Recipe by SusieQusie
Soft white Mexican cheese tucked inside fluffy potato snowballs - recipe from Food Network and Ingrid Hoffman
Top Review by Linajjac
These were pretty good. But didn't get as crispy as I was wanting. They were easy to put together. I added butter to my mashed potatoes.. I won't do that again with these.. Mine spread out slihtly as they baked (I re-shaped them quickly when they were done.) But you really wanna season your potatoes. They would've been very bland if I didn't. I'll make this again, but will play around with the recipe. Next time, I'll use cheddar cheese and add dice jalapenos in the middle. I'll also try the deep frying method, like the previous reviewer mentioned. I think that would work with smaller "snowballs" and freeze or chill before frying. Thanks. :)
- 4 medium russet potatoes, peeled
- 1 tablespoon salt
- 2 ounces oaxaca cheese, cubed (or any other soft white cheese)
- 1 cup seasoned bread crumbs
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Put potatoes in a large pot and fill with water until potatoes are just covered.
- Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 20 minutes.
- Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
- While the potatoes are cooking, cut the white cheese in 1/2-inch cubes.
- Cover a baking sheet with foil wrap and coat foil with vegetable spray or rub with oil.
- Put bread crumbs into a small bowl.
- While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. (Wash hands and dry after every third ball so the potatoes will form evenly.).
- Place snowballs on prepared baking sheet and bake for 20-25 minutes or until golden brown.