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Idaho Potato Spinach Balls

(3 Votes)
MAKES
24
CHILL TIME
20 Min
COOK TIME
12 Min
READY IN
32 Min

Potato balls make for a tasty start to any meal, and these are kicked up a notch thanks to nutrient-rich spinach and spicy pepper Jack cheese. This one's a sure crowd-pleaser, for the holidays and beyond!

What You'll Need:
  • 4 Idaho Russet potatoes, peeled, boiled, and mashed
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 2 eggs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1 cup grated pepper Jack cheese
  • 1/2 cup all-purpose flour, divided
  • Salt and pepper to taste
What To Do:
  1. In a medium bowl, combine potatoes, spinach and eggs. Beat with mixer until well blended. Season with nutmeg and cayenne pepper. Add cheese and 4 tablespoons of flour. Stir until flour is well blended.
     
  2. Spread remaining flour on a glass plate and season with salt and pepper. Form potato mixture into 1-inch balls. Drop potato balls onto flour-covered plate. Roll balls in flour to coat and place on a baking sheet that's been coated with cooking spray.
     
  3. Chill in refrigerator for 20 minutes before baking. Preheat oven to 450 degrees F.
     
  4. Remove potato balls from refrigerator; spray lightly with cooking spray.
     
  5. Bake 12 to 14 minutes or until golden brown and firm to the touch. Serve with ranch dressing for dipping and a squeeze of fresh lemon.

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