Cheesy Mashed Potato Puffs: Prepare to elevate your leftover mashed potatoes into something truly extraordinary! Imagine biting into a golden-brown, crispy exterior that gives way to a fluffy, cheesy, melt-in-your-mouth interior. These aren’t just any potato puffs; they’re a delightful reinvention of a classic comfort food, perfect as a side dish, appetizer, or even a satisfying snack.
While the exact origins of potato puffs are a bit hazy, the concept of transforming humble potatoes into bite-sized delights has been around for centuries. Across various cultures, mashed potatoes have been a staple, and resourceful cooks have always found creative ways to repurpose them. Think of them as a sophisticated cousin to the humble potato croquette, borrowing from that tradition of transforming simple ingredients into something special.
What makes these cheesy mashed potato puffs so irresistible? It’s the perfect combination of textures and flavors. The crispy exterior provides a satisfying crunch, while the creamy, cheesy interior is pure comfort food bliss. They’re incredibly easy to make, especially if you already have leftover mashed potatoes on hand, making them a convenient option for busy weeknights or impromptu gatherings. Plus, who can resist the allure of cheese and potatoes? It’s a match made in culinary heaven, guaranteed to please even the pickiest eaters. Get ready to experience a new level of potato perfection!
Ingredients:
- Potatoes: 2 lbs Russet potatoes, peeled and quartered
- Cream Cheese: 4 oz, softened
- Cheddar Cheese: 1 cup, shredded (sharp cheddar recommended for best flavor)
- Butter: 4 tablespoons, unsalted
- Milk: 1/4 cup (whole milk preferred for richness)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
- Eggs: 2 large, lightly beaten
- All-Purpose Flour: 1/2 cup, plus more for dusting
- Breadcrumbs: 1 cup, plain or panko (for coating)
- Vegetable Oil: For frying (about 3-4 cups)
- Optional Garnish: Chopped chives or parsley
Preparing the Mashed Potatoes:
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork.
- Drain the Potatoes: Carefully drain the cooked potatoes in a colander. Make sure to remove all the water to prevent soggy mashed potatoes.
- Mash the Potatoes: Return the drained potatoes to the pot. Using a potato masher or an electric mixer, mash the potatoes until they are smooth. If using an electric mixer, be careful not to overmix, as this can make the potatoes gummy.
- Add the Cream Cheese and Butter: Add the softened cream cheese and butter to the mashed potatoes. Mix until they are fully incorporated and the mixture is creamy. The heat from the potatoes will help melt the cream cheese and butter.
- Incorporate Milk and Seasonings: Gradually add the milk to the mashed potatoes, mixing until you reach your desired consistency. Be careful not to add too much milk, as you want the potatoes to be thick enough to hold their shape when formed into puffs. Add the garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasonings as needed. I usually add a little extra salt and pepper to really bring out the flavor.
- Stir in the Cheddar Cheese: Fold in the shredded cheddar cheese until it is evenly distributed throughout the mashed potatoes. The cheese will melt slightly from the heat of the potatoes, adding a delicious cheesy flavor.
- Cool the Mixture: Allow the mashed potato mixture to cool completely. This is crucial for forming the puffs and preventing them from falling apart during frying. You can speed up the cooling process by spreading the mixture in a shallow dish and placing it in the refrigerator for about 30-45 minutes.
Forming the Potato Puffs:
- Prepare the Egg Wash: In a shallow bowl, lightly beat the two large eggs. This will act as a binder for the breadcrumbs.
- Set Up the Dredging Station: Place the cooled mashed potato mixture, the beaten eggs, the all-purpose flour, and the breadcrumbs in separate shallow bowls or plates. This will make the dredging process easier and more efficient.
- Form the Puffs: Take a heaping tablespoon of the cooled mashed potato mixture and shape it into a small ball or oval. You can use your hands or a small cookie scoop to ensure uniform size. Repeat this process until all the mashed potato mixture is used.
