These cheesy mashed potato puffs are pure comfort food! They’re crispy on the outside and fluffy on the inside, packed with gooey cheese in every bite.
Making these puffs is so fun! I call them little cheeseballs of joy. Perfect as a side dish or a snack—just be sure to keep an eye on them, or they’ll disappear quickly!
What I love most is how easy they are to whip up. Just mix mashed potatoes with cheese, shape them, and bake. Perfect for using up leftovers while satisfying cheesy cravings!
Key Ingredients & Substitutions
Mashed Potatoes: Use any kind of mashed potatoes, homemade or store-bought. Leftover mashed potatoes work wonderfully too! For a healthy twist, try substituting cauliflower puree if you want a lighter option.
Cheddar Cheese: Shredded cheddar adds great flavor, but feel free to swap it with other kinds, like Monterey Jack or pepper jack for a kick. You could also go with dairy-free cheese if needed.
Cream Cheese: It makes the puffs creamy. If you’re looking for a lower-fat option, Greek yogurt can be a good substitute. Alternatively, any soft cheese, such as ricotta, works nicely too.
Green Onions: They add a fresh zing. If you don’t have green onions, chopped chives or regular onions can do the trick, although you might want to use less regular onion as it’s stronger.
Breadcrumbs: They give the puffs a crispy coating. You can use panko breadcrumbs for an extra crunch or replace them with crushed cornflakes for a gluten-free option.
How Do I Get These Potato Puffs to Be Crispy?
The key to crispy potato puffs is in the frying technique. First, make sure your oil is hot enough; the perfect temperature is around 350°F (175°C). Frying in batches keeps the temperature steady, ensuring a crispy exterior.
- Use a deep skillet to allow for even frying.
- Don’t overcrowd the skillet; this helps maintain the oil temperature.
- Let them drain on paper towels after frying to absorb extra oil.
Following these tips will help you achieve a golden, crispy texture that everyone will love! Enjoy your delicious creation!
How to Make Cheesy Mashed Potato Puffs
Ingredients You’ll Need:
For the Mashed Potato Mixture:
- 2 cups mashed potatoes (prepared)
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese, softened
- 1/4 cup green onions, finely chopped (plus extra for garnish)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Coating and Frying:
- 1/2 cup breadcrumbs
- 1 egg, beaten
- Oil for frying
For Topping:
- 1/2 cup sour cream (for topping)
How Much Time Will You Need?
This cheesy delight takes about 25 minutes for preparation and around 15 minutes for frying. Total time is about 40 minutes. Get ready for some deliciousness that comes together quickly!
Step-by-Step Instructions:
1. Prepare the Potato Mixture:
Start by taking a large mixing bowl and adding in your prepared mashed potatoes, shredded cheddar cheese, softened cream cheese, finely chopped green onions, garlic powder, onion powder, and a sprinkle of salt and pepper. Mix everything together until it’s well combined and nice and creamy. This will be the tasty filling for our puffs!
2. Form the Potato Puffs:
Now it’s time to get your hands in there! Take some of the potato mixture and roll it into small balls, about the size of a golf ball. Place each one on a baking sheet lined with parchment paper. Keep forming until you use up all the mixture. This step is fun and gets your hands a little messy!
3. Dredging Station Setup:
Create a dredging station for coating the puffs. Set out two small bowls: in one, pour your beaten egg, and in the other, place the breadcrumbs. This will help us get that nice crispy coating on our puffs.
4. Coat the Puffs:
Take each potato puff and first dip it into the beaten egg, letting any extra egg drip off. Once coated in egg, roll it in the breadcrumbs until it’s completely covered. Place the coated puffs back on the baking sheet, ready for frying!
5. Fry the Potato Puffs:
In a large skillet or saucepan, heat up your oil over medium-high heat (aim for about 350°F or 175°C). Carefully add the potato puffs in batches, being careful not to crowd the pan. Fry them for about 3-4 minutes, or until they turn golden brown and crispy all around. Once cooked, remove them with a slotted spoon and let them drain on some paper towels.
6. Serve and Enjoy:
Transfer your crispy cheesy mashed potato puffs to a serving platter. Top each puff with a dollop of sour cream and a sprinkle of extra chopped green onions for a fresh touch. Serve warm and enjoy the cheesy goodness!
Can I Use Leftover Mashed Potatoes for This Recipe?
Absolutely! Leftover mashed potatoes work perfectly for this recipe. Just make sure they’re not too watery; if they are, consider draining off excess liquid or mixing in a little extra cream cheese or breadcrumbs to absorb it.
What Can I Substitute for Cheddar Cheese?
If you don’t have cheddar cheese on hand, you can substitute it with any cheese that melts well, such as Monterey Jack, Gouda, or even Mozzarella. Just remember that the flavor will vary slightly based on your choice!
How Do I Store and Reheat Leftover Potato Puffs?
Store any leftover potato puffs in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness. Avoid microwaving as this can make them soggy.
Can I Bake Instead of Frying the Puffs?
Yes! To bake the puffs, preheat your oven to 400°F (200°C) and place the coated potato puffs on a parchment-lined baking sheet. Bake for about 20-25 minutes, flipping halfway, until they’re golden brown and crispy. This method is healthier and still delicious!
