Cheezy Potato Poofs
Fluffy, golden, and irresistibly cheesy, Cheezy Potato Poofs are the ultimate comfort food snack or appetizer that’s bound to steal the show at any gathering! Made with buttery mashed russet potatoes, tangy shredded cheddar, and the nutty richness of Parmesan, these bite-sized delights are fried until perfectly crisp on the outside while remaining soft and airy on the inside. Infused with a touch of garlic and fresh parsley, each poof is bursting with flavor and pairs beautifully with your favorite dipping sauces like ranch, sour cream, or marinara. Quick to prepare in under an hour, this recipe’s crowd-pleasing combination of creamy potatoes and gooey cheese promises to become a family favorite. Perfectly crispy potato bites for parties, game days, or a cozy night in—Cheezy Potato Poofs are comfort food made to share!
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Recipe Information
Ingredients
- 3 large Russet potatoes
- 1 cup Shredded cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Unsalted butter
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley
- 2 cups Vegetable oil
Instructions
Peel and chop the russet potatoes into small cubes. Place them in a large pot of salted water and bring to a boil. Cook for 10-12 minutes or until tender.
Drain the potatoes and mash them using a potato masher or a fork until smooth. Allow them to cool slightly.
In a large mixing bowl, combine the mashed potatoes with shredded cheddar cheese, grated Parmesan cheese, all-purpose flour, eggs, unsalted butter, garlic powder, salt, black pepper, and chopped parsley. Mix well until a cohesive dough-like consistency forms.
Using your hands or two spoons, form the potato mixture into small bite-sized balls (approximately 1 inch in diameter). Set them on a parchment-lined baking sheet.
In a deep fryer or a heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of dough; it should sizzle and float to the surface.
Fry the potato poofs in batches, ensuring not to overcrowd the pot. Cook for 2-3 minutes per batch, turning occasionally, until golden brown all over.
Once cooked, use a slotted spoon to transfer the poofs onto a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce, such as sour cream, ranch, or marinara.
Nutrition Facts
Calories |
5645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 500.6 g | 642% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 4046 mg | 176% | |
| Total Carbohydrate | 251.8 g | 92% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 11.1 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1484 mg | 114% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5376 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
