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Baked Mashed Potato Balls - Crumbed & Oven Baked

Oven baked mashed potato balls prepared with few simple spices and some leftover potatoes.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizers, Sides
Cuisine: American
Servings: 4 servings

Ingredients

boiling potatoes:

  • 500g / 17oz potatoes
  • 1000g / 4 cups water
  • 1 tsp salt

potato balls:

  • 1 tiny chopped onion
  • 1 tsp chopped coriander
  • 50g white cheddar cheese
  • 1 medium egg
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper

crumbing:

  • 1 egg
  • 4 tbsp flour
  • 10 tbsp breadcrumbs
  • 1 tsp smoked paprika

tartar sauce:

  • 1/2 juice of a half lemon
  • 100g mayonaiise
  • 2 grated pickles

Instructions

boiling potatoes:

  • In a medium pot add water and salt and boil 2 medium potatoes. Once they are soft and cooked, leave them to cool down.
  • While the potatoes are boiling, you can toast the breadcrumbs.
  • Add the breadcrumbs in a pan and spray some olive oil on them. Then out them over medium heat and mix with a wooden spoon continuously. Once they start getting golden brown lower the heat down and still mix for another minute or two.
  • Then take them out of the heat and add the smoked paprika in. With this step, the breadcrumbs are finished toasting.

potato balls:

  • Once the potatoes are cold, peel and mash them with a potato masher, fork or with a stand mixer.
  • In the potatoes add grated cheddar cheese, tiny chopped onion, coriander, garlic powder, salt, pepper, and the whisked egg.
  • Then mix everything well together and form balls.

crumbing:

  • Roll the balls first in the flour, then dip them in the other half of the egg, and ad the end in the breadcrumbs.
  • Repeat this process two times. Add the already crumbed balls, in egg, and then in the breadcrumbs again.
  • Transfer the balls into wire rack or baking pan and spray or wash them with oil on top.
  • Preheat the oven on 390F/200C, and bake for 10 minutes, Once they start getting golden brown take them out of the oven spray just a little bit more olive oil and bring them back for another 5 minutes.
  • Don't over bake them because they will start breaking on the edges.
  • At the end, I like to squeeze a little bit of lemon on top before consuming and dip them in tartar sauce.