The Best Potato Puffs Ever: Your New Favorite Side Dish
Imagine a side dish that’s crispy on the outside, fluffy on the inside, and bursting with cheesy goodness in every bite. Meet your new culinary obsession: Cheesy Mashed Potato Puffs! These little golden nuggets are like a cross between a tater tot, a mozzarella stick, and a twice-baked potato – but way easier to make and even more fun to eat.
If you’re a fan of classic mashed potatoes, get ready to have your mind blown. These potato puffs take everyone’s favorite comfort food and transform it into poppable, shareable, majorly crave-able bites. They’re perfect as an appetizer, snack, or side dish for any occasion – from holiday dinners and game day parties to weeknight meals and potluck gatherings. Trust me, once you try them, you won’t want to go back to boring ol’ mashed spuds again.
Why This Cheesy Mashed Potato Puff Recipe Works
- Crispy, crunchy exterior: Dredging the potato balls in seasoned breadcrumbs and Parmesan cheese creates an ultra-crispy coating that shatters satisfyingly with each bite. It’s a delightful contrast to the tender, pillowy interior.
- Fluffy, cheesy center: The base is a classic mashed potato mixture elevated with butter, sour cream, shredded cheddar cheese, and aromatic spices. Chilling the mixture before shaping helps the puffs hold their cute round shape.
- Easy to make ahead: You can prep the potato puffs up to a day in advance and store them unbaked in the fridge until ready to serve. Just pop ’em in the oven when your guests arrive and enjoy the compliments!
- Endlessly customizable: Use this recipe as a template, then go wild with your favorite mix-ins, seasonings, and dipping sauces. Swap the cheddar for gooey mozzarella, spice things up with jalapeños or buffalo sauce, or replace the breadcrumbs with crushed potato chips for extra crunch.
- Crowd-pleasing & kid-friendly: Who doesn’t love bite-sized, cheesy potatoes? These puffs are a guaranteed hit with everyone from picky toddlers to sophisticated dinner party guests. Serve them as a fun appetizer or a clever way to get kids to eat their veggies.
Ingredients
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 1/2 cup unsalted butter, softened
- 1/2 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper, to taste
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- Cooking spray or oil for greasing
- Chopped fresh chives, for garnish
- Ranch dressing, BBQ sauce, or sour cream, for dipping
Step-by-Step Instructions
- Cook the potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium-low and simmer until the potatoes are very tender and easily pierced with a fork, about 15-20 minutes.
- Mash the potatoes: Drain the cooked potatoes well and return them to the pot. Add the butter and sour cream. Mash with a potato masher or electric hand mixer until smooth and creamy, with no lumps remaining.
- Add the flavorings: Stir in the shredded cheddar cheese, beaten eggs, garlic powder, onion powder, cayenne (if using), and a generous amount of salt and pepper. Mix until fully combined and the cheese is melted. Taste and adjust the seasonings as needed.
- Chill the potato mixture: Transfer the cheesy mashed potatoes to a large bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours or up to overnight. This will make the mixture firmer and easier to shape into puffs.
- Form the puffs: When ready to bake, preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with cooking spray or oil. In a shallow dish, combine the breadcrumbs and Parmesan cheese. Using a small cookie scoop or spoon, scoop out about 2 tablespoons of the chilled potato mixture and roll it into a ball between your hands. Dredge the ball in the breadcrumb mixture, pressing gently to adhere, then place it on the prepared baking sheet. Repeat with the remaining mixture, spacing the puffs about 1 inch apart.
- Bake until golden: Lightly spray the tops of the puffs with cooking spray or brush with a little melted butter (this will help them brown evenly). Bake in the preheated oven for 20-25 minutes, until golden brown and crispy on the outside. Rotate the pan halfway through for even baking.
- Garnish & serve: Remove the potato puffs from the oven and let cool for 5 minutes on the baking sheet. Transfer to a serving platter and sprinkle with chopped fresh chives. Serve warm with your favorite dipping sauces like ranch dressing, BBQ sauce, or extra sour cream. Enjoy!
Chef’s Tips & Tricks
- For extra-fluffy mashed potatoes, use a ricer or food mill instead of a masher or mixer. This will give you the smoothest, lump-free texture without overdeveloping the gluten (which can make the potatoes gluey).
- Be sure to shred your own cheddar cheese from a block rather than using pre-shredded bagged cheese. The packaged stuff often contains anti-caking agents that can make the puffs grainy or prevent the cheese from melting smoothly.
