Description
A recipe that transforms leftover mashed potatoes into crispy, golden-fried puffs with a soft, warm, and cheesy interior. Originally conceived as a creative way to use leftovers, these Mashed Potato Cheese Puffs, mixed with sharp cheddar and fresh chives, have become a requested favorite for appetizers and game nights.
Ingredients
3 cups Cold Mashed Potatoes, chilled and not too runny
1 ½ cups Shredded Sharp Cheddar Cheese
¼ cup Finely Chopped Chives
½ cup All-Purpose Flour
2 Large Eggs, beaten with a splash of water
2 cups Panko Breadcrumbs
Salt and Black Pepper, to taste
3–4 cups Vegetable or Canola Oil, for frying
Instructions
- In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, and finely chopped chives. Season generously with salt and pepper and mix until well combined
- Use a small cookie scoop (about 1.5 tablespoons) to portion the mixture. Roll each portion into a smooth, compact ball and place on a parchment-lined baking sheet
- Chill the formed potato balls in the refrigerator for at least 30 minutes to help them firm up
- Set up a breading station with three shallow dishes: one with flour, one with the egg wash, and one with panko breadcrumbs
- Coat each potato ball by first rolling it in flour, then dipping it in the egg wash, and finally rolling it in the panko breadcrumbs until fully coated
- Pour about 2 inches of oil into a heavy-bottomed pot and heat over medium-high heat to 350-360°F (175-180°C)
- Carefully fry the puffs in small batches of 4-5 for 2-3 minutes, turning gently, until deep golden brown and crispy
- Use a slotted spoon to remove the puffs and transfer them to a wire rack or paper towel-lined plate to drain excess oil. Serve warm
Notes
Pro Tip: Start with cold, firm, day-old mashed potatoes. Warm potatoes are too soft and may fall apart.
Pro Tip: Use a cookie scoop for uniform size, ensuring even cooking.
Pro Tip: Don’t skip the chilling step after forming the balls; it’s crucial for preventing them from disintegrating in the oil.
Pro Tip: Maintain an oil temperature of 350-360°F. If it’s too cool, puffs will be greasy; if too hot, they will burn before the inside melts.
Variation: Try other melting cheeses like pepper jack, smoked gouda, or mozzarella.
Variation: Add other ingredients like cooked bacon bits, finely diced jalapeños, or corn kernels to the potato mixture.
Baked Option: For a lighter version, bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden. Spray with cooking spray before baking.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 puffs
- Calories: 285 kcal
- Sugar: 1.5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 49mg