Mashed potato cheese puffs: Prepare to transform your leftover mashed potatoes into something truly extraordinary! Imagine biting into a golden-brown, crispy exterior that gives way to a warm, fluffy, cheesy center. These aren’t your average potato puffs; they’re a delightful explosion of flavor and texture that will have everyone reaching for seconds (and thirds!).
While the exact origins of potato puffs are somewhat debated, the concept of transforming humble potatoes into delightful snacks has been around for centuries. Potatoes, originating in the Andes, have become a staple in cuisines worldwide. The ingenious idea of combining them with cheese and frying them to crispy perfection is a testament to culinary creativity and resourcefulness.
What makes mashed potato cheese puffs so irresistible? It’s the perfect combination of comfort food and indulgence. The creamy, familiar taste of mashed potatoes is elevated by the sharp, savory notes of cheese. The crispy exterior provides a satisfying crunch that contrasts beautifully with the soft interior. Plus, they’re incredibly versatile! Serve them as a side dish, a party appetizer, or even a satisfying snack. They are easy to make, especially if you already have leftover mashed potatoes on hand, making them a convenient and delicious option for any occasion. Get ready to experience potato perfection!
Ingredients:
- Potatoes: 2 lbs Russet potatoes, peeled and quartered
- Butter: 6 tablespoons unsalted butter, divided (4 tbsp for potatoes, 2 tbsp for breadcrumbs)
- Milk: 1/2 cup whole milk, warmed
- Eggs: 2 large eggs, lightly beaten
- Cheddar Cheese: 1 1/2 cups shredded sharp cheddar cheese, divided (1 cup for potatoes, 1/2 cup for topping)
- Parmesan Cheese: 1/4 cup grated Parmesan cheese
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Breadcrumbs: 1 cup panko breadcrumbs
- Fresh Parsley: 2 tablespoons chopped fresh parsley, for garnish (optional)
- Cooking Spray: Non-stick cooking spray
Preparing the Mashed Potatoes:
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover them with cold water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce them with a fork without resistance.
- Drain the Potatoes: Once the potatoes are cooked, carefully drain them in a colander. Make sure to remove as much water as possible. Letting them sit in the colander for a minute or two can help with this.
- Return to the Pot: Return the drained potatoes to the pot. Place the pot back on the stovetop over low heat for about a minute to dry out any remaining moisture. This step is crucial for achieving fluffy mashed potatoes.
- Mash the Potatoes: Remove the pot from the heat. Add 4 tablespoons of butter to the potatoes. Using a potato masher or an electric mixer, begin mashing the potatoes. Gradually add the warmed milk, continuing to mash until the potatoes are smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
- Incorporate Cheese and Seasonings: Add 1 cup of shredded cheddar cheese, the grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper to the mashed potatoes. Mix well until the cheese is melted and evenly distributed throughout the potatoes. Taste and adjust the seasonings as needed. I usually add a little more salt and pepper to really bring out the flavors.
- Cool the Mashed Potatoes: Allow the mashed potatoes to cool slightly. This will make them easier to handle when forming the puffs. You can speed up the cooling process by spreading the potatoes out on a baking sheet or placing them in the refrigerator for about 15-20 minutes. They don’t need to be completely cold, just cool enough to handle comfortably.
Preparing the Breadcrumb Topping:
- Melt the Butter: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Toast the Breadcrumbs: Add the panko breadcrumbs to the melted butter. Stir constantly until the breadcrumbs are golden brown and crispy, about 3-5 minutes. Be careful not to burn them. The toasting process adds a wonderful texture and flavor to the puffs.
- Remove from Heat: Remove the skillet from the heat and set the toasted breadcrumbs aside to cool slightly.
Forming and Baking the Cheese Puffs:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Sheet: Lightly grease a baking sheet with non-stick cooking spray. This will prevent the cheese puffs from sticking.
- Add Eggs to Potatoes: Add the lightly beaten eggs to the cooled mashed potato mixture. Mix well to combine. The eggs act as a binder and help the puffs hold their shape.
- Form the Puffs: Using a spoon or a small ice cream scoop, scoop out portions of the mashed potato mixture. Gently roll each portion into a ball, about 1 1/2 to 2 inches in diameter. Place the formed puffs onto the prepared baking sheet, leaving some space between each one.
- Top with Cheese and Breadcrumbs: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the tops of the potato puffs. Then, sprinkle the toasted breadcrumbs over the cheese. Press the cheese and breadcrumbs lightly into the puffs to help them adhere.
