Step 1

Place the cubed potatoes in a steamer basket over boiling water. Steam on high for about 15-20 minutes or until they are fork-tender.

Step 2

Once steamed, transfer the potatoes to a ricer and rice them until smooth into a large bowl.

Step 3

Add the tapioca starch and salt to the mashed potatoes. Mix well until the starch is fully incorporated and the mixture is smooth.

Step 4

Take small portions of the potato mixture, about 2 tablespoons each, and roll them into 2-inch balls. You should have about 30.

Step 5

Bring a large pot of water to a boil. Gently drop the potato balls into the boiling water. Cook until they float to the surface, about 3-5 minutes.

Step 6

Remove the boiled potato balls with a slotted spoon and immediately transfer them to a bowl of cold water to stop the cooking process. Let them sit for a minute, then drain well.

Step 7

Place the blanched potato balls in a mixing bowl and toss gently with your favorite sauce until evenly coated.

Step 8

Transfer the potato balls to a serving dish and serve them hot as a delicious snack or side dish.

Step 9

Enjoy!