How to Create Perfect Creamy Potato Puffs with Cheese Delight

Perfect Mashing Technique

Removing excess moisture and carefully incorporating ingredients creates ideal texture.

Proper Chilling Method

Allowing the mixture to firm up in the refrigerator makes forming the puffs much easier.

Three-Step Breading

Following the flour-egg-panko sequence ensures perfect coating adhesion.

Even Cooking Strategy

Whether frying or baking, maintaining proper temperature and turning ensures uniform browning.

Baking Tips

For extra smooth potatoes, pass them through a ricer or food mill before adding other ingredients.

Make sure potato mixture is well-chilled before forming into balls to make handling easier.

If mixture is too soft, add 1-2 tablespoons of flour to help bind.

For a flavor variation, try different cheese combinations like pepper jack, smoked gouda, or blue cheese.

Adding 1-2 tablespoons of cooked bacon bits to the mixture creates a delicious smoky variation.

Puffs can be breaded and frozen (uncooked) for up to 1 month. Bake from frozen, adding 5-7 minutes to cooking time.

Creamy Potato Puffs with Cheese Delight

Name: Creamy Potato Puffs with Cheese Delight
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 24 puffs
Cuisine: International
Ingredients: 2 pounds (about 4 large) russet potatoes, peeled and cut into chunks; 3 tablespoons unsalted butter; 1/4 cup sour cream; 1/4 cup whole milk, warmed; 1 cup sharp cheddar cheese, shredded; 1/2 cup Gruyère or Swiss cheese, shredded; 3 green onions, finely chopped; 2 tablespoons fresh chives, minced; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon ground white pepper; 1 teaspoon salt (plus more for boiling potatoes); 2 large eggs, beaten; 1/2 cup all-purpose flour; 1 1/2 cups panko breadcrumbs; 2 tablespoons fresh parsley, finely chopped; 1/2 teaspoon paprika; Vegetable oil for frying or 2 tablespoons olive oil for baking; Dipping sauce options: sour cream, ranch dressing, or warm marinara

These Creamy Potato Puffs with Cheese Delight combine fluffy mashed potatoes with rich cheese and herbs, formed into bite-sized puffs that are crispy on the outside and creamy on the inside. Perfect as an appetizer, side dish, or snack, these versatile potato treats deliver incredible flavor and texture in every bite.

Prep Time

30 Minutes

Cook Time

25 Minutes

Total Time

1H15 Minutes

Chef

JUE

Ingredients

Custard Cream

2 pounds (about 4 large) russet potatoes, peeled and cut into chunks

3 tablespoons unsalted butter

1/4 cup sour cream

1/4 cup whole milk, warmed

1 cup sharp cheddar cheese, shredded

1/2 cup Gruyère or Swiss cheese, shredded

3 green onions, finely chopped

2 tablespoons fresh chives, minced

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground white pepper

1 teaspoon salt (plus more for boiling potatoes)

2 large eggs, beaten

1/2 cup all-purpose flour

1 1/2 cups panko breadcrumbs

2 tablespoons fresh parsley, finely chopped

1/2 teaspoon paprika

Vegetable oil for frying or 2 tablespoons olive oil for baking

Dipping sauce options: sour cream, ranch dressing, or warm marinara

Instructions

Place potato chunks in a large pot and cover with cold water. Add 1 tablespoon salt and bring to a boil.

Reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.

Drain potatoes thoroughly and return to the hot pot. Let sit for 1-2 minutes to allow excess moisture to evaporate.

Mash potatoes until smooth, then add butter and continue mashing until melted and incorporated.

Stir in warm milk and sour cream until smooth and creamy.

Let the mashed potatoes cool for 10 minutes before adding the cheeses, green onions, chives, garlic powder, onion powder, white pepper, and 1 teaspoon salt.

Mix thoroughly, cover, and refrigerate for at least 30 minutes to firm up (can be prepared a day ahead).

Set up a breading station: place flour in one bowl, beaten eggs in a second bowl, and combine panko with parsley and paprika in a third bowl.

Using a 1.5-tablespoon cookie scoop or spoons, portion the chilled potato mixture and roll into balls with dampened hands.

Roll each ball in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with seasoned panko mixture.

Place breaded puffs on a parchment-lined baking sheet.

For frying: Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C). Fry puffs in batches for 2-3 minutes until golden brown, turning occasionally. Drain on paper towels.

For baking: Preheat oven to 425°F (220°C). Lightly brush or spray puffs with olive oil. Bake for 20-25 minutes until golden and crisp, turning halfway through.

Serve hot with your choice of dipping sauce.

Creamy Potato Puffs with Cheese Delight

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Creamy Potato Puffs with Cheese Delight

Creamy Potato Puffs with Cheese Delight

Ingredients

Instructions