Cheesy Mashed Potato Puffs: The Ultimate Comfort Food Recipe

Cheesy Mashed Potato Puffs: Prepare to elevate your mashed potato game to a whole new dimension! Forget everything you thought you knew about this humble side dish because we’re transforming it into a crispy, golden, and utterly irresistible appetizer or snack. Imagine biting into a perfectly formed puff, the exterior boasting a satisfying crunch that gives way to a creamy, cheesy, and melt-in-your-mouth interior.

Mashed potatoes, in their simplest form, have been a comforting staple in cuisines worldwide for centuries. From the rustic tables of Europe to the Thanksgiving feasts of America, they represent warmth, nourishment, and a touch of home. But these aren’t your grandma’s mashed potatoes! We’re taking inspiration from croquettes and potato cakes, adding a generous dose of cheese and a touch of magic to create something truly special.

What makes these cheesy mashed potato puffs so universally loved? It’s the delightful combination of textures – the crispy exterior and the soft, pillowy interior. It’s the comforting familiarity of mashed potatoes elevated by the sharp, savory flavor of cheese. And let’s be honest, they’re incredibly easy to make! Perfect for using up leftover mashed potatoes or whipping up a batch from scratch, these puffs are a guaranteed crowd-pleaser, whether you’re serving them as an appetizer at your next party or simply enjoying a cozy night in. Get ready to experience mashed potatoes like never before!

Ingredients:

• Potatoes: 2 lbs Russet potatoes, peeled and quartered
• Cream Cheese: 4 oz, softened
• Cheddar Cheese: 1 cup, shredded (sharp cheddar recommended for best flavor)
• Butter: 4 tablespoons (1/2 cup), unsalted
• Milk: 1/4 cup (whole milk preferred for richness)
• Garlic Powder: 1 teaspoon
• Onion Powder: 1/2 teaspoon
• Salt: 1 teaspoon (or to taste)
• Black Pepper: 1/2 teaspoon (or to taste)
• Eggs: 2 large, lightly beaten
• All-Purpose Flour: 1/2 cup, plus more for dusting
• Breadcrumbs: 1 cup, plain or panko (for coating)
• Vegetable Oil: For frying (about 3-4 cups)
• Optional Garnish: Chopped chives or parsley

Preparing the Mashed Potatoes:

1. Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt to the water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork without much resistance.
2. Drain the Potatoes: Carefully drain the potatoes in a colander. Make sure to remove as much water as possible. Letting them sit in the colander for a minute or two can help with this.
3. Return to the Pot: Return the drained potatoes to the empty pot. Place the pot back on the stovetop over low heat for about a minute. This will help to dry out any remaining moisture in the potatoes, resulting in fluffier mashed potatoes.
4. Mash the Potatoes: Remove the pot from the heat. Using a potato masher or a ricer, mash the potatoes until they are smooth and free of lumps. If you prefer a super smooth texture, you can use an electric mixer on low speed, but be careful not to overmix, as this can make the potatoes gummy.
5. Add the Butter and Cream Cheese: Add the softened butter and cream cheese to the mashed potatoes. Mix well until they are completely melted and incorporated into the potatoes. The heat from the potatoes will help them melt quickly.
6. Incorporate the Milk and Seasonings: Gradually add the milk to the mashed potatoes, mixing until you reach your desired consistency. Be careful not to add too much milk at once, as you want the potatoes to be thick enough to hold their shape when formed into puffs. Add the garlic powder, onion powder, salt, and pepper. Taste and adjust the seasonings as needed. I usually add a little extra salt and pepper to really bring out the flavors.
7. Stir in the Cheddar Cheese: Fold in the shredded cheddar cheese until it is evenly distributed throughout the mashed potatoes. The cheese will melt slightly from the heat of the potatoes, creating a delicious, cheesy flavor.
8. Cool the Mixture: This is a crucial step! Cover the mashed potato mixture with plastic wrap, pressing the wrap directly onto the surface of the potatoes to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight. This will allow the mixture to firm up, making it easier to handle and shape into puffs.

Forming the Potato Puffs:

1. Prepare the Dredging Station: Set up a dredging station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the lightly beaten eggs. In the third dish, place the breadcrumbs.
2. Shape the Puffs: Remove the chilled mashed potato mixture from the refrigerator. Using a spoon or a small ice cream scoop, scoop out about 2 tablespoons of the mixture. Gently roll it between your palms to form a ball. If the mixture is too sticky, lightly dust your hands with flour.
3. Dredge the Puffs: One at a time, carefully roll each potato ball in the flour, making sure it is completely coated. Then, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, roll it in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere to the surface.
4. Repeat: Repeat the shaping and dredging process with the remaining mashed potato mixture until all the puffs are formed.
5. Chill (Optional): For best results, place the breaded potato puffs on a baking sheet lined with parchment paper and refrigerate them for another 30 minutes. This will help the breadcrumbs adhere even better and prevent them from falling off during frying.

