Ingredients
Scale
- 2 lbs Russet Potatoes, peeled and quartered
- 1/2 cup Milk
- 4 tbsp Butter, unsalted
- 1/2 cup Cheddar Cheese, shredded
- 1/4 cup Parmesan Cheese, grated
- 1/4 cup All-Purpose Flour
- 1 large Egg, beaten
- 1 cup Panko Bread Crumbs
Instructions
- Step 1: Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and return to the pot.
- Step 2: Mash the potatoes with milk and butter until smooth. Stir in cheddar cheese and parmesan cheese until melted and combined. Let cool slightly.
- Step 3: Stir in the flour and egg into the mashed potato mixture.
- Step 4: Shape the potato mixture into 1-inch balls. Roll each ball in the panko bread crumbs, ensuring they are fully coated.
- Step 5: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the potato bites in batches until golden brown and crispy on all sides, about 2-3 minutes per side.
- Step 6: Remove the potato bites with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store cooled leftover bites in an airtight container in the refrigerator for up to 3 days.
- For the crispiest reheat, use an air fryer at 350°F (175°C) for 5-7 minutes.
- Serve these cheesy bites with a dollop of sour cream or your favorite dipping sauce for extra flavor.
- Don't overcrowd the skillet when frying to maintain oil temperature and achieve maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American