Name: Fried Mashed Potato Balls with Cheddar, Herbs, and Crispy Panko Coating Recipe
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 550 g / 1.2 lb baking potatoes; 30 g / ⅓ cup grated cheddar; 70 g / 2.5 oz Red Leicester, cut into small cubes (or use more cheddar); 2 tbsp finely diced fresh chives; 1 tbsp butter; ¼ tsp salt, or to taste (plus more for boiling water); ⅛ tsp black pepper, or to taste; 1 tsp smoked paprika; ¾ tsp salt; ¼ tsp garlic powder; ¼ tsp black pepper; ¼ tsp cayenne pepper (optional); 40 g / ¼ cup plain flour; 2 eggs, beaten; 60 g / 1 cup panko breadcrumbs; 1 litre / 4 cups vegetable oil, for frying; 2 tbsp finely grated Parmesan; 1 tbsp finely diced fresh parsley

Jump to Recipe· 4.3 from 8 reviews

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If you’re craving a snack that offers both comfort and crunch, look no further than this irresistibly delicious Fries Mashed Potato Balls with Cheddar, Herbs, and Crispy Panko Coating Recipe. These golden bites deliver a wonderful combination of a crispy, flavorful panko crust with a warm, cheesy, and herb-infused mashed potato center that will have everyone asking for seconds. Whether as an appetizer, a party treat, or a cozy side dish, this recipe is a guaranteed crowd-pleaser that transforms humble potatoes into pure magic.

Ingredients You’ll Need

The image shows a clear glass bowl in the center filled with peeled and cut white potatoes, slightly stacked and unevenly shaped. Surrounding the main bowl, there are five small clear glass bowls arranged loosely on a white marbled surface. Starting from the top left, there is a bowl filled with pale yellow shredded cheese, next to it is a bowl with a small amount of black pepper. On the top right, a bowl holds finely chopped green herbs. Moving to the bottom left, a small bowl contains a chunk of pale yellow butter and another bowl with several small orange cubes, possibly cheese or vegetables. The lighting is natural and bright, highlighting the textures of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

It’s amazing how a few simple, thoughtfully chosen ingredients can come together to create such a spectacular dish. Each element plays a crucial role in balancing the creamy, cheesy interior with the satisfyingly crunchy exterior and a subtle kick of herbs and spices.

Baking Potatoes: The starchy potatoes make the mash fluffy yet firm enough to shape without falling apart.
Grated Cheddar: Adds sharp, melty richness right inside the potato balls.
Red Leicester (or extra cheddar): Cubed cheese pieces create gooey cheesy pockets in every bite.
Fresh Chives: Infuses a delicate oniony brightness that cuts through the richness.
Butter: Brings a velvety richness to the mashed potatoes.
Smoked Paprika: Gives a gentle smoky warmth to the coating, elevating the flavor.
Garlic Powder, Salt, Black Pepper & Cayenne: These spices add depth and a gentle heat that wakes up your taste buds.
Flour, Eggs, and Panko Breadcrumbs: The triple-step coating ensures an extra crisp and golden outer shell.
Vegetable Oil: For perfectly frying the potato balls to golden-brown perfection.
Parmesan & Fresh Parsley: A final flourish adding savory sharpness and fresh color.

How to Make Fried Mashed Potato Balls with Cheddar, Herbs, and Crispy Panko Coating Recipe

Step 1: Prepare and Cook the Potatoes

Begin by peeling and dicing your baking potatoes into uniform pieces so they cook evenly. Place them into a pot of cold, salted water and bring to a gentle boil. Cooking just until fork-tender is key; overcooked potatoes hold too much moisture and will make shaping your balls tricky. Once done, thoroughly drain and let them steam dry to avoid sogginess in the filling.

Step 2: Mash and Flavor the Potato Base

While the potatoes are still warm, mash them smoothly with butter, grated cheddar, finely chopped fresh chives, salt, and black pepper. This blend gives the filling that cozy, cheesy wow factor with herbal brightness that dances on your palate. Make sure it’s well combined, but resist adding extra liquid so the mixture holds firm when scooped and shaped.

Step 3: Form and Chill the Potato Balls

Use a tablespoon to scoop out uniform portions of the mash, then place a small cube of Red Leicester or extra cheddar in the center of each. Carefully roll each portion into a neat ball, sealing the cheese inside to melt when cooked. Pop the balls into the freezer for 15 minutes to firm up—this step is crucial to help the coating stick and keep the shape during frying.

