Description
These Mashed Potato Cheese Puffs are crispy on the outside, soft and creamy inside, and packed with cheddar and Parmesan flavor. A perfect comfort food appetizer or snack that is golden-fried and irresistible.
Ingredients
- Potato Base:
- 2 lbs Russet potatoes, peeled and quartered
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 1/4 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Cheese Mixture:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup 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)
- Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable or canola oil (for frying)
- Serving:
- Fresh parsley (optional)
- Sour cream, ranch, or hot sauce
Instructions
- Boil potatoes: Cook until fork-tender, about 15–20 minutes.
- Dry potatoes: Drain and heat briefly to remove moisture.
- Mash: Add butter, milk, sour cream, and seasoning until smooth.
- Cool: Chill mashed potatoes for 30–60 minutes.
- Mix: Combine potatoes with cheeses, eggs, flour, and spices.
- Chill again: Refrigerate mixture for 30 minutes.
- Prepare coating: Set up flour, eggs, and panko.
- Form balls: Roll mixture into small puffs.
- Coat: Dredge in flour, egg, then panko.
- Heat oil: Bring oil to 175°C (350°F).
- Fry: Cook in batches until golden and crispy.
- Drain: Place on paper towels or rack.
- Serve: Garnish and enjoy hot with dipping sauce.
Notes
- Chilling is essential for structure and prevents breaking.
- Do not overcrowd oil while frying.
- Use quality cheese for best flavor.
- Serve immediately for maximum crispiness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Fry
- Cuisine: American