Description
Transform leftover mashed potatoes into crispy, cheesy puffs with this easy recipe. These bites feature a golden exterior and a warm, fluffy, cheesy interior, perfect as an appetizer or side dish.
Ingredients
- 3 cups Prepared Mashed Potatoes
- 1 cup Shredded Cheddar Cheese
- 1/2 cup All-Purpose Flour
- 1/4 cup Freshly Grated Parmesan Cheese
- 2 large Eggs
- 1/4 cup Finely Chopped Fresh Chives or Green Onions
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- Vegetable Oil or Canola Oil for Frying (about 4-6 cups)
- 1 cup Breadcrumbs (for coating, optional)
Instructions
- Prepare Mixture: In a large bowl, combine room-temperature mashed potatoes, shredded cheddar cheese, all-purpose flour, eggs, Parmesan cheese, chives or green onions, garlic powder, black pepper, and salt. Mix until just combined to form a cohesive, slightly sticky dough.
- Chill Dough: Cover the bowl and refrigerate the mixture for at least 30 minutes to allow it to firm up. This makes handling easier.
- Form & Coat Puffs: Lightly moisten your hands. Scoop out 1 to 1.5-inch portions and roll into smooth balls. If using breadcrumbs, roll each ball in breadcrumbs to coat evenly. Place the formed Mashed Potato Cheese Puffs on a parchment-lined baking sheet. For best results, chill the formed balls again for another 15-20 minutes before cooking.
- Choose Your Cooking Method:
- Deep-Frying Method (Crispiest): Heat 4-6 cups vegetable oil in a heavy pot to 350°F (175°C). Fry 4-6 Mashed Potato Cheese Puffs at a time for 3-5 minutes, turning occasionally, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat for remaining batches, ensuring oil maintains temperature.
- Baking Method (Lighter Alternative): Preheat oven to 400°F (200°C). Arrange Mashed Potato Cheese Puffs on a greased or parchment-lined baking sheet, leaving space between them. Lightly spray or brush puffs with oil for extra crispiness. Bake for 20-25 minutes, turning halfway, until golden brown and heated through.
- Serve & Store: Serve Mashed Potato Cheese Puffs immediately for optimal crispiness. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer at 350°F (175°C) for 10-15 minutes until crispy again.
Notes
- Ensure mashed potatoes are not too watery; if using leftovers, gently heat to reduce moisture.
- Shredding your own cheese often yields better melting results.
- Chilling the mixture and formed balls significantly helps with handling and shape retention.
- Do not overcrowd the pot when deep-frying to maintain oil temperature.
- Reheating in an oven or air fryer is recommended over microwave for best texture.
- Prep Time: 45 Minutes
- Cook Time: 25 Minutes
- Category: Appetizer
- Method: Deep-Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 puff (approx.)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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