Cheesy Baked Mashed Potato Balls
Crispy outside, cheesy inside, perfect holiday appetizer.
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Rate this RecipeEquipment
- 1 Mini Muffin Tin Helps maintain shape during baking.
- 1 Baking Sheet Optional for freezing uncooked balls.
- 3 Mixing Bowls For dredging and preparation.
Ingredients
- 3 cup mashed potatoes Chilled leftovers work best.
- 1 roth creamy havarti cheese Cut into 24 small cubes.
- 0.5 cup all-purpose flour
- 1 large egg Whisked for coating.
- 1.5 cup panko bread crumbs
- avocado oil spray For greasing the muffin tin.
Step-by-Step Instructions
- Scoop about 1 1/2 tablespoons of mashed potatoes and flatten it slightly in your hand. Place a cube of Roth Creamy Havarti cheese in the center and wrap the potatoes around the cheese, forming a ball. Roll the ball gently between your palms to smooth the surface. Repeat with the remaining mashed potatoes and cheese.
- Set up a dredging station: Place the flour in a shallow dish. Whisk the egg in a small bowl. Add the panko bread crumbs to another shallow dish.
- Preheat your oven to 400°F (200°C). Grease a mini muffin tin with avocado oil spray. Place each coated potato ball into a muffin cup. This step helps the balls retain their shape while baking.
- Bake the potato balls in the preheated oven for 15 minutes, or until they develop a golden, crispy crust. Check occasionally to ensure they don’t overcook. If any cheese oozes out during baking, use a spoon to gently push it back inside.
- Allow the potato balls to cool slightly before serving. Pair them with your favorite dips, such as sour cream, marinara, or a tangy aioli, for an extra burst of flavor. Serve warm and watch them disappear in no time!
Notes
Serve with a variety of dips for a versatile appetizer.