Crispy Mashed Potatoes Stuffed with Cheese Delight

Ingredients

• 4 large russet potatoes
• 1 cup shredded cheddar cheese
• 0.5 cup cream cheese, softened
• 0.25 cup sour cream
• 0.25 cup milk
• 0.25 cup chives, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 1 cup breadcrumbs
• as needed oil for frying

Instructions

1. Start by peeling and chopping the russet potatoes into quarters. Boil them in a large pot of salted water for about 15-20 minutes, or until fork-tender. Drain and let them cool slightly.
2. In a large bowl, mash the boiled potatoes until smooth. Mix in the cream cheese, sour cream, milk, garlic powder, onion powder, salt, and pepper, until creamy and well combined. Fold in the chopped chives for added flavor.
3. Allow the mashed potato mixture to cool in the fridge for about 30 minutes for easier handling. Once cooled, take a small portion of the mixture and flatten it in your hand. Place a tablespoon of shredded cheddar cheese in the center and carefully wrap the potato mixture around it. Shape it into a ball, ensuring the cheese is sealed inside. Repeat with the remaining mixture.
4. Set up a breading station with the breadcrumbs in one bowl. Roll each potato ball in the breadcrumbs until well coated.
5. Heat oil in a deep skillet or frying pan over medium heat. Once hot, carefully drop the breaded potato balls into the oil in batches. Fry for about 4-5 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
6. Once all the potato balls are fried, serve them hot. You can sprinkle additional chives on top for garnish and serve with a side of sour cream or your favorite dipping sauce.