Crispy Mashed Potato Cheese Puffs
Delicious, crispy bites filled with creamy mashed potatoes and cheese, perfect for any meal or occasion.
Ingredients
Main Ingredients
- 2 cups Mashed Potatoes Leftover mashed potatoes work perfectly.
- 1 cup Cheddar Cheese Can substitute with mozzarella or dairy-free cheese.
- 2 large Eggs Helps bind the mixture.
- 1 cup Breadcrumbs Use panko for extra crunch; gluten-free options available.
- 1 bunch Green Onions Chopped finely; can substitute with leeks or chives.
- 1 teaspoon Salt Essential for seasoning.
- 1/2 teaspoon Pepper Essential for seasoning; optional garlic powder or cayenne can be added.
Instructions
Preparation
- If you're starting from scratch, boil the potatoes until tender, then mash them smoothly.
- In a large bowl, combine the mashed potatoes, cheddar cheese, eggs, green onions, salt, and pepper. Stir until fully blended.
- Using your hands, scoop out portions of the mixture and roll them into small balls—about the size of a golf ball.
- Roll each potato ball in breadcrumbs until well-coated.
Cooking
- Heat vegetable oil in a skillet over medium heat. Once hot, gently add the cheese puffs in batches, frying until golden brown on each side, about 3-4 minutes.
- Remove the puffs from the skillet and place them on a paper towel to absorb excess oil. Serve warm and enjoy.
Notes
You can store the puffs in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes. For a make-ahead option, shape into balls and freeze before frying.