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Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe

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★★★★★

4.7 from 125 reviews

Mashed Potato Cheese Puffs are a deliciously crispy and cheesy comfort food snack. Made with creamy mashed potatoes blended with Parmesan and cheddar, filled with a savory mix of cream cheese, mozzarella, and provolone, these puffs are coated in seasoned panko breadcrumbs and deep-fried to golden perfection. Perfect as an appetizer or indulgent snack, they offer a gooey cheese center wrapped in a crunchy exterior sure to satisfy any comfort food cravings.

Ingredients

Scale

Mashed Potato Base

  • 4 cups cooked and mashed potatoes (russet or Yukon gold), cooled
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated sharp cheddar cheese
  • 1/4 cup whole milk
  • 2 tablespoons butter, melted
  • 1 large egg, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and freshly ground black pepper, 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 red pepper flakes (optional)

Breadcrumb Coating

  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme)
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste

For Frying

  • Vegetable oil or canola oil, about 3-4 cups

Instructions

  1. Cool the Mashed Potatoes: Spread the cooked mashed potatoes on a baking sheet to ensure they are completely cooled before using.
  2. Combine the Base Ingredients: In a large bowl, mix cooled mashed potatoes, Parmesan, cheddar, milk, melted butter, beaten egg, garlic powder, and onion powder together.
  3. Season to Perfection: Add salt and freshly ground black pepper to taste, adjusting as needed.
  4. Mix Thoroughly: Stir the ingredients until smooth and well combined, taking care not to overmix.
  5. Chill the Potato Mixture: Cover and refrigerate for at least 30 minutes to firm up the mixture.
  6. Soften the Cream Cheese: Allow cream cheese to reach room temperature so it mixes easily.
  7. Combine the Filling Ingredients: In a medium bowl, blend cream cheese, shredded mozzarella, provolone, chives, and red pepper flakes until creamy.
  8. Chill the Cheese Filling (Optional): Refrigerate the cheese mixture briefly to make it easier to handle.
  9. Prepare Your Work Station: Arrange chilled potato mixture, cheese filling, breadcrumb coating, and a parchment-lined baking sheet.
  10. Scoop the Potato Mixture: Use a tablespoon or cookie scoop to portion out 1.5 to 2 tablespoons of potato mixture each.
  11. Flatten the Potato Portion: Shape each portion into a small disc in your palm.
  12. Add the Cheese Filling: Place about 1 teaspoon of cheese filling in the center of each disc.
  13. Enclose the Filling: Fold the potato around the filling, sealing edges completely and forming a smooth ball without cracks.
  14. Repeat the Process: Continue forming puffs until all mixture and filling are used, placing them on the baking sheet.
  15. Chill the Formed Puffs (Optional): Refrigerate for 15-20 minutes to help maintain shape during frying.
  16. Combine the Coating Ingredients: Mix panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and pepper in a shallow dish.
  17. Mix Well: Stir to distribute all seasoning evenly in the breadcrumb mixture.
  18. Coat Each Puff: Roll each puff thoroughly in the breadcrumb mixture, pressing lightly to adhere.
  19. Place on Baking Sheet: Return coated puffs to the baking sheet.
  20. Heat the Oil: Fill a deep pot with 2-3 inches of oil and heat to 350-375°F (175-190°C), monitoring with a thermometer.
  21. Fry in Batches: Carefully add 4-5 puffs per batch to avoid overcrowding the oil.
  22. Fry Until Golden Brown: Cook each side for 2-3 minutes until golden and crispy, turning to ensure even frying.
  23. Remove and Drain: Use a slotted spoon to transfer fried puffs to a wire rack lined with paper towels to drain excess oil.
  24. Repeat the Process: Continue frying remaining puffs in batches.
  25. Serve Immediately: Enjoy the cheese puffs while hot and crispy.
  26. Optional Dipping Sauces: Serve with marinara, ranch, sour cream, or spicy aioli for dipping.
  27. Garnish (Optional): Sprinkle with chopped fresh parsley or chives before serving.

Notes

  • Make sure mashed potatoes are completely cooled to prevent filling from melting prematurely during shaping.
  • Chilling the potato mixture and formed puffs helps maintain shape and makes handling easier.
  • Maintain the oil temperature around 350-375°F for optimal frying results and crispiness.
  • Do not overcrowd the pot when frying to ensure even cooking and browning.
  • Use a mixture of cheeses for a rich, flavorful filling with gooey texture.
  • Optional spices and herbs can be adjusted based on taste preferences.
  • Leftover cheese puffs can be refrigerated and reheated in an oven for best texture retention.

Keywords: mashed potato cheese puffs, fried snacks, comfort food, cheesy appetizers, potato puffs, cheese filled snacks

Find it online: https://kitchenwithkai.com/mashed-potato-cheese-puffs-the-ultimate-comfort-food-recipe/