- Dredge the Puffs: One at a time, gently roll each potato puff in the all-purpose flour, making sure it is evenly coated. This will help the egg wash adhere better. Then, dip the floured puff into the beaten eggs, ensuring it is fully coated. Finally, roll the egg-coated puff in the breadcrumbs, pressing gently to help the breadcrumbs stick. Make sure the puff is completely covered in breadcrumbs for a crispy exterior.
- Chill the Puffs (Optional but Recommended): Place the breaded potato puffs on a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for at least 30 minutes. This will help them hold their shape during frying and prevent them from falling apart. I find that chilling them for an hour or even longer makes a big difference.
Frying the Potato Puffs:
- Heat the Oil: Pour the vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 30 seconds, the oil is ready.
- Fry the Puffs in Batches: Carefully add the potato puffs to the hot oil in batches, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy puffs. Fry the puffs for about 2-3 minutes per side, or until they are golden brown and crispy.
- Remove and Drain: Use a slotted spoon or a spider strainer to remove the fried potato puffs from the oil. Place them on a wire rack lined with paper towels to drain any excess oil. This will help them stay crispy.
- Repeat: Repeat the frying process with the remaining potato puffs, making sure to maintain the oil temperature.
Serving and Enjoying:
- Garnish (Optional): Sprinkle the fried potato puffs with chopped chives or parsley for added flavor and visual appeal.
- Serve Immediately: Serve the cheesy mashed potato puffs immediately while they are still hot and crispy. They are best enjoyed fresh.
- Dipping Sauces (Optional): Serve the puffs with your favorite dipping sauces, such as ranch dressing, ketchup, sour cream, or a spicy aioli. I personally love them with a creamy garlic dip.
- Storage: If you have any leftover potato puffs, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy. You can also reheat them in an air fryer for a similar result.
Tips for Perfect Potato Puffs:
- Don’t Overmix the Potatoes: Overmixing can lead to gummy potatoes. Use a potato masher for best results, or if using an electric mixer, mix on low speed.
- Cool the Mixture Thoroughly: This is essential for forming the puffs and preventing them from falling apart during frying.
- Chill the Breaded Puffs: Chilling the breaded puffs helps them hold their shape and prevents the breadcrumbs from falling off during frying.
- Maintain Oil Temperature: Maintaining the correct oil temperature is crucial for crispy, golden-brown puffs. Use a deep-fry thermometer to monitor the temperature.
- Don’t Overcrowd the Pot: Frying the puffs in batches prevents the oil temperature from dropping and ensures even cooking.
- Drain Excess Oil: Placing the fried puffs on a wire rack lined with paper towels helps drain excess oil and keeps them crispy.
Variations:
- Add Spices: Experiment with different spices, such as paprika, cayenne pepper, or Italian seasoning, to add a unique flavor to the potato puffs.
- Use Different Cheeses: Try using different types of cheese, such as mozzarella, Gruyere, or pepper jack, for a different flavor profile.
- Add Vegetables: Incorporate finely chopped vegetables, such as green onions, bell peppers, or jalapeños, into the mashed potato mixture for added texture and flavor.
- Make it Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs to make this recipe gluten-free.
- Bake Instead of Fry: For a healthier option, you can bake the potato puffs instead of frying them. Preheat your oven to 400°F (200°C). Place the breaded puffs on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until they are golden brown and crispy,
Conclusion:
And there you have it! These Cheesy Mashed Potato Puffs are truly a game-changer. I know, I know, I might be biased, but trust me on this one. From the creamy, comforting interior to the golden, crispy exterior, every bite is an explosion of flavor and texture. This isn’t just another side dish; it’s an experience. It’s the kind of recipe that will have your family and friends begging for more, and honestly, who doesn’t love a little bit of that?
