Cheesy Mashed Potato Perfection: Cheese Puffs
Transform leftover mashed potatoes into golden, crispy, and cheesy delights! These Cheesy Mashed Potato Cheese Puffs are easy to make, perfect as a snack or appetizer, and sure to be a crowd-pleaser. Enjoy them plain or with your favorite dipping sauce.
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.
Notes
For ultra-crispy puffs, use cold mashed potatoes and avoid overcrowding the fryer. Maintain the oil temperature at 350°F (175°C). Don't overmix the batter. These puffs can be frozen 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. Consider adding a pinch of cayenne pepper or hot sauce for some heat, or mix in cooked and crumbled bacon for a smoky flavor.