Snowball Potatoes
Transform your dinner spread with these irresistible Snowball Potatoes—a comfort food classic elevated to gourmet status. Made with creamy mashed potatoes infused with butter, milk, and a touch of seasoning, these delicate potato balls are rolled in parmesan cheese and panko breadcrumbs for a perfectly golden, crispy shell. Baked to perfection, they deliver the ultimate blend of creamy and crunchy in every bite. Ideal as a crowd-pleasing appetizer, an impressive side dish for holiday feasts, or simply as a decadent snack, these are as versatile as they are delicious. Garnish with fresh parsley for a pop of color and serve with your favorite dipping sauce or alongside roasted meats. Quick to prepare and absolutely delightful to eat, these Snowball Potatoes will become your go-to recipe for any special occasion.
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Recipe Information
Ingredients
- 6 medium Potatoes (Yukon Gold or Russet)
- 4 tablespoons Butter
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Parmesan cheese (grated)
- 0.5 cup Breadcrumbs (panko preferred)
- 2 large Eggs (beaten)
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into evenly sized chunks to ensure even cooking.
Place the diced potatoes into a large pot of cold water. Add a pinch of salt and bring the water to a boil over medium-high heat.
Cook the potatoes until they are tender and easily pierced with a fork, about 15-20 minutes.
Drain the potatoes and return them to the pot. Mash them using a potato masher or ricer until smooth.
Add the butter, milk, salt, and pepper to the mashed potatoes. Stir until the mixture is creamy and well combined. Adjust seasoning to taste.
Allow the mashed potatoes to cool slightly. Once cool enough to handle, roll the mashed potatoes into golf ball-sized rounds (about 2 tablespoons each). Place them on a tray or plate.
Set up a breading station with three bowls: one with the beaten eggs, one with the grated parmesan cheese, and one with the breadcrumbs.
Roll each potato ball first in the eggs, then in the parmesan cheese, and finally in the breadcrumbs. Make sure they are fully coated.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with oil.
Place the coated potato balls onto the prepared baking sheet, spacing them evenly apart.
Bake the snowball potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy on the outside.
Remove the snowball potatoes from the oven and let them cool for a couple of minutes before serving.
Garnish with chopped parsley if desired and serve warm. These pair beautifully with a dipping sauce or as a side to roasted meats.
Nutrition Facts
Calories |
1568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 220.7 g | 80% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 16.0 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 356 mg | 27% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4109 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