Step 4: Prepare the Seasoned Coatings

Mix your smoked paprika, salt, garlic powder, black pepper, and optional cayenne in a small bowl. Divide this seasoning between your florets of flour, the beaten eggs, and the panko breadcrumbs in three separate shallow dishes. This spiced three-step coating will deliver that irresistible pop of flavor and crunch you’re aiming for.

Step 5: Coat the Potato Balls Thoroughly

One by one, dredge the chilled potato balls first in the seasoned flour, then dip into the eggs, and finish by rolling in the seasoned panko breadcrumbs. Gently press the coating so it adheres evenly. This multi-layered crust ensures a beautifully golden, crisp outside with no gaps or bare spots.

Step 6: Fry to Golden Crispy Perfection

Heat your vegetable oil in a deep pot until it reaches 180°C (350°F). Fry the coated balls in batches, gently turning for 2 to 3 minutes until they are irresistibly golden and crisp all over. Drain on a wire rack over paper towels to keep the crust crunchy and avoid sogginess.

Step 7: Add Final Touches and Serve

Sprinkle freshly grated Parmesan and finely chopped parsley over the hot potato balls for an eye-catching and flavor-boosting finish. Serve them right away to enjoy the contrast between the crispy shell and the luxuriously melty interior.

How to Serve Fried Mashed Potato Balls with Cheddar, Herbs, and Crispy Panko Coating Recipe

A pile of golden orange crispy balls, each covered with a light sprinkle of white cheese and small green herb pieces, stacked closely together on crumpled beige parchment paper. The texture of the balls shows a crunchy coating with a rough surface, and the green herbs add bright spots of color all over. The food is placed on a round wooden board, which rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley adds a fresh, vibrant color, while grated Parmesan not only looks fantastic but deepens the savory layers of flavor. You can also offer a selection of dipping sauces like a spicy aioli or a creamy ranch to elevate each bite.

Side Dishes

Pair these crispy potato balls with a crisp, green salad or some tangy coleslaw to balance the richness. Roasted vegetables or a light tomato salsa also complement the cheesy, herby interior beautifully, making for a well-rounded meal or appetizer spread.

Creative Ways to Present

Try skewering a few balls on a colorful cocktail stick for party bites or serve them nestled on a bed of fresh greens drizzled with balsamic glaze. You can even hollow out mini bell peppers and fill them with these balls for a playful finger food presentation that will impress any guest.

Make Ahead and Storage

Storing Leftovers

Place leftover fried mashed potato balls in an airtight container lined with paper towels to absorb moisture. They’ll stay fresh in the fridge for up to two days, but note that the coating may soften over time.

Freezing

Freeze the potato balls after they have been formed and coated but before frying. Arrange them on a baking sheet so they don’t stick, freeze until firm, and then transfer them to a freezer-safe bag. They’ll keep well for up to one month and can be fried straight from frozen.

Reheating

To revive the crispiness, reheat leftover or frozen potato balls in a hot oven or air fryer at around 190°C (375°F) until heated through and the coating is crisp again. Avoid microwaving as it makes the crust soggy.

FAQs

Can I use different types of cheese for the filling?

Absolutely! While cheddar and Red Leicester provide a classic flavor profile, feel free to experiment with mozzarella for extra stretchiness or a tangy goat cheese for a unique twist. Just make sure the cheese you choose melts well.

Is it necessary to use panko breadcrumbs?

Panko breadcrumbs give the crispiest, lightest coating, but you can substitute with regular breadcrumbs if needed. Just expect a denser crust and slightly less crunch.

Can I bake these instead of frying?

Yes, baking at a high temperature (around 200°C/400°F) works as a healthier alternative. Place the coated balls on a lined baking tray and spray them lightly with oil to help crisp them up. Bake until golden, flipping halfway through.

How do I prevent the cheese from leaking during cooking?

Freezing the potato balls before coating and frying is key to keeping the cheese sealed inside. Also, ensure you fully enclose the cheese cube within the mashed potato when shaping.

Can I add other herbs or spices to the potato mixture?

Definitely! Feel free to add parsley, dill, or even a pinch of nutmeg for a more complex flavor. Just keep the herbs finely chopped so they blend smoothly into the mash.

Final Thoughts

This Fried Mashed Potato Balls with Cheddar, Herbs, and Crispy Panko Coating Recipe is truly a game changer for potato lovers seeking something beyond the ordinary. It’s a delightful burst of textures and flavors that feel both familiar and exciting. I can’t wait for you to try making these at home—and watch how fast they disappear from the plate!

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