Potato And Cheese Balls Recipe

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1⁄2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender and easily pierced with a fork, about 12–15 minutes. Drain thoroughly in a colander and return to the hot pot for 1–2 minutes to dry off excess moisture.

Mash the hot potatoes until smooth (use a ricer for fluffier texture if desired). Add butter and mash until incorporated. Warm the milk slightly (microwave 20–30 seconds) and add gradually until mixture is creamy but still fairly firm — you want it to hold shape (about 3⁄4 to 1 cup as needed). Season with 1 tsp salt, 1⁄2 tsp black pepper, and 1⁄2 tsp garlic powder; mix well.

Stir in 1/2 cup flour into the mashed potato mixture until a soft, slightly sticky dough forms. If dough is too wet to shape, add up to 1–2 tbs more flour. Cover and refrigerate for 30 minutes to firm up (this makes shaping easier).

Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 15–20 minutes). Drain on paper towels and chop into small pieces. Measure and mix chopped bacon with shredded Monterey Jack, shredded cheddar, and sliced green onions in a small bowl. Stir to combine; set aside.

Prepare the coating stations: place 3⁄4 cup flour in a shallow bowl; beat the 2 eggs in a second shallow bowl; in a third shallow bowl combine 3⁄4 cup grated Parmesan, 1 cup breadcrumbs, 1 tsp smoked paprika, 1⁄2 tsp salt, and 1⁄4 tsp black pepper and stir to combine.

Scoop about 1 1⁄2 tablespoons (roughly a golf-ball sized) of chilled potato mixture into your hand and flatten into a 2–3 inch disc. Place about 1 tsp of the cheese-bacon-onion filling in the center. Gently fold the potato around the filling and roll between your palms to form a smooth ball, ensuring the filling is sealed inside. Repeat until all potato mixture is used, aiming for 24–28 balls depending on size.

One by one: roll each ball in the flour to coat lightly, shake off excess, dip into beaten egg, then roll thoroughly in the Parmesan-breadcrumb mixture, pressing gently so the coating adheres. Place on a baking sheet lined with parchment; refrigerate the coated balls for 15 minutes to help the coating set (this reduces splitting during frying).

Pour oil into a deep heavy-bottomed saucepan or Dutch oven to a depth of about 2 inches (approx. 3–4 cups depending on vessel). Heat oil to 350°F (175°C). Use a thermometer for accuracy. If you don’t have one, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Working in batches to avoid crowding, gently lower 6–8 potato balls into the hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Adjust heat to maintain 325–350°F so centers heat through without burning exterior. Use a slotted spoon to transfer cooked balls to a paper towel-lined tray to drain. Lightly season with a pinch of salt while hot, if desired.

Keep finished balls warm in a 200°F (95°C) oven on a wire rack set over a baking sheet while frying remaining batches. Serve hot.

In a small bowl whisk together 1⁄2 cup mayonnaise, 1⁄4 cup sour cream, and 1⁄4 cup buttermilk until smooth. Stir in 1 tsp minced chipotle in adobo (add more to taste for heat), 1 tbs lime juice, 1⁄2 tsp dried dill, 1⁄2 tsp dried parsley, 1⁄4 tsp garlic powder, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Taste and adjust seasoning or consistency with additional buttermilk (1–2 tbs) if you prefer thinner dip.

Cover and refrigerate the chipotle ranch for at least 15 minutes to allow flavors to meld (can be made up to 24 hours ahead). Stir before serving.