But why are these puffs a must-try? Well, beyond the obvious deliciousness, they’re incredibly versatile. Need a crowd-pleasing appetizer for your next party? These puffs are your answer. Looking for a fun and creative way to use up leftover mashed potatoes? Look no further! Want to impress your dinner guests with a dish that looks fancy but is surprisingly easy to make? You guessed it these Cheesy Mashed Potato Puffs are the perfect solution.
And the best part? You can totally customize them to your liking! Feeling adventurous? Try adding a pinch of smoked paprika or a dash of cayenne pepper for a little kick. Want to make them even cheesier? Go ahead and experiment with different types of cheese! Gruyere, cheddar, or even a little bit of blue cheese would be absolutely divine.
As for serving suggestions, the possibilities are endless. I personally love serving them with a dollop of sour cream and a sprinkle of fresh chives. They also pair perfectly with roasted chicken, grilled steak, or even a simple salad. For a vegetarian option, try serving them alongside a hearty lentil stew or a creamy mushroom soup. And if you’re feeling really indulgent, why not dip them in some warm gravy? Trust me, you won’t regret it.
Here are a few variations to get your creative juices flowing:
Garlic Herb Puffs:
Add a tablespoon of minced garlic and a mix of your favorite fresh herbs (like rosemary, thyme, and parsley) to the mashed potato mixture.
Bacon Cheddar Puffs:
Fold in some crispy crumbled bacon and shredded cheddar cheese for a smoky, savory twist.
Jalapeño Popper Puffs:
Mix in some diced jalapeños and cream cheese for a spicy and creamy kick.
Sweet Potato Puffs:
Substitute half of the mashed potatoes with mashed sweet potatoes for a slightly sweeter and more vibrant flavor.
I truly believe that this recipe is a winner, and I can’t wait for you to try it! So, gather your ingredients, preheat your oven, and get ready to create some culinary magic. Don’t be afraid to experiment and put your own personal touch on these Cheesy Mashed Potato Puffs. After all, cooking should be fun and creative!
Once you’ve made them, I would absolutely love to hear about your experience. Did you try any of the variations? Did you serve them with a particular dish? What did your family and friends think? Share your photos and stories in the comments below! I’m always looking for new ideas and inspiration, and I can’t wait to see what you come up with. Happy cooking!
Cheesy Mashed Potato Puffs: The Ultimate Comfort Food Recipe
Crispy, golden-brown cheesy mashed potato puffs, perfect as a side dish or appetizer. These bite-sized delights are made with creamy mashed potatoes, cheddar cheese, and a crunchy breadcrumb coating.
Ingredients
- 2 lbs Russet potatoes, peeled and quartered
- 4 oz Cream cheese, softened
- 1 cup Cheddar cheese, shredded (sharp cheddar recommended)
- 4 tablespoons Butter, unsalted
- 1/4 cup Milk (whole milk preferred)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Black pepper (or to taste)
- 2 large Eggs, lightly beaten
- 1/2 cup All-purpose flour, plus more for dusting
- 1 cup Breadcrumbs, plain or panko (for coating)
- Vegetable oil, for frying (about 3-4 cups)
- Optional Garnish: Chopped chives or parsley
Instructions
- Place the peeled and quartered potatoes in a large pot. Cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork.
- Carefully drain the cooked potatoes in a colander. Make sure to remove all the water to prevent soggy mashed potatoes.
- Return the drained potatoes to the pot. Using a potato masher or an electric mixer, mash the potatoes until they are smooth. If using an electric mixer, be careful not to overmix, as this can make the potatoes gummy.
- Add the softened cream cheese and butter to the mashed potatoes. Mix until they are fully incorporated and the mixture is creamy. The heat from the potatoes will help melt the cream cheese and butter.
- Gradually add the milk to the mashed potatoes, mixing until you reach your desired consistency. Be careful not to add too much milk, as you want the potatoes to be thick enough to hold their shape when formed into puffs. Add the garlic powder, onion powder, salt, and black pepper. Taste and adjust the seasonings as needed.
