Game day just got cheesier, these Garlic Parmesan Cheese Balls belong on your game-day spread made with @Tillamook Whole Milk Mozzarella for that unbeatable flavor in every bite. #TillamookPartner Ingredients 4 large Yukon gold potatoes 4 tbsp corn starch Salt to taste 1 tbsp garlic powder 1 tsp black pepper powder 1 tsp dried parsley 1/2 cup freshly grated Parmesan cheese Oil for frying 8oz Tillamook Whole Milk Mozzarella Cheese Block, cut into small squares 1/4 cup Parmesan cheese (for garnish) For the dry batter: 1 cup all-purpose flour 1 tbsp corn starch Salt to taste 1/2 tsp black pepper 1 tsp garlic powder For the egg wash mixture: 2 eggs 3 tbsp water For the breadcrumbs: 1 cup panko breadcrumbs 1 tsp parsley, dried Method: Peel and cut the potatoes into 2-inch cubes. Boil them in salted water until fork-tender. In a mixing bowl, mash the potatoes. Add corn starch, salt, pepper, garlic powder, dried parsley, and Parmesan cheese. Mix thoroughly until it starts to form a dough. Take some potato filling, flatten it, and add a square of mozzarella cheese. Close it to form a ball shape. Repeat this process with the remaining potato filling to form balls and set them aside. In a separate bowl, make the dry batter. Add all-purpose flour, flour, cornstarch, salt, black pepper, and garlic powder. Mix well and set aside. In another bowl, make the egg wash by whisking together eggs and water. In a third bowl, combine panko breadcrumbs and parsley. Dip each potato ball in the dry batter, then in the egg wash, and finally in the panko breadcrumb mixture, coating them evenly. Heat the oil to 350°F. Fry the potato balls in batches for 2 to 3 minutes, or until they are golden brown and crispy. Sprinkle some more Parmesan cheese on top before serving and enjoy. #cheeseballs #garlicparmesan #recipes - @iramsfoodstory