Prepare the Potatoes: Peel and cut the potatoes into chunks. Boil them in a large pot of salted water for about 15-20 minutes or until tender. Drain the water, then mash the potatoes with butter, salt, and pepper until smooth. Set aside to cool slightly.
Cook the Beef: While the potatoes are cooking, heat a skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon. Once browned, add the chopped onion and cook for an additional 2-3 minutes until softened. Season with garlic powder, paprika, salt, and pepper. Drain any excess fat and set the beef mixture aside to cool.
Combine the Filling: In a mixing bowl, combine the mashed potatoes with the cooked beef mixture. Stir in the shredded cheese until evenly distributed. Allow the mixture to cool slightly before forming the balls.
Form the Balls: Scoop a small amount of the potato mixture and flatten it in the palm of your hand. Place a spoonful of the beef and cheese filling in the center and carefully fold the mashed potatoes around it to form a ball. Repeat with the remaining mixture.
Coat the Balls: Beat the egg in a shallow bowl. Place breadcrumbs in another shallow bowl. Dip each potato ball into the egg wash, then coat it in breadcrumbs.
Cook the Potato Balls:Frying: Heat oil in a pan over medium-high heat. Carefully add the coated balls and fry for 3-4 minutes on each side until golden brown and crispy.Air Fryer: Preheat the air fryer to 375°F. Lightly spray the potato balls with cooking spray and place them in the air fryer basket. Cook for 12-15 minutes, turning halfway through.Baking: Preheat the oven to 400°F. Arrange the potato balls on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through for even crisping. Serve: Once cooked, serve the crispy potato balls hot with dipping sauces like ranch, ketchup, or spicy mayo.
