Golden Potato Balls

These crunchy potato balls turn yesterday's mashed spuds into a mouthwatering snack or side that'll have everyone asking for seconds. The golden crust breaks open to reveal a velvety, cheese-filled center packed with tasty bacon bits and snipped chives in every delicious bite.

I whipped these potato balls up for a Super Bowl party once, and they vanished quicker than any other snack on the buffet. Now my friends beg for them whenever we get together, and I purposely make too many mashed potatoes just so we can enjoy these treats the following day.

Ingredients

• Mashed potatoes: Serves as the main component giving these treats their smooth center
• Cheddar cheese: Delivers bold taste and helps everything stick together
• Fresh chives: Add a light oniony kick and pretty green flecks
• Bacon: Brings smoky goodness and irresistible flavor notes
• Egg: Works as the essential glue that keeps the balls intact
• Breadcrumbs: Develop that must-have crunchy golden shell
• Salt and pepper: For tweaking the flavor to your liking
• Olive oil spray: Helps get that golden finish without dunking in oil

Step-by-Step Instructions

Get the oven ready:

Heat your oven to 400°F and put parchment on a baking tray. The hot temp makes sure you'll get a crispy outside while the paper stops sticking and makes tidying up a breeze.

Combine everything:

Throw the mashed potatoes, cheddar, chives, bacon, beaten egg, salt and pepper into a big bowl. Stir it all up until everything's spread out evenly in the potato mix. Don't skip the egg - it's what holds it all together.

Make your balls:

Grab about 2 tablespoons of the mixture and roll it between your hands to make balls about the size of a golf ball. Work fast while the stuff is still cold so it's easier to handle. If it gets too mushy, stick it in the fridge for 15 minutes.

Roll in breadcrumbs:

Tumble each potato ball through the breadcrumbs, pushing softly so they're totally covered. These breadcrumbs will turn into that amazing crunchy shell that's so different from the soft middle.

Get ready to bake:

Put the covered balls on your lined baking sheet, keeping them about an inch apart so they can brown all over. Give them a quick spray with olive oil to help them turn golden.

Cook them up:

Bake for 20 to 25 minutes until they look golden brown and crispy outside. If you want them extra crunchy, flip them over halfway through cooking.

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The bacon really makes these special. I found out how amazing it was by accident when I had some cooked strips left from breakfast. That smoky taste gets into every part of the potato ball, making an awesome savory flavor that keeps people grabbing for more.

Make Ahead Instructions

These potato balls are so handy to prep beforehand. You can shape them and keep them in the fridge for up to a day before adding the breadcrumbs and baking. If you want to save them longer, freeze the shaped balls without coating on a tray until they're hard, then dump them in a freezer bag. When you're ready to eat, let them thaw in the fridge overnight, coat with breadcrumbs and bake as normal, just add about 5 more minutes to the cooking time.

Dipping Sauce Suggestions

Great potato balls need great dips to go with them. Try them with sour cream mixed with fresh chives, spicy sriracha mixed with mayo, or good old ranch dressing. If you're feeling fancy, whip up some garlic aioli or grab some tangy BBQ sauce. The soft potato inside goes really well with bold, tasty sauces.

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Ingredient Swaps

You can switch up these potato balls with whatever you've got in your kitchen. Swap cheddar for pepper jack if you want some heat or try gruyere for a nutty twist. Trade bacon for ham, cooked sausage, or go veggie with some fried mushrooms instead. Mix in fresh herbs like parsley, dill, or thyme along with or instead of chives. Need a gluten free option? Just use GF breadcrumbs or smashed cornflakes.

Cultural Background

These fancy potato balls come from European cooking traditions, and they're super popular in places like Spain, France, and the Netherlands. The idea of mixing mashed potatoes with egg and cheese before coating and cooking them shows up in lots of different food cultures. This version takes those old-school methods and adds American favorites like cheddar and bacon for a crowd-pleaser that's perfect for football Sundays, Christmas parties, or just dinner with the family.

Common Questions

→ How do I make the potato balls crispier?

For maximum crunch, try coating the balls twice with breadcrumbs and make sure you spray them completely with olive oil before baking.

→ What can I use as a substitute for bacon?

If you don't eat meat, try using some cooked and finely diced mushrooms instead or just skip the bacon altogether.

→ Can I make these gluten-free?

Absolutely, just swap regular breadcrumbs with gluten-free ones and your potato balls will work for a gluten-free diet.

→ What herbs work well in this recipe?

Fresh dill, chopped parsley, or a bit of thyme can give your potato balls a whole new flavor if you want to try something besides chives.

→ What kind of cheese works best?

While cheddar's a great choice, feel free to try mozzarella for extra stretch, gouda for smokiness, or mix a few cheeses you love together.