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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/mashed-potato-cheese-puffs-recipe/