Mashed Potato Cheese Puffs: Crispy Fried Comfort Food Recipe

Introduction

Mashed Potato Cheese Puffs are the ultimate comfort food—crispy on the outside, soft and cheesy on the inside. This indulgent snack or appetizer combines creamy mashed potatoes with a flavorful cheese filling, then fried to golden perfection. Perfect for sharing or enjoying as a cozy treat!

Ingredients

• 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
• 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)
• 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
• Vegetable or canola oil, for frying (about 3-4 cups)

Instructions

1. Step 1: Ensure mashed potatoes are completely cooled by spreading them on a baking sheet.
2. Step 2: In a large bowl, combine cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder.
3. Step 3: Season with salt and black pepper; taste and adjust seasoning if needed.
4. Step 4: Mix gently until smooth and well combined, being careful not to overmix.
5. Step 5: Cover and refrigerate the potato mixture for at least 30 minutes to firm up.
6. Step 6: Soften the cream cheese to room temperature.
7. Step 7: In a medium bowl, mix cream cheese, mozzarella, provolone, chives, and red pepper flakes until creamy.
8. Step 8: Chill the cheese filling for a few minutes if desired, to make it easier to handle.
9. Step 9: Prepare your work area with the chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet.
10. Step 10: Scoop about 1 1/2 to 2 tablespoons of potato mixture and flatten it into a disc in your hand.
11. Step 11: Place about 1 teaspoon of cheese filling in the center of the disc.
12. Step 12: Carefully fold the edges over the filling, pinching to seal and rolling into a smooth ball without cracks.
13. Step 13: Repeat with remaining mixture and filling; place puffs on the baking sheet.
14. Step 14: Optional: chill formed puffs for 15-20 minutes to help them hold shape.
15. Step 15: In a bowl, combine panko, Parmesan, Italian herbs, garlic powder, salt, and pepper for the coating.
16. Step 16: Roll each cheese puff gently in breadcrumb mixture, pressing lightly to adhere.
17. Step 17: Return coated puffs to the baking sheet.
18. Step 18: Heat oil in a deep pot to 350-375°F (175-190°C), maintaining consistent temperature with a thermometer.
19. Step 19: Fry puffs in batches (4-5 at a time) for 2-3 minutes per side until golden and crispy, turning for even cooking.
20. Step 20: Remove with a slotted spoon and drain on paper towels over a wire rack.
21. Step 21: Repeat frying until all puffs are cooked.
22. Step 22: Serve immediately hot with dipping sauces like marinara, ranch, or spicy aioli, garnished with fresh herbs if desired.

Tips & Variations

• Use russet or Yukon gold potatoes for the best texture and flavor in the mashed potatoes.
• Chilling the formed puffs before coating helps them hold their shape during frying.
• Add a pinch of smoked paprika to the potato mixture for a subtle smoky flavor.
• For a baked version, brush coated puffs with oil and bake at 400°F (200°C) until golden and crispy.

Storage

Store any leftover cheese puffs in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mashed potato cheese puffs ahead of time?

Yes, you can prepare and shape the puffs, then refrigerate them for up to 24 hours before frying. Just cover them well to prevent drying out.

Can I freeze these cheese puffs?

Yes, freeze uncooked puffs on a baking sheet until solid, then transfer to a freezer bag. Fry them straight from frozen, adding a minute or two to the cooking time.

Mashed Potato Cheese Puffs: Crispy Fried Comfort Food Recipe

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★★★★★

4.5 from 107 reviews

These Mashed Potato Cheese Puffs are a delightful comfort food that combines creamy mashed potatoes with a rich, melty cheese filling, all encased in a crispy, golden breadcrumb coating. Perfect as an appetizer or snack, these puffs are fried to perfection to deliver a crispy exterior and a gooey, cheesy interior that everyone will love.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: Approximately 20–24 cheese puffs 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Mashed Potato Mixture

