Irresistible Potato Balls with Garlic Cheese Sauce

Ingredients

Potato Balls:

• • 3 large potatoes (800g)

• • Salt, to taste
  • 3-4 tablespoons of cornstarch
  • Vegetable oil for frying

Garlic Cheese Sauce:

• • 5 cloves of garlic, minced
  • ~3 and 1/2 tablespoons of butter (50g)

• • 1 tablespoon of cornstarch
  • ~3/4 cup of milk (200ml)
  • 100g of cheddar cheese, grated

• • 1/4 teaspoon of salt
  • 1/4 teaspoon of paprika
  • 1/4 cup of water (50ml)

Instructions

Potato Balls:

1. Preparation:
   • • Peel the potatoes and cut them into chunks.
     • Place the potatoes in a pot of salted water and bring to a boil.

    

   • Cook until the potatoes are tender, about 15-20 minutes. Drain and let them cool slightly.
2. Mash the Potatoes:
   • • In a large bowl, mash the potatoes until smooth.

    

   • Add salt to taste and mix in 3-4 tablespoons of cornstarch until well combined. The mixture should be firm enough to shape into balls.
3. Form the Potato Balls:
   • • Using your hands, shape the potato mixture into small balls, about the size of a walnut.

    

   • Place the formed balls on a tray and set aside.
4. Fry the Potato Balls:
   • • Heat vegetable oil in a deep frying pan or pot over medium-high heat.

    

   • • Carefully add the potato balls to the hot oil, frying them in batches to avoid overcrowding.
     • Fry until golden brown and crispy, about 3-4 minutes per batch.
     • Remove the potato balls with a slotted spoon and drain on paper towels.

    

Garlic Cheese Sauce:

1. 1. Prepare the Garlic Butter:
      • • In a small saucepan, melt the butter over medium heat.

       

      • Add the minced garlic and sauté until fragrant, about 1-2 minutes.
   2. Make the Sauce:
      • • Stir in 1 tablespoon of cornstarch and cook for another minute.

       

      • Gradually whisk in the milk, ensuring no lumps form.
      • Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

1. Add Cheese and Seasonings:
   • • Remove the saucepan from heat and stir in the grated cheddar cheese until melted and smooth.
     • Add 1/4 teaspoon of salt, 1/4 teaspoon of paprika, and 1/4 cup of water to adjust the consistency.
     • Return to low heat if necessary to fully melt the cheese and blend the sauce.

    

More Information

• Serving Suggestions:
  • • Serve the potato balls hot with the garlic cheese sauce on the side for dipping.
    • Garnish with freshly chopped parsley or chives for a touch of color and freshness.

   

• Cooking Tips:
  • • Ensure the potatoes are well mashed to avoid lumps in the potato balls.
    • Adjust the consistency of the sauce by adding more milk or water if it becomes too thick.

   
• Storage Tips:
  • • Store any leftover potato balls in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven at 180°C (350°F) for about 10 minutes to restore their crispiness.

   

  • The garlic cheese sauce can be stored in the refrigerator for up to 3 days and reheated gently on the stove.