I swear this recipe was sent straight from heaven! These are THAT good! Not going back for seconds is pretty much impossible…”
Must express something to keep getting my recipes… Thank you.
[FULL RECIPE 
].
Ingredients:
- 2 cups mashed potatoes (leftover or freshly made)
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite blend)
- 2 large eggs
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 2 tablespoons chopped fresh chives or parsley
- Oil for frying (vegetable or canola oil works well)
Instructions:
- Prepare the Mashed Potato Mixture:
- Start with about 2 cups of mashed potatoes. If using leftovers, ensure they’re not too cold. You can warm them slightly to make mixing easier. If making fresh mashed potatoes, allow them to cool to room temperature.
- In a large mixing bowl, combine the mashed potatoes with shredded cheese. Choose a cheese that melts well, such as cheddar or mozzarella, or mix different types for added flavor.
- Add the Binding Ingredients:
- Crack two eggs into the bowl with the mashed potatoes and cheese. The eggs will help bind the mixture together as it cooks.
- Add ¼ cup of all-purpose flour to the mixture. The flour also acts as a binding agent and helps give the puffs a bit of structure.
- Season the Mixture:
- Season with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. For a bit of heat and color, add ½ teaspoon of paprika if desired.
- Stir in 2 tablespoons of chopped fresh chives or parsley for a pop of color and freshness. Mix everything together until well combined. The mixture should be thick and hold its shape when scooped.
- Shape the Puffs:
- Using a small ice cream scoop or spoon, scoop out small portions of the potato mixture, about the size of a walnut. Roll each portion into a ball with your hands. If the mixture is too sticky, dust your hands with a bit of flour to make rolling easier.
- Fry the Puffs:
- Heat oil in a deep skillet or frying pan over medium heat. You need enough oil to submerge the puffs halfway, about ½ inch deep.
- Once the oil is hot (around 350°F or 180°C), carefully add the potato balls into the oil. Fry in batches, making sure not to overcrowd the pan. Cook each side for about 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the puffs from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the mashed potato cheese puffs hot, garnished with extra chives or parsley if desired. They are delicious on their own or served with dipping sauces like sour cream, ranch, or ketchup.
Tips:
- Customization: You can customize these puffs by adding chopped cooked bacon, jalapeños, or different herbs and spices.
- Baking Option: If you prefer a lighter option, you can bake the puffs. Preheat the oven to 400°F (200°C), place the potato balls on a greased baking sheet, and bake for 15-20 minutes or until golden and crispy.
- Storage: Leftover cheese puffs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer to maintain crispiness.
