Mashed Potato Cheese Puffs Recipe

Introduction

Mashed Potato Cheese Puffs are the perfect bite-sized comfort food, combining creamy potatoes with a cheesy center wrapped in a crispy golden crust. These savory puffs are great as a snack, appetizer, or side dish that everyone will love. They offer a delightful mix of textures and flavors that are sure to satisfy cravings.

Ingredients

• 4 cups cooked and mashed potatoes (russet or Yukon gold), cooled completely
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated sharp cheddar cheese
• 2 tablespoons butter, melted
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour, plus more for dusting
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust 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 garlic powder
• 1 cup all-purpose flour (for breading)
• 2 large eggs, beaten (for breading)
• 1 cup panko breadcrumbs
• Vegetable oil, for frying (about 3-4 cups)

Instructions

1. Step 1: Prepare the cheese filling by combining the softened cream cheese, mozzarella, provolone, chopped chives (if using), and a pinch of garlic powder in a medium bowl. Mix until smooth, cover, and refrigerate for at least 30 minutes.
2. Step 2: In a large bowl, mix the cooled mashed potatoes with Parmesan, cheddar, melted butter, and the beaten egg. Gradually add 1/4 cup flour while stirring until the dough forms. Season with garlic powder, onion powder, black pepper, and salt.
3. Step 3: Lightly knead the dough on a floured surface until smooth and pliable. Add more flour, one tablespoon at a time, if it feels too sticky.
4. Step 4: Wrap the dough in plastic and refrigerate for at least 30 minutes to firm up.
5. Step 5: Remove the dough and cheese filling from the fridge. Lightly flour your work surface.
6. Step 6: Take about 2 tablespoons of potato dough, flatten it into a disc, and place 1 teaspoon of the chilled cheese filling in the center.
7. Step 7: Fold the dough edges around the cheese, pinching to seal completely. Roll gently to form a smooth ball.
8. Step 8: Repeat with remaining dough and filling. Arrange the cheese puffs on a parchment-lined baking sheet and place in the freezer for 15-20 minutes to firm.
9. Step 9: Prepare three shallow bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs.
10. Step 10: Take the chilled cheese puffs from the freezer. Dredge each puff first in flour, then dip in beaten egg, and finally coat with panko breadcrumbs. Return to the baking sheet.
11. Step 11: Heat vegetable oil in a deep pot to 350°F (175°C).
12. Step 12: Fry a few cheese puffs at a time, careful not to overcrowd the pot. Cook for 2-3 minutes per side until golden brown and crispy, turning occasionally.
13. Step 13: Remove with a slotted spoon and drain on a wire rack lined with paper towels.
14. Step 14: Repeat frying with remaining cheese puffs. Let them cool slightly before serving warm.

Tips & Variations

• Use chilled mashed potatoes for easier dough handling and better texture.
• Swap sharp cheddar for smoked gouda or fontina for a different flavor profile.
• Add finely chopped cooked bacon or herbs to the cheese filling for extra richness.
• For a baked version, brush puffs with oil and bake at 400°F (200°C) until golden, about 20 minutes.
• Make sure not to overcrowd the frying oil to maintain the temperature and get crispy results.

Storage

Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated 375°F (190°C) oven for about 10 minutes or until warmed through and crispy. They can also be frozen before frying; freeze on a baking sheet and transfer to a freezer bag, then fry directly from frozen, adding a minute or two to cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover mashed potatoes for this recipe?

Yes, leftover mashed potatoes work perfectly as long as they are cooled completely and not too watery. Adjust the flour as needed to get a firm dough consistency.

What can I do if the dough is too sticky?

If the dough feels too sticky to handle, sprinkle in additional flour one tablespoon at a time until it becomes manageable without drying it out.

Mashed Potato Cheese Puffs Recipe

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★★★★★

4.8 from 50 reviews

Mashed Potato Cheese Puffs are crispy, golden-fried bites filled with creamy, cheesy goodness, combining fluffy mashed potatoes with a rich three-cheese filling. Perfect as a comforting appetizer or snack, these puffs showcase a delicious blend of parmesan, cheddar, mozzarella, provolone, and cream cheese, all encased in a crispy panko breadcrumb shell.

• Author: Marco
• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: Approximately 20–24 cheese puffs 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Mashed Potato Dough

• 4 cups cooked and mashed potatoes (russet or Yukon gold), cooled completely
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated sharp cheddar cheese
• 2 tablespoons butter, melted
• 1 large egg, lightly beaten
• 1/4 cup all-purpose flour, plus more for dusting
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (adjust 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 garlic powder

Breading and Frying

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable oil, for frying (about 3-4 cups)

Instructions

1. Prepare the Cheese Filling: In a medium bowl, combine the softened cream cheese, shredded mozzarella, provolone cheese, and chopped fresh chives if using. Add a pinch of garlic powder and mix until the filling is smooth and creamy. Cover and refrigerate for at least 30 minutes to let flavors meld.
2. Make the Mashed Potato Dough: In a large mixing bowl, combine cooled mashed potatoes with Parmesan and cheddar cheeses. Add melted butter and beaten egg, mixing thoroughly. Gradually incorporate 1/4 cup flour, stirring until a soft dough forms. Season the dough with garlic powder, onion powder, black pepper, and salt to taste.
3. Knead the Dough: Lightly flour a clean surface and knead the dough gently until you form a smooth, pliable ball. If the dough feels sticky, add additional flour one tablespoon at a time until manageable.
4. Chill the Dough: Wrap the dough ball tightly in plastic wrap and refrigerate for at least 30 minutes to firm up and make it easier to shape.
5. Assemble the Cheese Puffs: Remove dough and cheese filling from the refrigerator. Lightly flour your work surface. Take about 2 tablespoons of dough and flatten it into a disc. Spoon 1 teaspoon of the chilled cheese filling into the center.
6. Seal and Shape: Carefully bring the edges of the potato dough up around the cheese filling, pinching to seal completely. Roll gently in your hands to form a smooth ball, ensuring the filling is enclosed.
7. Freeze Before Breading: Place the assembled puffs on a parchment-lined baking sheet and freeze for 15–20 minutes. This step helps maintain shape during frying.
8. Prepare the Breading Stations: Set out three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
9. Bread the Cheese Puffs: Remove puffs from the freezer. One by one, dredge each puff in flour, dip into beaten eggs, then coat thoroughly in panko breadcrumbs. Place back on the baking sheet to rest.
10. Heat Oil for Frying: In a deep pot, heat vegetable oil to 350°F (175°C), using a thermometer for accuracy to ensure proper frying temperature.
11. Fry the Cheese Puffs: Carefully add a few cheese puffs at a time to the hot oil, avoiding overcrowding. Fry each for 2–3 minutes per side, turning occasionally, until they achieve a golden brown and crispy exterior.
12. Drain and Cool: Use a slotted spoon to remove the fried puffs and place them on a wire rack lined with paper towels to drain excess oil.
13. Repeat and Serve: Continue frying remaining puffs in batches. Allow them to cool slightly before serving warm to enjoy the melty cheesy center and crispy crust.

Notes

• Ensure mashed potatoes are completely cooled to prevent dough from becoming too sticky.
• If the dough is too sticky, add flour gradually, but avoid making it too dry to keep the puffs tender.
• Freezing the formed puffs before breading helps them hold shape during frying.
• Use a thermometer to maintain consistent oil temperature for even frying and crispiness.
• Vegetable oil is preferred for frying due to its neutral flavor and high smoke point.
• Chives are optional but add a fresh, mild onion flavor that complements the cheese filling.

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