Crispy Mashed Potato Puffs (Printable Version)
Golden puffs with crispy crunch and melty cheddar centers made from chilled mashed potatoes.
# Ingredients:
→ Mashed Potato Mixture
01 -
480 ml cold mashed potatoes
02 -
115 g shredded sharp cheddar cheese
03 -
2 large eggs at room temperature
04 -
60 g all-purpose flour
05 -
1 teaspoon salt
06 -
½ teaspoon freshly cracked black pepper
07 -
1 teaspoon garlic powder
→ Coating
08 -
120 g panko breadcrumbs
# Steps:
01 -
In a large bowl, place the cold mashed potatoes. Add shredded cheddar, eggs, flour, salt, pepper, and garlic powder. Mix thoroughly with clean hands until creating a thick, slightly sticky dough that holds shape when pinched. If too wet, sprinkle additional flour; if too dry, add a small amount of milk.
02 -
Scoop approximately 15 ml (one tablespoon) of dough and roll between palms into balls roughly the size of a ping pong ball. Maintain one hand dry for handling dough and the other for breadcrumb coating to prevent clumping.
03 -
Roll each dough ball evenly in panko breadcrumbs, pressing gently to ensure full coverage. Place coated puffs on a parchment-lined baking tray, spaced evenly.
04 -
Refrigerate the shaped and coated puffs for 10 minutes to help maintain shape during baking.
05 -
Preheat oven to 200°C. Bake the puffs on the middle rack for 20 to 25 minutes, until golden-brown and crisp on the outside with a melty interior.
# Notes:
01 -
Using cold mashed potatoes is essential for maintaining dough consistency and shape during preparation.
02 -
Avoid overmixing the dough to prevent dense puffs.
03 -
Reheating in an oven or air fryer restores crispiness better than a microwave.