Chewy Potato Balls
Savor the delightful crunch and tender chew of these irresistible potato balls! Made with creamy mashed potatoes, zesty cheese, and a hint of garlic, they’re a breeze to whip up and perfect for any snack time. Get ready to impress your taste buds with this tasty treat that’s sure to become a family favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- chopped green onionsoptional
- peeled potatoes (907 g)
- potato starch
- salted water
🫙Pantry Staples(1)
- hot oil
📦Other(1)
- spices
👨🍳 Instructions
- 1
Boil the peeled potatoes until they are soft enough to be easily pierced with a fork.
- 2
Add potato starch to the potatoes and knead into a dough.
- 3
Form small balls from the dough.
- 4
Boil the potato balls in well-salted water until they float to the surface, about 5 minutes.
- 5
Pour hot oil over the spices to enhance their flavor.
- 6
Add the potato balls to the spiced oil and mix well.
- 7
Optionally, chop green onions and mix in.
💡 Pro Tips
- ✓Boil potatoes at exactly 212°F and test doneness when a fork penetrates with just 2-3 pounds of pressure - overcooked potatoes absorb excess water and create gluey, dense balls.technique2-3 pounds pressure
- ✓Use a 4:1 ratio of cooked potato to potato starch by weight, as this creates the optimal gluten-free elasticity without making the dough too sticky to handle.ingredient4:1 ratio
- ✓Heat your spice oil to 275-300°F before pouring over spices - this temperature range activates volatile compounds without burning delicate aromatics like cumin or coriander.technique275-300°F
- ✓Roll potato balls to exactly 1-inch diameter so they cook evenly in 4-5 minutes - larger balls stay raw in center while smaller ones overcook and fall apart.technique1-inch diameter
- ✓Salt your boiling water to 2% salinity (20g salt per liter) because properly seasoned water seasons the balls from within and prevents them from tasting bland despite the spiced oil coating.technique2% salinity
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chewy Potato Balls
Savor the delightful crunch and tender chew of these irresistible potato balls! Made with creamy mashed potatoes, zesty cheese, and a hint of garlic, they’re a breeze to whip up and perfect for any snack time. Get ready to impress your taste buds with this tasty treat that’s sure to become a family favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- chopped green onionsoptional
- peeled potatoes (907 g)
- potato starch
- salted water
🫙Pantry Staples(1)
- hot oil
📦Other(1)
- spices
👨🍳 Instructions
- 1
Boil the peeled potatoes until they are soft enough to be easily pierced with a fork.
- 2
Add potato starch to the potatoes and knead into a dough.
- 3
Form small balls from the dough.
- 4
Boil the potato balls in well-salted water until they float to the surface, about 5 minutes.
- 5
Pour hot oil over the spices to enhance their flavor.
- 6
Add the potato balls to the spiced oil and mix well.
- 7
Optionally, chop green onions and mix in.
💡 Pro Tips
- ✓Boil potatoes at exactly 212°F and test doneness when a fork penetrates with just 2-3 pounds of pressure - overcooked potatoes absorb excess water and create gluey, dense balls.technique2-3 pounds pressure
- ✓Use a 4:1 ratio of cooked potato to potato starch by weight, as this creates the optimal gluten-free elasticity without making the dough too sticky to handle.ingredient4:1 ratio
- ✓Heat your spice oil to 275-300°F before pouring over spices - this temperature range activates volatile compounds without burning delicate aromatics like cumin or coriander.technique275-300°F
- ✓Roll potato balls to exactly 1-inch diameter so they cook evenly in 4-5 minutes - larger balls stay raw in center while smaller ones overcook and fall apart.technique1-inch diameter
- ✓Salt your boiling water to 2% salinity (20g salt per liter) because properly seasoned water seasons the balls from within and prevents them from tasting bland despite the spiced oil coating.technique2% salinity