Carrie’s Experimental Kitchen

Cheddar & Chive Potato Puffs

Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs.

Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs. 

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I was looking through a magazine recently and saw a recipe for potato puffs. I had never made puffs as an appetizer before, but I’ve had the frozen variety that come in those appetizer samplers, so I decided to make them fresh. The recipe had quite a few steps and after looking at the instructions, I decided that it would just be easier and less time consuming to make these after I had some extra mashed potatoes.

Cheddar & Chive Potato Puffs

After all, utilizing leftovers in new ways is a great way to experiment in the kitchen. So the next time I served mashed potatoes with dinner I made some extra so that I could use them in a new appetizer for these Cheddar & Chive Potato Puffs. I used this recipe to make my mashed potatoes so that they were extra creamy and then refrigerated them overnight. 😊

Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs. 

The next day, it was time to try out these potato puffs. First, combine the day old mashed potatoes with an egg yolk, all purpose flour, shredded Cheddar cheese, chopped chives, mustard powder, and salt in a medium bowl. Mix well so that all ingredients are combined; then line a baking sheet with parchment paper.

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Next, form 1-inch size balls with the mixture and place them on your baking sheet; then refrigerate for at least one hour. I used 1 1/2 cups of mashed potatoes and got 24 potato puffs. Finally, add approximately 1-2 cups of light oil (Canola, Grapeseed, etc) to a Dutch oven or pot (or use a deep fryer). You just need to make sure that the puffs can be submerged in the oil.

Cheddar & Chive Potato Puffs

Heat the oil to at least 350 degrees F; then add the potato puffs and fry until golden brown (approximately 5 minutes). Make sure as to not overcrowd the pot so you may have to do this in batches. Remove the puffs from the oil using a slotted spoon and drain on a paper towels to remove excess oil.

Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs. 

There are several ways to serve and/or reheat these Cheddar & Chive Potato Puffs

  1. Serve immediately after frying.
  2. Refrigerate after frying in an airtight container; then place the potato puffs on a baking sheet and heat in a 425 degree F oven for 5-8 minutes until hot inside.
  3. After frying, allow to cool completely; then freeze in an airtight container for up to 1 month. When ready to serve, place the frozen potato puffs on a baking sheet and heat in a 425 degree F oven for 10-12 minutes until hot inside.

Cheddar & Chive Potato Puffs

As you can see these Cheddar & Chive Potato Puffs are light and airy inside and golden and crispy on the outside. Needless to say, my family LOVED them! At one time these Corn & Cheddar Mashed Potato Fritters were my favorite way to utilize leftover mashed potatoes, but I think I have a new favorite now. You can serve these as an appetizer or as a side dish; the kids will love them.  ~Enjoy!

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4 from 1 vote
Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs. 
Cheddar & Chive Potato Puffs
Prep Time
10 mins
Cook Time
12 mins
Resting Time
1 hr
Total Time
22 mins
 

Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs. 

Course: Appetizer
Servings: 24
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 1/2 c. Day Old Mashed Potatoes
  • 1 lg. Egg Yolk
  • 1/4 c. All Purpose Flour
  • 1/2 c. Shredded Cheddar Cheese
  • 1 1/2 tbsp. Chives, chopped
  • 1 tsp. Mustard Powder
  • 1/2 tsp. Salt
  • Canola Oil (or other light oil), for frying
Instructions
  1. Combine the day old mashed potatoes with the egg yolk, flour, cheese, chives, mustard powder, and salt in a medium bowl. Mix well so that all ingredients are combined; then line a baking sheet with parchment paper.

  2. Next, form 1-inch size balls with the mixture and place them on a baking sheet; then refrigerate for at least one hour.

  3. Add approximately 1-2 cups of oil to a Dutch oven or pot (or use a deep fryer. You just need to make sure that the puffs can be submerged in the oil.)

    Heat the oil to at least 350 degrees F; then add the potato puffs and fry until golden brown; approximately 5 minutes. (Make sure as to not overcrowd the pot so you may have to do this in batches.)

  4. Remove the puffs from the oil using a slotted spoon and drain on a paper towels to remove excess oil. Serve hot. 

Recipe Notes

There are several ways to serve and/or reheat these Cheddar & Chive Potato Puffs:

  1. Serve immediately after frying.

2. Refrigerate after frying in an airtight container; then place the potato puffs on a baking sheet and heat in a 425 degree F oven for 5-8 minutes until hot inside.

3. After frying, allow to cool completely; then freeze in an airtight container for up to 1 month. When ready to serve, place the frozen potato puffs on a baking sheet and heat in a 425 degree F oven for 10-12 minutes until hot inside. 

 

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Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs. 

 

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