Parmesan Potato Bites
It’s hard to believe the world is suppose to end today. Do we have an official time? Okay okay… I know that’s what everyone and their mother are talking about. Silly Mayans. Honestly, that’s the one and only time you’ll hear me talk about it. Promise.
In other news… New Year’s is just over one week away. How on earth has another year gone by already? I know we say that every year. But the older you get and even the more kids you have, the faster time really does seem to fly by. I remember time absolutely dragging when I was a kid and now, most days I have no idea where any of the time went. Wake up, do a bunch of stuff in the middle, go to bed and repeat.
So even though it’ll be another year before we know it, you still need munchies to ring in the new year… right? And these are ones you’ll absolutely want to make. They’re fun, easy and totally tasty. Bonus, you could easily serve these as an appetizer for just about any dinner or party because who doesn’t love potatoes? Oh wait yeah… my oldest. I’m still completely baffled by that.
Creamy balls of mashed potatoes, coated in crisp panko breadcrumbs and baked to perfection.
Yield: approximately 50 balls
Prep Time: 1 hour and 40 minutes
Cook Time: 12 minutes
Parmesan Potato Bites Recipe
1 1/2lb russet potatoes, peeled and cubed (roughly 3 medium potatoes)
2 Tbsp milk
2 1/2 - 3 Tbsp unsalted butter
1/2 tsp salt
1/4 tsp pepper
1C Parmesan cheese
3C Panko bread crumbs
Olive oil or baking spray
Boil peeled and cubed potatoes for 20 minutes. Drain and mash. Add milk, butter, salt and pepper. Beat until smooth. Stir in cheese. Cover and chill for at least 1 hour.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a small bowl, whisk 2 eggs. In another small bowl add 1 cup of Panko breadcrumbs.
Using a small cookie scoop, form 1" potato balls. Dip in eggs and coat in Panko bread crumbs. Transfer to prepared baking sheet. Repeat with remaining potatoes, spacing 1-2" apart on baking sheet. Add more breadcrumbs to bowl as needed.
Lightly spray with olive oil. Bake for 12 minutes.
Enjoy immediately. Store leftovers covered in the refrigerator. Reheat as needed.
Adapted from: How Sweet It Is
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