Blue Balls Recipe

Cook potatoes

Place the Yukon Gold potatoes (whole or halved if large) in a large pot and cover with cold water by 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–20 minutes depending on size. Drain thoroughly.

Mash and flavor

Return the drained potatoes to the hot pot off the heat for 1 minute to dry. Warm the milk and butter together in a small saucepan or microwave until butter is melted and milk is warm. Add the cream cheese to the potatoes and begin mashing with a ricer or potato masher. Gradually add the warm milk-butter mixture while mashing until silky and smooth. Stir in the grated smoked Gouda, 1 tsp salt, 1 tsp black pepper, and 2 tbsp minced chives. Taste and adjust seasoning. Chill the mixture until firm enough to shape, about 45 minutes in the refrigerator (or 20 minutes in the freezer), stirring once midway.

Portion

When the potato mixture is chilled and firm, portion into 1.5–2 tablespoon-sized balls (about 1 to 1.25 inches diameter) using a scoop or spoon. Gather any scraps and re-smooth as needed to make 16–20 uniform balls. Place formed balls on a tray lined with parchment and refrigerate for 10 minutes to set before breading.

Prepare breading stations

Set up three shallow bowls: 1) all-purpose flour (1 cup) lightly seasoned with 1/4 tsp salt, 2) beaten eggs (2 eggs beaten with 1 tbsp water), and 3) panko mixture (2 cups panko, 1 cup finely grated Parmesan, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp fine salt). Mix the panko and dry seasonings thoroughly.

Bread the potato balls

Working in batches, dredge each chilled potato ball in flour, shaking off excess. Dip into the beaten eggs, then roll thoroughly in the panko-Parmesan mixture, pressing gently so the crumbs adhere. For an extra-crispy double coat (optional), return the coated ball to the egg and panko again. Place finished balls on a tray while you heat the oil.

Fry until golden

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (about 1.5–2 cups). Heat oil to 350°F (175°C). Fry the balls in small batches—do not overcrowd—turning as needed until evenly golden-brown and heated through, about 2.5–3.5 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Make the sauce

In a small saucepan over low heat, warm 1 cup heavy cream until it begins to steam (do not boil). Remove from heat and whisk in 4 oz crumbled Gorgonzola until melted and smooth. Stir in 2 tbsp sour cream and 1 tsp lemon juice to brighten the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper, tasting and adjusting as needed. If the sauce is too thick, thin with up to 1–2 tbsp additional warm cream; if too thin, simmer gently until desired consistency. Keep warm on lowest heat, or hold in a thermos.

Serve the panko-encrusted smoked Gouda Yukon Gold potato balls hot, arranged on a platter. Spoon or drizzle the warm Gorgonzola cream over the balls or serve it on the side for dipping. Garnish with chopped parsley or chives and a crack of fresh black pepper. Serve immediately so the exterior stays crisp and the interior remains creamy.