- Bake the Cheese Puffs: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the puffs are golden brown. Keep an eye on them towards the end of the baking time to prevent them from burning.
- Cool Slightly and Serve: Remove the baking sheet from the oven and let the cheese puffs cool slightly on the baking sheet for a few minutes before transferring them to a serving platter. Garnish with chopped fresh parsley, if desired. Serve warm and enjoy! These are best served fresh, but can be reheated if needed.
Tips and Variations:
- Cheese Variations: Feel free to experiment with different types of cheese. Gruyere, Monterey Jack, or even a blend of cheeses would work well in this recipe.
- Herb Additions: Add some fresh herbs to the mashed potato mixture for extra flavor. Chopped chives, rosemary, or thyme would be delicious additions.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the mashed potato mixture or sprinkle some cayenne pepper on top of the cheese puffs before baking.
- Make Ahead: You can prepare the mashed potatoes and form the puffs ahead of time. Store the formed puffs in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if baking from cold.
- Freezing: These cheese puffs can also be frozen for longer storage. After baking, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about 1-2 hours, or until solid. Transfer the frozen puffs to a freezer-safe bag or container. When ready to serve, bake them directly from frozen at 375°F (190°C) for about 25-30 minutes, or until heated through and golden brown.
- Serving Suggestions: These mashed potato cheese puffs make a great side dish for roasted chicken, steak, or pork. They are also delicious as an appetizer or snack. Serve them with a dollop of sour cream or a side of your favorite dipping sauce.
Conclusion:
And there you have it! These mashed potato cheese puffs are truly a revelation. They’re the perfect way to breathe new life into leftover mashed potatoes, transforming them into a delightful appetizer, a fun side dish, or even a satisfying snack. The crispy exterior gives way to a soft, cheesy interior that’s simply irresistible. Trust me, once you try them, you’ll be looking for excuses to make extra mashed potatoes just so you can whip up another batch of these little bites of heaven.
But why are these a must-try? Beyond the sheer deliciousness, they’re incredibly versatile. They’re a crowd-pleaser, perfect for parties, potlucks, or even a cozy night in. They’re also surprisingly easy to make, requiring minimal ingredients and effort. And let’s be honest, who can resist a cheesy, potato-y puff of goodness?
Serving Suggestions and Variations:
The possibilities are endless when it comes to serving these mashed potato cheese puffs. For a simple appetizer, serve them with a side of marinara sauce, ranch dressing, or even a spicy sriracha mayo. They’re also fantastic alongside a hearty soup or salad. Imagine them accompanying a warm bowl of tomato soup on a chilly evening – pure comfort food!
If you’re feeling adventurous, try experimenting with different cheeses. Gruyere, cheddar, or even a smoked gouda would add a unique flavor profile. You could also incorporate other ingredients into the mixture, such as chopped bacon, chives, or roasted garlic. For a spicier kick, add a pinch of cayenne pepper or some finely diced jalapeños.
Another fun variation is to use different types of mashed potatoes. Sweet potato mashed potatoes would create a sweeter, more vibrant puff. Or, if you’re feeling fancy, try using truffle-infused mashed potatoes for an extra layer of decadence.
For a more substantial meal, consider serving these mashed potato cheese puffs as a side dish with roasted chicken, grilled steak, or even a vegetarian lentil loaf. They’re also a great addition to a brunch spread, alongside eggs benedict and mimosas.
Don’t be afraid to get creative and experiment with different flavors and textures. The beauty of this recipe is that it’s incredibly adaptable to your own personal preferences.
Time to Get Cooking!
I truly believe that these mashed potato cheese puffs will become a staple in your kitchen. They’re a simple, delicious, and versatile way to use up leftover mashed potatoes and create something truly special. So, gather your ingredients, preheat your oven, and get ready to experience the magic of these little puffs of joy.
I’m so excited for you to try this recipe! Once you do, I would absolutely love to hear about your experience. Did you make any variations? What did you serve them with? What did your family and friends think? Share your photos and stories in the comments below! Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking, and enjoy your delicious mashed potato cheese puffs! I know you’ll love them as much as I do.
Mashed Potato Cheese Puffs: The Ultimate Comfort Food Recipe
Fluffy, cheesy mashed potato puffs, baked to golden perfection with a crispy breadcrumb topping. A comforting and delicious side dish or appetizer!
