Crispy Cheddar & Chive Mashed Potato Puffs
These delightful crispy cheddar and chive mashed potato puffs are a perfect way to use up leftover mashed potatoes. They can be baked or fried until golden brown and are delicious served with your favorite dipping sauce.
Equipment
- Large mixing bowl
- Small cookie scoop or spoons
- Baking sheet
- Parchment paper (optional)
- Heavy-bottomed pot or deep skillet
- Slotted spoon
- Paper towels
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes, chilled
- 1 large egg, beaten
- ½ cup all-purpose flour
- 1 cup shredded cheddar cheese
- ¼ cup finely chopped fresh chives
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Pinch salt
For Frying (Optional)
- Vegetable oil or canola oil for frying (optional)
Instructions
Preparation
- In a large mixing bowl, combine the chilled mashed potatoes, beaten egg, flour, cheddar cheese, chives, garlic powder, black pepper, and salt. Mix thoroughly until well combined and a cohesive "dough" forms.
Form the Puffs
- Using a small cookie scoop or spoons, scoop out 1 to 1.5-inch portions of the mixture. Gently roll them into small balls, lightly flouring your hands if the mixture is too sticky.
Cooking Method Options
- Choose between baking or frying your potato puffs based on your preference.
To Bake
- Preheat oven to 400°F (200°C) and lightly grease a baking sheet. Place potato balls one inch apart and bake for 20-25 minutes until golden brown and crispy, flipping halfway.
To Fry
- Heat 2-3 inches of vegetable oil in a pot/skillet to 350-375°F (175-190°C). Carefully drop a few potato balls into the hot oil and fry for 3-4 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels.
Serve
- Serve the hot potato cheese puffs immediately with your favorite dipping sauce.
Notes
These potato puffs are versatile and can be served as an appetizer, side dish, or snack. Enjoy them warm with ketchup, sour cream, or a sriracha mayo dipping sauce.