Crispy Mashed Potato Bites
Description
These Crispy Mashed Potato Bites are everything you want in a snack—crunchy, cheesy, comforting, and incredibly satisfying. Creamy mashed potatoes are seasoned, stuffed with melty cheese, coated in crispy seasoned breadcrumbs, and fried until perfectly golden brown. Whether you're serving them as an appetizer, party snack, or side dish, these bite-sized potato balls are guaranteed to disappear fast. They're easy to make with simple pantry ingredients and deliver the perfect combination of crispy texture and gooey cheesy goodness in every bite.
Ingredients
For the Potato Mixture
For the Coating
Instructions
- Boil potatoes until fork-tender. Drain them and allow them to cool slightly to release excess steam and moisture. Mash until completely smooth.
- Mix in cornstarch, parsley, garlic powder, onion powder, salt, and pepper until well combined. The mixture should form a soft dough that holds its shape when pressed together.
- Scoop about 2 tablespoons of the potato mixture into your hand and flatten it into a small disc. Place a cube of mozzarella cheese in the center and carefully wrap the potato mixture around the cheese. Roll into a smooth ball and repeat with the remaining mixture.
- In a bowl, whisk together the flour, paprika, garlic powder, salt, and pepper. Gradually add water while whisking until a thick, smooth slurry forms.
- Dip each potato ball into the slurry, allowing any excess to drip off. Roll thoroughly in the seasoned panko breadcrumbs, pressing gently to help the coating adhere.
- Heat oil over medium heat. Carefully fry the potato bites in batches, turning occasionally, until they are golden brown and crispy on all sides.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil. Allow them to cool for a minute or two before serving.
- Serve warm with your favorite dipping sauce and enjoy!
Note
• Let the potatoes cool slightly after boiling before mashing to prevent excess moisture in the dough.
• If the mixture feels sticky, add an extra tablespoon of cornstarch.
• Freeze the shaped potato balls for 15–20 minutes before coating for easier handling.
• Fry in small batches to maintain the oil temperature and ensure even browning.
• Serve immediately for the best crispy exterior and gooey cheese pull.