- If you don’t have Italian-seasoned breadcrumbs on hand, you can make your own by mixing 1 cup of plain breadcrumbs with 1 teaspoon each of dried basil, dried oregano, and garlic powder.
- For a fun presentation, stick a short skewer or toothpick into each potato puff before baking. This makes them easy to pick up and dip, perfect for passing around at parties!
- Experiment with different cheeses and seasonings to create your own signature potato puff flavors. How about smoked gouda and paprika puffs, or bacon and blue cheese bites? The possibilities are endless.
How to Store & Reheat Cheesy Mashed Potato Puffs
These cheesy mashed potato puffs are best served hot and fresh from the oven, when they’re at peak crispiness. However, you can easily make them ahead of time and reheat later using these tips:
- To store unbaked puffs: Scoop and shape the chilled potato mixture into puffs, then place them on a baking sheet lined with parchment paper. Cover the sheet tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, dredge the chilled puffs in the breadcrumb coating and bake as directed, adding a few extra minutes if needed.
- To store baked puffs: Let the potato puffs cool completely, then transfer to an airtight container lined with paper towels (this will absorb excess moisture). Store in the refrigerator for up to 3 days. Reheat on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, until hot and crispy.
- To freeze unbaked puffs: Scoop and shape the potato puffs (without coating), then place on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer the frozen puffs to a zip-top freezer bag and store for up to 2 months. To bake, thaw the puffs overnight in the fridge, then dredge in breadcrumbs and bake as directed.
- To freeze baked puffs: Place cooled puffs on a baking sheet and freeze until solid. Transfer to a freezer-safe container or zip-top bag and store for up to 1 month. Reheat from frozen on a baking sheet in a 350°F (175°C) oven for 15-20 minutes, until hot and crispy.
Frequently Asked Questions
Before you head to the kitchen to whip up a batch of these irresistible cheesy mashed potato puffs, let me answer some common questions you may have:
- Can I use leftover mashed potatoes to make these puffs? You bet! This recipe is a great way to repurpose leftover mashed spuds from dinner. Just make sure they’re not too thin or watery – you want a fairly thick, scoopable consistency. If your leftovers are on the runnier side, stir in some instant potato flakes or dry breadcrumbs to thicken them up before chilling and shaping.
- How can I make these puffs healthier? To lighten up this recipe, you can swap the russet potatoes for nutrient-dense sweet potatoes, use low-fat dairy products like Greek yogurt and reduced-fat cheese, and bake the puffs on a wire rack set inside the baking sheet to allow excess oil to drip off. You can also try subbing whole wheat breadcrumbs or almond flour for the coating.
- What dipping sauces go well with these potato puffs? The sky’s the limit! Classic choices include ranch dressing, sour cream, ketchup, garlic aioli, or BBQ sauce. For a fancier option, try a spicy sriracha mayo or a honey mustard dip. You could also go sweet and serve these with applesauce or cranberry sauce for a fun twist.
- How many puffs does this recipe make? This will depend on how large or small you shape your potato puffs, but on average, you should get about 36-40 puffs from this recipe (using 2 tablespoons of potato mixture per puff). Feel free to scale the recipe up or down depending on how many you need!
- Can I fry these instead of baking them? Absolutely! If you prefer a more indulgent treat, you can deep fry these potato puffs for an extra crunchy exterior. Heat a few inches of vegetable oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C) on a deep-fry thermometer. Fry the breaded puffs in batches until golden brown on all sides, about 2-3 minutes per batch. Drain on paper towels and sprinkle with a little extra salt while still hot.
Final Thoughts
Well, there you have it – your new go-to recipe for the ultimate cheesy mashed potato puffs! Whether you’re looking for a creative way to use up leftover spuds, a crowd-pleasing appetizer for your next shindig, or just a fun twist on a classic side dish, these crispy, cheesy bites are sure to satisfy.
I hope you’ll give this recipe a try and report back on how much you loved it. If you do make these puffs, be sure to snap a photo and tag me on social media so I can celebrate your potato success with you! And if you come up with any genius flavor combos or dipping sauces, please share those too – I’m always looking for new ways to enjoy these addictive little nuggets.
Thanks for reading, friends. May your mashed potatoes always be fluffy, your cheese always be melty, and your potato puffs always be perfectly poppable. Happy cooking!