If you’re a fan of comfort food that hits all the right spots, you’re going to love this Cheesy Parmesan Potato Balls Recipe. These golden, crispy little delights are packed with creamy mashed potatoes and gooey mozzarella centers, all wrapped in a crunchy breadcrumb coating. They make perfect snacks for game days, parties, or even a cozy night in when you want something warm and satisfying.

I’ve found these potato balls to be a real crowd-pleaser, especially when you add that punch of Parmesan cheese throughout. The combination of flavors and textures — crispy on the outside, cheesy and soft on the inside — is just irresistible. Plus, they’re surprisingly easy to make once you get the hang of it, and I’m excited to share some practical tips so your batch turns out perfect every time!

Ingredients You’ll Need

Each ingredient in this Cheesy Parmesan Potato Balls Recipe plays a key role in creating flavor and texture harmony. I always recommend using good-quality Parmesan because it really elevates the taste, and fresh mozzarella cubes add that perfect cheesy core you’ll bite into.

Cooked potatoes: Use starchy potatoes like Russets for fluffier mashed potatoes that hold together well.
Parmesan cheese: Freshly grated gives a sharper, nuttier flavor than pre-grated ones — worth the extra effort!
Butter: Adds richness and helps make your mashed potatoes creamy.
Garlic powder: For subtle warmth and depth without overpowering the cheese.
Salt: Enhances all the flavors, don’t skip it.
Mozzarella cheese: Cubed to create that ooey-gooey filling inside each ball.
Egg: Acts as a binder to help the coating stick.
Cornstarch: Gives an extra crisp layer when fried.
Breadcrumbs: For that classic crunchy crust, I prefer panko for extra lightness.
Sunflower oil: Ideal for frying thanks to its neutral flavor and high smoke point.
Fresh parsley: Brightens up the dish visually and adds freshness.
Extra Parmesan cheese: Great for sprinkling on top for even more cheesy goodness.

Variations

I love how versatile this Cheesy Parmesan Potato Balls Recipe is — it’s a lot of fun to tweak it to fit your mood or dietary needs. You can definitely get creative with the cheese or seasonings to match what you have on hand.

Spicy kick: I sometimes add a pinch of cayenne pepper into the mashed potatoes for a subtle heat that balances the richness.
Herb boost: Fresh herbs like thyme or rosemary mixed into the potato mixture add a lovely earthy aroma.
Cheese swaps: Try swapping mozzarella with cheddar or pepper jack for different flavor profiles — I’ve done this when I wanted a sharper or spicier center.
Gluten-free version: Use gluten-free breadcrumbs and cornstarch to keep it crispy without the gluten.
Baking instead of frying: For a lighter version, bake them at 400°F (200°C) until golden and crispy — works great in a pinch!

How to Make Cheesy Parmesan Potato Balls Recipe

Step 1: Prepare the mashed potatoes

Start by peeling and boiling your potatoes until they’re tender — you can test them easily by poking with a fork; no resistance means they’re done. Drain them well to avoid watery potatoes, then mash with butter, grated Parmesan, garlic powder, and salt. The key is getting a smooth, creamy texture without lumps so the balls hold together nicely. I like to mash them a bit while they’re still warm; it really helps all the flavors meld.

Step 2: Shape and stuff the potato balls

Once your mashed potatoes are cool enough to handle, take a generous spoonful and flatten it in your palm. Place a cube of mozzarella cheese in the center, then carefully fold the potato around it, rolling into a ball. Don’t compress too tightly — you want them sturdy but still light. This is my favorite part because hiding that cheesy surprise in the middle always gets everyone excited.

Step 3: Coat for crispiness

Beat one egg in a small bowl. In another dish, mix cornstarch and breadcrumbs. Dip each ball first in the egg, then roll in the breadcrumb mixture to coat evenly. The cornstarch helps create an extra-crispy coating that’s simply irresistible once fried. Make sure every nook and cranny is covered for that golden crust.

