Next, heat about an inch of oil in your frying pan over medium heat. While the oil is warming up, start shaping the potato mixture. I find that using a cookie scoop makes for perfectly sized puffs but feel free to use your hands instead! Shape them into small balls or patties, about the size of a golf ball. When the oil is hot enough (test by dropping a tiny piece of the mixture in; it should sizzle), you can start adding the puffs in batches to avoid overcrowding the pan.
Carefully drop the cheese puffs into the hot oil and fry until they are golden brown and crisp, about 3-4 minutes on each side. I love the smell that fills my kitchen at this point! Once they’re fully cooked, use a slotted spoon to transfer the puffs to a plate lined with paper towels to drain any excess oil. If you have a baking sheet handy, keep them warm in the oven on low heat until you’re ready to serve!
Pro Tips for Best Results
From my experience, using chilled leftover mashed potatoes yields the best texture. If they’re too warm, the cheese puffs tend to fall apart in the oil. So, I usually let them sit in the fridge for a little while before I start. Also, try varying the cheese! I’ve tested this recipe with mozzarella, pepper jack, and even feta, and each variation added its distinct flavor. Experimenting has been part of the fun for me.
If you want to skip the frying altogether, you can also bake these puffs for a slightly healthier version! Just place them on a baking sheet lined with parchment paper and bake at 400°F for about 20-25 minutes, or until they are golden brown. They won’t be quite as crispy, but they’re still incredibly delicious!
Lastly, be sure to add a pinch of seasoning to the flour as you mix it into the potatoes. It’s a simple step that can make a world of difference in the overall flavor. I’ve learned that a little extra salt elevates the entire dish.
Common Mistakes to Avoid
One of the biggest mistakes I’ve made when frying cheese puffs is adding too many at once, which lowers the oil temperature and keeps them from getting crispy. It’s hard to resist the temptation to throw in a whole batch, but taking my time with smaller batches has always yielded better results. (See the next page below to continue…)
Another pitfall is not making the mixture firm enough. If your leftover mashed potatoes are too smooth or runny, it can lead to a soupy mess in the oil rather than a perfectly shaped puff. I’ve learned that if my mixture feels a bit too loose, it’s always helpful to add an extra tablespoon of flour to help bind it together.
Finally, don’t forget to drain them after frying! I neglected this once, and the puffs ended up soggy instead of crispy. Now, I’m super diligent about letting them rest on a plate lined with paper towels to catch that excess oil.