Liven up your leftovers with these Gluten-Free Cheese-Stuffed Mashed Potato Balls. Top with Caesar dressing and fresh parsley for an amazing appetizer.
I’m going to start this post with a bit of literary entertainment in the form of a poem I’d like to call “Ode to Cheese.”
Oh, cheese, how do I love thee?
Let me count the ways…
- I love thee gooey texture when thee hast been melted.
- Thee creamy flavor is like no other.
- Thou art truly delicious.
OK, that’s enough of that but you get the picture. I loooooove cheese!
In fact, I have been in love with cheese my whole life.
Some examples include:
My parents will tell you my first word was “cheese.”
I would eat spoon fulls of grated cheese right out of the container every day after school.
My birthday wish list usually consisted of a Hickory Farms cheese ball.
On trips to the mall, I would insist that all of my friends take a free sample of said Hickory Farms cheese ball.
Fast forward to the present, and my love for cheese is still in full force. And it seems my eldest daughter has inherited it the same addiction. Her bowl of pasta topped with grated cheese is more like a bowl of grated cheese with some pasta. Oh, like mother like daughter. I guess I should have known what I was getting into. 🙂
I did catch her trying to eat the cheese cubes while we made these Gluten-Free Cheese-Stuffed Mashed Potato Balls. Patience, my dear, patience.
Oh, who am I kidding? There’s no patience when it comes to cheese. Let’s get started!
To make these Gluten-Free Cheese-Stuffed Mashed Potato Balls, heat vegetable oil in a medium pot (enough to cover the potato balls completely) to 350° F.
Take each cheese cube one at a time and cover it with mashed potatoes while forming it into a ball, ensuring the cheese remains in the center.
Coat each potato ball in flour, followed by egg and then gluten-free breadcrumbs.
Fry potato balls in batches of four until golden brown (approximately 5 minutes per batch). Place fried potato balls on paper towels to drain excess oil. Serve topped with Caesar dressing (or ranch dressing for a vegetarian option) and chopped fresh parsley.
Now open one up and watch that gooey cheese go!
Yeah, just like that! 🙂
- Vegetable oil for frying
- 4 oz. cheddar cheese, cut into cubes approximately ½-3/4 inch per cube
- 3 cups cold, leftover mashed potatoes
- ½ cup all-purpose, gluten-free flour
- 2 eggs, beaten
- 1 cup "Gluten Free, Seasoned 4C Crumbs"
- Caesar dressing for topping (for vegetarian option, use ranch dressing)
- Chopped fresh parsley for topping
- Heat vegetable oil in a medium pot (enough to cover the potato balls completely) to 350° F.
- While you are heating the oil, surround each cheese cube one at a time with mashed potatoes and form into a ball approximately 1½ inches in diameter. Make sure the cheese remains in the center and cannot be seen by looking at the surface.
- Coat each potato ball in flour, followed by egg and then gluten-free crumbs.
- Fry potato balls in batches of four until golden brown (approximately 5 minutes per batch).
- Place fried potato balls on paper towels to drain excess oil.
- Serve topped with Caesar or ranch dressing and chopped fresh parsley.