Description
These mashed potato cheese puffs are a delicious way to use up leftover mashed potatoes, transforming them into crispy, cheesy bites. With a golden exterior and a soft, cheesy center, they make for a perfect snack or appetizer. Easy to prepare and customizable with your favorite ingredients, these puffs are sure to impress at any gathering or serve as a comforting treat at home. Enjoy them hot with a dipping sauce for an extra burst of flavor!
Ingredients
Scale
- 2 cups of mashed potatoes (preferably leftover)
- 1 cup of shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup of all-purpose flour
- 1/4 cup of grated Parmesan cheese
- 2 large eggs
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika (optional, for a little kick)
- 1/4 cup of chopped fresh chives or green onions (optional)
- Oil for frying (vegetable or canola oil works well)
Instructions
- Gather all your ingredients on the countertop to streamline the cooking process.
- In a large mixing bowl, add the 2 cups of mashed potatoes. Ensure they are at room temperature for easier mixing.
- Add the 1 cup of shredded cheese to the bowl. Sharp cheddar is recommended for flavor, but feel free to use mozzarella or pepper jack for a twist.
- Sprinkle in the 1/2 cup of all-purpose flour to help bind the mixture.
- Add the 1/4 cup of grated Parmesan cheese for added flavor.
- Crack the 2 large eggs into the bowl, which are essential for binding the mixture.
- Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika if desired.
- If using, chop the chives or green onions finely and add them to the mixture for a fresh flavor.
- Mix everything together using a spatula or your hands until well combined. The mixture should be thick and cohesive. If it feels too wet, add a little more flour, but avoid overdoing it.
- Use a cookie scoop or your hands to form small balls, about 1 to 1.5 inches in diameter.
- Place the shaped balls on a parchment-lined baking sheet to prevent sticking and make transferring easier.
- Continue shaping the rest of the mixture until all is used up, yielding around 20-25 puffs depending on size.
- In a large skillet, pour enough oil to cover the bottom by about 1/2 inch and heat over medium heat until hot.
- Prepare a plate lined with paper towels to drain the cooked puffs.
- Carefully add a few puffs to the skillet, frying in batches of 5-6 to avoid overcrowding.
- Fry for about 3-4 minutes on one side until golden brown, then flip and cook for another 3-4 minutes.
- Once golden and crispy, remove the puffs from the oil and place them on the paper towel-lined plate to drain.
- Repeat the frying process with the remaining puffs, ensuring the oil temperature remains consistent.
- Serve the puffs hot and fresh, ideally with a side of sour cream or a tangy dipping sauce. Garnish with extra chives or parsley for color.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes to regain crispiness.
Notes
- Feel free to customize your puffs by adding cooked bacon bits, diced ham, or sautéed vegetables like spinach or bell peppers for added flavor and texture.
- For a healthier option, bake the puffs instead of frying. Preheat the oven to 400°F (200°C), place the puffs on a parchment-lined baking sheet, and spray lightly with cooking spray. Bake for 20-25 minutes, flipping halfway through until golden brown.
- Experiment with different types of cheese or spices to create unique flavor profiles. A dash of cayenne pepper can add a nice kick, or a blend of Italian cheeses can provide a different taste.
- Consider doubling the recipe for parties or gatherings, as these puffs are always a crowd-pleaser.
- Enjoy the cooking process! Put on some music, invite a friend to help, and savor the deliciousness of these mashed potato cheese puffs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes