Ever find yourself with leftover mashed potatoes and think, “There HAS to be something more exciting I can do with this?” I know I have! Well, say goodbye to boring leftovers and hello to these incredible Cheesy Mashed Potato Cheese Puffs! Crispy on the outside, fluffy and cheesy on the inside, these little bites of heaven are ridiculously easy to make and guaranteed to be a crowd-pleaser. Get ready to transform your humble mashed potatoes into a show-stopping snack or appetizer!
Gathering Your Heavenly Ingredients
Here’s what you’ll need to create these cheesy delights. Don’t worry if you don’t have *exactly* everything; we can be flexible!
For the Cheesy Puffs:
- 2 cups Cold Mashed Potatoes: This works best with plain or lightly seasoned mashed potatoes.
- 1 cup Shredded Cheddar Cheese: Sharp cheddar adds a fantastic flavor, but feel free to experiment with other cheeses like Monterey Jack or Pepper Jack.
- 1/2 cup All-Purpose Flour: This helps bind everything together.
- 1 Large Egg: Acts as a binder and adds richness.
- 1/4 cup Milk: Helps create a smoother consistency.
- 1/4 cup Chopped Green Onions: Adds a pop of freshness and flavor.
- 1 teaspoon Garlic Powder: For a savory kick.
- 1/2 teaspoon Onion Powder: Enhances the overall flavor profile.
- Salt and Pepper to taste: Seasoning is key!
- Vegetable Oil (for frying): You’ll need enough to fully submerge the puffs.
Step-by-Step to Golden, Cheesy Goodness
Let’s transform those leftover mashed potatoes into irresistible cheese puffs! I promise, it’s easier than you think.
Crafting the Cheesy Potato Mixture:
- In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, all-purpose flour, egg, milk, chopped green onions, garlic powder, and onion powder. Season generously with salt and pepper.
- Mix everything together until well combined. The mixture should be thick but still slightly moist. If it seems too dry, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too wet, add a tablespoon of flour at a time.
Forming the Perfect Puffs:
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). The oil should be deep enough to fully submerge the puffs.
- While the oil is heating, use a spoon or small cookie scoop to form the mashed potato mixture into small balls or oval shapes. Aim for about 1-inch in size.
Frying to Crispy Perfection:
- Carefully drop the potato puffs into the hot oil, being careful not to overcrowd the fryer. Fry in batches to maintain the oil temperature.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the puffs from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serving and Enjoying:
- Serve the Cheesy Mashed Potato Cheese Puffs immediately while they are still hot and crispy.
- Enjoy them plain, or with your favorite dipping sauce, such as ranch dressing, sour cream, or a spicy sriracha mayo.
The Secret to Ultra-Crispy Puffs
Okay, let’s talk about getting that perfect crunch. A soggy cheese puff is a sad cheese puff, and we’re here to avoid that!
- Cold Mashed Potatoes are Key: Using cold mashed potatoes is crucial! Warm potatoes will make the mixture too soft and prone to falling apart in the oil.
- Don’t Overcrowd the Fryer: Overcrowding the fryer will lower the oil temperature, resulting in soggy puffs. Fry in batches, giving each puff enough space.
- Maintain Oil Temperature: Keep a close eye on the oil temperature. If it drops too low, the puffs will absorb more oil and become greasy. Use a deep-fry thermometer to monitor the temperature.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tougher texture. Mix just until the ingredients are combined.
Flavor Variations to Blow Your Mind
This recipe is a fantastic base, but don’t be afraid to get creative! Let’s explore some delicious flavor variations to take your cheese puffs to the next level.
- Spicy Fiesta: Add a pinch of chili powder, cumin, and a finely chopped jalapeño to the mashed potato mixture for a spicy kick.
- Bacon Cheddar Bliss: Mix in cooked and crumbled bacon for a smoky, savory flavor.
- Herb & Garlic: Add a tablespoon of chopped fresh herbs, such as parsley, chives, or thyme, along with an extra clove of minced garlic.
- Pizza Puffs: Add a tablespoon of tomato paste, a pinch of Italian seasoning, and some diced pepperoni for a pizza-inspired flavor.
Troubleshooting: Common Issues and Solutions
Even the best recipes can sometimes present challenges. Let’s address some common issues you might encounter and how to fix them.
- Puffs are falling apart in the oil: This usually happens if the mixture is too wet. Add a tablespoon of flour at a time until the consistency is thicker. Also, make sure the oil is hot enough.
