If you’re craving the perfect bite of comfort food that melts in your mouth and delivers rich cheesy goodness, then look no further than this incredible Mashed Potato Cheese Puffs Recipe. These golden, crispy little puffs pack fluffy mashed potatoes and a luscious cheesy center into every single bite. Whether it’s for a cozy family night, a festive gathering, or just a snack to brighten your day, these cheese puffs combine the humble mashed potato’s creamy texture with a blend of flavorful cheeses and a perfectly crunchy breadcrumb coating. Trust me, once you try this recipe, it will quickly become your go-to favorite for snacking and sharing.
Ingredients You’ll Need
The magic of this Mashed Potato Cheese Puffs Recipe lies in its simple, straightforward ingredients. Each one contributes something special — from creamy potatoes forming the base, to a medley of cheeses that ooze with flavor, and crisp breadcrumbs that give each puff that irresistible crunch.
- 4 cups cooked and mashed potatoes: Use russet or Yukon gold for the best fluffy texture and mild sweetness.
- 1/2 cup grated Parmesan cheese: Adds a savory, nutty intensity that complements the potatoes perfectly.
- 1/4 cup grated sharp cheddar cheese: Gives a punch of sharpness for delicious depth.
- 1/4 cup whole milk: Brings richness and helps keep the potato mixture smooth.
- 2 tablespoons butter, melted: Adds buttery flavor that ties all ingredients together.
- 1 large egg, lightly beaten: Acts as a binder to keep the puffs intact during frying.
- 1/4 teaspoon garlic powder: Delivers subtle aromatic warmth.
- 1/4 teaspoon onion powder: Enhances the overall savory profile.
- Salt and freshly ground black pepper to taste: To season perfectly.
- 4 ounces cream cheese, softened: Creates a creamy, dreamy filling.
- 1/2 cup shredded mozzarella cheese: Melts beautifully inside for gooeyness.
- 1/4 cup shredded provolone cheese: Adds gentle smokiness and richness.
- 1 tablespoon chopped fresh chives (optional): For a pop of fresh herbal brightness.
- Pinch of red pepper flakes (optional): Brings a hint of heat if you like a little spice.
- 1 cup panko breadcrumbs: Provides that light, crispy coating everyone will love.
- 1/4 cup grated Parmesan cheese (for coating): Enhances the crust with savory tang.
- 1 teaspoon dried Italian herbs (oregano, basil, thyme): Infuses the breadcrumb coating with aromatic flavor.
- 1/4 teaspoon garlic powder (for coating): Deepens the garlic undertones.
- Vegetable or canola oil for frying: About 3-4 cups; essential for achieving that golden crisp exterior.
How to Make Mashed Potato Cheese Puffs Recipe
Step 1: Cool and Prepare Your Mashed Potatoes
Begin by making sure your mashed potatoes are completely cooled — this helps the mixture hold together better. Spread your warm mashed potatoes in an even layer on a baking sheet and let them chill. Using cooled potatoes keeps the cheese puffs from turning too soft or sticky during the next steps.
Step 2: Combine the Base Ingredients
In a large mixing bowl, mix the cooled mashed potatoes with grated Parmesan, sharp cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder. Season with salt and black pepper, then mix gently until everything comes together smoothly. Try not to overmix to keep the texture just right.
Step 3: Chill the Potato Mixture
Cover the bowl and refrigerate the potato mixture for at least 30 minutes. This step firms it up, which makes shaping the puffs so much easier — no more sticky fingers or collapsing balls!
Step 4: Prepare the Cheese Filling
While the potato mixture chills, soften the cream cheese at room temperature. In another bowl, combine the cream cheese with shredded mozzarella, provolone, chopped chives if you’re using, and red pepper flakes for a subtle kick. Mix until creamy and well blended. If you have time, pop this mixture in the fridge for a short chill to make handling easier when assembling the puffs.
