (2 cloves, minced): Nothing beats the bold, aromatic kick of freshly minced garlic.
- Green Onions or Parsley (1/4 cup, finely chopped): Adds a burst of color and a fresh, herby bite.
- Salt (1/2 teaspoon): Enhances all the flavors; adjust to taste based on your potatoes.
- Black Pepper (1/4 teaspoon): Just enough to add gentle warmth and depth.
- Garlic Powder (1/2 teaspoon): Boosts the garlicky flavor, ensuring it shines through in every mouthful.
- Egg (1): Acts as a binder and helps the breading stick perfectly.
- All-Purpose Flour (1/2 cup): A light dusting preps the balls for crispy breadcrumb coating.
- Breadcrumbs (1 cup, panko or regular): Choose panko for extra crunch or regular for a classic bite.
- Vegetable Oil (for frying): A neutral oil for that golden, crispy finish during frying.
How to Make Garlic Potato Balls
Step 1: Mix Up the Filling
Start by combining your cooled mashed potatoes, mozzarella, minced garlic, green onions or parsley, salt, black pepper, and garlic powder in a big mixing bowl. Stir everything together until the mixture is completely uniform. Using chilled potatoes makes shaping much easier and helps keep the balls firm as you work.
Step 2: Shape the Potato Balls
Scoop out about a tablespoon of the mixture for each ball, then roll it gently between your hands until smooth and round. Pro tip: If you want a gooey center, tuck a little cube of cheese right in the middle before sealing. Continue until you’ve used up all the mixture and have a tray of ready-to-coat Garlic Potato Balls.
Step 3: Coat for Crunch
Set up a breading station with three shallow bowls—one with flour, one with a beaten egg, and one with breadcrumbs. Roll each ball first in the flour (those snowy coats are the secret to crispiness), then dip into the egg, and finally roll in breadcrumbs for that irresistible crunch.
Step 4: Fry Until Golden
Heat about two inches of vegetable oil in a deep skillet or saucepan over medium heat, aiming for 350°F (175°C). Fry the balls in batches—don’t crowd the pan—until they’re golden brown and crispy all over, about 2 to 3 minutes per batch. Scoop them out with a slotted spoon and drain on a paper towel-lined plate.
Step 5: Serve Hot and Enjoy
As soon as they’re fried, Garlic Potato Balls are at their absolute best. Serve them hot and watch them disappear. Don’t forget a side of ketchup, aioli, or your favorite dipping sauce for the ultimate snack experience.
How to Serve Garlic Potato Balls
Garnishes
Nothing elevates the presentation quite like a shower of fresh herbs—scatter more chopped parsley or green onions on top for a pop of green. A dusting of Parmesan or a sprinkle of flaky salt adds extra flavor and visual appeal.
Side Dishes
Pair these bites with a crisp green salad, roasted veggies, or a tangy slaw if you’d like something fresh on the side. They also love keeping company with classic dips like sriracha mayo, honey mustard, or herbed yogurt.
Creative Ways to Present
Try threading Garlic Potato Balls onto skewers for a playful twist, or pile them high on a wooden board alongside an assortment of dips. For parties, place each ball in a miniature cupcake liner for easy grabbing—and zero messy fingers.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Garlic Potato Balls in an airtight container and store them in the fridge for up to 3 days. They’ll stay crisp if you wait to add any garnishes until just before serving.
Freezing
These beauties freeze like a dream! Lay uncooked balls on a baking sheet and freeze until solid, then transfer to a freezer bag. They’re good for up to three months—just fry, bake, or air fry from frozen, adding a few extra minutes to the cooking time.
Reheating
For best results, reheat Garlic Potato Balls in a 375°F oven or air fryer for 5 to 8 minutes, or until hot and crispy again. Microwaving works in a pinch but can soften the exterior, so the oven or air fryer method is best for preserving that delightful crunch.
FAQs
Can I make Garlic Potato Balls ahead of time?
Absolutely! Prepare the balls and coat them in breadcrumbs, then refrigerate on a tray (covered) for up to a day before frying or baking. This also helps them hold their shape beautifully.
What’s the best potato to use?
Russets or Yukon Gold potatoes yield fluffy, light mashed potatoes, which form the best base for these balls. Avoid using waxy potatoes, as they can make the filling heavy.
Can I bake or air fry instead of deep-frying?
Definitely. To bake, arrange on a parchment-lined sheet and bake at 400°F for 15 to 20 minutes. For the air fryer, cook at 375°F for 10 to 12 minutes, shaking halfway through. You’ll still get that crispy bite!
What can I use instead of mozzarella?
Try Monterey Jack, cheddar, or even pepper jack for a spicy kick. Any good melting cheese will work; just make sure it’s shredded or diced fine.
Are Garlic Potato Balls gluten-free?
Not as written, but you can make them gluten-free by switching to all-purpose gluten-free flour and gluten-free breadcrumbs. Make sure all other ingredients are safe for your dietary needs.
Final Thoughts
There’s just something delightful about sharing a tray of warm, golden Garlic Potato Balls with people you love. They’re easy to make, impossible to resist, and guaranteed to spark smiles. I hope you’ll try them soon and discover a new favorite appetizer to keep in your snack rotation!
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Garlic Potato Balls Recipe
- Total Time: 30 minutes
- Yield: 20–24 balls
- Diet: Vegetarian
Description
These Garlic Potato Balls are a crispy and cheesy appetizer made with mashed potatoes, garlic, and mozzarella cheese. Perfect for parties or as a snack, these potato bites are easy to make and full of flavor.
Ingredients
Mashed Potatoes:
2 cups mashed potatoes (cooled)
Cheese:
1 cup shredded mozzarella cheese
Garlic:
2 cloves garlic, minced
Green Onions or Parsley:
1/4 cup, finely chopped
Seasonings:
1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder
Egg Mixture:
1 egg
Breading:
1/2 cup all-purpose flour, 1 cup breadcrumbs (panko or regular)
Frying:
Vegetable oil for frying
Instructions
- Mix Ingredients: In a mixing bowl, combine mashed potatoes, mozzarella cheese, minced garlic, green onions or parsley, salt, pepper, and garlic powder. Mix until fully combined.
- Shape Balls: Scoop about 1 tablespoon of the mixture and roll into a ball. Repeat with remaining mixture.
- Coat Balls: Place flour, beaten egg, and breadcrumbs in three separate bowls. Roll each potato ball in flour, dip in egg, then coat in breadcrumbs.
- Fry: Heat oil in a deep skillet or saucepan over medium heat (350°F/175°C). Fry the potato balls in batches for 2–3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve: Serve hot with ketchup, aioli, or your favorite dipping sauce.
Notes
- Great for using leftover mashed potatoes.
- You can air fry them at 375°F for 10–12 minutes or bake at 400°F for 15–20 minutes until crispy.
- Add a cube of cheese inside for a gooey surprise.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 balls
- Calories: 180
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
