Description

Mashed Potato Cheese Puffs combine creamy mashed potatoes with a flavorful cheesy filling, wrapped in a crispy golden crust. These delightful deep-fried bites are perfect as an indulgent snack or appetizer, bursting with a mixture of Parmesan, cheddar, cream cheese, mozzarella, and provolone cheeses layered inside soft potato dough.

Ingredients

Scale

Mashed Potato Dough

4 cups cooked and mashed potatoes (russet or Yukon gold), cooled completely
1/2 cup grated Parmesan cheese
1/4 cup grated sharp cheddar cheese
2 tablespoons butter, melted
1 large egg, lightly beaten
1/4 cup all-purpose flour, plus more for dusting
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon salt (or 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 garlic powder

Breading and Frying

1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying (about 3-4 cups)

Instructions

Prepare the Cheese Filling: In a medium bowl, combine the softened cream cheese, shredded mozzarella, provolone cheese, and chopped chives if using. Add a pinch of garlic powder and mix until smooth. Cover and refrigerate for at least 30 minutes to firm up the filling.
Make the Mashed Potato Dough: In a large bowl, mix the cooled mashed potatoes with Parmesan and cheddar cheeses. Add melted butter and beaten egg. Gradually incorporate 1/4 cup flour, stirring until the dough starts to come together. Season with garlic powder, onion powder, black pepper, and salt to taste.
Knead the Dough: Lightly flour a clean surface, then knead the potato dough until it forms a smooth, pliable ball. If too sticky, add flour a tablespoon at a time until manageable.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to help firm it up and make it easier to handle.
Assemble the Cheese Puffs: Remove the dough and cheese filling from the fridge. On a floured surface, take about 2 tablespoons of dough and flatten into a disc. Place 1 teaspoon of the chilled cheese filling in the center.
Seal the Puffs: Pull edges of the potato dough up and around the filling, pinching tightly to seal. Roll gently into a smooth ball. Repeat with remaining dough and filling.
Freeze the Puffs: Place formed cheese puffs on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up before breading.
Prepare Breading Stations: Set up three shallow dishes with flour, beaten eggs, and panko breadcrumbs respectively for dredging.
Bread the Cheese Puffs: Remove puffs from the freezer. Coat each puff first in flour, then dip in beaten egg, and finally roll in panko breadcrumbs. Place back on the baking sheet.
Heat the Oil: Pour about 3-4 cups of vegetable oil into a deep pot and heat to 350°F (175°C) for frying.
Fry the Cheese Puffs: Carefully add a few puffs to the hot oil, avoiding overcrowding. Fry for about 2-3 minutes per side until golden brown and crispy, turning occasionally for even cooking.
Drain and Cool: Remove the fried puffs with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
Serve: Let the cheese puffs cool slightly, then serve warm and enjoy the melty, crispy comfort food treat.

Notes

Use cooked and cooled mashed potatoes for best dough texture—leftovers work perfectly.
Chilling the dough and cheese filling makes shaping and sealing easier.
You can substitute or add other cheeses to the filling according to your preference.
Make sure oil temperature is steady at 350°F to ensure crispy, non-greasy puffs.
Freeze puffs before breading to prevent them from breaking apart during frying.
Serve immediately for best taste and texture, but they can be reheated in the oven to regain crispiness.

Prep Time: 40 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: mashed potato cheese puffs, fried cheese snacks, potato appetizer, comfort food, cheesy puffs, appetizer recipe