Crispy Creamy Potato Puffs
Indulge in the irresistible combination of golden crispiness and velvety smoothness with these Crispy Creamy Potato Puffs! Made from fluffy mashed russet potatoes blended with melted cheddar cheese, fragrant chives, and a hint of garlic, these bite-sized delights are coated in crunchy panko breadcrumbs and fried to perfection. Each puff offers a satisfying juxtaposition of textures—crispy on the outside, creamy and cheesy on the inside. Whether served as an appetizer, snack, or party favorite, these potato puffs are guaranteed to impress. Ready in under an hour, this comforting recipe is easy to follow and perfect for anyone looking to elevate classic mashed potatoes into a crowd-pleasing treat. Pair with your favorite dipping sauce for an even more indulgent experience!
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Salted butter
- 0.333 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 cup Shredded cheddar cheese
- 3 tablespoons Chopped chives
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1.5 cups Panko breadcrumbs
- 4 cups Vegetable oil
Instructions
Peel the russet potatoes and cut them into evenly sized chunks. Place the potatoes in a large pot of cold water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly and return them to the pot. Mash the potatoes until completely smooth.
Add the butter, heavy cream, salt, black pepper, and garlic powder to the mashed potatoes. Mix until well combined and creamy.
Stir in the shredded cheddar cheese and chopped chives until evenly distributed. Let the potato mixture cool slightly.
Whisk the eggs in a small bowl. Place the flour in a shallow plate and the panko breadcrumbs in another shallow plate.
Using a spoon or small scoop, shape the mashed potato mixture into golf ball-sized rounds.
Roll each potato ball in the flour, then dip it in the beaten eggs, and finally coat it in the panko breadcrumbs. Repeat until all potato balls are coated.
Heat the vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Fry the potato puffs in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes per side, or until golden brown and crispy all over.
Use a slotted spoon to transfer the cooked potato puffs to a paper towel-lined plate to drain any excess oil.
Serve the crispy creamy potato puffs hot, garnished with additional chives if desired. Enjoy!
Nutrition Facts
Calories |
9523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 946.6 g | 1214% | |
| Saturated Fat | 184.7 g | 924% | |
| Polyunsaturated Fat | 537.6 g | ||
| Cholesterol | 664 mg | 222% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 13.9 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1025 mg | 79% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4130 mg | 88% | |
*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.