Ingredients
- 2 lbs Russet potatoes, peeled and quartered
- 6 tablespoons unsalted butter, divided (4 tbsp for potatoes, 2 tbsp for breadcrumbs)
- 1/2 cup whole milk, warmed
- 2 large eggs, lightly beaten
- 1 1/2 cups shredded sharp cheddar cheese, divided (1 cup for potatoes, 1/2 cup for topping)
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Non-stick cooking spray
Instructions
- Boil the Potatoes: Place the peeled and quartered potatoes in a large pot. Cover with cold water (about an inch above the potatoes). Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender.
- Drain the Potatoes: Drain the potatoes in a colander, removing as much water as possible.
- Return to the Pot: Return the drained potatoes to the pot. Place the pot back on the stovetop over low heat for about a minute to dry out any remaining moisture.
- Mash the Potatoes: Remove the pot from the heat. Add 4 tablespoons of butter to the potatoes. Using a potato masher or an electric mixer, begin mashing the potatoes. Gradually add the warmed milk, continuing to mash until the potatoes are smooth and creamy. Be careful not to overmix, as this can make the potatoes gluey.
- Incorporate Cheese and Seasonings: Add 1 cup of shredded cheddar cheese, the grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper to the mashed potatoes. Mix well until the cheese is melted and evenly distributed throughout the potatoes. Taste and adjust the seasonings as needed.
- Cool the Mashed Potatoes: Allow the mashed potatoes to cool slightly. This will make them easier to handle when forming the puffs. You can speed up the cooling process by spreading the potatoes out on a baking sheet or placing them in the refrigerator for about 15-20 minutes. They don’t need to be completely cold, just cool enough to handle comfortably.
- Melt the Butter: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Toast the Breadcrumbs: Add the panko breadcrumbs to the melted butter. Stir constantly until the breadcrumbs are golden brown and crispy, about 3-5 minutes. Be careful not to burn them. The toasting process adds a wonderful texture and flavor to the puffs.
- Remove from Heat: Remove the skillet from the heat and set the toasted breadcrumbs aside to cool slightly.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Sheet: Lightly grease a baking sheet with non-stick cooking spray. This will prevent the cheese puffs from sticking.
- Add Eggs to Potatoes: Add the lightly beaten eggs to the cooled mashed potato mixture. Mix well to combine. The eggs act as a binder and help the puffs hold their shape.
- Form the Puffs: Using a spoon or a small ice cream scoop, scoop out portions of the mashed potato mixture. Gently roll each portion into a ball, about 1 1/2 to 2 inches in diameter. Place the formed puffs onto the prepared baking sheet, leaving some space between each one.
- Top with Cheese and Breadcrumbs: Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the tops of the potato puffs. Then, sprinkle the toasted breadcrumbs over the cheese. Press the cheese and breadcrumbs lightly into the puffs to help them adhere.
- Bake the Cheese Puffs: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the puffs are golden brown. Keep an eye on them towards the end of the baking time to prevent them from burning.
- Cool Slightly and Serve: Remove the baking sheet from the oven and let the cheese puffs cool slightly on the baking sheet for a few minutes before transferring them to a serving platter. Garnish with chopped fresh parsley, if desired. Serve warm and enjoy! These are best served fresh, but can be reheated if needed.
Notes
- Cheese Variations: Feel free to experiment with different types of cheese. Gruyere, Monterey Jack, or even a blend of cheeses would work well in this recipe.
- Herb Additions: Add some fresh herbs to the mashed potato mixture for extra flavor. Chopped chives, rosemary, or thyme would be delicious additions.
- Spice it Up: For a little kick, add a pinch of red pepper flakes to the mashed potato mixture or sprinkle some cayenne pepper on top of the cheese puffs before baking.
- Make Ahead: You can prepare the mashed potatoes and form the puffs ahead of time. Store the formed puffs in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if baking from cold.
- Freezing: These cheese puffs can also be frozen for longer storage. After baking, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about 1-2 hours, or until solid. Transfer the frozen puffs to a freezer-safe bag or container. When ready to serve, bake them directly from frozen at 375°F (190°C) for about 25-30 minutes, or until heated through and golden brown.
- Serving Suggestions: These mashed potato cheese puffs make a great side dish for roasted chicken, steak, or pork. They are also delicious as an appetizer or snack. Serve them with a dollop of sour cream or a side of your favorite dipping sauce.
