Cheesy Cloud Puffs

$To make these delicious mashed potato cheese puffs, gather these key ingredients: - 2 cups prepared and cooled mashed potatoes - 1 cup sharp cheddar cheese, shredded - 1/2 cup Parmesan cheese, grated - 1/4 cup all-purpose flour - 2 large eggs, beaten - 2 green onions, finely chopped - 1 teaspoon garlic powder - 1/2 teaspoon freshly ground black pepper - Salt, to taste - Vegetable oil, for frying These ingredients create a mix that is both cheesy and fluffy. The sharp cheddar adds a rich flavor, while the Parmesan gives a nice depth. You can also add some fun twists to the recipe. Here are some optional ingredients to consider: - Cooked bacon bits for a smoky flavor - Fresh herbs like parsley or chives for extra freshness - Spices like paprika or cayenne for a bit of heat - Different cheese types, like mozzarella or gouda, for unique flavors These additions can really change the taste and make the puffs your own. To make your cooking process smooth, use these tools: - A large mixing bowl for combining ingredients - A deep frying pan or pot for frying - A slotted spoon to remove the puffs from the oil - A baking sheet lined with paper towels to drain excess oil - Measuring cups and spoons for accuracy Having the right tools can help you create perfect puffs every time. Enjoy the cooking process! {{ingredient_image_2}} Start by gathering all your ingredients. In a large bowl, mix the cooled mashed potatoes with the cheeses and flour. This step is key for a good base. You want the mixture to be smooth and consistent. Once mixed, add the beaten eggs, chopped green onions, garlic powder, black pepper, and salt. Stir well until everything blends nicely. Cover the bowl with plastic wrap and chill in the fridge for about 30 minutes. Chilling helps the mixture firm up for easier shaping. When you shape the puffs, use a tablespoon to scoop the mixture. Form each scoop into a ball about the size of a golf ball. Your hands should be slightly damp to prevent sticking. Try to keep them even in size for cooking. This way, they will fry uniformly. If you want fun shapes, you can try flattening them a bit too. For frying, heat enough vegetable oil in a deep pan over medium heat. You want enough oil to cover the puffs halfway. To check if the oil is hot enough, drop a small piece of the mixture in it. If it sizzles, you’re ready. Carefully add the shaped puffs in small batches. Avoid overcrowding the pan. Fry them for about 3-4 minutes on each side until golden brown. Use a slotted spoon to remove them from the oil. Drain on paper towels before serving. Enjoy them warm with your favorite dip! To get the best texture, use cooled mashed potatoes. Warm potatoes can make the mixture too soft. The right thickness is key. Mix the cheeses well with the potatoes. This ensures every bite is cheesy. Chilling the mixture for 30 minutes helps firm it up. It makes shaping the puffs easier. One common mistake is not using enough oil. If the oil is too low, the puffs won’t fry well. Another mistake is overcrowding the pan. Fry in small batches to let them cook evenly. Also, don’t skip the chilling step. It helps keep the shape during frying. Finally, watch the cooking time. Overcooked puffs can be dry. Serve these cheesy cloud puffs warm. They taste best right after frying. Pair them with creamy sour cream or a tangy dipping sauce. You can also add herbs for extra flavor. Fresh chives or parsley work well. Try serving them in a rustic basket. Add parchment paper for a nice touch. This makes a great snack for parties or game nights! Pro Tips Chill the Mixture: Refrigerating the potato mixture for at least 30 minutes helps the puffs hold their shape during frying. Oil Temperature Check: To ensure perfect frying, test the oil temperature by dropping a small piece of the mixture in; it should sizzle immediately. Avoid Overcrowding: Fry the cloud puffs in small batches to maintain the oil temperature and achieve an even golden brown color. Serving Suggestions: Serve warm with a side of creamy sour cream or a tangy dipping sauce for enhanced flavor. {{image_4}} You can easily change the cheese in this recipe. Try using mozzarella for a milder taste. A mix of gouda and cheddar creates a smokier flavor. You can also swap in different herbs. Fresh parsley or dill adds a nice twist. For a spicy kick, add diced jalapeños or crushed red pepper. These small swaps can make each batch unique. Frying gives you that crispy outside that everyone loves. However, you can bake the puffs for a healthier option. Preheat your oven to 400°F. Place the formed balls on a baking sheet lined with parchment paper. Lightly spray them with cooking oil. Bake for about 20-25 minutes until golden brown. They will be less oily but still tasty! Consider adding seasonal ingredients for extra flair. In spring, try adding fresh peas or asparagus. In fall, mix in roasted butternut squash for sweetness. During the winter, you might add sautéed spinach or kale for a pop of color. These variations keep your cheese puffs fresh and exciting all year round! After enjoying your cheesy cloud puffs, store any leftovers. Place them in an airtight container. This keeps them fresh for up to three days. If you want to keep them longer, consider freezing them. To reheat your cheese puffs, use an oven. Preheat it to 350°F (175°C). Place the puffs on a baking sheet. Heat them for about 10-12 minutes. This method keeps them crispy and tasty. You can also use an air fryer. It takes about 5-7 minutes at 350°F (175°C). To freeze your cheese puffs, first let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. This way, you can enjoy them later. When ready to eat, you can bake them straight from the freezer. Yes, you can make these cheese puffs ahead of time. After mixing the ingredients, chill the mixture as instructed. You can keep it in the fridge for up to 24 hours. When you are ready, shape the puffs and fry them fresh. This keeps them crispy and tasty. If you want to avoid eggs, you can use mashed bananas or unsweetened applesauce. Each egg can be replaced with 1/4 cup of either. This keeps the texture smooth. You can also try flaxseed meal mixed with water. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for a few minutes to thicken. To make these cheese puffs gluten-free, swap the all-purpose flour with gluten-free flour. Many brands offer this option. You can also use almond flour or coconut flour. Each has its own flavor, so choose what you like best. Check labels to ensure all ingredients are gluten-free. Many sauces go great with these cheese puffs. Here are some tasty options: - Sour cream - Ranch dressing - Ketchup - Spicy aioli - Barbecue sauce Each sauce adds a unique flavor. Try them and find your favorite! You learned to make tasty mashed potato cheese puffs easily. We explored key ingredients, tools, and step-by-step instructions. I shared tips to avoid mistakes and achieve the best texture. You can customize flavors and choose between baking or frying. We also covered storage and reheating for leftovers. Now, you can impress family and friends with your cooking skills. Enjoy the fun of making these snacks, and don’t forget to experiment with your favorite dips!$

