Turn your leftover mashed potatoes into a delicious and crispy snack with these cheesy potato puffs. Perfect as an appetizer, side dish, or just a fun way to use up leftovers, these puffs are easy to make and incredibly satisfying. With a blend of cheeses, a touch of sour cream, and a hint of chives, each bite is full of flavor.
Ingredients
- 3 cups mashed potatoes
- 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)
- 1/4 cup all-purpose flour
- 2 tbsp Parmesan cheese, grated
- 2 tbsp chopped chives
- 1/3 cup sour cream
- Salt, to taste
- 2 eggs, beaten
Instructions
1. Prepare the Mixture
- Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, shredded cheese, flour, Parmesan cheese, chopped chives, and sour cream. Mix well until all ingredients are evenly distributed.
- Season and Taste: Add salt to taste. Remember that the mashed potatoes and cheese may already contain some salt, so season accordingly.
2. Form the Puffs
- Add Eggs: Add the beaten eggs to the potato mixture and mix until fully incorporated. The eggs will help bind the mixture and give the puffs structure.
- Shape the Puffs: Using a spoon or your hands, shape the mixture into small balls or patties, about 1 to 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
3. Cook the Puffs
Option 1: Baking
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Bake: Bake the potato puffs for 15-20 minutes, or until golden brown and crispy on the outside. Turn them halfway through baking to ensure even browning.
Option 2: Frying
- Heat Oil: Heat a few tablespoons of oil in a large skillet over medium heat.
- Fry: Fry the potato puffs in batches, cooking each side for about 2-3 minutes, or until golden brown and crispy. Drain on paper towels to remove excess oil.
4. Serve
- Plate: Transfer the cooked potato puffs to a serving plate.
- Garnish: Optionally, garnish with extra chopped chives and a sprinkle of Parmesan cheese.
- Serve: Serve warm with your favorite dipping sauces, such as sour cream, ranch dressing, or ketchup.
Cook’s Notes and Variations
Tips:
- Consistency: If the mixture is too wet, add a little more flour. If it’s too dry, add a bit more sour cream or a splash of milk.
- Uniform Size: For even cooking, try to make the puffs uniform in size.
Variations:
- Herb and Garlic: Add minced garlic and chopped fresh herbs like parsley or dill for extra flavor.
- Bacon and Cheese: Stir in some cooked, crumbled bacon for a delicious twist.
- Spicy: Add a pinch of cayenne pepper or finely chopped jalapeños for a spicy kick.
Frequently Asked Questions (FAQs)
Q: Can I make these potato puffs ahead of time?
A: Yes, you can prepare the mixture and shape the puffs ahead of time. Store them in the refrigerator for up to a day before baking or frying.
Q: Can I freeze the potato puffs?
A: Yes, you can freeze the shaped, uncooked potato puffs on a baking sheet. Once frozen, transfer them to a freezer bag. Bake or fry them from frozen, adding a few extra minutes to the cooking time.
Q: What can I serve with these potato puffs?
A: These potato puffs pair well with a variety of dipping sauces such as sour cream, ranch dressing, marinara sauce, or even a spicy aioli.
Q: Can I use instant mashed potatoes for this recipe?
A: Yes, you can use instant mashed potatoes. Just make sure they are thick and not too watery.
These Leftover Mashed Potato Cheese Puffs are a versatile and tasty way to transform your leftovers into something special. Whether baked or fried, they are sure to be a hit with family and friends. Enjoy them as a snack, side dish, or party appetizer, and watch them disappear quickly!
