If you’re hunting for an appetizer that wows at any gathering and turns the most basic pantry staples into pure comfort, Garlic Potato Balls are your golden ticket. These irresistible bites are crisp on the outside, tender and cheesy inside, and pop with the homey flavors of fresh garlic, cheddar, and herbs. Whether you’re planning a game-day feast, a cozy family night, or just want to transform leftover mashed potatoes into something spectacular, Garlic Potato Balls are the answer you’ll want to make over and over.
Ingredients You’ll Need
The beauty of Garlic Potato Balls is how a few simple ingredients come together to make snack magic. From creamy potatoes to zesty herbs, every ingredient brings something special for taste, crunch, and cheesy appeal!
- Mashed potatoes (2 cups, well chilled): Cold mashed potatoes are key to shaping perfect balls that hold together and fry up beautifully without falling apart.
- Shredded cheddar cheese (1 cup): Adds a deliciously sharp, gooey element to every bite.
- Fresh parsley (2 tablespoons, chopped): Gives bright color and a fresh herby lift to balance the richness.
- Garlic (2 cloves, minced): Don’t skimp! Fresh garlic makes these potato balls sing with flavor.
- Salt (½ teaspoon): Essential for seasoning the potatoes and lifting all the flavors.
- Black pepper (¼ teaspoon): Adds just the right amount of warm, subtle heat.
- All-purpose flour (1 cup): The first coating step for a flawless crispy crust.
- Large eggs (2, beaten): Helps the breadcrumbs cling and creates a golden shell.
- Breadcrumbs (1½ cups, plain or seasoned): Your ticket to ultra-crunchy potato balls—seasoned for extra flair, or plain for classic comfort.
- Vegetable oil (for frying): Choose a neutral oil for frying to let all those garlicky, cheesy flavors shine.
How to Make Garlic Potato Balls
Step 1: Mix the Filling
In a large bowl, combine your chilled mashed potatoes, shredded cheddar cheese, chopped parsley, minced garlic, salt, and black pepper. Mix until everything is evenly distributed—the cheese should be speckled throughout the mash, and you’ll catch that unmistakable whiff of garlic. This mixture is the heart and soul of your Garlic Potato Balls, so don’t be afraid to taste and adjust for salt or an extra burst of parsley if you like.
Step 2: Shape the Balls
Scoop out about one tablespoon of the potato mixture and roll it between your palms to form a smooth ball, about the size of a large grape. For a fun surprise, you can press a small cube of mozzarella into the center before sealing the ball—extra cheesy goodness! Continue until all the mixture is used, lining the balls up on a parchment or wax paper-lined tray for easy handling.
Step 3: Coat for Crunch
Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and the last with breadcrumbs (use seasoned for more flavor). Dredge each potato ball in flour, then gently coat in egg, finally rolling it in breadcrumbs until fully covered. This triple-layer is what gives Garlic Potato Balls their signature crunch. Once breaded, place them back on the tray.
Step 4: Chill and Set
Pop your tray of coated balls in the fridge for 15 to 20 minutes. This important step helps them firm up, so they hold their shape perfectly when fried. It also ensures the coating stays put and fries up crispy without falling off.
Step 5: Fry Until Golden
Heat about two inches of vegetable oil in a sturdy skillet or heavy-bottomed pot over medium heat. When the oil reaches 350°F (175°C), add the potato balls in batches, avoiding overcrowding. Fry for 2–3 minutes, turning occasionally, until they’re gorgeously golden and crisp on the outside. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
How to Serve Garlic Potato Balls
Garnishes
Turn Garlic Potato Balls into a party-worthy plate with a flurry of extra chopped parsley, a pinch of flaky sea salt, or a dusting of freshly grated parmesan. If you love a little heat, a sprinkle of red pepper flakes transforms these into flavor bombs. Don’t forget your favorite dipping sauces—think tangy ranch, cooling sour cream, or a garlicky aioli.
Side Dishes
For a snacky spread, serve your Garlic Potato Balls with a fresh green salad tossed in a zesty vinaigrette, or try pairing them alongside crisp vegetable sticks for color and crunch. If you’re going all in for comfort food, set them next to a bowl of tomato soup, or as a side to veggie burgers and sliders.
