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

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4.5 from 89 reviews

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.

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

  1. Cool the Mashed Potatoes: Spread the cooked mashed potatoes on a baking sheet to cool completely, ensuring the mixture is firm enough for shaping.
  2. 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.
  3. Season to Perfection: Add salt and black pepper generously; taste and adjust seasoning as needed.
  4. Mix Thoroughly: Blend all ingredients well without overmixing to maintain a good texture.
  5. Chill the Potato Mixture: Cover and refrigerate for at least 30 minutes to firm up the mixture for easier handling.
  6. Soften the Cream Cheese: Make sure the cream cheese is at room temperature so it blends smoothly.
  7. Combine the Filling Ingredients: In a medium bowl, mix softened cream cheese, shredded mozzarella, provolone, chives if using, and red pepper flakes until creamy.
  8. Chill the Cheese Filling (Optional): Refrigerate the cheese filling for a few minutes to firm slightly, making it easier to scoop.
  9. Prepare Your Work Station: Arrange the potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet.
  10. Scoop the Potato Mixture: Use a tablespoon or cookie scoop to portion 1.5 to 2 tablespoons of potato mixture for each puff.
  11. Flatten the Potato Portion: Gently press each portion into a small disc in your palm.
  12. Add the Cheese Filling: Place about 1 teaspoon of cheese filling in the center of the disc.
  13. Enclose the Filling: Fold the edges over the filling, pinching to seal completely; roll into a smooth ball without cracks.
  14. Repeat the Process: Continue shaping until all mixture and filling are used; arrange puffs on the baking sheet.
  15. Chill the Formed Puffs (Optional): Refrigerate the puffs for 15-20 minutes to help maintain shape during frying.
  16. Combine the Coating Ingredients: In a shallow dish, mix panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper evenly.
  17. Coat Each Puff: Roll each puff in the breadcrumb mixture, pressing lightly to adhere the coating completely.
  18. Place on Baking Sheet: Return coated puffs to the baking sheet, ready for frying.
  19. 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.
  20. Fry in Batches: Add 4-5 puffs per batch carefully to avoid overcrowding.
  21. Fry Until Golden Brown: Fry each side for 2-3 minutes until puffs are golden and crispy, turning for even cooking.
  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 remaining puffs in batches, maintaining oil temperature.
  24. Serve Immediately: Serve hot and crispy for best taste and texture.
  25. Optional Dipping Sauces: Pair with marinara, ranch, sour cream, or spicy aioli for added flavor.
  26. 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

Find it online: https://platedandproud.com/mashed-potato-cheese-puffs-crispy-and-cheesy-comfort-food-bites-recipe/