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Pioneer Woman Potato Balls

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Potato balls have roots in various cuisines, from Spanish croquetas to Cuban-inspired papas rellenas. They became especially popular in American kitchens as a fun way to use up leftover mashed potatoes. The Pioneer Woman’s version keeps it simple and homestyle—easy to make, versatile with fillings, and always delicious.

Ingredients

  • Mashed potatoes (3 cups, cooled)

  • Cheddar cheese (1 cup, shredded)

  • Green onions (¼ cup, chopped)

  • Garlic powder (½ tsp)

  • Paprika (½ tsp)

  • Salt and black pepper (to taste)

  • Eggs (2, beaten)

  • All-purpose flour (1 cup)

  • Bread crumbs (2 cups, preferably panko)

  • Oil for frying (or cooking spray if baking)

Instructions

Step 1: Prepare the potato mixture

In a bowl, combine mashed potatoes, shredded cheddar cheese, green onions, garlic powder, paprika, salt, and pepper. Mix until evenly combined.

Step 2: Shape into balls

Scoop out tablespoon portions of the mixture and roll into smooth balls. Place on a baking sheet lined with parchment paper.

Step 3: Coat the potato balls

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each ball first in flour, then dip in egg, and finally coat in breadcrumbs.

Step 4: Fry or bake

Frying method: Heat oil in a skillet or deep fryer to 350°F (175°C). Fry potato balls in batches until golden brown, about 3–4 minutes. Drain on paper towels.
Baking method: Preheat oven to 400°F (200°C). Place balls on a greased baking sheet, spray with cooking spray, and bake for 18–20 minutes, flipping halfway through.

Step 5: Serve

Serve hot with dipping sauces like ranch, ketchup, or sour cream.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-potato-balls/