Creative Ways to Present
Stack Garlic Potato Balls high on a platter with toothpicks for easy party grabbing, or arrange them in mini muffin cups with colorful dipping sauces in the center. For a family dinner twist, scatter them over a leafy salad or serve on a wooden board surrounded by charcuterie and cheese for a playful appetizer board.
Make Ahead and Storage
Storing Leftovers
To keep any leftover Garlic Potato Balls crispy and delicious, let them cool completely, then place in an airtight container lined with paper towels. Refrigerate for up to 3 days. The paper towel helps absorb any extra moisture so they stay as crunchy as possible.
Freezing
Garlic Potato Balls freeze beautifully! Arrange cooled, cooked balls in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer-safe container. When you’re dreaming of a quick snack, just pull out what you need. They’ll keep in the freezer for up to 2 months.
Reheating
To bring Garlic Potato Balls back to their toasty best, reheat in a 375°F (190°C) oven for 10–12 minutes or until hot and crisp. Avoid the microwave if you can, as it tends to soften the breading. If reheating from frozen, give them a few extra minutes—no need to thaw first!
FAQs
Can I make Garlic Potato Balls ahead of time?
Absolutely! You can shape and bread the balls a day in advance, then keep them refrigerated until you’re ready to fry. This makes party prep a breeze and ensures you’re never scrambling at the last minute.
Can I bake Garlic Potato Balls instead of frying?
Yes! For a lighter version, bake them at 400°F (200°C) for about 20 minutes, flipping halfway through. They’ll still crisp up beautifully—just give them a quick spritz of oil if you love an extra golden crust.
What kind of potatoes work best?
Starchy varieties like Russets or Yukon Golds are ideal for mashed potatoes because they become fluffy and smooth, making them easy to blend with cheese and herbs and shape into perfect balls.
Are Garlic Potato Balls gluten-free?
As written, these include flour and breadcrumbs, but you can absolutely swap in gluten-free all-purpose flour and gluten-free breadcrumbs to make a crowd-pleasing gluten-free version everyone will love.
What dips go well with Garlic Potato Balls?
These are so versatile when it comes to dipping! Try classic ranch, creamy sour cream and chive, a smoky chipotle aioli, or even a marinara sauce for an Italian twist. Let your tastebuds lead the way.
Final Thoughts
Whether you’re serving up a comforting snack or a show-stopping party appetizer, Garlic Potato Balls are the ultimate crowd-pleaser that you’ll crave time and again. Gather your ingredients, grab a friend or little kitchen helper, and let’s start rolling—these bites are bound to be a new favorite in your home!
Print
Garlic Potato Balls Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20–24 balls
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
These Garlic Potato Balls are crispy on the outside, cheesy on the inside, and bursting with garlicky flavor. They make a perfect appetizer or party snack that will have everyone coming back for more.
Ingredients
Main Ingredients:
- 2 cups mashed potatoes (well chilled)
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley (chopped)
- 2 cloves garlic (minced)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Coating and Frying:
- 1 cup all-purpose flour
- 2 large eggs (beaten)
- 1 ½ cups breadcrumbs (plain or seasoned)
- vegetable oil for frying
Instructions
- Prepare the Potato Mixture: In a mixing bowl, combine the chilled mashed potatoes, cheddar cheese, parsley, garlic, salt, and pepper. Mix well until evenly combined.
- Shape the Potato Balls: Scoop out about 1 tablespoon of the mixture and roll into a ball. Repeat until all the mixture is used.
- Coat and Refrigerate: Place the flour, beaten eggs, and breadcrumbs in three separate bowls. Dredge each potato ball in flour, dip in egg, then roll in breadcrumbs until fully coated. Refrigerate the coated balls for 15–20 minutes to help them firm up.
- Fry the Potato Balls: Heat vegetable oil in a deep skillet or pot over medium heat. Fry the potato balls in batches for 2–3 minutes, or until golden brown and crispy.
- Serve: Remove the fried potato balls with a slotted spoon, drain on paper towels, and serve warm.
Notes
- For a cheesier center, stuff each ball with a small cube of mozzarella before rolling.
- You can also bake them at 400°F for 20 minutes for a lighter version.
- Great with ranch, sour cream, or spicy aioli for dipping.
Nutrition
- Serving Size: 2 balls
- Calories: 140
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
