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
Scale
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.
