Introduction

Mashed Potato Cheese Puffs are the ultimate comfort food—crispy on the outside, creamy and cheesy on the inside. These bite-sized treats combine fluffy mashed potatoes with a rich cheese filling, perfect as a snack or appetizer that everyone will love.

The image shows three golden brown fried cheese balls stacked on a white plate on a white marbled surface. The top cheese ball is cut open, revealing soft melted cheese dripping out, creamy white with bits of green herbs inside. The exterior of the balls is crispy and textured with a rich brown color. The cheese balls are sprinkled with coarse salt and finely chopped green chives both on top and around them, adding contrast in color and freshness. The lighting highlights the shiny, gooey cheese and the crunchy crust, making the dish look warm and delicious photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 milk (whole milk preferred)
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
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)
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
Vegetable or canola oil, for frying (about 3-4 cups)

Instructions

Step 1: Ensure your mashed potatoes are completely cooled by spreading them out on a baking sheet.
Step 2: In a large bowl, combine cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder.
Step 3: Season generously with salt and pepper. Taste and adjust seasoning as needed.
Step 4: Mix ingredients until well combined and smooth, being careful not to overmix.
Step 5: Cover and refrigerate the potato mixture for at least 30 minutes to firm up.
Step 6: Soften cream cheese to room temperature.
Step 7: In a medium bowl, combine cream cheese, mozzarella, provolone, chives (if using), and red pepper flakes (if using).
Step 8: Mix until the cheese filling is smooth and creamy.
Step 9: Optionally chill the cheese filling for easier handling.
Step 10: Set up your work station with the chilled potato mixture, cheese filling, breadcrumb mixture, and a parchment-lined baking sheet.
Step 11: Scoop 1 1/2 to 2 tablespoons of the potato mixture using a tablespoon or cookie scoop.
Step 12: Flatten each scoop into a small disc in your palm.
Step 13: Add about 1 teaspoon of cheese filling to the center of the potato disc.
Step 14: Carefully enclose the filling by pinching the edges together and roll gently into a smooth ball with no cracks.
Step 15: Repeat scooping and filling until all mixtures are used, placing formed puffs on the baking sheet.
Step 16: Optionally chill the formed puffs for 15-20 minutes to help them hold their shape.
Step 17: In a shallow dish, combine panko, Parmesan, Italian herbs, garlic powder, salt, and pepper for the coating.
Step 18: Mix coating ingredients thoroughly.
Step 19: Roll each puff in the breadcrumb mixture, pressing lightly to adhere completely.
Step 20: Place coated puffs back on the baking sheet.
Step 21: Heat 2-3 inches of oil in a deep pot to 350-375°F (175-190°C), monitoring with a thermometer.
Step 22: Fry puffs in batches, 4-5 at a time, without overcrowding.
Step 23: Fry each puff for 2-3 minutes per side until golden brown and crispy.
Step 24: Remove with a slotted spoon and drain on a wire rack lined with paper towels.
Step 25: Repeat frying until all puffs are cooked.
Step 26: Serve immediately while hot and crispy.
Step 27: Offer dipping sauces such as marinara, ranch, sour cream, or spicy aioli.
Step 28: Garnish with fresh parsley or chives if desired.

Tips & Variations

Use russet potatoes for fluffier puffs or Yukon gold for a creamier texture.
Chilling the potato mixture and formed puffs helps them hold their shape during frying.
Try adding cooked bacon bits or finely chopped jalapeños to the cheese filling for extra flavor.
For a baked version, bake coated puffs at 400°F (200°C) for 20-25 minutes until golden.

Storage

Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until crisp, or re-fry briefly in hot oil. These are best served fresh for maximum crispiness.

How to Serve

Three fried cheese croquettes sit stacked on a white plate with crispy golden brown crusts showing rough, crunchy textures. The top croquette is broken open with gooey, melted pale yellow cheese oozing out, mixed with small green herb pieces. The croquettes are sprinkled with coarse white salt and chopped green herbs, some of which are scattered on the plate. The background is softly blurred with warm colors, and the surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the potato mixture and cheese filling ahead of time?

Yes, both the potato mixture and cheese filling can be made a day in advance and refrigerated separately. Assemble the puffs just before frying for best results.

What can I use if I don’t have panko breadcrumbs?

If panko is unavailable, regular breadcrumbs or crushed crackers work as an alternative, but panko provides a lighter, crispier coating.