Cheesy Potato Balls with Mushrooms Recipe
Ingredients:
- 4 large potatoes (peeled and cubed)
- 1 cup shredded cheddar cheese (or any cheese of your choice)
- 1/2 cup cream cheese (softened)
- 1/2 cup finely chopped mushrooms (button mushrooms work great)
- 1/4 cup green onions (chopped)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs (for coating)
- 1/2 cup all-purpose flour (for coating)
- 2 large eggs (beaten)
- Oil for frying (vegetable or canola oil works well)
Instructions:
-
Cook the Potatoes:
- Boil the potatoes in a large pot of salted water until they are fork-tender (about 10-12 minutes). Drain and mash them until smooth.
-
Sauté the Mushrooms:
- While the potatoes are cooking, sauté the chopped mushrooms in a pan over medium heat with a little oil until they are softened and their moisture evaporates, about 5-7 minutes. Set aside to cool.
-
Mix the Filling:
- In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, cream cheese, sautéed mushrooms, green onions, garlic powder, onion powder, salt, and pepper. Mix everything well until the cheese is fully melted into the potatoes and the mushrooms are evenly distributed.
-
Form the Balls:
- Using your hands, form the potato mixture into small balls (about 1 to 1.5 inches in diameter). If the mixture feels too sticky, you can lightly flour your hands or chill the mixture for about 30 minutes to make shaping easier.
-
Coat the Balls:
- Set up a breading station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.
- Roll each potato ball in the flour, then dip it into the egg, and finally coat it in the breadcrumbs. Make sure each ball is evenly coated.
-
Fry the Potato Balls:
- Heat the oil in a large frying pan over medium-high heat. To test if the oil is hot enough, drop a small breadcrumb into the oil—if it sizzles, you’re ready.
- Fry the potato balls in batches, turning them as needed, until they are golden brown and crispy on all sides (about 3-4 minutes per batch). Don’t overcrowd the pan.
-
Drain and Serve:
- Remove the cheesy potato balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve them hot with a dipping sauce of your choice (like ranch, marinara, or a spicy mayo)!
Tips:
- If you prefer baking over frying, you can bake them at 400°F (200°C) on a parchment-lined baking sheet for about 20-25 minutes, flipping halfway through.
- You can experiment with different cheeses or add some cooked bacon bits for extra flavor.
