Cheesy Garlic Potato Balls 🤎 bake with me

These Cheesy Garlic Mozzarella Potato Balls are crispy on the outside, fluffy on the inside, and filled with melty mozzarella. Paired with hot honey and creamy garlic parmesan dip. 📝 Full Recipe (step-by-step + tips): https://sagebakes.com/cheesy-garlic-m... ⏱️ TIMESTAMPS 00:00 Preview 00:21 Make the mash 02:21 Shape & Fill 03:11 Coat the Balls 06:06 Chill the balls 06:15 Hot honey 06:43 Garlic parmesan dip 07:48 Fry 09:39 Finish & Serve 09:45 Final reveal 🧀 INGREDIENTS Potato Mash ▢ 500 g russet potatoes, peeled & chopped (2¼ cups) ▢ 12–15 g garlic, minced (4 cloves) ▢ 23 g unsalted butter (1 tbsp + 2 tsp) ▢ 33 g parmesan cheese, grated (¼–⅓ cup) ▢ 1–2 tbsp milk or cream (optional) ▢ 8–10 g parsley, chopped (1½ tbsp) ▢ ¾–1 tsp salt ▢ ½ tsp onion powder ▢ ½ tsp white pepper Filling ▢ 170–220 g mozzarella, cubed Coating ▢ 100–130 g panko breadcrumbs (1½–1¾ cups) ▢ 45 g all-purpose flour (⅓ cup) ▢ 15–20 g parmesan (3–4 tbsp) ▢ 2–3 eggs, beaten ▢ ½ tsp salt ▢ ½ tsp onion powder ▢ ¼ tsp garlic powder ▢ ¼ tsp white pepper Frying & Garnish ▢ 500–750 ml neutral oil (2–3 cups) ▢ 2–3 tbsp parmesan ▢ 1–2 tbsp parsley Hot Honey ▢ 120 ml honey (½ cup) ▢ ½–1 tsp chilli flakes ▢ 1 tsp lemon juice or vinegar Garlic Parmesan Dip ▢ 120 ml mayonnaise (½ cup) ▢ 60 ml sour cream or Greek yogurt (¼ cup) ▢ 1–2 cloves garlic ▢ 20 g parmesan (¼ cup) ▢ 1 tbsp lemon juice ▢ 1–2 tbsp parsley (optional) ▢ Salt & pepper, to taste 💡 Baking Tip: Freeze the coated potato balls before frying and make sure the oil is the right temperature — this keeps them sealed, prevents cheese leaks, and gives you that perfect crispy shell. ✨ CONNECT WITH ME 💌 Substack (bonus recipes + Monthly Baker’s Notes): https://open.substack.com/pub/sagebakes 📖 Blog / Website: https://sagebakes.com 📸 Instagram:   / sage_bakes_   🎵 TikTok:   / sagebakes_