- Puffs are greasy: The oil temperature is likely too low. Ensure the oil is at 350°F (175°C) before adding the puffs. Also, avoid overcrowding the fryer.
- Puffs are not crispy enough: This could be due to overcrowding the fryer or not frying them long enough. Fry them in batches and make sure they are golden brown and crispy on all sides.
- Puffs are too dense: You may have overmixed the batter. Mix just until the ingredients are combined.
Making the Most of Leftover Mashed Potatoes
Let’s be honest, leftover mashed potatoes can be a bit…uninspiring. But with a little creativity, you can transform them into something truly special. Besides these amazing cheese puffs, you can use leftover mashed potatoes as a base for other delicious dishes! You can even add your leftover potatoes to make CREAMY CHEDDAR POTATO SOUP, or for a hands-off approach try CREAMIEST CROCKPOT POTATO SOUP. If you’re craving something extra creamy, CREAMY DREAMY POTATO SOUP could be just the ticket. For a heartier option, why not make LOADED BAKED POTATO SOUP? Or, for a bit of spice, consider CREAMY CAJUN POTATO SOUP. The possibilities are endless!
A Few Extra Tips and Tricks From Your Kitchen Bestie
Okay, friends, here are a few extra nuggets of wisdom to ensure your Cheesy Mashed Potato Cheese Puffs are absolutely perfect:
- Cheese is Key: Don’t skimp on the cheese! A good quality cheddar cheese will make all the difference in flavor.
- Add Some Heat: If you like a little spice, add a pinch of cayenne pepper or a dash of hot sauce to the mashed potato mixture.
- Freezing for Later: You can freeze the formed cheese puffs before frying. Simply place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Fry them directly from frozen, adding a few minutes to the cooking time.
- Get Creative with Dipping Sauces: Experiment with different dipping sauces to find your favorite pairing. Ranch dressing, sour cream, sriracha mayo, or even a simple marinara sauce all work well. You can also consider using CHEESY RANCH POTATOES as inspiration for a dipping sauce.
Cheesy Mashed Potato Cheese Puffs: Your New Favorite Snack
So there you have it! A simple, delicious, and incredibly satisfying way to transform leftover mashed potatoes into something truly special. These Cheesy Mashed Potato Cheese Puffs are perfect for parties, game days, or just a fun snack any time of day. I hope you enjoy them as much as I do. Happy cooking!
What kind of mashed potatoes work best for this recipe?
The recipe works best with plain or lightly seasoned cold mashed potatoes.
What can I do if my cheese puff mixture is too wet?
If your cheese puff mixture is too wet, add a tablespoon of flour at a time until it reaches the desired consistency.
How do I prevent my cheese puffs from being greasy?
To prevent greasy cheese puffs, ensure the oil temperature is at 350°F (175°C) before adding the puffs and avoid overcrowding the fryer. Fry in batches to maintain the oil temperature.
Can I freeze these cheese puffs for later?
Yes, you can freeze the formed cheese puffs before frying. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. Fry them directly from frozen, adding a few minutes to the cooking time.
Cheesy Mashed Potato Perfection: Cheese Puffs
Equipment
- Large bowl
- Mixing spoon or spatula
- Deep fryer or large pot
- Deep-fry thermometer
- Slotted spoon
- Plate
- Paper towels
- Measuring cups and spoons
- Small cookie scoop or spoon
Ingredients
- 2 cups cold mashed potatoes plain or lightly seasoned
- 1 cup shredded cheddar cheese sharp cheddar recommended
- ½ cup all-purpose flour
- 1 large egg
- ¼ cup milk
- ¼ cup chopped green onions
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Instructions
- In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, all-purpose flour, egg, milk, chopped green onions, garlic powder, and onion powder.
- Season generously with salt and pepper.
- Mix everything together until well combined. The mixture should be thick but still slightly moist. If it seems too dry, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too wet, add a tablespoon of flour at a time.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). The oil should be deep enough to fully submerge the puffs. Use a deep-fry thermometer to monitor the temperature.
- While the oil is heating, use a spoon or small cookie scoop to form the mashed potato mixture into small balls or oval shapes. Aim for about 1-inch in size.
- Carefully drop the potato puffs into the hot oil, being careful not to overcrowd the fryer. Fry in batches to maintain the oil temperature.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the puffs from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve the Cheesy Mashed Potato Cheese Puffs immediately while they are still hot and crispy.
- Enjoy them plain, or with your favorite dipping sauce, such as ranch dressing, sour cream, or a spicy sriracha mayo.
