Description
These Mashed Potato Cheese Puffs are crispy on the outside and creamy on the inside, filled with melted cheese and fresh herbs. Perfect for any gathering or a cozy night in, they are a delightful treat that will warm your heart.
Ingredients
Scale
- 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
- 1 1/2 cups shredded cheddar cheese (sharp or medium, your preference!)
- 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 (for color and a hint of flavor)
- Pinch of cayenne pepper (optional, for a little kick)
- 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, depending on your pot)
- Chopped fresh parsley
- Sour cream or ranch dressing, for dipping
- Hot sauce, for serving
Instructions
- 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. Bring the pot to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until fork-tender. Avoid overcooking; they should be soft but not falling apart.
- Drain and Dry: Carefully drain the potatoes in a colander. Return them to the pot and place over low heat for 1-2 minutes to evaporate excess moisture. You want them dry to avoid watery puffs later.
- Mash the Potatoes: Remove from heat. Add butter, milk, sour cream, salt, pepper, and garlic powder. Mash until smooth and creamy, but don’t overmix, or they’ll turn gummy. Aim for a fluffy consistency.
- Cool the Mashed Potatoes: Spread the mashed potatoes in a thin layer on a baking sheet and refrigerate for at least 30 minutes, or up to an hour. Chilling helps them firm up for easier handling.
- Combine Ingredients (Cheese Puff Mixture): In a large bowl, mix the chilled mashed potatoes with shredded cheddar, grated Parmesan, chives, beaten eggs, flour, paprika, and cayenne if using. This mixture should be firm enough to form into balls.
- Mix Well (Cheese Puff Mixture): Use your hands or a spoon to fully combine all ingredients. If the mixture feels too wet, add more flour a tablespoon at a time until it holds its shape.
- Chill the Mixture (Again!): Cover the bowl with plastic wrap and refrigerate for another 30 minutes to help the mixture firm up further.
- Prepare the Dredging Station: Set up three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Form the Cheese Puffs: Scoop about 1-2 tablespoons of the chilled mixture and roll it into a ball. A cookie scoop ensures even sizes and makes it easier.
- Coat the Cheese Puffs: Dredge each ball in flour, dip in the egg wash, then roll in panko breadcrumbs, pressing gently to adhere. Place the coated puffs on a clean plate.
- Heat the Oil: Pour vegetable or canola oil into a large pot, heating it over medium-high until it reaches 350°F (175°C). Test with a small piece of bread; it should turn golden brown in 30-60 seconds.
- Fry the Cheese Puffs: Working in batches, carefully add the puffs to the hot oil. Fry for 2-3 minutes on each side until golden brown and crispy. Avoid crowding the pot, which can lower oil temperature.
- Drain and Cool: Use a slotted spoon to remove the puffs and place them on a wire rack lined with paper towels to drain excess oil.
- Serve Immediately: Serve the Mashed Potato Cheese Puffs hot, garnished with chopped parsley if desired. Pair with sour cream, ranch dressing, or hot sauce for dipping.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Chilling the mashed potatoes and the cheese puff mixture is essential for preventing them from falling apart during frying. Use freshly grated cheese instead of pre-shredded for the best texture.