Ingredients
- Cooked and mashed potatoes: 2 cups
- Cheddar cheese, shredded: 1 cup
- All-purpose flour: 1/2 cup
- Eggs, large: 2
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Black pepper: 1/4 teaspoon
- Vegetable oil, for frying: 2 cups
Instructions
- Step 1: In a large bowl, combine the mashed potatoes, shredded cheddar cheese, flour, eggs, garlic powder, onion powder, salt, and pepper. Mix well until a smooth dough forms.
- Step 2: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Step 3: Scoop rounded tablespoons of the potato mixture and carefully drop them into the hot oil, working in batches to avoid overcrowding.
- Step 4: Fry for 2-3 minutes, or until the puffs are golden brown and crispy, flipping them occasionally to ensure even cooking.
- Step 5: Remove the cheese puffs from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Notes
- Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days.
- Reheat the puffs in a preheated 350°F (175°C) oven or air fryer for best crispiness.
- Serve these warm cheese puffs with a dollop of sour cream or a sprinkle of fresh chives for added flavor.
- For an extra cheesy flavor, try using a mix of cheddar and Monterey Jack cheese in the dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American