Introduction

Mashed Potato Cheese Puffs are the ultimate comfort food—crispy on the outside, creamy and cheesy on the inside. This delightful snack combines fluffy mashed potatoes with a savory cheese filling, making it perfect for gatherings or cozy nights in.

Mashed Potato Cheese Puffs: Crispy and Cheesy Comfort Food Bites Recipe - Recipe Image

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 milk (whole milk preferred)
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

Step 1: Ensure your mashed potatoes are completely cooled by spreading them out on a baking sheet.
Step 2: In a large bowl, combine the cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder.
Step 3: Season with salt and pepper, taste, and adjust as needed.
Step 4: Mix until smooth but avoid overmixing.
Step 5: Cover and refrigerate the mixture for at least 30 minutes to firm up.
Step 6: Soften the cream cheese to room temperature.
Step 7: In a medium bowl, combine cream cheese, mozzarella, provolone, chives (if using), and red pepper flakes (if using).
Step 8: Mix until smooth and creamy. Chill briefly if desired for easier handling.
Step 9: Set up your work station with the chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet.
Step 10: Scoop about 1 1/2 to 2 tablespoons of potato mixture and flatten it into a small disc.
Step 11: Place about 1 teaspoon of cheese filling in the center of the potato disc.
Step 12: Fold the edges up and around the filling, pinching closed and rolling gently to form a smooth ball without cracks.
Step 13: Repeat until all mixture and filling are used; place formed puffs on the baking sheet.
Step 14: Optionally chill the puffs for 15-20 minutes to help them hold their shape during frying.
Step 15: In a shallow dish, combine panko, Parmesan, Italian herbs, garlic powder, salt, and pepper. Mix well.
Step 16: Roll each puff in the breadcrumb mixture, pressing lightly to coat completely.
Step 17: Place coated puffs back on the baking sheet.
Step 18: Heat oil in a deep pot to 350-375°F (175-190°C), maintaining a consistent temperature.
Step 19: Fry puffs in batches (about 4-5 at a time), avoiding overcrowding.
Step 20: Fry for 2-3 minutes per side, turning to cook evenly until golden brown and crispy.
Step 21: Remove with a slotted spoon and drain on paper towels-lined wire rack.
Step 22: Repeat until all puffs are fried.
Step 23: Serve immediately while hot and crispy, with optional dipping sauces like marinara, ranch, or aioli.
Step 24: Garnish with fresh parsley or chives if desired.

Tips & Variations

Use russet or Yukon gold potatoes for the best texture in your mashed potatoes.
Chilling the cheese puffs before frying helps them hold their shape better.
Try adding finely chopped cooked bacon or herbs like rosemary to the potato mixture for extra flavor.
For a baked version, brush puffs with oil and bake at 400°F (200°C) for 20 minutes or until golden and crispy.

Storage

Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or conventional oven at 350°F (175°C) until warmed through and crispy. Avoid microwaving to maintain the crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheese puffs ahead of time?

Yes, you can form the cheese puffs and refrigerate them for up to 24 hours before frying. Just keep them covered to prevent drying out.

What if I don’t have panko breadcrumbs?

You can substitute regular breadcrumbs, but panko provides a lighter, crunchier coating that’s ideal for this recipe.

Mashed Potato Cheese Puffs: Crispy and Cheesy Comfort Food Bites Recipe

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Mashed Potato Cheese Puffs are a deliciously crispy, golden-brown snack filled with a creamy blend of cheeses and seasoned mashed potatoes. Perfect as a comforting appetizer or party finger food, these puffs combine smooth mashed potatoes with a cheesy filling, coated in a flavorful breadcrumb crust and deep-fried to perfection for an irresistible treat.

Author: Lila
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yield: About 24 puffs 1x
Category: Appetizer
Method: Frying
Cuisine: American

Ingredients

Scale

Mashed Potato Base

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

For Frying

Vegetable oil or canola oil, about 3-4 cups

Instructions

Cool the Mashed Potatoes: Spread the cooked mashed potatoes on a baking sheet to cool completely, ensuring the mixture is firm enough for shaping.
Combine the Base Ingredients: In a large bowl, mix the cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder until smooth.
Season to Perfection: Add salt and black pepper generously; taste and adjust seasoning as needed.
Mix Thoroughly: Blend all ingredients well without overmixing to maintain a good texture.
Chill the Potato Mixture: Cover and refrigerate for at least 30 minutes to firm up the mixture for easier handling.
Soften the Cream Cheese: Make sure the cream cheese is at room temperature so it blends smoothly.
Combine the Filling Ingredients: In a medium bowl, mix softened cream cheese, shredded mozzarella, provolone, chives if using, and red pepper flakes until creamy.
Chill the Cheese Filling (Optional): Refrigerate the cheese filling for a few minutes to firm slightly, making it easier to scoop.
Prepare Your Work Station: Arrange the potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet.
Scoop the Potato Mixture: Use a tablespoon or cookie scoop to portion 1.5 to 2 tablespoons of potato mixture for each puff.
Flatten the Potato Portion: Gently press each portion into a small disc in your palm.
Add the Cheese Filling: Place about 1 teaspoon of cheese filling in the center of the disc.
Enclose the Filling: Fold the edges over the filling, pinching to seal completely; roll into a smooth ball without cracks.
Repeat the Process: Continue shaping until all mixture and filling are used; arrange puffs on the baking sheet.
Chill the Formed Puffs (Optional): Refrigerate the puffs for 15-20 minutes to help maintain shape during frying.
Combine the Coating Ingredients: In a shallow dish, mix panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper evenly.
Coat Each Puff: Roll each puff in the breadcrumb mixture, pressing lightly to adhere the coating completely.
Place on Baking Sheet: Return coated puffs to the baking sheet, ready for frying.
Heat the Oil: Pour oil into a deep pot to 2-3 inches depth; heat over medium to 350-375°F (175-190°C), monitoring temperature with a thermometer.
Fry in Batches: Add 4-5 puffs per batch carefully to avoid overcrowding.
Fry Until Golden Brown: Fry each side for 2-3 minutes until puffs are golden and crispy, turning for even cooking.
Remove and Drain: Use a slotted spoon to transfer puffs to a wire rack lined with paper towels to drain excess oil.
Repeat the Process: Continue frying remaining puffs in batches, maintaining oil temperature.
Serve Immediately: Serve hot and crispy for best taste and texture.
Optional Dipping Sauces: Pair with marinara, ranch, sour cream, or spicy aioli for added flavor.
Garnish (Optional): Sprinkle with fresh chopped parsley or chives for a fresh touch.

Notes

Ensure mashed potatoes are fully cooled and chilled to prevent the puffs from falling apart during frying.
Do not overmix the potato mixture to maintain a light texture.
Chilling the formed puffs before coating and frying enhances shape retention and crispiness.
Maintain consistent oil temperature to avoid greasy or undercooked puffs.
If you prefer baking, you can bake at 400°F (200°C) for 20-25 minutes, turning halfway, but frying yields the best crispiness.
Use fresh herbs like chives or parsley to enhance flavor and presentation.
These puffs are best enjoyed fresh but can be reheated in an air fryer to restore crispness.

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