Delicious Mashed Potato Cheese Puffs with Crispy Coating (Print version)
Golden mashed potato cheese puffs with a crisp panko shell, creamy potato filling, and gooey cheese center.
# Ingredients:
For the potato filling
01 -
3 cups (720 g) cold mashed potatoes
02 -
1 large egg, beaten
03 -
1 cup (115 g) shredded sharp cheddar cheese
04 -
1/3 cup (30 g) grated parmesan cheese
05 -
2 tablespoons chopped chives or green onions
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/4 teaspoon black pepper
09 -
4 oz (115 g) low-moisture mozzarella or cheddar, cut into 18 small cubes
For the crispy coating
10 -
1/2 cup (65 g) all-purpose flour
11 -
2 large eggs, beaten
12 -
1 1/2 cups (85 g) panko breadcrumbs
13 -
1/2 teaspoon smoked paprika or sweet paprika
14 -
Neutral oil, for shallow frying
15 -
Sour cream, ranch, or marinara, for serving
# Instructions:
01 -
In a large bowl, stir the cold mashed potatoes, beaten egg, cheddar, parmesan, chives, garlic powder, salt, and pepper until thick and evenly combined. If the mixture is loose, chill for 15 minutes.
02 -
Scoop about 2 tablespoons of potato mixture per puff. Press one cheese cube into the center, close the potato around it, and roll gently so no cheese is exposed.
03 -
Place flour in one shallow bowl, beaten eggs in a second bowl, and panko mixed with paprika in a third bowl.
04 -
Roll each potato puff in flour, dip in egg, then press into the panko until fully coated. Set on a tray while you heat the oil.
05 -
Heat 1 inch of neutral oil in a heavy skillet to 350°F. Fry 4-5 puffs at a time for 2-3 minutes per side, turning gently, until crisp and golden brown.
06 -
Transfer the puffs to a rack or paper towel lined plate. Sprinkle lightly with salt and serve hot with sour cream, ranch, or marinara.
# Good to know:
01 -
Makes about 18 puffs.
02 -
Best with cold, firm mashed potatoes.
03 -
Serve immediately for the crispest coating.