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Mashed Potato Cheese Puffs

Mashed Potato Cheese Puffs
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Crispy, golden-brown mashed potato cheese puffs with a creamy cheddar and Parmesan center. Perfect appetizer ready in 75 minutes.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled and quartered
  • 1/2 cup milk (whole milk recommended)
  • 4 tablespoons unsalted butter
  • 1/4 cup sour cream
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups shredded cheddar cheese (sharp or medium)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped chives or green onions
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon paprika
  • Pinch of cayenne pepper (optional)
  • 1 cup all-purpose flour, for dredging
  • 2 large eggs, beaten, for egg wash
  • 2 cups panko breadcrumbs, for coating
  • Vegetable oil or canola oil, for frying (enough for 2-3 inches depth)
  • Chopped fresh parsley for garnish
  • Sour cream or ranch dressing, for dipping
  • Hot sauce, for serving

Instructions

  1. Place peeled and quartered potatoes in a large pot. Cover with cold water about 1 inch above potatoes. Add a pinch of salt and bring to a boil over high heat.
  2. Once boiling, reduce heat to medium and simmer for 15-20 minutes, or until fork-tender.
  3. Carefully drain potatoes in a colander. Return to empty pot and place back on burner over low heat for 1-2 minutes to dry out excess moisture.
  4. Remove pot from heat. Add butter, milk, sour cream, salt, pepper, and garlic powder. Mash until smooth and creamy without overmixing.
  5. Spread mashed potatoes in a thin layer on a baking sheet. Refrigerate for at least 30 minutes, or up to 1 hour.
  6. In a large bowl, combine cooled mashed potatoes, cheddar cheese, Parmesan cheese, chives, beaten eggs, 1/4 cup flour, paprika, and cayenne pepper if using. Mix thoroughly until evenly distributed. If too wet, add 1-2 tablespoons more flour.
  7. Cover bowl with plastic wrap and refrigerate for another 30 minutes.
  8. Set up three shallow dishes: first with 1 cup flour, second with beaten eggs, third with panko breadcrumbs.
  9. Take a spoonful of chilled mixture (1-2 tablespoons per puff) and roll into a ball. Dredge in flour, shake off excess, dip in eggs allowing excess to drip off, then roll in panko breadcrumbs. Place on clean plate.
  10. Pour oil into large, heavy-bottomed pot to 2-3 inches depth. Heat over medium-high heat until temperature reaches 350°F (175°C).
  11. Carefully lower coated cheese puffs into hot oil in batches using a slotted spoon. Fry for 2-3 minutes per side, or until deep golden brown and crispy.
  12. Use slotted spoon to remove fried cheese puffs and place on wire rack lined with paper towels. Serve immediately while hot, garnished with parsley and your choice of dipping sauce.

Notes

  • Don’t skip the chilling steps – they’re crucial for preventing cheese puffs from falling apart during frying.
  • Use high-quality cheese for best flavor. Sharp cheddar creates more pronounced taste than mild.
  • Maintain oil temperature at 350°F for optimal crispy results. Don’t overcrowd the pot.
  • Can be prepared ahead: freeze breaded unfried puffs and fry directly from frozen, adding 1-2 extra minutes cooking time.

Nutrition

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