Ingredients
Scale
- 2 cups cold mashed potatoes (plain is best)
- 1 cup sharp cheddar cheese, shredded
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Salt, to taste
- 3 cups vegetable oil, for frying
Instructions
- Step 1: In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar cheese, lightly beaten egg, all-purpose flour, garlic powder, and black pepper. Mix thoroughly until all ingredients are evenly incorporated, ensuring the mixture is firm enough to handle.
- Step 2: Using a small scoop or two spoons, roll the potato mixture into uniform balls, approximately 1 to 1.5 inches in diameter. Place the formed puffs on a plate or baking sheet lined with parchment paper.
- Step 3: Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to ensure accuracy.
- Step 4: Carefully drop the potato puffs into the hot oil in batches, ensuring not to overcrowd the pot, which would lower the oil temperature. Fry the puffs for 3 to 4 minutes.
- Step 5: Turn the puffs occasionally until they are deep golden brown and crispy on all sides. Use a slotted spoon or spider strainer to remove the puffs from the oil, and immediately transfer them to a plate lined with paper towels to drain excess oil.
- Step 6: Immediately sprinkle the hot potato puffs with a pinch of salt, then serve warm with your preferred dipping sauce.
Notes
- Freeze uncooked puffs on a tray until solid, then store them in an airtight container for up to three months; fry directly from frozen, increasing cook time slightly.
- To restore maximum crispiness, reheat leftover puffs in an air fryer at 350°F for 3-5 minutes, or use a convection oven until they are hot throughout.
- Serve these rich, savory puffs alongside a bright, tangy dipping sauce, like chive and sour cream or a smoky chipotle mayo, to balance the heavy cheese filling.
- A crucial Chef's Tip: Ensure your mashed potatoes are truly cold before mixing, as this firmness prevents the puffs from disintegrating when they hit the hot oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American