Deliciously cheesy potato puffs that are crispy on the outside and soft on the inside.

Print Recipe Pin Recipe

Course Appetizer

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 cups prepared and cooled mashed potatoes
1 cup sharp cheddar cheese, shredded
0.5 cup Parmesan cheese, grated
0.25 cup all-purpose flour
2 large eggs, beaten
2 pieces green onions, finely chopped
1 teaspoon garlic powder
0.5 teaspoon freshly ground black pepper
to taste salt
as needed vegetable oil, for frying

Instructions

In a spacious mixing bowl, combine the cooled mashed potatoes, shredded cheddar cheese, grated Parmesan cheese, and all-purpose flour. Mix thoroughly until the ingredients are well integrated and forms a cohesive mixture.
Carefully incorporate the beaten eggs, finely chopped green onions, garlic powder, black pepper, and salt into the mixture. Stir until you achieve a smooth, uniform consistency.
Cover the bowl tightly with plastic wrap and refrigerate the potato mixture for approximately 30 minutes. Chilling the mixture allows it to firm up, making it easier to handle during shaping.
In a deep frying pan, heat a sufficient amount of vegetable oil over medium heat. You should aim for enough oil to partially submerge the puff balls during frying.
Using a tablespoon, scoop out portions of the potato mixture and gently shape them into balls, around the size of a golf ball.
When the oil reaches the right temperature (you can check by dropping a small piece of the mixture into the oil; it should sizzle), carefully add the potato balls into the hot oil in small batches to avoid overcrowding.
Fry the cloud puffs until they turn a beautiful golden brown, approximately 3-4 minutes per side. Keep an eye on them to ensure even cooking.
Once cooked, use a slotted spoon to remove the puffs from the oil, placing them on a plate lined with paper towels to drain any excess oil.
Enjoy the cheesy cloud puffs while they are warm, served with a side of creamy sour cream or a tangy dipping sauce for an extra flavor kick.

Notes

Serve warm with sour cream or a tangy dipping sauce.

Keyword cheesy, fried, potato, snack