MASHED POTATO CHEESE PUFFS Recipe

Get ready to win hearts with these irresistible MASHED POTATO CHEESE PUFFS! Picture all the creamy comfort of mashed potatoes transformed into golden, crispy, cheesy bites that vanish as soon as they hit the table. Whether you’re using up leftovers or prepping for a party, these puffs always deliver with their melt-in-your-mouth center and crunchy shell. They’re shockingly easy, delightfully comforting, and taste just as wonderful as you’d hope.

Ingredients You’ll Need

What makes MASHED POTATO CHEESE PUFFS truly magical is how basic ingredients come together to create pure snacking bliss. Each item plays a vital role, promising flavor, texture, and that extra special irresistible bite.

• Mashed Potatoes: The creamy base for the puffs; using leftovers adds extra flavor, but fresh works well too.
• Shredded Cheddar Cheese: Melts into gooey pockets and infuses each bite with rich, tangy goodness.
• Eggs: Provide structure and help bind the puff mixture together.
• All-Purpose Flour: Gives the puffs their fluff and helps firm up the texture.
• Salt: Brightens the overall flavor (taste and adjust according to your mashed potatoes).
• Black Pepper: Adds subtle heat and depth.
• Garlic Powder: Infuses every puff with a gentle, savory lift.
• Breadcrumbs: Creates a crispy outer layer that holds everything together and contrasts the soft center.

How to Make MASHED POTATO CHEESE PUFFS

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures the puffs bake up golden and crisp instead of soggy. Lining your baking sheet with parchment paper makes cleanup super simple and prevents sticking.

Step 2: Mix the Main Ingredients

In a big mixing bowl, combine your mashed potatoes, cheddar cheese, eggs, flour, salt, black pepper, and garlic powder. Use a sturdy spoon or your hands to blend everything until the mix is smooth and holds together well. The aroma at this stage is already tempting!

Step 3: Shape the Puffs

Scoop out portions of the mixture and gently roll them between your palms to make balls about the size of a golf ball. If you have a small cookie scoop, it makes quick, uniform work of it, but your hands are just as good.

Step 4: Coat with Breadcrumbs

Pour breadcrumbs into a shallow bowl. Roll each puff in the breadcrumbs, covering all sides thoroughly. The crumbs will turn deliciously crisp in the oven.

Step 5: Bake to Perfection

Arrange the coated puffs on your parchment-lined baking sheet, giving them plenty of elbow room to crisp up. Bake for 20 to 25 minutes, or until the MASHED POTATO CHEESE PUFFS are beautifully golden brown with crackly edges. Let them cool for a moment (they’ll be hot!) before serving.

How to Serve MASHED POTATO CHEESE PUFFS

Garnishes

Sprinkle your MASHED POTATO CHEESE PUFFS with a shower of fresh chives, snipped parsley, or even a touch of grated Parmesan to add color and a burst of fresh flavor. A little garnish instantly makes them party-ready!

Side Dishes

Balance out the rich, cheesy flavor with crisp, fresh veggies or a green salad on the side. These puffs also love dipping into cool ranch, garlicky aioli, or spicy sriracha mayo for extra zing.

Creative Ways to Present

Pile the puffs high in a vintage bowl and serve with cocktail picks for snacking, or stack them artfully on a platter with several dipping sauces swirling around. For a family movie night, pass them around in a paper-lined basket for easy nibbling.

Make Ahead and Storage

Storing Leftovers

Let any leftover MASHED POTATO CHEESE PUFFS cool fully, then pop them in an airtight container and tuck them into the fridge. They’ll stay tasty and tender for up to 3 days.

Freezing

You can freeze MASHED POTATO CHEESE PUFFS by laying them in a single layer on a tray until frozen, then transferring them to a freezer-safe bag. They keep well for up to 2 months and make a quick, satisfying snack right from the freezer.

Reheating

To revive that fresh-from-the-oven crispness, reheat the puffs in a hot oven (400°F/200°C) for 8 to 10 minutes. If you’re in a hurry, the air fryer works wonders at restoring their golden crunch, too.

FAQs

Can I use instant mashed potatoes?

Absolutely! As long as your instant mash is thick and not too watery, it will hold together and work just as well as homemade for MASHED POTATO CHEESE PUFFS.

What cheeses work besides cheddar?

Try mozzarella for extra stretch, pepper jack for a touch of heat, or a blend of Parmesan and Gruyere for sophisticated flavor. Whatever melts smoothly will be delicious.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend and use gluten-free breadcrumbs to keep everything safe for gluten sensitivities.

How do I prevent the puffs from spreading too much?

If your mixture seems too soft to shape, add a bit more flour or chill it for 30 minutes first. This will help the puffs hold their round shape while baking.

Do I need to spray the puffs with oil before baking?

It’s not required, but a light spritz of oil on top of the coated puffs can give them even more crunch and beautiful color. It’s a nice touch if you’re after extra crispiness!

Final Thoughts

You’re just minutes away from sharing a batch of MASHED POTATO CHEESE PUFFS that are guaranteed to disappear in a flash. They’re fun, flavorful, and the perfect comfort food to make with family or friends. Give them a try at your next gathering or cozy night in, and watch as they become a new crave-worthy favorite!

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