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Mashed Potato Cheese Puffs: Crispy Fried Comfort Food Recipe

★★★★★

4.6 from 111 reviews
  • Author: Luna
  • Total Time: 1 hour
  • Yield: About 24 cheese puffs 1x
  • Diet: Vegetarian

Description

Mashed Potato Cheese Puffs are crispy, golden-fried snacks filled with a creamy blend of cheeses and mashed potatoes. This ultimate comfort food combines the richness of Parmesan, sharp cheddar, mozzarella, provolone, and cream cheese with a crispy panko breadcrumb coating. Ideal as an appetizer or snack, these puffs are deliciously indulgent and perfect for sharing.

Ingredients

Scale

Mashed 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 (enough for deep frying)

Instructions

  1. Cool the Mashed Potatoes: Spread the cooked mashed potatoes on a baking sheet and allow them to cool completely to prevent a runny mixture.
  2. Combine the Base Ingredients: In a large bowl, mix the cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder together.
  3. Season to Perfection: Add salt and freshly ground black pepper generously. Taste the mixture and adjust seasoning as needed.
  4. Mix Thoroughly: Stir all ingredients until smooth and well combined, taking care not to overmix to maintain texture.
  5. Chill the Potato Mixture: Cover the bowl and refrigerate for at least 30 minutes to firm up the mixture for easier handling.
  6. Soften the Cream Cheese: Ensure the cream cheese is at room temperature to allow smooth blending with other cheeses.
  7. Combine the Filling Ingredients: In a separate bowl, mix cream cheese, shredded mozzarella, provolone, optional chives, and red pepper flakes until creamy and well combined.
  8. Chill the Cheese Filling (Optional): Refrigerate the cheese filling for a few minutes to make it easier to work with when filling the puffs.
  9. Prepare Your Work Station: Arrange the chilled potato mixture, cheese filling, breadcrumb coating mixture, and a parchment-lined baking sheet ready for assembling the puffs.
  10. Scoop the Potato Mixture: Use a tablespoon or small cookie scoop to portion out 1.5 to 2 tablespoons of the potato mixture per puff.
  11. Flatten the Potato Portion: Gently press each portion into a small disc shape in your palm.
  12. Add the Cheese Filling: Place about 1 teaspoon of cheese filling in the center of each potato disc.
  13. Enclose the Filling: Fold the edges of the potato disc up and around the cheese, pinching to seal completely. Roll gently to form a smooth ball without cracks.
  14. Repeat the Process: Continue until all potato mixture and cheese filling are used, placing formed puffs on the baking sheet.
  15. Chill the Formed Puffs (Optional): Refrigerate the shaped puffs for 15-20 minutes to help them hold together during frying.
  16. Combine the Coating Ingredients: In a shallow dish, mix panko breadcrumbs, Parmesan, dried Italian herbs, garlic powder, salt, and pepper evenly.
  17. Coat Each Puff: Roll each puff in the breadcrumb mixture, pressing lightly to evenly coat.
  18. Place on Baking Sheet: Arrange coated puffs back on the baking sheet.
  19. Heat the Oil: Pour enough vegetable or canola oil in a deep pot to reach 2-3 inches in depth, then heat to 350-375°F (175-190°C) using a deep-fry thermometer.
  20. Fry in Batches: Carefully fry 4-5 cheese puffs at a time, avoiding overcrowding the oil.
  21. Fry Until Golden Brown: Cook each side for about 2-3 minutes until golden and crispy, turning them to cook evenly.
  22. Remove and Drain: Use a slotted spoon to transfer fried puffs to a wire rack lined with paper towels to drain excess oil.
  23. Repeat the Process: Continue frying remaining puffs in batches until done.
  24. Serve Immediately: Enjoy the cheese puffs hot and crispy for the best flavor and texture.
  25. Optional Dipping Sauces and Garnish: Serve with dips like marinara, ranch, sour cream, or spicy aioli. Garnish with fresh parsley or chives if desired.

Notes

  • Make sure mashed potatoes are fully cooled to prevent the mixture from becoming too soft to handle.
  • Chilling the potato mixture and formed puffs helps them hold shape better during frying.
  • Maintain oil temperature between 350-375°F to ensure even frying and prevent sogginess.
  • Do not overcrowd the frying pot to avoid temperature drop and uneven cooking.
  • Use a deep-fry thermometer for accurate oil temperature control.
  • Leftovers can be reheated in an oven to retain crispiness rather than microwaving.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Keywords: mashed potato cheese puffs, fried cheese puffs, comfort food appetizer, crispy cheese snacks, cheesy potato puffs

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Find it online: https://bitesbyluna.com/mashed-potato-cheese-puffs-crispy-fried-comfort-food-recipe/