Description
Mashed Potato Cheese Puffs are the ultimate comfort food, featuring creamy mashed potatoes stuffed with a luscious blend of cheeses, coated in seasoned panko breadcrumbs, and perfectly deep-fried to a golden crisp. These bite-sized puffs are deliciously cheesy on the inside and delightfully crunchy on the outside, making them an ideal appetizer or snack to satisfy any craving.
Ingredients
Scale
Potato Mixture
- 4 cups cooked and mashed potatoes (russet or Yukon gold), cooled
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated sharp cheddar cheese
- 1/4 cup whole milk
- 2 tablespoons butter, melted
- 1 large egg, lightly beaten
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Cheese Filling
- 4 ounces cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded provolone cheese
- 1 tablespoon chopped fresh chives (optional)
- Pinch of red pepper flakes (optional)
Breadcrumb Coating
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For Frying
- Vegetable oil or canola oil, about 3-4 cups for deep frying
Instructions
- Cool the Mashed Potatoes: Spread out the cooked mashed potatoes on a baking sheet and allow them to cool completely to room temperature to ensure proper texture.
- Combine the Base Ingredients: In a large mixing bowl, mix together the cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder until combined.
- Season to Perfection: Add salt and freshly ground black pepper generously, then taste and adjust the seasoning as needed.
- Mix Thoroughly: Stir until the mixture is smooth and well combined, being careful not to overwork it to maintain a light texture.
- Chill the Potato Mixture: Cover and refrigerate the potato mixture for at least 30 minutes to firm up and make it easier to handle.
- Soften the Cream Cheese: Let the cream cheese come to room temperature for easier incorporation.
- Combine the Filling Ingredients: In a separate bowl, blend the softened cream cheese, mozzarella, provolone, chopped chives (if using), and red pepper flakes (if using) until smooth and creamy.
- Chill the Cheese Filling: Optionally chill the cheese filling for a few minutes to help it firm up slightly for easier handling.
- Prepare Your Work Station: Arrange your chilled mashed potato mixture, cheese filling, breadcrumb mixture, and a parchment-lined baking sheet for shaping.
- Scoop the Potato Mixture: Using a tablespoon or small cookie scoop, portion 1 ½ to 2 tablespoons of potato mixture for each puff.
- Flatten the Potato Portion: Gently press each portion into a small disc shape in the palm of your hand.
- Add the Cheese Filling: Spoon about 1 teaspoon of the cheese filling into the center of each potato disc.
- Enclose the Filling: Carefully fold the edges of the potato around the cheese, pinching to seal completely and rolling into a smooth, crack-free ball.
- Repeat the Process: Continue forming puffs with all the mashed potato and cheese filling, placing each on the prepared baking sheet.
- Chill the Formed Puffs: Optionally refrigerate the shaped puffs for 15-20 minutes to help them hold together during frying.
- Combine the Coating Ingredients: In a shallow dish, mix the panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper evenly.
- Coat Each Puff: Roll each puff thoroughly in the breadcrumb mixture, pressing lightly to ensure the coating sticks well.
- Place on Baking Sheet: Return coated puffs to the lined baking sheet, ready for frying.
- Heat the Oil: Pour oil into a deep pot to a depth of 2 to 3 inches and heat over medium until it reaches 350-375°F (175-190°C), monitoring with a thermometer.
- Fry in Batches: Fry 4-5 cheese puffs at a time, avoiding overcrowding for even cooking.
- Fry Until Golden Brown: Cook each puff for 2-3 minutes per side until deeply golden and crisp, turning to fry evenly.
- Remove and Drain: Using a slotted spoon, transfer the puffs to a wire rack lined with paper towels to drain excess oil.
- Repeat the Process: Continue frying remaining puffs in batches until all are cooked.
- Serve Immediately: Enjoy the cheese puffs hot and crunchy for best flavor and texture.
- Optional Dipping Sauces and Garnish: Serve with marinara, ranch, sour cream, or spicy aioli. Garnish with chopped parsley or chives as desired.
Notes
- Use cooled mashed potatoes to prevent the mixture from being too sticky and to achieve the right texture.
- Chilling the potato mixture and formed puffs helps them hold their shape during frying.
- Maintaining the oil temperature between 350-375°F is key for crispy, perfectly cooked puffs without greasiness.
- Do not overfill or leave openings in the potato wrapper to avoid cheese leakage during frying.
- Panko breadcrumbs give an extra crispy coating compared to regular breadcrumbs.
- Serve immediately to enjoy the cheese puffs at their crispiest.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
