Ingredients
- Cooked mashed potatoes, cold: 2 cups
- All-purpose flour: 1/2 cup
- Shredded cheddar cheese: 1 cup
- Egg, beaten: 1 large
- Garlic powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Vegetable oil: for frying
Instructions
- Step 1: In a large bowl, combine the cold mashed potatoes, flour, cheddar cheese, beaten egg, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
- Step 2: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Make sure there's enough oil to fully submerge the puffs.
- Step 3: Using a spoon or small cookie scoop, form the mashed potato mixture into small, roughly 1-inch balls.
- Step 4: Carefully drop the potato balls into the hot oil, a few at a time, being careful not to overcrowd the fryer.
- Step 5: Fry for 3-5 minutes, or until golden brown and crispy, turning occasionally to ensure even cooking.
- Step 6: Remove the crispy mashed potato puffs from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve immediately.
Notes
- Store leftover puffs in an airtight container in the refrigerator for up to 3 days.
- For ultimate crispness, reheat the puffs in an air fryer at 350°F (175°C) for a few minutes.
- Serve these cheesy delights with a dollop of sour cream or a sprinkle of fresh chives for extra flavor.
- Don't skip chilling the mashed potato mixture for 30 minutes before frying; this helps the puffs hold their shape and prevents them from falling apart in the oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American