- Fold in the shredded cheddar cheese until it is evenly distributed throughout the mashed potatoes. The cheese will melt slightly from the heat of the potatoes, adding a delicious cheesy flavor.
- Allow the mashed potato mixture to cool completely. This is crucial for forming the puffs and preventing them from falling apart during frying. You can speed up the cooling process by spreading the mixture in a shallow dish and placing it in the refrigerator for about 30-45 minutes.
- In a shallow bowl, lightly beat the two large eggs. This will act as a binder for the breadcrumbs.
- Place the cooled mashed potato mixture, the beaten eggs, the all-purpose flour, and the breadcrumbs in separate shallow bowls or plates. This will make the dredging process easier and more efficient.
- Take a heaping tablespoon of the cooled mashed potato mixture and shape it into a small ball or oval. You can use your hands or a small cookie scoop to ensure uniform size. Repeat this process until all the mashed potato mixture is used.
- One at a time, gently roll each potato puff in the all-purpose flour, making sure it is evenly coated. This will help the egg wash adhere better. Then, dip the floured puff into the beaten eggs, ensuring it is fully coated. Finally, roll the egg-coated puff in the breadcrumbs, pressing gently to help the breadcrumbs stick. Make sure the puff is completely covered in breadcrumbs for a crispy exterior.
- Place the breaded potato puffs on a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for at least 30 minutes. This will help them hold their shape during frying and prevent them from falling apart.
- Pour the vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 30 seconds, the oil is ready.
- Carefully add the potato puffs to the hot oil in batches, making sure not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy puffs. Fry the puffs for about 2-3 minutes per side, or until they are golden brown and crispy.
- Use a slotted spoon or a spider strainer to remove the fried potato puffs from the oil. Place them on a wire rack lined with paper towels to drain any excess oil. This will help them stay crispy.
- Repeat the frying process with the remaining potato puffs, making sure to maintain the oil temperature.
- Sprinkle the fried potato puffs with chopped chives or parsley for added flavor and visual appeal.
- Serve the cheesy mashed potato puffs immediately while they are still hot and crispy. They are best enjoyed fresh.
- Serve the puffs with your favorite dipping sauces, such as ranch dressing, ketchup, sour cream, or a spicy aioli.
- If you have any leftover potato puffs, you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy. You can also reheat them in an air fryer for a similar result.
Notes
- Don’t Overmix the Potatoes: Overmixing can lead to gummy potatoes. Use a potato masher for best results, or if using an electric mixer, mix on low speed.
- Cool the Mixture Thoroughly: This is essential for forming the puffs and preventing them from falling apart during frying.
- Chill the Breaded Puffs: Chilling the breaded puffs helps them hold their shape and prevents the breadcrumbs from falling off during frying.
- Maintain Oil Temperature: Maintaining the correct oil temperature is crucial for crispy, golden-brown puffs. Use a deep-fry thermometer to monitor the temperature.
- Don’t Overcrowd the Pot: Frying the puffs in batches prevents the oil temperature from dropping and ensures even cooking.
- Drain Excess Oil: Placing the fried puffs on a wire rack lined with paper towels helps drain excess oil and keeps them crispy.
- Variations:
- Add Spices: Experiment with different spices, such as paprika, cayenne pepper, or Italian seasoning, to add a unique flavor to the potato puffs.
- Use Different Cheeses: Try using different types of cheese, such as mozzarella, Gruyere, or pepper jack, for a different flavor profile.
- Add Vegetables: Incorporate finely chopped vegetables, such as green onions, bell peppers, or jalapeños, into the mashed potato mixture for added texture and flavor.
- Make it Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs to make this recipe gluten-free.
- Bake Instead of Fry: For a healthier option, you can bake the potato puffs instead of frying them. Preheat your oven to 400°F (200°C). Place the breaded puffs on a baking sheet lined with parchment paper and bake for about 20-25 minutes, or until they are golden brown and crispy.
Leave a Comment