Cheesy Parmesan Garlic Potato Balls
Crispy on the outside and creamy on the inside, these Cheesy Parmesan Garlic Potato Balls are an excellent way to use leftover mashed potatoes, packed with flavor and easy to make.
Ingredients
Potato Ball Mixture
- 2 cups leftover mashed potatoes Use cooled and prepared mashed potatoes.
- 1 cup shredded Parmesan cheese Freshly grated is best for flavor.
- 2 cloves garlic, minced Fresh garlic enhances flavor.
- 1/4 cup chopped fresh parsley For garnish and flavor.
- 1/2 teaspoon salt Adjust to taste.
- 1/4 teaspoon black pepper Adjust to taste.
Coating
- 1/2 cup breadcrumbs Panko breadcrumbs can add extra crunch.
- Oil for frying Use vegetable or canola oil.
Instructions
Preparation
- In a mixing bowl, combine the mashed potatoes, Parmesan cheese, minced garlic, parsley, salt, and pepper. Mix until well combined.
- Form the mixture into small balls, about the size of a golf ball.
- Roll each ball in breadcrumbs until fully coated.
Cooking
- Heat oil in a frying pan over medium heat. Once the oil is hot, add the potato balls in batches, frying until golden brown and crispy, about 3-4 minutes.
- Remove from oil and drain on paper towels. Serve warm.
Notes
For storing leftovers, allow the potato balls to cool completely, then refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. To reheat, bake at 375°F (190°C) for about 10-15 minutes.