Ingredients
- Cooked and mashed potatoes: 2 cups
- Cheddar cheese, shredded: 1 cup
- Parmesan cheese, grated: 1/2 cup
- All-purpose flour: 1/4 cup
- Egg: 1 large
- Garlic powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Vegetable oil, for frying: 2 cups
Instructions
- Step 1: In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, flour, egg, garlic powder, salt, and pepper. Mix well until all ingredients are fully incorporated and a smooth dough forms.
- Step 2: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Make sure there is enough oil to fully submerge the potato puffs.
- Step 3: Using a spoon or small cookie scoop, form small, bite-sized balls of the potato mixture. Gently drop the potato balls into the hot oil, being careful not to overcrowd the pot.
- Step 4: Fry the potato puffs for 2-3 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
- Step 5: Let the mashed potato cheese puffs cool slightly before serving. They are best enjoyed warm and crispy.
Notes
- Store cooled puffs in an airtight container in the refrigerator for up to 2 days.
- For ultimate crispiness, reheat the cheese puffs in an air fryer at 350°F (175°C) for 3-5 minutes.
- Serve these delightful puffs with a side of marinara sauce or sour cream for dipping.
- Don't overmix the dough, as this can result in tougher puffs; gently combine the ingredients until just incorporated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American