Crispy Mashed Potato Cheese Puffs: A Family Favorite (Print Version)

Whip up these easy Mashed Potato Cheese Puffs! Crispy on the outside, cheesy and fluffy inside. A simple, comforting snack or side everyone loves.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Puff Base Essentials

01 - 3 cups (about 500g) cold cooked mashed potatoes
02 - 1 large egg
03 - 1/4 cup all-purpose flour

→ Cheesy Goodness

04 - 1 cup (113g) sharp cheddar cheese, shredded

→ Flavor Boosters

05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon onion powder
07 - 1/2 teaspoon salt (adjust to taste)
08 - 1/4 teaspoon black pepper (adjust to taste)

→ Coating & Frying

09 - 1 cup panko breadcrumbs
10 - 3-4 cups vegetable oil (or other neutral oil) for frying

# Instructions:

01 - Grab a big bowl for your cold mashed potatoes. Add the shredded cheddar, egg, flour, garlic powder, onion powder, salt, and pepper. Now, gently mix it all together. You don't want to overmix, because that can make the potatoes gummy, and nobody wants gummy Mashed Potato Cheese Puffs. Just combine everything until it's just incorporated. I usually use my hands for this; it feels more intuitive, and I can really feel the texture.
02 - With slightly damp hands, scoop out about 1.5-2 tablespoons of the potato mixture. Roll it into a ball, then gently flatten it into a small disc or patty, about 1/2 inch thick. Keep them roughly the same size so they cook evenly. This is where I sometimes get a little messy, but it's all part of the fun! Lay them out on a baking sheet lined with parchment paper. Pop them in the fridge for at least 30 minutes to firm up – this step is crucial for crispy Mashed Potato Cheese Puffs that hold their shape.
03 - While your potato puffs are chilling, pour your panko breadcrumbs into a shallow dish. Once the puffs are firm, take them out. Now, one by one, gently dredge each potato disc in the panko, making sure it's fully coated on all sides. Press the breadcrumbs on a bit to ensure they stick. This coating is what gives us that amazing crunch! I love the sound of the breadcrumbs clinging to the potato, a promise of crispiness to come.
04 - Pour about 1-2 inches of vegetable oil into a heavy-bottomed skillet or Dutch oven. Heat it over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, you can test it by dropping a tiny bit of panko in; if it sizzles vigorously right away, it's ready. Don't let it get too smoky, though, or you'll burn your beautiful Mashed Potato Cheese Puffs!
05 - Carefully place a few Mashed Potato Cheese Puffs into the hot oil, making sure not to overcrowd the pan. You want them to have space to fry properly. Cook for about 2-3 minutes per side, or until they're golden brown and crispy all over. The smell filling your kitchen right now? That's pure magic, honestly. Keep an eye on them; they can brown quickly!
06 - Once golden and glorious, use a slotted spoon to transfer the Mashed Potato Cheese Puffs to a plate lined with paper towels. This helps drain any excess oil, keeping them perfectly crispy. Let them cool for just a minute or two – they'll be super hot! Then, serve them up immediately. That first bite, with the crunch and the creamy, cheesy center? Pure bliss. You've earned it!

# Notes:

01 - Don't overmix your mashed potatoes; it’ll make them gluey and sad.
02 - Always chill the formed Mashed Potato Cheese Puffs before frying; they hold their shape better.
03 - Make sure your oil is at the right temperature; too low and they'll be greasy, too high and they'll burn.
04 - Try a sprinkle of fresh chives or parsley for a burst of fresh flavor.

# Equipment Needed:

01 - Large mixing bowl
02 - baking sheet
03 - parchment paper
04 - shallow dish
05 - heavy-bottomed skillet or Dutch oven
06 - slotted spoon

# Nutrition (Per Serving):

Calories: 280
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 7g

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