Crispy Spiced Cheese Stuffed Mashed Potato Bites

Crispy on the outside, filled with fluffy potatoes, cheese, and spices on the inside. These bites will be your new go-to appetizer.

Disclosure: This recipe is sponsored by Maille, a mustard we have used for years and love!

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I have, and always will be, an appetizer/small plates person above anything else. There’s something magical about a few snacks of something well seasoned with a specific texture that you can have before moving on to something else. When we made these crispy mashed potato bites stuffed with cheese, spices, and the secret ingredient-mustard- we kept saying over and over how we would put these on a restaurant menu. And we are picky jerks. So, if that’s not an accolade, I don’t know what is. 

Whether you’re celebrating the holidays virtually, or with your household, or even solo, these potato bites are impressive, but simple enough not to stress over. You can find everything on the ingredient list really easily (which is saying something these days with pandemic shopping). Maybe the most surprising thing is how these basic ingredients come together to make something so different. Mustard has always been one of our go-to ingredients for everything from dressings and sauces to unexpected savory mix-ins. The tang cuts through any foods that are bland or maybe a bit higher in fat (hello fried potatoes!). The other big upside to this recipe is that if you’re terrible at planning, it’s also a good way to use up leftover mashed potatoes the next day (although the texture will be a bit different). 

If you’re looking for more inspiration, especially around the holidays, make sure to click to join the My Maille Community Facebook group which is a massive group filled with recipe ideas!

Crispy Spiced Cheese Stuffed Mashed Potato Bites 

INGREDIENTS

5 medium-sized russet potatoes (1 pound 8 ounces of unpeeled potatoes)

1 Tablespoon Maille Dijon Originale Mustard 

1 teaspoon whole coriander seeds, freshly ground with a mortar and pestle

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

3/4 teaspoon kosher salt 

Canola oil for frying

Mozzarella cheese, cut into quarter inch cubes

1/2 cups all-purpose flour

1/2 cup flour whisked with 1/2 cup water

1 1/2 cups bread crumbs 

DIRECTIONS

1. Bring water to a boil in a large pot. Add whole, unpeeled potatoes and cook until potatoes are soft inside when you insert a knife, about 20 minutes.

2. Drain and let cool. Peel potatoes. The peel should come off very easily with a paring knife. Grate with a box grater and place in a large bowl.

3. In a bowl mash potato, mustard, and seasonings with your hands. Mix well, smashing until soft and combined. Do this while the potato mix is lightly warm as it will be easiest to ‘mash’.

4. Using a small ice cream scoop or cookie dough scoop and place place one scoop of mashed potato mixture into your hand (use oil your hand to keep the ball smooth. Once rolled into a ball, create an indent with your finger and pop a cube of cheese inside. Seal and re-roll to a ball. Place on a tray and continue until you’ve made about 18 balls.

5. Create a dipping station and place flour in one bowl, flour and water combined in another, and breadcrumbs in a third. Dip the balls into the flour, and then into the flour and water slurry, then into the breadcrumbs. Continue until all balls are coated.

6. Heat 1/2 an inch of canola oil in a cast iron skillet. Heat until a bread crumb sizzles when added. Add the cheese balls (do not crowd the pan) rotating them constantly so a flat side doesn’t develop, and fry on all sides until golden brown (between 5-7 minutes).

7. Place on a paper towel to absorb extra oil.

8. Top with parsley and serve with an optional dipping sauce (we like to mix this same Maille mustard with mayo, hot sauce, paprika, apple cider vinegar, maple syrup, salt and pepper).