Description
Turn your leftover mashed potatoes into a delicious snack with these golden, cheesy puffs! Made with just a few ingredients, these crispy, cheesy bites are perfect as an appetizer or a side dish to complement your meal.
Ingredients
For the Leftover Mashed Potato Cheese Puffs:
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2 cups leftover mashed potatoes (preferably chilled)
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1 cup shredded cheese (cheddar, mozzarella, or a blend)
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2 tablespoons all-purpose flour
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1 large egg, beaten
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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Salt and pepper, to taste
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1/4 cup grated Parmesan cheese (optional, for extra flavor)
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2–3 tablespoons fresh parsley, chopped (optional, for garnish)
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Oil for frying (vegetable, canola, or sunflower oil works well)
Instructions
If you’re using leftover mashed potatoes, make sure they are well chilled before starting the recipe. Cold mashed potatoes hold their shape better and are less likely to become too runny when mixed with the other ingredients.
Transfer the mashed potatoes into a mixing bowl. If they’re too thick, add a splash of milk to loosen them slightly, but keep in mind that they should remain firm enough to hold their shape when forming puffs.
To the bowl of mashed potatoes, add the shredded cheese, all-purpose flour, garlic powder, onion powder, and salt and pepper to taste. The flour helps bind the ingredients together, while the cheese adds flavor and creates that gooey, cheesy center. Stir everything together until the mixture is smooth and well-combined.
Next, crack the egg into a separate bowl and beat it lightly. Add the beaten egg to the mashed potato mixture and stir it in thoroughly. The egg acts as a binder and helps the puffs hold their shape during frying.
If desired, you can also mix in the grated Parmesan cheese for an extra layer of flavor and richness.
Once your mixture is ready, it’s time to form the cheese puffs. Using a spoon or a small ice cream scoop, take a portion of the mashed potato mixture and gently roll it into a ball. The balls should be about 1 to 1 ½ inches in diameter, so they’re bite-sized and cook evenly.
If you want to make them a bit crispier, you can lightly roll the formed balls in breadcrumbs or additional flour, but this step is optional. Place the formed cheese puffs on a plate or tray as you go, ready to fry.
In a large frying pan or deep fryer, heat about 1 inch of oil over medium-high heat. You want the oil to be hot enough to fry the cheese puffs, but not so hot that they burn on the outside before cooking through. To test if the oil is ready, drop a small piece of bread into the oil—if it sizzles and turns golden-brown within a few seconds, the oil is at the right temperature.
Carefully add the mashed potato cheese puffs to the hot oil, being sure not to overcrowd the pan. Fry the puffs in batches if necessary, to ensure they have enough space to cook evenly. Fry the puffs for 3-4 minutes on each side, or until they are golden-brown and crispy on the outside.
Use a slotted spoon to carefully remove the puffs from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
Once all the cheese puffs have been fried, allow them to cool for a few minutes on a cooling rack or a paper towel-lined plate. This step helps them crisp up even further and ensures they aren’t too hot to eat.
Before serving, you can sprinkle the cheese puffs with freshly chopped parsley for a burst of color and added flavor. Serve them warm with your favorite dipping sauce, such as ranch dressing, ketchup, or a tangy dipping sauce of your choice.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 80-100 kcal
- Fat: 4-6g
- Carbohydrates: 10-12g
- Protein: 2g