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To make delicious Mashed Potato Cheese Puffs, gather these simple ingredients: - 2 cups of prepared and cooled mashed potatoes - 1 cup of shredded sharp cheddar cheese - 1/2 cup of grated parmesan cheese - 1/4 cup of fresh green onions, finely chopped - 1/2 teaspoon of garlic powder - 1/4 teaspoon of freshly ground black pepper - 1/4 teaspoon of smoked paprika - 1 large egg, beaten - 1 cup of plain or seasoned breadcrumbs - Oil for frying (vegetable or canola works well) Using fresh ingredients is key to great flavor. Choose sharp cheddar cheese for bold taste. Fresh green onions add a nice crunch and color. For mashed potatoes, homemade is best. If you use store-bought, select a creamy variety without added flavors. Quality oil also matters; it affects taste and frying results. If you have allergies, here are some swaps you can try: - For dairy-free cheese, use a plant-based cheese option. - Instead of eggs, try a flaxseed meal or a chia seed mix as a binder. - Gluten-free breadcrumbs work well if you need a gluten-free option. - If you're allergic to garlic, simply leave out the garlic powder and add extra spices for flavor. {{ingredient_image_2}} Start with your cooled mashed potatoes. In a big bowl, add the following ingredients: - 2 cups of prepared and cooled mashed potatoes - 1 cup of shredded sharp cheddar cheese - 1/2 cup of grated parmesan cheese - 1/4 cup of fresh green onions, finely chopped - 1/2 teaspoon of garlic powder - 1/4 teaspoon of freshly ground black pepper - 1/4 teaspoon of smoked paprika Mix everything well with a spatula. This helps blend the flavors. Then, pour in one large beaten egg. Stir it in until the mixture sticks together. It should feel smooth and ready to shape. With clean hands, take some of the potato mixture. Roll it into small balls, about the size of golf balls. Press them firmly so they hold together. This step is key for puffs that won’t fall apart when frying. Next, prepare for the coating. Spread out one cup of plain or seasoned breadcrumbs on a plate. Roll each puff in the breadcrumbs. Make sure they are fully covered. This gives them that lovely crispy texture. Heat oil in a deep frying pan over medium heat. You need enough oil to let the puffs float. To check if the oil is hot, drop in a breadcrumb. If it sizzles, you’re ready! Carefully add a few puffs at a time. Fry them for about 3-4 minutes. Watch for a golden brown color. This means they are crispy and cooked. Use a slotted spoon to take them out. Place them on paper towels to soak up extra oil. Repeat this process until all puffs are fried. Enjoy the smell of crispy goodness filling your kitchen! To get your mashed potato cheese puffs crispy, follow these steps. First, use cooled mashed potatoes. The cooler texture helps them hold shape. Then, coat each puff well with breadcrumbs. This adds that crunchy layer you want. Fry them in hot oil. If the oil sizzles when you drop in a breadcrumb, it’s ready. Fry in small batches. This keeps the oil temperature steady and ensures even cooking. Avoid overmixing your potato mixture. Too much mixing can make the puffs dense. Don’t skip the breadcrumbs. They are key for crispiness. Also, ensure the oil is hot enough before frying. If it’s too cool, your puffs will absorb oil and become soggy. Lastly, don’t overcrowd the pan. This can lower the oil's temperature and ruin your puffs. Serve your puffs warm and fresh. Arrange them on a platter for a lovely display. Garnish with chopped green onions for a pop of color. Pair them with sour cream or a zesty dipping sauce. These add extra flavor and make your dish more fun. You can also serve them with a side salad or soup for a complete meal. Pro Tips Chill the Mixture: For easier handling, refrigerate the potato mixture for about 30 minutes before shaping into puffs. This will help them hold their shape better during frying. Use a Thermometer: To ensure the oil is at the right frying temperature (about 350°F or 175°C), use a kitchen thermometer. This will help achieve that perfect golden brown color without undercooking or burning. Breadcrumb Variations: Experiment with different types of breadcrumbs, such as panko for extra crunch or seasoned breadcrumbs for added flavor. This can elevate the taste and texture of your puffs. Batch Frying: Avoid overcrowding the frying pan, as this can lower the oil temperature and result in soggy puffs. Fry in small batches for the best texture and crispiness. {{image_4}} You can easily change the taste by using different cheeses. For a richer flavor, try using gouda or fontina. If you want a spicy kick, pepper jack is a fun choice. Mixing cheeses can create layers of taste. I like to blend sharp cheddar with creamy mozzarella for a gooey center. The options are endless, so feel free to experiment! Spices can take your cheese puffs to the next level. Adding a pinch of cayenne pepper gives a nice heat. You can also try dried herbs like thyme or oregano for an earthy taste. If you love a smoky flavor, smoked paprika is perfect. You can even add a dash of onion powder for more depth. Taste your mixture before frying to find your perfect spice blend. Frying gives you that perfect crispy texture. However, baking is a healthier option. If you choose to bake, preheat the oven to 400°F. Place the puffs on a greased baking sheet. Bake for about 20 minutes, flipping halfway through. They will turn golden and crispy, just like fried ones. Both methods are delicious, so pick your favorite or try both! To keep your mashed potato cheese puffs fresh, store them in an airtight container. Place a paper towel at the bottom to soak up moisture. This helps keep them crispy. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you are ready to enjoy your leftovers, reheating is key. For the best taste, use an oven. Preheat it to 350°F (175°C). Place the puffs on a baking sheet and heat for about 10-15 minutes. This method helps restore their crispiness. You can also use an air fryer at 350°F for about 5-7 minutes for a quicker option. Freezing these puffs is simple. After shaping them, lay them on a baking sheet lined with parchment paper. Freeze them for about an hour until firm. Once frozen, transfer them to a freezer bag. They can last for up to three months. When you want to cook them, fry them straight from the freezer. Just add a few extra minutes to the frying time. Yes, you can use leftover mashed potatoes. Just make sure they are cool. Adding cheese and spices will enhance the flavor. Leftover potatoes work great for this dish. You can test the oil by dropping in a small piece of breading. If it sizzles, the oil is ready. You want the oil to be hot but not smoking. This will help the puffs get crispy. Yes, you can bake them. Preheat your oven to 400°F (200°C). Place the puffs on a baking sheet lined with parchment. Spray them lightly with cooking oil. Bake for about 20 minutes or until golden brown. Baking is a healthier option. This guide has covered all you need to know about making mashed potato puffs. We explored the right ingredients, preparation steps, and helpful tips for the perfect texture. You learned how to avoid common mistakes and discovered delicious variations. Remember, using quality ingredients makes a big difference. With this knowledge, you can create delicious puffs that impress everyone. Enjoy experimenting with flavors and techniques. Your mashed potato journey starts here!

