Potato Cheese Balls

Ingredients

• 700 g (1 lb 9 oz) starchy potatoes (russet or Yukon Gold), peeled and cut into chunks
• 200 g (7 oz) shredded cheese (cheddar or mozzarella), divided
• 60 g (1/2 cup) all-purpose flour, plus extra for dusting
• 30 g (2 tbsp) unsalted butter, divided
• •••See the full ingredient list and shop it in the app.

Method

1. 1Place the potato chunks in a large pot and add 1.5 L (6 cups) water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15 minutes.
2. 2While the potatoes cook, heat 10 g (2 tsp) of the unsalted butter in a small skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4 minutes. Add the minced garlic and sauté for 30 seconds more. Remove from heat and let cool slightly.
3. 3Drain the cooked potatoes thoroughly in a colander and return them to the pot or a large mixing bowl to let excess moisture evaporate for 1 to 2 minutes.
4. 4Add the remaining 20 g (1 1/2 tbsp) unsalted butter to the drained potatoes and mash until mostly smooth using a potato masher. Stir in 6 g (1 tsp) fine salt and 1 g (1/4 tsp) freshly ground black pepper.
5. ••• Cook along hands-free with timers and step-by-step guidance in the app.