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Mashed Potato Cheese Puffs Recipe

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★★★★★

4.8 from 146 reviews

Crispy, golden-brown mashed potato cheese puffs that make for a perfect appetizer or snack. These cheesy delights combine creamy mashed potatoes with sharp cheddar and Parmesan cheeses, then are coated in panko breadcrumbs and fried to perfection for a crunchy exterior and fluffy, cheesy interior.

Ingredients

Scale

For the Mashed Potato Base:

  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup milk (whole milk recommended for richness)
  • 4 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon garlic powder

For the Cheese Puff Mixture:

  • 1 1/2 cups shredded cheddar cheese (sharp or medium)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped chives or green onions
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper (optional)

For Coating and Frying:

  • 1 cup all-purpose flour, for dredging
  • 2 large eggs, beaten, for egg wash
  • 2 cups panko breadcrumbs, for coating
  • Vegetable oil or canola oil, for frying (about 4-6 cups)

Optional Garnishes:

  • Chopped fresh parsley
  • Sour cream or ranch dressing, for dipping
  • Hot sauce, for serving

Instructions

  1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water about an inch above the potatoes. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer for 15-20 minutes until potatoes are fork-tender.
  2. Drain and Dry: Drain potatoes in a colander, then return to the pot. Place the pot on low heat for 1-2 minutes to evaporate excess moisture, preventing soggy mashed potatoes.
  3. Mash the Potatoes: Remove pot from heat and add butter, milk, sour cream, salt, pepper, and garlic powder. Mash until smooth and creamy, taking care not to overmix.
  4. Cool the Mashed Potatoes: Spread mashed potatoes thinly on a baking sheet and refrigerate for at least 30 minutes to 1 hour until completely cooled.
  5. Combine Ingredients (Cheese Puff Mixture): In a large bowl, mix cooled mashed potatoes, shredded cheddar, Parmesan, chives, beaten eggs, flour, paprika, and cayenne pepper if using until well combined. Mixture should be firm enough to hold shape.
  6. Chill the Mixture: Cover with plastic wrap and refrigerate for 30 minutes to firm up the mixture further for easier handling.
  7. Prepare the Dredging Station: Set up three dishes with flour, beaten eggs, and panko breadcrumbs respectively.
  8. Form the Cheese Puffs: Scoop 1-2 tablespoons of chilled mixture and roll into balls using hands or a cookie scoop.
  9. Coat the Cheese Puffs: Dredge each ball in flour, dip in egg wash, then coat thoroughly with panko breadcrumbs. Place on a clean plate or tray.
  10. Heat the Oil: In a large heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer or test with bread piece for readiness.
  11. Fry the Cheese Puffs: Fry in batches, avoiding overcrowding, for 2-3 minutes per side until golden brown and crispy.
  12. Drain and Cool: Remove with slotted spoon and drain on wire rack lined with paper towels.
  13. Serve Immediately: Serve hot with optional garnishes like chopped parsley and dipping sauces such as sour cream, ranch dressing, or hot sauce.

Notes

  • Do not skip the chilling steps to prevent the puffs from falling apart during frying.
  • Use high-quality cheese for the best flavor.
  • Avoid overcrowding the frying pot to maintain proper oil temperature and ensure crispiness.
  • Keep oil temperature steady at 350°F (175°C) for optimal frying results.
  • Serve immediately for best texture and taste.

Keywords: mashed potato cheese puffs, cheesy potato snacks, fried cheese puffs, appetizer recipe, comfort food, crispy potato bites

Find it online: https://deliciousdishspot.com/mashed-potato-cheese-puffs-recipe/