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Close-up of golden-brown Mashed Potato Cheese Puffs, showcasing their crispy exterior and cheesy filling.

Mashed Potato Cheese Puffs

Transform leftover mashed potatoes into a delightful appetizer with this easy recipe. These cheese puffs boast a crispy exterior and a light, airy interior, perfect for serving with your favorite dipping sauce.
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Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cold mashed potatoes preferably made with Yukon Gold potatoes
  • 1 large egg, lightly beaten
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh chives optional
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper optional
  • Vegetable oil, for frying
  • Salt, to taste

Equipment

  • Large bowl
  • Plastic wrap
  • Deep fryer or large heavy-bottomed pot
  • Thermometer
  • Small cookie scoop or spoon
  • Slotted spoon
  • Paper towel-lined plate

Method
 

  1. In a large bowl, combine the cold mashed potatoes, egg, cheddar cheese, Parmesan cheese, flour, chives (if using), garlic powder, black pepper, and cayenne pepper (if using). Mix well until all ingredients are evenly distributed. Be careful not to overmix.
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  3. Pour vegetable oil into a deep fryer or large, heavy-bottomed pot to a depth of about 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to ensure accurate temperature.
  4. Using a small cookie scoop or a spoon, scoop out portions of the potato mixture. Gently roll each portion into a ball, about 1 inch in diameter.
  5. Carefully drop the potato balls into the hot oil, working in batches to avoid overcrowding the fryer. Fry for 3-4 minutes, or until golden brown and crispy. Turn the puffs occasionally to ensure even browning.
  6. Remove the puffs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Season with a pinch of salt, if desired.
  7. Serve immediately.

Notes

For best results, use cold, dry mashed potatoes. Avoid overmixing the potato mixture, as this can result in tough puffs. Chill the mixture thoroughly before frying to prevent the puffs from falling apart. Serve immediately for optimal crispness. Serve with ranch dressing, sour cream, or a spicy aioli.