It was a chilly autumn evening when I first discovered the heavenly delight that is Cheesy Mashed Potato Puffs. I can still vividly remember the moment I took that first bite – the way the crispy, golden exterior gave way to the creamy, cheesy goodness inside. It was like a hug for my taste buds, and I knew right then that this recipe was going to become a staple in my household.
You see, I’ve always been a sucker for anything involving potatoes, cheese, and comfort. And when you combine all of those elements into one delectable dish, well, let’s just say I’m powerless to resist. That’s exactly what these Cheesy Mashed Potato Puffs do – they take the classic flavors of mashed potatoes and amp them up to 11 with the addition of sharp cheddar, garlic, and a few other secret ingredients.
From the very first time I made these Cheesy Mashed Potato Puffs, they’ve been a hit with my family and friends. They’re the perfect side dish for everything from roasted chicken to juicy steak, and they even make a fantastic appetizer or snack on their own. Plus, they’re surprisingly easy to whip up, which is a major bonus in my book.
Why This Cheesy Mashed Potato Puffs Recipe Will Become Your Go-To
The Secret Behind Perfect Cheesy Mashed Potato Puffs
What sets this Cheesy Mashed Potato Puffs recipe apart is the unique technique of baking the potatoes before mashing them. This extra step may seem like a hassle, but trust me, it’s the key to achieving that perfectly light and fluffy texture. By baking the potatoes, you’re able to drive off excess moisture, which means you can load them up with all sorts of delicious mix-ins without them becoming gloppy or dense.
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Cheesy Mashed Potato Puffs
- Total Time: 25
- Yield: 12
Description
Crispy on the outside, creamy and cheesy on the inside, these Cheesy Mashed Potato Puffs are a delightful and comforting side dish or appetizer that’s ready in just 10 minutes.
Ingredients
– 2 cups mashed potatoes
– 1 cup shredded cheddar cheese
– 2 tablespoons butter, melted
– 1 egg, beaten
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. – Preheat your oven to 400°F (200°C).
2. – In a large bowl, combine the mashed potatoes, shredded cheddar cheese, melted butter, and beaten egg. Mix well until fully incorporated.
3. – Gradually add the all-purpose flour, salt, and black pepper, mixing until a thick, sticky batter forms.
4. – Scoop the batter by the tablespoonful and gently shape into small puffs, placing them on a parchment-lined baking sheet.
5. – Bake for 15-18 minutes, or until the puffs are golden brown and crispy on the outside.
6. – Serve hot, garnished with additional cheese or chopped chives, if desired.
Notes
For a crispier exterior, you can also lightly spray the puffs with cooking oil before baking. Experiment with different cheese varieties or add in herbs and spices to customize the flavor.
- Prep Time: 10
- Cook Time: 15
- Category: Side Dish, Appetizer
- Method: Baking
- Cuisine: American
Another secret to these Cheesy Mashed Potato Puffs is the use of high-quality, sharp cheddar cheese. Don’t skimp on the cheese here – it’s what gives these puffs their irresistible flavor and melty, gooey texture. I like to use a blend of shredded cheddar and parmesan for an extra punch of cheesiness.
Essential Ingredients You’ll Need
- – Russet potatoes – These starchy spuds are the foundation of the puffs and help create that wonderfully light and airy texture.
- – Unsalted butter – For richness and flavor.
- – Milk – To make the mashed potatoes extra creamy.
- – Garlic powder – Adds a subtle savory note.
- – Salt and pepper – To season the puffs to perfection.
- – Shredded sharp cheddar cheese – The star of the show!
- – Grated parmesan cheese – Adds an extra layer of cheesy goodness.
Step-by-Step Cheesy Mashed Potato Puffs Instructions
Preparing Your Cheesy Mashed Potato Puffs
These Cheesy Mashed Potato Puffs come together in just a few simple steps, making them the perfect easy-to-prepare side dish or appetizer. You’ll need about an hour from start to finish, including the time it takes to bake the potatoes. The key equipment is just a baking sheet, a hand mixer or potato masher, and a piping bag with a large star tip.
1- Start by preheating your oven to 400°F and baking the Russet potatoes for 45-60 minutes, until they’re tender when pierced with a fork. This step is crucial for achieving the perfect texture.
2- Once the potatoes are baked, let them cool slightly, then cut them in half and scoop out the insides into a large bowl. Use a hand mixer or potato masher to mash the potatoes until they’re smooth and lump-free.
3- Add the unsalted butter, milk, garlic powder, salt, and pepper to the mashed potatoes and beat until well combined and creamy.
4- Fold in the shredded sharp cheddar and grated parmesan cheeses until they’re evenly distributed throughout the mashed potato mixture.
5- Transfer the cheesy mashed potato mixture to a piping bag fitted with a large star tip. Pipe the mixture into mounds onto a parchment-lined baking sheet, spacing them about 2 inches apart.
