🧾 Ingredients (serves 4–6)
4 medium Idaho potatoes (russet), peeled and diced
1 cup grated parmesan cheese
½ cup shredded mozzarella (optional, for extra meltiness)
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 egg
½ cup breadcrumbs
½ tsp paprika
Salt and black pepper, to taste
Oil for frying (or baking option below)
👩🍳 Instructions
- Cook the potatoes
Boil diced potatoes in salted water for 10–12 minutes until fork-tender
Drain well and mash until smooth
Let cool slightly - Make the mixture
In a bowl, combine:
Mashed potatoes
Parmesan cheese
Mozzarella (if using)
Garlic
Parsley
Egg
Breadcrumbs
Paprika, salt, and pepper
Mix until a thick, moldable mixture forms - Shape the poppers
Scoop small portions (about 1–2 tbsp)
Roll into balls or small patties - Cook
Frying method (crispiest):
Heat oil over medium heat
Fry poppers for 3–4 minutes, turning until golden brown
Baking method (lighter):
Preheat oven to 200°C (400°F)
Place on lined baking sheet, lightly brush with oil
Bake 20–25 minutes, flipping halfway - Serve
Drain on paper towels (if fried)
Serve hot and crispy
🍽️ Dipping Ideas
Garlic aioli
Ranch dressing
Spicy mayo
Sour cream
💡 Tips
Chill mixture for 20 minutes if too soft
Add a cube of cheese inside for a gooey center 🤤
Use panko breadcrumbs for extra crunch