Description
Fluffy, crunchy, and impossibly cheesy, these Cheese Puffs transform leftover mashed potatoes into a snack that disappears fast.
Ingredients
- 2 cups mashed potatoes (cooled or room temperature)
- 1 cup shredded cheese (cheddar, Monterey Jack, or gruyère)
- 1/2 cup all-purpose flour (plus 1 tablespoon if needed)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Oil for frying (vegetable, canola, or sunflower)
Instructions
- Prep the potatoes: Lightly warm or mash refrigerated mashed potatoes to remove lumps for a consistent texture.
- Mix: In a medium bowl, combine the mashed potatoes, shredded cheese, flour, egg, salt, and pepper until the mixture holds together. Adjust flour as needed if too wet.
- Portion: Scoop portions using a tablespoon and roll into balls about 1–1.25 inches in diameter. Place on a tray.
- Heat oil: Pour oil into a deep pan to a depth of about 2 inches and heat to 350–375°F (175–190°C).
- Fry in batches: Carefully lower several balls into the oil without overcrowding and fry for 3–4 minutes until golden brown and crisp.
- Drain and rest: Remove with a slotted spoon to drain on paper towels for 1–2 minutes.
- Serve immediately: Enjoy hot for the best texture and flavor.
Notes
These Cheese Puffs are versatile; you can swap cheeses, add herbs, or bake for a lighter version.