• 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

Frying

• 3–4 cups vegetable oil or canola oil, for frying

Instructions

1. Cool the Mashed Potatoes: Ensure the mashed potatoes are completely cooled by spreading them on a baking sheet to speed up the cooling process.
2. Combine the Base Ingredients: In a large bowl, mix the cooled mashed potatoes with Parmesan cheese, cheddar cheese, milk, melted butter, beaten egg, garlic powder, and onion powder.
3. Season to Perfection: Add salt and freshly ground black pepper generously, then taste and adjust seasoning as needed.
4. Mix Thoroughly: Stir all ingredients until smooth and well combined, being careful not to overmix to maintain a better texture.
5. Chill the Potato Mixture: Cover the bowl and refrigerate for at least 30 minutes or up to one hour to let the mixture firm up.
6. Soften the Cream Cheese: Make sure the cream cheese is at room temperature to ease mixing.
7. Combine the Filling Ingredients: In a separate bowl, mix softened cream cheese, shredded mozzarella, provolone cheese, chopped chives (if using), and red pepper flakes (if using) until smooth and creamy.
8. Chill the Cheese Filling (Optional): Refrigerate the cheese filling briefly to firm it up slightly for easier handling.
9. Prepare Your Work Station: Arrange the chilled mashed potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet for the formed puffs.
10. Scoop the Potato Mixture: Using a tablespoon or small cookie scoop, portion out 1½ to 2 tablespoons of the potato mixture for each puff.
11. Flatten the Potato Portion: Flatten each portion gently in your palm into a small disc to prepare for filling.
12. Add the Cheese Filling: Place about 1 teaspoon of the cheese filling in the center of each flattened potato disc.
13. Enclose the Filling: Fold the edges of the potato disc over the cheese to seal it completely and roll gently into a smooth ball, ensuring no cracks for cheese leakage while frying.
14. Repeat the Process: Continue forming puffs with the remaining potato and cheese fillings and arrange them on the baking sheet.
15. Chill the Formed Puffs (Optional): Refrigerate the shaped puffs for 15-20 minutes for better firmness before coating.
16. Combine the Coating Ingredients: In a shallow dish, mix panko breadcrumbs, grated Parmesan, Italian herbs, garlic powder, salt, and black pepper evenly.
17. Coat Each Puff: Roll each puff in the breadcrumb mixture, pressing lightly to adhere a complete coating.
18. Place on Baking Sheet: Arrange coated puffs back onto the parchment-lined baking sheet, ready for frying.
19. Heat the Oil: Fill a deep pot or Dutch oven with 2-3 inches of vegetable or canola oil and heat to 350-375°F (175-190°C), monitoring with a thermometer for consistent heat.
20. Fry in Batches: Gently add 4-5 cheese puffs per batch, careful not to overcrowd the pot to maintain oil temperature.
21. Fry Until Golden Brown: Cook each puff for 2-3 minutes per side until golden and crisp, turning to cook evenly.
22. Remove and Drain: Use a slotted spoon to transfer puffs to a wire rack lined with paper towels to drain excess oil.
23. Repeat the Process: Continue frying all puffs in batches until done.
24. Serve Immediately: Enjoy the cheese puffs hot and crispy for the best flavor and texture.
25. Optional Dipping Sauces: Serve with marinara sauce, ranch dressing, sour cream, or spicy aioli for added flavor.
26. Garnish (Optional): Garnish with chopped fresh parsley or chives for a fresh, vibrant touch.

Notes

• Ensure mashed potatoes are completely cooled before mixing to avoid a runny mixture.
• Chilling the potato mixture and formed puffs helps them hold shape during frying.
• Use a thermometer to maintain consistent oil temperature for even cooking and crispiness.
• Do not overcrowd the frying pot to prevent oil temperature drop.
• Adjust seasoning according to taste; cheese and herbs add a lot of flavor but salt balance is key.
• For a milder version, omit red pepper flakes.
• Consider baking the puffs at 400°F (200°C) for 20-25 minutes as a healthier alternative to frying.

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