Cheesy Mashed Potato Puffs
A clever way to turn leftover mashed potatoes into crispy, gooey bites with an airy interior and a deeply flavored cheese core.
Servings: 4 servings
Calories: 280kcal
Equipment
- Mixing bowl - for combining mash and binders
- Spoon or scoop - to portion uniform puffs
- Skillet or shallow fryer - for frying until golden
- Cooling rack with tray - drains excess oil
Ingredients
- 600 g 2 1/2 cups leftover mashed potatoes
- 100 g 1 cup shredded sharp cheddar
- 60 g 1/2 cup grated Parmesan
- 1 large egg 50 g beaten
- 50 g 1/2 cup all-purpose flour
- 120 g 1 cup panko breadcrumbs
- 2 g 1/2 tsp kosher salt
- Vegetable oil for frying
Instructions
- Preheat oil in a deep skillet to 175 C (350 F). The correct temperature ensures crisping without over-absorbing oil.
- In a bowl, combine mashed potatoes, cheddar, Parmesan, beaten egg, salt, and pepper. Mix gently to avoid overworking the starch, which causes gumminess.
- Portion 30 g (2 tbsp) scoops, flatten slightly and place 5 g (1 tsp) additional cheese in the center, then fold to enclose. You want a sealed seam to keep the molten interior contained.
- Roll each puff in flour, then egg wash, then panko breadcrumbs. Notice how the three-layer coating gives a dry, adhesive surface that crisps efficiently.
- Fry in batches for 3-4 minutes, turning occasionally, until deep golden brown and an internal temperature reaches about 65 C (150 F). Aromas should be nutty and toasty.
- Transfer to a cooling rack for 2 minutes to let the steam escape. This preserves crunch; steam trapped inside will soften the crust.
- Serve hot with a tangy dipping sauce. Notice the contrast - the exterior crackles while the center stretches with molten cheese.