I swear this recipe was sent straight from heaven!
Crispy, Cheesy Potato Puffs
Transform leftover mashed potatoes into crispy, cheesy delights! These easy-to-make puffs are perfect as an appetizer, snack, or even a light lunch. Crispy on the outside, creamy on the inside, they’re a great way to use up leftover mashed potatoes. You can customize them with your favorite cheese and herbs for a unique twist. Serve them with a zesty dipping sauce or enjoy them on their own for a comforting bite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mashed potatoes | 3 cups |
| Shredded cheese (cheddar, mozzarella, or your favorite) | 1 cup |
| All-purpose flour | 1/4 cup |
| Parmesan cheese | 2 tbsp |
| Chopped chives | 2 tbsp |
| Sour cream | 1/3 cup |
| Salt | To taste |
| Eggs | 2, beaten |
| Cooking oil (for frying) | As needed |
Instructions:
- Combine Ingredients:
In a large mixing bowl, combine your leftover mashed potatoes with the shredded cheese, flour, Parmesan cheese, chopped chives, sour cream, and a pinch of salt. Stir well until the mixture is smooth and well-incorporated. If the mashed potatoes are too thick, feel free to add a little extra sour cream or a splash of milk to loosen the mixture. This helps create a smoother consistency for shaping the puffs. - Add Eggs:
Crack the eggs into a small bowl and beat them lightly. Add the beaten eggs to the potato mixture, stirring until fully combined. The eggs will help bind everything together, giving the puffs structure when cooking. - Shape the Puffs:
Using your hands or a spoon, take small portions of the potato mixture and shape them into small balls, about the size of a golf ball, or flatten them into small patties for a more bite-sized shape. If the mixture feels too sticky, lightly dust your hands with flour to make shaping easier. - Cooking Options:
You can either bake or fry these potato puffs for a crispy, golden finish. Baking:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Place the potato puffs on the baking sheet, spacing them about an inch apart. Bake for 15-20 minutes, or until the puffs are golden brown and crispy on the outside. For an extra-crispy finish, you can broil them for the last 1-2 minutes. Frying:
Heat about 1-2 inches of cooking oil in a skillet or deep fryer over medium-high heat. Once the oil is hot (a small drop of the potato mixture should sizzle when added), carefully fry the puffs in batches, turning them occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch. Remove the puffs from the oil and drain on paper towels to remove excess oil. - Serve:
Serve these delicious crispy potato puffs warm, with your favorite dipping sauce on the side. A tangy sour cream and chive dip, spicy ketchup, or a creamy ranch dressing all pair wonderfully. These puffs are best enjoyed fresh, but they can be stored in an airtight container for a day or two and reheated in the oven to maintain their crispness.
Customization Tips:
- Try adding cooked bacon bits, garlic, or finely chopped onions to the mixture for extra flavor.
- Experiment with different cheeses such as mozzarella, gouda, or pepper jack for a unique twist.
- For an herby touch, you can replace the chives with fresh parsley, thyme, or rosemary.
Enjoy this quick and easy recipe that makes the most out of your leftovers while satisfying your cravings for crispy, cheesy comfort food!
