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Home » Recipes » Side Dish Recipes

December 10, 2018 · Leave a Comment

Cheddar & Chive Potato Puffs

Appetizer Recipes· Game Day· Side Dish Recipes

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 A collage photo of food on a wooden table, with Mashed potato puffs
Cheddar Chive Potato Puffs on a wooden cutting board.

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

Food on a wooden cutting board, with Mashed potato

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 recipe 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. The next day, it was time to try out these potato puffs.

A close up of food on a wooden cutting board, with Potato puffs

How do you make Cheddar and Chive 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. 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 ½ 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.

Food on a wooden cutting board, with Mashed potato puffs

What are other serving suggestions?

  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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Food on a wooden cutting board, with Mashed potato puffs

Cheddar and Chive Potato Puffs

Carrie's Experimental Kitchen
Turn your creamy, day old mashed potatoes into a light and tasty, cheesy appetizer with these Cheddar & Chive Potato Puffs. 
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 12 mins
Resting Time 1 hr
Total Time 1 hr 22 mins
Course Appetizer, Side Dish
Cuisine American
Servings 24
Calories 104 kcal

Ingredients
  

  • 1 ½ c. Day Old Mashed Potatoes
  • 1 lg. Egg Yolk
  • ¼ c. All Purpose Flour
  • ½ c. Shredded Cheddar Cheese
  • 1 ½ tbsp. Chives, chopped
  • 1 tsp. Mustard Powder
  • ½ tsp. Salt
  • Canola Oil (or other light oil), for frying

Instructions
 

  • 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.
  • Next, form 1-inch size balls with the mixture and place them on a baking sheet; then refrigerate for at least one hour.
  • 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.)
  • Remove the puffs from the oil using a slotted spoon and drain on a paper towels to remove excess oil. Serve hot. 

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. 

Nutrition

Calories: 104kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 5mgSodium: 88mgPotassium: 173mgFiber: 1gSugar: 1gVitamin A: 92IUVitamin C: 13mgCalcium: 41mgIron: 0.3mg
Keyword potatoes
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 A collage photo of food on a wooden table, with Mashed potato puffs

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Cheddar Chive Potato Puffs on a wooden cutting board.

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