Cacio e Pepe Mashed Potato Balls
Crispy cacio e pepe mashed potato balls with a golden shell, fluffy potato center, Pecorino Romano, and freshly cracked black pepper. A cheesy, Italian-inspired appetizer or Thanksgiving side that's also great for leftover mashed potatoes.
Servings: 18 potato balls
Ingredients
- 3 large golden potatoes
- 3 tablespoons flour
- 2 tablespoons cornstarch
- Pecorino Romano as needed
- Black Pepper
- Salt
- Olive Oil for Frying
Instructions
- Boil your potatoes until they’re softened and you’re able to mash them. Then remove them from the water and cool them enough to handle.
- Peel and mash the potatoes. Then grate in about 75 grams of pecorino Romano, and about 40-50 cracks of black pepper. Mix until combined and roll into golf ball sized balls.
- Heat your olive oil to 375° and carefully add in the potato balls. Fry for 2-4 minutes or until golden brown and crispy. Remove and set aside. Then transfer them to a bowl, top with more Pecorino Romano and a few more cracks of black pepper.