Hamdi Saidani Pioneer Woman Potato Balls are made with russet potatoes, salted butter, cream cheese, half-and-half, seasoned salt, black pepper, all-purpose flour, eggs, fresh parsley, Parmesan cheese, mozzarella cheese, dried breadcrumbs, and vegetable oil. This crispy and cheesy Pioneer Woman Potato Balls recipe creates an appetizer that takes about 1 hour and 25 minutes to prepare and can serve up to 12 people.
Pioneer Woman Potato Balls Ingredients
Ingredients For the Mashed Potatoes:
- 5 pounds russet or Yukon gold potatoes
- 3/4 cup salted butter (1 1/2 sticks), more for topping
- 8 ounces cream cheese, softened
- 1/2 cup half-and-half, more if needed
- 1/2 teaspoon seasoned salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Ingredients For the Potato Balls:
- 1 1/2 cups cold mashed potatoes (prepared as per the recipe above)
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon fresh parsley, chopped, plus more for garnish
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup dried breadcrumbs
- Vegetable oil, for frying
- Kosher salt
How To Make Pioneer Woman Potato Balls
- Prepare the Mashed Potatoes: Peel and cube the potatoes, then boil in a large pot until tender, about 30-35 minutes. Drain and return to the pot on low heat to mash with butter, cream cheese, and half-and-half. Season with salt and pepper to taste, then let cool completely.
- Form the Potato Balls: In a large bowl, mix 1 1/2 cups of cold mashed potatoes with flour, egg, parsley, Parmesan, mozzarella, and black pepper. Form the mixture into 12 golf-ball-sized balls. Roll each ball in breadcrumbs until well coated.
- Fry the Potato Balls: Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 375 degrees F. Carefully place the balls in the hot oil and fry until golden brown all around, about 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with kosher salt while still hot.
- Garnish and Serve: Garnish the potato balls with extra grated Parmesan and chopped parsley. Serve hot as an appetizer or side dish, perfect for impressing your guests with a crispy, cheesy snack.
Recipe Tips
- Cool the Potatoes: Make sure the mashed potatoes are cold before you start. This helps the balls stay together when you fry them.
- Wet Your Hands: Before you make the potato balls, wet your hands a little. This stops the mix from sticking to your hands and makes it easier to shape them.
- Cover with Breadcrumbs: Roll each ball in breadcrumbs until they’re completely covered. This gives them a crispy outside when fried.
- Keep the Oil Hot: Keep the frying oil at 375°F (190°C). Use a thermometer to check it. This makes sure the potato balls cook evenly and stay crispy.
- Eat Them Hot: Potato balls taste best when they’re fresh and hot. If you need to wait before serving, keep them warm in the oven so they stay crispy.
What To Serve With Potato Balls
Pioneer Woman Potato Balls pair well with garlic aioli, marinara sauce, ranch dressing, and honey mustard sauce. They also can be served alongside coleslaw, cucumber salad, grilled vegetables, and an arugula salad.
How To Store Potato Balls
- Refrigerate: Cool the Potato Balls completely. Then, either cover the plate with plastic wrap or transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, freeze the potato balls. First, wrap them individually with plastic wrap, then place them in a freezer bag or use a freezer-safe container. The potato balls can be frozen for up to 2 months. When ready to eat, thaw them overnight in the refrigerator before reheating.
How To Reheat Leftover Potato Balls
- In The Oven: Preheat the oven to 350°F (175°C). Place the leftover potato balls on a baking sheet and cover them with aluminum foil. Reheat for about 10-15 minutes, or until they are hot all the way through.
- In The Microwave: Place a few potato balls in a microwave-safe dish and cover them loosely with plastic wrap. Heat on high for 1-2 minutes, checking and turning them halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the potato balls in the air fryer basket. Heat for 3-5 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Potato Balls Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 656
- Total Fat: 49 g
- Saturated Fat: 15 g
- Carbohydrates: 46 g
- Dietary Fiber: 5 g
- Sugar: 3 g
- Protein: 10 g
- Cholesterol: 76 mg
- Sodium: 723 mg
FAQs
Can I Use Leftover Mashed Potatoes For This Recipe?
Yes, you can use mashed potatoes that you’ve made before. Just make sure they are cold when you use them so the potato balls keep their shape when fried.
What Can I Substitute For Parmesan And Mozzarella If I Can’t Eat Dairy?
You can use any dairy-free cheese that melts well. Look for dairy-free versions of Parmesan and mozzarella in health food stores or big supermarkets.
How Can I Make Sure The Potato Balls Don’t Fall Apart When Frying?
Be sure the oil is hot enough (375°F or 190°C) before you start frying. Also, putting the balls in the fridge for about 30 minutes before frying helps them stay together.
Can These Potato Balls Be Made Ahead Of Time?
Yes, you can shape the potato balls and keep them in the fridge up to a day before frying them. Cover them while they are in the fridge. If you want to freeze them, just follow the freezing
Try More Pioneer Woman Recipes:
- Pioneer Woman Funeral Potatoes
- Pioneer Woman Roasted Parmesan Potatoes
- Pioneer Woman Crockpot Cheesy Potatoes
- Pioneer Woman Crash Potatoes
- Pioneer Woman Loaded Baked Potato Salad
Pioneer Woman Potato Balls
Description
Pioneer Woman Potato Balls are made with russet potatoes, salted butter, cream cheese, half-and-half, seasoned salt, black pepper, all-purpose flour, eggs, fresh parsley, Parmesan cheese, mozzarella cheese, dried breadcrumbs, and vegetable oil. This crispy and cheesy Pioneer Woman Potato Balls recipe creates an appetizer that takes about 1 hour and 25 minutes to prepare and can serve up to 12 people.
Ingredients
Ingredients For the Mashed Potatoes:
Ingredients For the Potato Balls:
Instructions
- Prepare the Mashed Potatoes: Peel and cube the potatoes, then boil in a large pot until tender, about 30-35 minutes. Drain and return to the pot on low heat to mash with butter, cream cheese, and half-and-half. Season with salt and pepper to taste, then let cool completely.
- Form the Potato Balls: In a large bowl, mix 1 1/2 cups of cold mashed potatoes with flour, egg, parsley, Parmesan, mozzarella, and black pepper. Form the mixture into 12 golf-ball-sized balls. Roll each ball in breadcrumbs until well coated.
- Fry the Potato Balls: Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 375 degrees F. Carefully place the balls in the hot oil and fry until golden brown all around, about 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with kosher salt while still hot.
- Garnish and Serve: Garnish the potato balls with extra grated Parmesan and chopped parsley. Serve hot as an appetizer or side dish, perfect for impressing your guests with a crispy, cheesy snack.
Notes
- Cool the Potatoes: Make sure the mashed potatoes are cold before you start. This helps the balls stay together when you fry them.
- Wet Your Hands: Before you make the potato balls, wet your hands a little. This stops the mix from sticking to your hands and makes it easier to shape them.
- Cover with Breadcrumbs: Roll each ball in breadcrumbs until they’re completely covered. This gives them a crispy outside when fried.
- Keep the Oil Hot: Keep the frying oil at 375°F (190°C). Use a thermometer to check it. This makes sure the potato balls cook evenly and stay crispy.
- Eat Them Hot: Potato balls taste best when they’re fresh and hot. If you need to wait before serving, keep them warm in the oven so they stay crispy.
