Golden Mashed Potato Cheese Puffs (Print Version)
# Ingredients:
→ Puff Mixture
01 -
480 grams mashed potatoes, cold or room temperature
02 -
110 grams shredded sharp or medium cheddar cheese
03 -
60 grams shredded mozzarella cheese
04 -
25 grams grated Parmesan cheese
05 -
60 grams chopped green onions or chives
06 -
1 large egg
07 -
2.5 grams garlic powder
08 -
2.5 grams onion powder
09 -
Salt to taste
10 -
Black pepper to taste
11 -
15 grams fresh parsley, chopped (optional)
12 -
30 grams sour cream or Greek yogurt
→ Breading Ingredients
13 -
50 grams Panko breadcrumbs (or regular breadcrumbs)
14 -
2.5 grams paprika
15 -
1 gram dried oregano
16 -
10 grams grated Parmesan cheese
17 -
1 beaten egg (for egg wash)
18 -
60 grams all-purpose flour (for dredging)
→ Optional Add-ins
19 -
Cooked crumbled bacon
20 -
Diced jalapeños or chili flakes
21 -
Minced sautéed onions
22 -
Shredded cooked chicken
# Instructions:
01 -
In a large mixing bowl, combine 480 grams of cold mashed potatoes, 110 grams of shredded cheddar cheese, 60 grams of shredded mozzarella, 25 grams of grated Parmesan cheese, 1 large egg, 2.5 grams of garlic powder, 2.5 grams of onion powder, salt, black pepper, 15 grams of chopped fresh parsley (if desired), 30 grams of sour cream or Greek yogurt, and 60 grams of chopped green onions. Gently mix until a smooth, thick consistency is achieved. If using, incorporate any optional add-ins such as cooked crumbled bacon or diced jalapeños at this stage.
02 -
Using a tablespoon or small cookie scoop, form the mixture into small, uniform balls, approximately 2.5-3.8 cm (1-1.5 inches) in diameter. For enhanced crispiness, slightly flatten each puff. Arrange the formed puffs on a parchment-lined baking sheet. If proceeding with breading, chill for at least 20 minutes to firm up the mixture.
03 -
Set up a three-station breading assembly: one shallow dish with 60 grams of all-purpose flour, another with 1 beaten egg for egg wash, and a third with a blend of 50 grams of Panko breadcrumbs, 10 grams of grated Parmesan cheese, 2.5 grams of paprika, and 1 gram of dried oregano. Roll each puff first in the flour, ensuring full coverage, then dip in the egg wash, and finally coat thoroughly in the seasoned breadcrumbs, pressing gently to adhere.
04 -
Preheat the air fryer to 190°C (375°F). Lightly spray the air fryer basket and the puffs with cooking spray. Cook in batches for 10–12 minutes, turning halfway through, until golden brown and crisp.
05 -
Preheat the oven to 200°C (400°F). Place the breaded or unbreaded puffs on a lined baking tray and lightly spray with cooking oil. Bake for 20–25 minutes, flipping halfway, until they achieve a golden, crispy exterior.
06 -
Heat a skillet with approximately 6 mm (1/4 inch) of cooking oil over medium heat. Carefully fry each puff until it is golden brown and crispy on all sides. Transfer the cooked puffs to a plate lined with paper towels to drain any excess oil.
07 -
Serve the golden mashed potato cheese puffs immediately with your preferred dipping sauce.
# Notes:
01 -
These versatile cheese puffs make an excellent appetizer, snack, or side dish.
02 -
An ideal way to repurpose leftover mashed potatoes, minimizing food waste.
03 -
This recipe is adaptable for air frying, oven baking, or pan-frying, offering flexible cooking options.
04 -
Consider adding cooked crumbled bacon, diced jalapeños, minced sautéed onions, or shredded cooked chicken to the mixture for additional flavor variations.