6- Bake the Cheesy Mashed Potato Puffs for 20-25 minutes, until they’re golden brown and crispy on the outside. Serve them hot and enjoy!
Pro Tips for Success
The key to perfect Cheesy Mashed Potato Puffs is all in the technique. Be sure not to overmix the potatoes, as this can make them gummy. And don’t be afraid to really pack in the cheese – the more, the merrier! Another pro tip is to use a piping bag to create those perfectly uniform puffs. If you don’t have one, you can simply scoop the mixture onto the baking sheet using a spoon or cookie scoop.
Serving and Storing Your Cheesy Mashed Potato Puffs
Perfect Pairings for Cheesy Mashed Potato Puffs
These Cheesy Mashed Potato Puffs make a fantastic side dish for all sorts of main courses, from roasted chicken or pork to juicy steaks and grilled salmon. They also work wonderfully as an appetizer, especially for holiday gatherings or game day parties. I love to serve them with a tangy sour cream or chive dip on the side for dipping.
Storage and Make-Ahead Tips
Leftover Cheesy Mashed Potato Puffs can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place them on a baking sheet and warm them in a 350°F oven for 10-15 minutes, or until heated through and crispy on the outside again.
You can also make these puffs ahead of time and freeze them for longer-term storage. Just pipe the mashed potato mixture onto a baking sheet, freeze until solid, then transfer the puffs to a freezer-safe bag or container. When ready to serve, bake the frozen puffs directly from the freezer, adding a few extra minutes to the cooking time.
Variations and Dietary Adaptations for Cheesy Mashed Potato Puffs
Creative Cheesy Mashed Potato Puffs Variations
The great thing about this Cheesy Mashed Potato Puffs recipe is that it’s endlessly customizable. You can play around with different cheese combinations, like using a blend of cheddar, gruyere, and parmesan. Or try adding in crispy bacon bits, fresh chives, or roasted garlic for extra flavor.
For a seasonal twist, you could swap in sweet potatoes instead of Russets, or fold in some sautéed mushrooms and caramelized onions. The possibilities are endless when it comes to these versatile puffs!
Making Cheesy Mashed Potato Puffs Diet-Friendly
If you’re looking to make these Cheesy Mashed Potato Puffs a bit more diet-friendly, there are a few easy substitutions you can try. For a gluten-free version, simply use gluten-free breadcrumbs or crushed gluten-free crackers instead of the traditional breadcrumbs.
To make them vegan, replace the butter with dairy-free margarine or olive oil, and use your favorite plant-based cheese alternative. You can also omit the cheese altogether and rely on spices and herbs to add flavor.
For a low-carb spin, swap in cauliflower or rutabaga for some of the potatoes, and use a low-carb milk alternative like unsweetened almond or cashew milk.
Frequently Asked Questions
Q: Can I use a different type of potato besides Russets?
A: While Russets are the ideal choice for their light and fluffy texture, you can certainly experiment with other potato varieties. Yukon Golds or even sweet potatoes would also work well in this recipe, though the texture may be a bit different.
Q: How do I get the puffs to hold their shape?
A: The key is to make sure you don’t overmix the mashed potatoes. Gently fold in the cheese and other ingredients, and be gentle when piping the mixture onto the baking sheet. Chilling the mixture for 30 minutes before piping can also help the puffs hold their shape.
Q: Can I make these Cheesy Mashed Potato Puffs ahead of time?
A: Absolutely! These puffs are perfect for making in advance. You can prepare the mashed potato mixture, pipe it onto the baking sheet, and then freeze the unbaked puffs. When you’re ready to serve, just bake them straight from the freezer, adding a few extra minutes to the cooking time.
Q: How many Cheesy Mashed Potato Puffs does this recipe make?
A: This recipe will yield about 18-20 puffs, depending on the size you pipe them. It’s a great amount to serve as a side dish for 4-6 people, or as an appetizer for a larger crowd.
Q: What if my puffs come out a little soggy?
A: If your Cheesy Mashed Potato Puffs end up a bit on the soggy side, it’s likely due to too much moisture in the mashed potato mixture. Try baking them for a few extra minutes to help crisp up the outside, or even broiling them for the last 2-3 minutes to get them extra golden and crunchy.
Conclusion
There’s just something so satisfying and comforting about these Cheesy Mashed Potato Puffs. From the crispy, golden exterior to the creamy, cheesy interior, every bite is a delightful explosion of flavor and texture. Whether you serve them as a side dish, an appetizer, or even a snack, I can guarantee they’ll be a hit with everyone who tries them.
So what are you waiting for? Gather up your ingredients and get ready to bake up a batch of these irresistible Cheesy Mashed Potato Puffs. I promise they’ll become a new staple in your household, just like they have in mine. Be sure to let me know how they turn out in the comments below!
