Crispy Potato Balls

Here’s what you need:

For the potato balls:

• 1 1/2 -2 lbs potatoes, cooked and mashed
• 1 egg
• 1/4 cup cream
• 1 1/2 - 2 cups shredded cheddar cheese
• 1/2 cup Panko bread crumbs
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & Pepper to taste

For the coating:

• Flour
• 1 egg
• Panko Bread crumbs
• B. T. Leigh's "Somethin' to Cluck About" (optional)

Preheat your oven to 425 degrees.

Line a baking pan with parchment paper and spray a baking rack with cooking spray before setting it inside the baking pan. Set aside.

Add cooked potatoes to a large mixing bowl and mash with a potato masher or large fork until almost smooth (it's ok to have a few small lumps). Add egg, cheese, bread crumbs, cream and seasoning and mix well with your hands to combine. If the mixture is too wet to form balls, you can add a little more bread crumbs or 1/4 cup of all-purpose flour until it forms a ball. Be careful not to add too much as you don't want the mixture too dry.

In three shallow bowls, add flour, 1 egg (beaten), and breadcrumbs.

Form the potato mixture into balls and roll each one first in the flour, then egg and finally the bread crumbs. Place them on your prepared baking rack. Bake in your preheated oven for 10-12 minutes or until golden brown and crispy. Serve warm with a cheese or ranch sauce for dipping. Enjoy!

**NOTE - You can use B. T. Leigh's "Somthin' to Cluck About", to sprinkle on top of the potato balls before baking, if you like.