Potato Puffs

Make delicious Potato Puffs easily with your slow cooker! This foolproof recipe is ready in just 35 minutes from start to finish.

You know that feeling when you take a bite of something crispy on the outside and fluffy on the inside so suddenly, all is right in the world? Well, that’s exactly what these potato puffs do.

The first time I made them I thought I was expecting something decent however oh man, I was not prepared for how addictive they’d be. Light and airy not to mention golden little bites of potato perfection. I almost burned my fingers trying to eat them straight out of the pan but zero regrets.

And here’s the best part no fancy ingredients in fact just potatoes plus a few pantry staples along with a little kitchen magic which makes them perfect for when you want something snacky but can’t commit to deep-frying an entire meal.

So tell me ever tried making these before? If not you’re in for a treat although just be warned—once you start popping them then there’s no stopping.

How to Make Potato Puffs

Step one: Prepare the Potato Mixture

 In a large mixing bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, flour (or breadcrumbs), egg, garlic powder, onion powder, salt, black pepper, and paprika. Mix well until all ingredients are fully combined.

Step two : Shape the Puffs  

Using a spoon or your hands, scoop out small portions of the mixture and roll them into bite-sized balls. Place them on a baking sheet lined with parchment paper.

 Step three: Choose Your Cooking Method

For Baking: Preheat the oven to 400°F (200°C). Lightly spray the puffs with cooking spray and bake for 18-20 minutes, or until golden and crispy.

For Frying: Heat oil in a pan over medium heat. Fry the potato puffs in small batches for 3-4 minutes, turning occasionally, until golden brown. Remove and drain on paper towels.

 Step four: Serve and Enjoy

 Let the puffs cool slightly before serving. Garnish with fresh parsley if desired. Enjoy them on their own or with your favorite dipping sauce!

Kitchen Equipment You’ll Need

• Mixing bowl
• Spoon or small scoop
• Slotted spoon (for frying)
• Paper towels (for draining excess oil)
• Measuring cups and spoons
• Baking sheet (if baking)
• Parchment paper (if baking)
• Frying pan (if frying)

Best Tips

Chill the mixture If the mixture is too soft, refrigerate it for 20-30 minutes before shaping to make it easier to handle.

Try different cheeses Swap out cheddar for mozzarella, Gouda, or even feta for a unique twist.

Use an air fryer For a healthier version, air fry at 375°F (190°C) for 12-15 minutes, shaking halfway through.

What To Eat With Potato Puffs

Potato puffs pair well with many different foods! Here are some great serving ideas:

Grilled meats Pair them with grilled chicken, steak, or fish for a delicious meal.

Dipping sauces or Maple chipotle sauce Try ketchup, ranch dressing, garlic aioli.

FAQ

Can I make potato puffs without eggs?

Yes! You can replace the egg with 1 tablespoon of cornstarch mixed with 2 tablespoons of water.

How do I keep potato puffs crispy?

Serve them immediately after cooking and reheat in the oven or air fryer if needed.

Can I add meat or veggies to the mixture?

Yes! Cooked bacon bits, diced ham, or finely chopped spinach work great.

Why are my potato puffs falling apart?

The mixture might be too wet. Add more flour or refrigerate before shaping.

Can I prepare potato puffs in advance?

Yes! You can shape the puffs and refrigerate them for up to a day before cooking.

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