Step 5: Shape and Stuff the Puffs
Set up your station with the chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet. Use a tablespoon or cookie scoop to grab a portion of the potato mix, and flatten it slightly on your palm. Add a teaspoon of the cheese filling in the center. Carefully gather the edges of the potato around the filling and pinch them together, forming a smooth, round puff with no cracks. Repeat for the entire batch and place the finished puffs on the baking sheet. For sturdier puffs that hold their shape, chill them in the fridge for 15 to 20 minutes.
Step 6: Coat and Fry to Perfection
Mix the panko breadcrumbs with Parmesan, Italian herbs, garlic powder, salt, and pepper in a shallow bowl. Roll each cheese puff in the breadcrumb mixture until fully coated and set them on the baking sheet again. Heat your oil to between 350 and 375 degrees Fahrenheit in a deep pan. Fry the puffs in batches — do not overcrowd — turning them until they’re evenly golden and crispy all over, usually about 2-3 minutes per side. Drain on paper towels or a wire rack to remove excess oil.
Step 7: Serve Warm and Enjoy
These puffs are best served immediately while warm, so the cheesy center is delectably melty and the outside remains crispy. Pair them with your favorite dipping sauces for an extra burst of flavor.
How to Serve Mashed Potato Cheese Puffs Recipe
Garnishes
Sprinkling freshly chopped parsley or additional chives on your Mashed Potato Cheese Puffs Recipe brightens up the plate and adds a fresh herbal note that contrasts beautifully with the richness. A light dusting of grated Parmesan right before serving also looks and tastes fantastic.
Side Dishes
These cheese puffs naturally shine as a snack or appetizer, but they also make a perfect side to a crisp green salad for lunch or alongside a bowl of hearty soup on chilly evenings. Their creamy texture complements fresh, light, or brothy dishes exceptionally well.
Creative Ways to Present
For a party, present these cheese puffs on a wooden serving board lined with parchment paper, paired with ramekins of marinara sauce, ranch dressing, or even a spicy aioli for dipping. You can also thread them on skewers with cherry tomatoes and basil for a fun finger-food twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Mashed Potato Cheese Puffs Recipe in an airtight container and refrigerate for up to 3 days. They tend to lose some crispiness but will still be delicious and easy to reheat.
Freezing
These puffs freeze like a dream! After shaping and coating but before frying, freeze them in a single layer on a parchment-lined baking sheet. Once frozen solid, transfer them to a freezer bag or container. They can be kept frozen for up to 2 months. When ready to eat, fry them straight from the freezer, just adding an extra minute or two to the cooking time.
Reheating
To bring leftovers back to life, reheat in a hot oven (around 375 degrees Fahrenheit) on a baking sheet for 10–15 minutes to restore the crisp exterior. Avoid microwaving as it will make the coating soggy and the texture less enjoyable.
FAQs
Can I use instant mashed potatoes for this recipe?
It’s best to use real mashed potatoes (russet or Yukon gold) because they offer the ideal texture and flavor. Instant potatoes might not hold together as well and could impact the puff’s texture.
What cheese melts best inside these puffs?
The combination of cream cheese, mozzarella, and provolone creates a creamy, gooey filling. Mozzarella provides excellent meltability, while cream cheese adds richness and provolone contributes a subtle smoky note.
Can I bake the cheese puffs instead of frying?
Yes! For a lighter version, bake the coated puffs at 400 degrees Fahrenheit for about 20-25 minutes, turning once halfway through until golden and crisp. The texture will be slightly different, less crunchy but still delightful.
How do I prevent the cheese from leaking during frying?
The key is to fully enclose the cheese filling inside a well-shaped potato ball with no cracks or holes. Chilling the puffs before coating and frying also helps maintain their shape and keeps the cheese sealed in.
Can I add herbs or spices to the mashed potato mixture?
Absolutely! Fresh garlic, rosemary, or thyme can add wonderful flavor. Just be cautious with stronger herbs so they don’t overpower the cheesy goodness of the puffs.
Final Thoughts
Making this Mashed Potato Cheese Puffs Recipe is one of those cooking adventures that’ll reward you with irresistible comfort food every single time. They’re crispy, cheesy, and utterly satisfying — perfect for sharing with friends or enjoying solo. I hope you dive in with as much joy as I do when preparing them, and that they soon become a cherished addition to your recipe collection.
