Mashed Potato Cheese Puffs

This crispy, cheesy mashed potato puffs recipe transforms leftover mashed potatoes into irresistible bite-sized treats that everyone will love. The golden exterior gives way to a soft, fluffy center with pockets of melted cheese that create the perfect snack or appetizer for any occasion.

I first created these puffs when looking for creative ways to use leftover holiday mashed potatoes, and they've become my family's most requested appetizer for game days and gatherings ever since.

Ingredients

• Mashed potatoes: 2 cups adds the creamy base and should be well-seasoned for best results
• Cheddar cheese: 1 cup shredded for sharp flavor that creates pockets of gooey goodness
• Mozzarella cheese: 1/2 cup shredded provides that perfect cheese pull and mild creaminess
• Egg: 1 works as the binding agent to hold everything together
• Flour: 1/4 cup helps create structure so puffs maintain their shape
• Bread crumbs: 1/4 cup creates the crispy golden exterior
• Salt: to taste enhances all the flavors
• Pepper: to taste adds a subtle warmth
• Oil: for frying gives that irresistible crispy finish

Step-by-Step Instructions

Prepare the mixture:

Combine mashed potatoes, cheddar cheese, mozzarella cheese, egg, flour, salt, and pepper in a large bowl. Make sure your potatoes are completely cooled before adding other ingredients to prevent the cheese from melting prematurely. Mix thoroughly until you have a uniform consistency with no flour pockets.

Shape the puffs:

Using slightly damp hands to prevent sticking, portion the mixture into golf ball sized spheres about 1.5 inches in diameter. Apply gentle pressure when rolling to ensure the mixture holds together without being too compact, which could make them dense.

Coat with bread crumbs:

Roll each potato ball in bread crumbs, applying light pressure to ensure even coating. For extra crispiness, you can double-coat by dipping in beaten egg after the first bread crumb layer and then coating with bread crumbs again.

Fry to golden perfection:

Heat oil to 350°F in a deep frying pan or pot. The oil should be about 2 inches deep. Gently lower 4-5 puffs into the hot oil, giving them plenty of space. Fry for about 2-3 minutes, then carefully turn them to ensure even browning on all sides. They should reach a deep golden brown color.

Drain and serve:

Remove the puffs using a slotted spoon and place on paper towels to absorb excess oil. Let them cool for 2-3 minutes before serving as they will be extremely hot inside.

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The cheese blend is truly what makes these puffs magical. I discovered that combining sharp cheddar with stretchy mozzarella creates the perfect balance of flavor and texture. My daughter calls them "potato treasures" because of the pockets of melted cheese hidden inside each bite.

Baking Alternative

For a healthier version, these puffs can be baked instead of fried. Preheat your oven to 425°F and place the prepared puffs on a parchment-lined baking sheet. Spray or brush them lightly with oil for a golden finish. Bake for 20-25 minutes, turning halfway through. While they won't be quite as crispy as the fried version, they'll still be delicious with a nice golden exterior.

Flavor Variations

The basic recipe is wonderfully adaptable to different flavor profiles. Try adding 2 tablespoons of chopped chives or green onions for freshness. Crispy bacon bits and a pinch of smoked paprika create a loaded potato version that disappears quickly at parties. For a sophisticated twist, incorporate 1/4 cup of grated parmesan and a teaspoon of fresh thyme into the mixture.

Make-Ahead Tips

The potato mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually improves the texture and makes shaping easier. You can also freeze the shaped but uncooked puffs on a baking sheet, then transfer to a freezer bag once solid. Fry them straight from frozen, adding 1-2 minutes to the cooking time.

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Frequently Asked Questions

→ Can I use instant mashed potatoes?

Yes, you can use instant mashed potatoes, but ensure they are thick and well-seasoned for the best results.

→ What other cheeses work well?

You can use Parmesan, Gouda, or Gruyère to experiment with different flavors.

→ Can these be baked instead of fried?

Absolutely! Bake the puffs at 375°F for 20-25 minutes until golden and crispy.

→ Why chill the mixture before shaping?

Chilling helps the mixture firm up, making it easier to handle and shape into puffs.

→ How do I keep the oil temperature consistent?

Use a thermometer to monitor the oil temperature, maintaining it around 350°F for even frying.

→ Can I prepare these in advance?

Yes, you can shape the puffs and refrigerate them for up to 24 hours before frying or baking.