If you have a craving for something crispy on the outside, irresistibly cheesy on the inside, and comforting all around, look no further than Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe. These bite-sized golden delights marry fluffy mashed potatoes with a luscious cheese filling, all coated in a perfect breadcrumb crunch. Each puff is like a warm hug on a plate, ready to brighten up any meal or snack time with that cozy feeling we all crave. Trust me, once you try making these, they’ll quickly become your go-to party appetizer, snack, or side dish for sharing with loved ones.
Ingredients You’ll Need
Incredibly simple but thoughtfully chosen, each ingredient in this recipe plays a key role—from the creamy texture of the mashed potatoes to the sharp kick of the Parmesan and cheddar cheeses, plus the crispy breadcrumb coating that gives these puffs their perfect crunch.
- 4 cups cooked and mashed potatoes: Russet or Yukon gold provide the ideal fluffy base for a smooth texture.
- 1/2 cup grated Parmesan cheese: Adds tangy, savory depth.
- 1/4 cup grated sharp cheddar cheese: Brings that classic cheesy richness.
- 1/4 cup milk (whole preferred): Makes the mixture creamy and moist.
- 2 tablespoons butter, melted: Enhances buttery flavor and silkiness.
- 1 large egg, lightly beaten: Binds everything together nicely.
- 1/4 teaspoon garlic powder: Boosts umami with subtle earthiness.
- 1/4 teaspoon onion powder: Adds a sweet, aromatic touch.
- Salt and freshly ground black pepper: Season just right to let flavors shine.
- 4 ounces softened cream cheese: Creates a luscious, tangy filling center.
- 1/2 cup shredded mozzarella cheese: Melts perfectly gooey inside.
- 1/4 cup shredded provolone cheese: Offers mild, smoky undertones.
- 1 tablespoon chopped fresh chives (optional): Introduces fresh herbal brightness.
- Pinch of red pepper flakes (optional): For just a hint of exciting heat.
- 1 cup panko breadcrumbs: Gives that irresistible crunchy outer coat.
- 1/4 cup grated Parmesan cheese: Blended into breadcrumbs for extra savory crispiness.
- 1 teaspoon dried Italian herbs (oregano, basil, thyme): Adds fragrant, classic flavor notes.
- 1/4 teaspoon garlic powder: In the coating for an extra garlic punch.
- Salt and freshly ground black pepper: Balances the breadcrumb coating seasonings.
- Vegetable or canola oil: For frying to golden perfection (about 3-4 cups).
How to Make Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe
Step 1: Cool and Prepare the Mashed Potato Base
Start by making sure your mashed potatoes are completely cooled so they’ll mix easily without becoming gummy. Spread them on a baking sheet to speed up the cooling process if needed. This step is important to give your cheese puffs the best texture possible.
Step 2: Mix the Potato Ingredients
Combine the cooled mashed potatoes with Parmesan cheese, cheddar cheese, milk, melted butter, beaten egg, garlic powder, and onion powder in a large bowl. Season generously with salt and pepper. Mix everything gently but thoroughly until smooth, taking care not to overwork the potatoes.
Step 3: Chill the Potato Mixture
Cover the bowl and refrigerate the potato mixture for at least 30 minutes. This chill time helps the mixture firm up so forming the puffs will be easier and cleaner.
Step 4: Prepare the Cheese Filling
Make sure your cream cheese is softened to room temperature, then mix it with shredded mozzarella, provolone, chopped chives (if using), and red pepper flakes (if using). Stir until completely smooth and creamy. Chilling this mixture briefly can also make it easier to handle.
Step 5: Shape the Cheese Puffs
Set up a workstation with the chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet. Scoop tablespoon-sized portions of potato mixture, flatten them into discs, and spoon a small amount of cheese filling into the center. Fold the potato edges up around the filling and roll gently into smooth balls without cracks.
Step 6: Chill and Coat
For best results, chill the formed puffs in the fridge for 15-20 minutes. Meanwhile, mix panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper in a shallow dish. Roll the chilled puffs in this breadcrumb mixture until fully coated and place back on the baking sheet.
Step 7: Fry the Puffs
Heat vegetable oil to 350-375°F in a deep pot. Fry the cheese puffs in small batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels or a wire rack.
Step 8: Serve Hot
Enjoy immediately while still warm, bubbly, and perfectly crisp. Pair with your favorite dipping sauces for an extra touch of indulgence.
How to Serve Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a pop of color and a lovely fresh note to these rich puffs. Sprinkling a little extra grated Parmesan on top before serving never hurts for an extra flavor boost.
Side Dishes
These cheese puffs pair beautifully with light, simple sides such as a crisp green salad with vinaigrette or steamed vegetables. They also stand up well alongside hearty soups or a tomato-based pasta for a comforting meal.
Creative Ways to Present
Serve them as finger food on platters with an array of dipping sauces like marinara, ranch, or spicy aioli to give your guests options. You can also skewer several puffs on cocktail sticks for a fun party appetizer twist. Mini ramekins of sauce or sour cream on the side add an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover mashed potato cheese puffs can be kept in an airtight container in the refrigerator for up to 3 days. They still taste great when reheated carefully in the oven or air fryer to keep that crisp exterior.
Freezing
To freeze, place the uncoated or coated but unfried puffs on a baking sheet and freeze until firm (a few hours). Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. Fry from frozen when ready to enjoy.
Reheating
Reheating is best done in a preheated oven at 375°F or in an air fryer to regain the crunchy outside without sogginess. Avoid microwave reheating if you want to keep the texture perfect.