Print
Mashed Potato Cheese Puffs Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Mashed Potato Cheese Puffs combine creamy mashed potatoes with a rich cheese filling, coated in seasoned panko breadcrumbs, and fried to golden perfection. This ultimate comfort food recipe offers crispy, cheesy bites perfect as appetizers or snacks, boasting a delightful melt-in-your-mouth texture with a flavorful herb and cheese crust.
Ingredients
Mashed Potato Mixture
- 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
Frying Oil
- 3–4 cups vegetable oil or canola oil (for deep frying)
Instructions
- Cool the Mashed Potatoes: Spread the cooked mashed potatoes on a baking sheet to cool completely, ensuring a firmer texture for mixing.
- 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.
- Season to Perfection: Add salt and freshly ground black pepper generously, tasting and adjusting to your preference.
- Mix Thoroughly: Stir the mixture gently until smooth and well combined, avoiding overmixing to maintain texture.
- Chill the Potato Mixture: Cover and refrigerate for 30 minutes to an hour to let the mixture firm up for easier shaping.
- Soften the Cream Cheese: Bring cream cheese to room temperature to facilitate smooth mixing.
- Combine the Filling Ingredients: In a separate bowl, blend softened cream cheese, mozzarella, provolone, chives, and red pepper flakes until creamy and smooth.
- Chill the Cheese Filling (Optional): Refrigerate cheese filling briefly to make it easier to handle during assembly.
- Prepare Your Work Station: Set up chilled mashed potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet for formed puffs.
- Scoop the Potato Mixture: Use a tablespoon or small cookie scoop to portion out 1 1/2 to 2 tablespoons of potato mixture per puff.
- Flatten the Potato Portion: Shape each portion into a small disc in your palm.
- Add the Cheese Filling: Place about 1 teaspoon of the cheese filling in the center of each disc.
- Enclose the Filling: Pinch the edges of the potato disc up and around the filling, sealing fully to form a smooth, round puff without cracks.
- Repeat the Process: Continue forming puffs until all potato mixture and cheese filling are used, placing them onto the baking sheet.
- Chill the Formed Puffs (Optional): Refrigerate puffs for 15-20 minutes to help maintain their shape during frying.
- Combine the Coating Ingredients: Mix panko breadcrumbs, Parmesan cheese, dried Italian herbs, garlic powder, salt, and pepper in a shallow dish.
- Coat Each Puff: Roll each puff in the breadcrumb mixture, pressing lightly to adhere the coating evenly.
- Place on Baking Sheet: Arrange coated puffs back on the lined baking sheet.
- Heat the Oil: Pour oil 2-3 inches deep in a deep pot or Dutch oven, heating to 350-375°F (175-190°C) using a deep-fry thermometer for accuracy.
- Fry in Batches: Carefully add 4-5 puffs per batch to the hot oil, avoiding overcrowding to maintain temperature and crispiness.
- Fry Until Golden Brown: Cook each puff for 2-3 minutes per side, turning to achieve an even, golden, crispy crust.
- Remove and Drain: Use a slotted spoon to remove puffs, draining on a wire rack lined with paper towels to remove excess oil.
- Repeat the Process: Continue frying all puffs in batches until done.
- Serve Immediately: Enjoy the puffs hot and crispy for best flavor and texture.
- Optional Dipping Sauces and Garnishes: Serve with marinara, ranch, sour cream, spicy aioli, or garnish with fresh parsley or chives as desired.
Notes
- Ensure mashed potatoes are fully cooled to prevent the mixture from becoming too loose.
- Chilling the potato mixture and formed puffs helps maintain shape during frying.
- Use a thermometer to monitor oil temperature for consistent frying results.
- Do not overcrowd the frying pot to keep oil temperature stable and avoid soggy puffs.
- These puffs are best served fresh and hot for optimal crispiness and melted cheese inside.
- Customize filling by adding spices or different cheese varieties as desired.
