Ingredients:

  • 2 cups peeled and diced potatoes
  • 2 tablespoons unsalted butter
  • 1 tablespoon whole milk
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon onion powder (optional)
  • ¼ cup all-purpose flour (plus extra for coating)
  • 1 cup shredded cheese (cheddar, mozzarella or your choice)
  • 2 tablespoons cooked and crumbled bacon or sautéed vegetables
  • 1 cup breadcrumbs
  • 2 large eggs, beaten
  • Oil for frying

Instructions:

  1. Boil diced potatoes until fork-tender. Drain and return to the pot.
  2. Mash the potatoes with butter, milk, salt, pepper, garlic, and onion powder until smooth. Let mixture cool, then incorporate flour until mixture comes together.
  3. In a bowl, combine shredded cheese and optional bacon or vegetables.
  4. Take a portion of the potato mixture, flatten it in your hand, add a spoonful of filling, and shape it into a ball. Repeat with remaining mixture.
  5. Place potato balls on a lined baking sheet and refrigerate for 30 minutes.
  6. Set up a breading station with flour, beaten eggs, and breadcrumbs. Coat each potato ball in flour, dip in egg, then coat with breadcrumbs.
  7. Heat oil in a frying pan or deep fryer to 350°F (175°C). Fry potato balls in batches until golden brown, about 3-4 minutes. Drain on paper towels.
  8. Serve hot with your choice of dipping sauces.