FAQs
Can I use leftover mashed potatoes for this recipe?
Absolutely! Leftover mashed potatoes work wonderfully and save prep time. Just make sure they’re well chilled and not too watery for easier shaping.
What types of cheese work best inside these puffs?
A mixture of smooth melting cheeses like mozzarella and provolone, combined with tangy cream cheese and sharp cheddar or Parmesan, creates the ideal balance of flavor and texture.
Is frying the only way to cook these cheese puffs?
Frying gives the best crispy crust, but you can bake them in a hot oven until golden if you prefer a lighter option. The exterior won’t be quite as crunchy, but still delicious.
Can I prepare these ahead of time for a party?
Yes, you can assemble and refrigerate the puffs a few hours before frying. Just keep them chilled until ready to cook for best shape and texture.
What dipping sauces complement these cheese puffs?
Classic choices include marinara, ranch dressing, sour cream, or a spicy garlic aioli. Even a honey mustard or chipotle mayo can bring a lovely twist.
Final Thoughts
There’s something deeply satisfying about sinking your teeth into these golden, cheesy bites of comfort. Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe blend creamy potatoes, rich cheeses, and that perfect crispy coating to make every bite feel like a special treat. Whether you’re feeding a big crowd or just want a delicious snack to brighten your day, these puffs are a guaranteed winner. Go ahead, try them out and let your kitchen fill with that wonderful aroma of cozy comfort food in the making!
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Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 servings
- Category: Appetizers & Snacks
- Method: Frying
- Cuisine: American
Description
Mashed Potato Cheese Puffs are the ultimate comfort food—crispy, golden on the outside and filled with a creamy, cheesy center. Made with fluffy mashed potatoes, a blend of sharp and mild cheeses, and coated in a seasoned panko breadcrumb crust, these bite-sized delights are perfect for parties, snacks, or a satisfying appetizer.
Ingredients
Potato Base
- 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
- 3–4 cups vegetable oil or canola oil
Instructions
- Cool the Mashed Potatoes: Spread your freshly made mashed potatoes on a baking sheet and allow them to cool completely. This step prevents the mixture from being too soft when forming the puffs.
- Combine the Base Ingredients: In a large bowl, mix together cooled mashed potatoes, Parmesan cheese, sharp cheddar cheese, milk, melted butter, beaten egg, garlic powder, and onion powder until smooth and well incorporated.
- Season to Perfection: Add salt and freshly ground black pepper generously, then taste and adjust seasoning to your liking.
- Mix Thoroughly: Ensure all ingredients are evenly combined without overmixing to maintain the ideal texture.
- Chill the Potato Mixture: Cover the bowl and refrigerate the mixture for at least 30 minutes to help it firm up, making it easier to handle.
- Soften the Cream Cheese: Allow the cream cheese to reach room temperature for easy mixing.
- Combine the Filling Ingredients: In a separate bowl, blend the softened cream cheese, shredded mozzarella, provolone, optional chives, and red pepper flakes until creamy and uniform.
- Chill the Cheese Filling (Optional): For easier handling, chill this mixture briefly in the refrigerator.
- Prepare Your Work Station: Organize your chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet for placing the formed puffs.
- Scoop the Potato Mixture: Using a tablespoon or small cookie scoop, portion out 1 1/2 to 2 tablespoons of the potato mixture.
- Flatten the Potato Portion: Gently press each portion into a small disc shape in your palm.
- Add the Cheese Filling: Place about 1 teaspoon of the cheese filling in the center of each potato disc.
- Enclose the Filling: Carefully fold the edges of the potato around the filling, sealing completely. Roll gently to smooth out cracks or openings.
- Repeat the Process: Continue forming puffs with remaining potato and cheese mixtures, placing them on the prepared baking sheet.
- Chill the Formed Puffs (Optional): Refrigerate the assembled puffs for 15-20 minutes to help them hold their shape when coated and fried.
- Combine the Coating Ingredients: Mix panko breadcrumbs, Parmesan cheese, Italian herbs, garlic powder, salt, and pepper evenly in a shallow bowl.
- Coat Each Puff: Roll each puff in the breadcrumb mixture, pressing lightly to adhere the coating evenly.
- Place on Baking Sheet: Return the coated puffs to the baking sheet, ready for frying.
- Heat the Oil: Pour vegetable or canola oil into a deep pot to a depth of 2-3 inches. Heat over medium until oil reaches 350-375°F (175-190°C), monitoring with a thermometer.
- Fry in Batches: Fry about 4-5 cheese puffs at a time to avoid overcrowding.
- Fry Until Golden Brown: Cook for 2-3 minutes per side, turning to ensure even crispiness and color.
- Remove and Drain: Use a slotted spoon to transfer fried puffs onto a wire rack lined with paper towels to drain excess oil.
- Repeat the Process: Continue frying remaining puffs in batches, maintaining oil temperature.
- Serve Immediately: Enjoy the puffs hot and crispy for the best taste experience.
- Optional Dipping Sauces: Pair with marinara, ranch dressing, sour cream, or spicy aioli for dipping.
- Garnish (Optional): Sprinkle with fresh chopped parsley or chives before serving for an attractive presentation.
Notes
- Use russet or Yukon gold potatoes for the best mashed potato texture.
- Chilling both the potato mixture and formed puffs helps maintain shape during frying.
- Maintain oil temperature consistently to avoid greasy or undercooked puffs.
- Ensure cheese filling is fully enclosed to prevent leaking during frying.
- Customize spices in breadcrumb coating to adjust flavor intensity.
- Use a deep-fry thermometer for safety and accurate frying temperatures.
