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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.

Ingredients

Scale

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

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