Frying the Potato Puffs:

1. Heat the Oil: Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). You can use a deep-fry thermometer to monitor the temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of bread into it. If the bread turns golden brown in about 30-60 seconds, the oil is ready.
2. Fry in Batches: Carefully add the potato puffs to the hot oil in batches, being careful not to overcrowd the fryer or pot. Overcrowding will lower the oil temperature and result in soggy puffs. I usually fry about 4-5 puffs at a time, depending on the size of my pot.
3. Fry Until Golden Brown: Fry the potato puffs for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to carefully turn them over during frying to ensure even cooking.
4. Remove and Drain: Once the potato puffs are golden brown, remove them from the oil with a slotted spoon or spider and place them on a wire rack lined with paper towels to drain off any excess oil.
5. Repeat: Repeat the frying process with the remaining potato puffs until all are cooked.

Serving:

1. Serve Immediately: Serve the cheesy mashed potato puffs immediately while they are still hot and crispy. They are best enjoyed fresh out of the fryer.
2. Garnish (Optional): Garnish with chopped chives or parsley for a pop of color and added flavor.
3. Dipping Sauces: These puffs are delicious on their own, but they are even better with dipping sauces. Some popular options include ranch dressing, sour cream, ketchup, or a spicy aioli.

Tips for Success:

• Don’t Overmix the Potatoes: Overmixing can lead to gummy mashed potatoes. Use a potato masher or ricer for best results.
• Chill the Mixture: Chilling the mashed potato mixture is essential for easy handling and shaping.
• Maintain Oil Temperature: Keep the oil temperature consistent for even cooking and crispy puffs.
• Don’t Overcrowd the Fryer: Fry in batches to prevent the oil temperature from dropping.
• Adjust Seasonings: Taste and adjust the seasonings to your liking.

Variations:

• Add Bacon: Crispy crumbled bacon adds a smoky and savory flavor.
• Spice it Up: Add a pinch of cayenne pepper or some chopped jalapeños for a spicy kick.
• Different Cheeses: Experiment with different types of cheese, such as Gruyere, Monterey Jack, or pepper jack.
• Herb Infusion: Add fresh herbs like rosemary or thyme to the mashed potatoes for a more complex flavor.

Conclusion:

And there you have it! These Cheesy Mashed Potato Puffs are truly a must-try recipe, transforming humble leftover mashed potatoes into something utterly irresistible. I know, I know, mashed potatoes are already pretty great, but trust me, these little puffs take them to a whole new level of deliciousness. The crispy exterior gives way to a soft, cheesy interior that’s just begging to be devoured. They’re the perfect comfort food with a touch of elegance, making them suitable for both casual weeknight dinners and more special occasions.

What makes these puffs so special? It’s the combination of textures and flavors. The creamy mashed potatoes, the sharp cheddar cheese, the subtle hint of garlic, and that satisfying crunch – it all works together in perfect harmony. Plus, they’re surprisingly easy to make! You probably already have most of the ingredients on hand, and the steps are straightforward and simple to follow.

But the best part? The versatility! These Cheesy Mashed Potato Puffs are fantastic on their own as a snack or appetizer, but they also make a wonderful side dish. Imagine serving them alongside a juicy steak, a roasted chicken, or even a simple salad. They’re guaranteed to be a crowd-pleaser, no matter what you pair them with.

Serving Suggestions and Variations:

Don’t be afraid to get creative with your Cheesy Mashed Potato Puffs! Here are a few ideas to get you started:

* Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños to the mashed potato mixture for a little kick.
* Herb it up: Fresh herbs like chives, parsley, or thyme would add a lovely fresh flavor.
* Cheese, please!: Experiment with different types of cheese. Gruyere, Parmesan, or even a smoked Gouda would all be delicious.
* Dip it good: Serve these puffs with your favorite dipping sauce. Ranch dressing, sour cream, or even a spicy aioli would be fantastic.
* Make it a meal: Top the puffs with some pulled pork or chili for a heartier meal.
* Air Fryer Option: For a slightly healthier version, try air frying these puffs! Simply spray them with cooking oil and air fry at 400°F (200°C) for about 10-12 minutes, or until golden brown and crispy.

I truly believe that this Cheesy Mashed Potato Puffs recipe will become a new favorite in your household. It’s a simple, satisfying, and incredibly delicious way to enjoy mashed potatoes. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to create some magic!

I’m so excited for you to try this recipe! And more importantly, I’d love to hear about your experience. Did you make any variations? What did you serve them with? What did your family and friends think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!

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