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
Scale
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.
