Description
Loaded Mashed Potato Balls are a delicious way to turn simple mashed potatoes into a warm, cheesy appetizer everyone will love. Filled with creamy mashed potatoes, cheddar cheese, and wrapped in flaky biscuit dough, these bite-sized treats are perfect for parties, holidays, game days, or as a fun family snack.
Ingredients
- 1 ½ cups prepared mashed potatoes
- ½ cup shredded cheddar cheese
- 2 teaspoons chopped fresh chives or 1 thinly sliced green onion
- ¼ teaspoon garlic powder
- 8 cubes cheddar cheese (¾-inch each)
- 1 can (16.3 ounces) refrigerated biscuits
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin pan.
- In a bowl, combine the mashed potatoes, shredded cheddar cheese, chives, garlic powder, salt, and pepper.
- Allow the potato mixture to cool completely.
- Flatten each biscuit into a 4-inch circle using a rolling pin.
- Place one cube of cheddar cheese in the center of each biscuit.
- Add 2–3 tablespoons of the mashed potato mixture over the cheese.
- Fold the biscuit dough around the filling and pinch the edges tightly to seal.
- Shape into a smooth ball and place seam-side down in the prepared muffin pan.
- Repeat with the remaining ingredients.
- Bake for 15–20 minutes or until golden brown and puffed.
- Let cool in the pan for about 5 minutes.
- Carefully loosen the edges with a knife and remove from the muffin pan.
- Serve warm with your favorite dipping sauce.
Notes
- Serve warm for the best gooey cheese center.
- Pair with ranch dressing, sour cream, or spicy ketchup.
- Garnish with fresh chives, parsley, or crispy bacon bits.
- Serve as an appetizer, party snack, or side dish.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze cooled potato balls for up to 2 months.
- Reheat in the oven or air fryer to restore crispness.
- Avoid microwaving too long, as the biscuit may become soft.