Cheesy Mashed Potato Puffs

Deliciously crispy puffs made from cheesy mashed potatoes, perfect as an appetizer or snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups prepared and cooled mashed potatoes
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh green onions, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika
  • 1 large egg, beaten
  • 1 cup plain or seasoned breadcrumbs
  • as needed oil for frying (vegetable or canola works well)

Instructions
 

  • In a large mixing bowl, thoroughly combine the cooled mashed potatoes with the sharp cheddar cheese, grated parmesan, chopped green onions, garlic powder, black pepper, and smoked paprika. Use a spatula or spoon to ensure all ingredients are well blended.
  • Pour the beaten egg into the potato mixture and mix vigorously until the egg evenly binds all the components together, creating a cohesive mixture.
  • With clean hands, grab a portion of the potato mixture and shape it into small balls or puffs, roughly the size of a golf ball. Make sure they are compact enough to hold their shape while frying.
  • Roll each puff in the breadcrumbs, ensuring they are evenly coated for a deliciously crispy texture once fried.
  • In a deep frying pan, heat enough oil over medium heat to allow the puffs to float while cooking. Once the oil is hot (test it by dropping in a breadcrumb; it should sizzle), carefully add a few cheese puffs at a time. Fry them for about 3-4 minutes, or until they achieve a beautiful golden brown and crispy exterior.
  • Using a slotted spoon, gently remove the fried puffs from the oil and place them on paper towels to absorb any excess oil, keeping them crispy.
  • Continue the frying process in batches until all of the cheesy mashed potato puffs are golden and cooked to perfection.

Notes

Serve warm with a side of creamy sour cream or zesty dipping sauce.
Keyword cheese, fried, mashed potatoes, snack