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These golden crunchy cheese potato bites turn your extra mashed potatoes into a mouthwatering snack that gets gobbled up right away. When you bite through the crisp outer layer, you'll find a smooth, cheesy middle that'll keep you coming back for more.
I came up with these bites while trying to find new ways to use holiday leftovers. What began as just playing around in the kitchen has now turned into our family's top-requested snack whenever we have company.
Ingredients
- Mashed potatoes: Forms the smooth foundation and works best when chilled
- Shredded cheese: Gives that stretchy goodness inside, try mixing types for better taste
- Egg: Keeps everything stuck together while cooking
- Chopped green onions: Add a nice pop of freshness and color
- Breadcrumbs: Give these bites their must-have crunch
- Melted butter: Makes sure they turn beautifully brown
- Salt and pepper: Simple but totally needed
- Garlic powder: Brings extra flavor without taking over
Step-by-Step Instructions
- Mix everything together:
- Put cold mashed potatoes, shredded cheese of your choice, one beaten egg, finely cut green onions, and spices in a big bowl. Stir it all up until everything's mixed well. You want the mix firm enough to roll but still a bit soft.
- Make your balls:
- Take about 2 tablespoons of the mix and roll it between your hands to make balls around 1.5 inches across. Work fast because the mix gets stickier as it warms up. If it gets too sticky, just pop it in the fridge for 15 minutes.
- Roll in breadcrumbs:
- Roll each potato ball in breadcrumbs, pushing lightly so they stick all over. Want them extra crunchy? Dip them in beaten egg and then breadcrumbs a second time.
- Get ready to cook:
- Put the coated balls on a baking sheet with parchment paper, leaving some space between each one so they brown evenly. Brush some melted butter on top to help them get that nice golden crust.
- Cook them up:
- Bake in an oven you've heated to 190°C or 375°F for 20 to 25 minutes. Look for a deep gold color and firm outside. The inside should stay soft and full of cheese.
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I really love making these with sharp cheddar and a bit of smoked gouda for extra flavor. My grandma always told me to use cold mashed potatoes because they're easier to shape into balls.
Make Ahead Options
These bites are great for planning ahead. You can make the balls and coat them up to 24 hours before you need to bake them. Just wrap the baking sheet tight with plastic and keep it in the fridge. When you're ready to cook, brush with butter and stick them in the oven. This makes party prep so much easier since you can do the messy stuff ahead of time.
Dipping Sauce Suggestions
These potato bites taste great by themselves, but they're even better with something to dip them in. Try them with spicy mayo, ranch, honey mustard, or simple garlic mayo. For a nice contrast, mix sour cream with chives to balance out the rich cheese inside.
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Flavor Variations
The basic mix can be changed up in so many ways. Try adding bits of bacon and chives for a loaded potato feel. Switch cheddar for pepper jack and toss in chopped jalapeños if you want some heat. If you like Mediterranean tastes, mix in feta, sun dried tomatoes, and oregano. I really enjoy adding a teaspoon of smoked paprika to give them a subtle smoky taste that goes great with the cheese.
Frequently Asked Questions
- → Can leftover mashed potatoes be used?
Absolutely! Just make sure they're not too watery so the puffs hold their shape.
- → What kinds of cheese work best?
Cheddar, mozzarella, or even Parmesan are all great options. Mix a couple for extra flavor!
- → How can they be made gluten-free?
Swap breadcrumbs for gluten-free crumbs, panko, or even crushed rice cakes.
- → Can these be fried instead of baked?
Yes! Fry them until they turn golden and crispy for an ultra-crunchy texture.
- → What dips go well with these?
Pair these with marinara, aioli, ranch, or even sour cream—they all taste amazing!
- → Can I prep these earlier?
Yup! Shape them ahead, stick them in the fridge, and they’ll be good for baking or frying later.