Step 4: Fry until golden

Heat sunflower oil in a deep pan until it reaches about 350°F (175°C). Fry the potato balls in batches so you don’t crowd the pan — this keeps the oil temperature steady and ensures even cooking. Turn them gently so all sides get that lovely golden-brown color. It usually takes about 3-4 minutes per batch. Drain on paper towels to soak up excess oil before serving.

How to Serve Cheesy Parmesan Potato Balls Recipe

A wooden bowl lined with slightly crumpled light brown parchment paper holds about ten small round golden-brown balls. Each ball has a crispy texture with light and dark brown spots and is topped with a sprinkle of fine white grated cheese and small pieces of green herbs scattered evenly. The bowl sits on a light wooden surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing these cheesy potato balls with a sprinkle of freshly chopped parsley and a little extra Parmesan cheese. The herbs add a fresh pop while the Parmesan amps up the flavor and gives a nice savory touch on top. Sometimes I add a drizzle of garlic aioli or a spicy marinara for dipping — that combo is a total winner.

Side Dishes

These potato balls pair beautifully with a crisp green salad or roasted veggies for a balanced meal. If I’m serving them as an appetizer, I like setting out a few dipping sauces like ranch, spicy ketchup, or even a tangy mustard dip. They’re hearty enough to be a side for burgers or grilled chicken too — versatility at its best!

Creative Ways to Present

For special occasions, I arrange my Cheesy Parmesan Potato Balls Recipe on a wooden board with clusters of fresh herbs and little bowls of colorful dips. It looks inviting and festive without much fuss. Another trick I like is skewering a few on toothpicks as party finger food — guests appreciate the easy grab-and-go style!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which might be tough because they’re so tasty!), store them in an airtight container in the fridge for up to 2 days. To keep that delicious texture, I recommend letting them cool completely before sealing. This prevents them from getting soggy.

Freezing

I often freeze un-fried potato balls on a tray lined with parchment paper. Once frozen solid, transfer them into a zip-top bag or airtight container. They keep well for up to a month. When you’re ready to enjoy, fry them straight from frozen — just add a minute or two to the cooking time. It’s a lifesaver for quick snacks!

Reheating

Reheat leftovers in a preheated oven at 375°F (190°C) for about 10 minutes or until crisp. I avoid microwaving because it tends to make the coating soggy, and that crispy texture is what makes these potato balls so satisfying. If you’re in a rush, a toaster oven works wonderfully too.

FAQs

Can I use leftover mashed potatoes for this recipe?

Absolutely! Leftover mashed potatoes work great as long as they’re not too watery. You might want to add a bit more cornstarch or breadcrumbs to help with binding. Just make sure the potatoes are cold and firm enough to shape around the cheese cubes.
What’s the best cheese to use inside the potato balls?

Mozzarella is my top pick for the melty, stretchy center. However, you can experiment with cheeses like cheddar, gouda, or pepper jack for different flavors and textures. Just be sure to cut the cheese into small cubes so it melts evenly.
Can I bake these instead of frying them?

Yes! Baking is a great option for a lighter version. Place the coated potato balls on a baking sheet lined with parchment, spray lightly with oil, and bake at 400°F (200°C) for about 20-25 minutes or until golden and crispy, turning halfway through.
How do I prevent the cheese from leaking out during frying?

Make sure to seal the potato around the mozzarella completely — no gaps or holes. Don’t overfill the balls, and handle them gently to keep their shape. Also, maintain the oil temperature steady so they cook quickly and evenly without breaking open.
Can I make this recipe vegan or dairy-free?

For a vegan twist, substitute butter with a plant-based alternative, use vegan Parmesan-style cheese and vegan mozzarella, and opt for egg replacer to bind the coating. While the texture might differ slightly, it’s a delicious alternative that still satisfies cravings!

Final Thoughts

This Cheesy Parmesan Potato Balls Recipe has a special place in my kitchen repertoire because it combines simplicity with that wow factor everyone loves. They’re a little labor of love but totally worth it when you bite into that crispy shell and creamy, cheesy center. Next time you want a snack that feels homemade and indulgent, I promise these potato balls will deliver. Give them a try and see how they can transform everyday potatoes into something unforgettable!