Winter days call for something warm and incredibly satisfying. You probably have leftover mashed potatoes sitting in your fridge right now. Let’s turn them into something magical and golden.
These Crispy Mashed Potato Cheese Puffs are the ultimate cozy snack. They are crunchy on the outside and creamy on the inside. Your whole family will absolutely love every bite.
Why You’ll Love This Recipe
This recipe is a total winner for busy winter evenings. It breathes new life into leftovers in under 30 minutes. You only need a few simple pantry staples to start.
These puffs are a great way to feed a hungry crowd. They feel like a fancy holiday appetizer but stay budget-friendly. Your kids will keep asking for more of these cheesy treats.
Simple Cooking Method
Making these puffs is surprisingly easy and very hands-on. You just mix, roll, and fry until they reach perfection. Even if you are a beginner, you can master this.
The Panko coating provides a shatteringly crisp texture every time. Using cold potatoes makes the dough much easier to handle. You will feel like a pro in the kitchen today.
Ingredients You’ll Need
Gather these simple ingredients from your kitchen to get started.
- 2 cups chilled mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped fresh chives
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
Step-by-Step Directions
- In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar cheese, chopped chives, garlic powder, salt, and black pepper.
- Add the beaten egg to the potato mixture and stir until the ingredients are thoroughly incorporated.
- Form the mixture into small balls, approximately 1 inch in diameter, using about one tablespoon of mixture per puff.
- Place the flour in one shallow bowl and the Panko breadcrumbs in another shallow bowl.
- Roll each potato ball lightly in the flour, then roll in the Panko breadcrumbs, pressing gently to ensure the crumbs adhere to the surface.
- Heat approximately 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
- Carefully place the potato puffs into the hot oil in batches, ensuring the pan is not overcrowded.
- Fry for 2 to 3 minutes, turning occasionally, until the puffs are golden brown and crispy on all sides.
- Use a slotted spoon to remove the puffs from the oil and transfer them to a paper-towel-lined plate to drain excess fat.
- Serve immediately while hot and crispy.
Best Ways to Enjoy It
Serve these warm with a side of cool sour cream. They also pair beautifully with a zesty ranch dip. Add a fresh green salad to make it a meal.
These are perfect for a cozy movie night at home. Set them on a platter and watch them disappear instantly. Your guests will definitely ask for this recipe.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days easily. Avoid using the microwave to reheat these puffs.
To keep them crunchy, reheat in a 350°F oven. Bake for about 10 minutes until they sizzle again. This preserves that wonderful, golden Panko crust perfectly.
Tips for Best Results
- Use cold mashed potatoes so the balls hold their shape.
- Don’t skip the flour step to help the breadcrumbs stick.
- Fry in small batches to keep the oil temperature steady.
- Use a thermometer to ensure your oil stays at 350°F.
- Keep the puffs small for the most even cooking.
- Press the Panko firmly into the potato for extra crunch.
- Drain well on paper towels to avoid any greasiness.
- Add a pinch of cayenne for a tiny spicy kick.
Ways to Switch It Up
- Swap cheddar for pepper jack for a spicy version.
- Mix in crispy bacon bits for a smoky flavor.
- Try dried parsley if you don’t have fresh chives.
- Use gluten-free flour and breadcrumbs for sensitive tummies.
- Add finely grated parmesan for a double cheese delight.
Common Questions
Can I bake these instead of frying?
Yes, you can bake them at 400°F for 20 minutes. Spray them with oil first for a golden color. They won’t be quite as crunchy as fried ones.
What if my potato mixture is too soft?
If the mixture feels too wet, add a tablespoon of flour. Make sure your potatoes were completely chilled before starting. This helps the puffs stay together in the oil.
I hope these little bites bring a bit of warmth to your winter. There is nothing better than a simple, cheesy snack shared with family.
— Katie Wood
Ingredients
- 2 cups chilled mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped fresh chives
- 1 large egg , lightly beaten
- 1/2 cup all -purpose flour
- 1 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar cheese, chopped chives, garlic powder, salt, and black pepper.
- Add the beaten egg to the potato mixture and stir until the ingredients are thoroughly incorporated.
- Form the mixture into small balls, approximately 1 inch in diameter, using about one tablespoon of mixture per puff.
- Place the flour in one shallow bowl and the Panko breadcrumbs in another shallow bowl.
- Roll each potato ball lightly in the flour, then roll in the Panko breadcrumbs, pressing gently to ensure the crumbs adhere to the surface.
- Heat approximately 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
- Carefully place the potato puffs into the hot oil in batches, ensuring the pan is not overcrowded.
- Fry for 2 to 3 minutes, turning occasionally, until the puffs are golden brown and crispy on all sides.
- Use a slotted spoon to remove the puffs from the oil and transfer them to a paper-towel-lined plate to drain excess fat.
- Serve immediately while hot and crispy.
