Crispy Cheddar Mashed Potato Puffs Recipe

Name: Crispy Cheddar Mashed Potato Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chive Cream:; 3/4 cup sour cream, divided; 1 teaspoon finely chopped chives or green onions; Cheddar Crisps:; 8 ounces Borden(R) Medium Cheddar Cheese Chunk, divided; Potato Puffs:; 2 medium russet potatoes, peeled and chopped; 2 tablespoons Borden(R) Butter; 1/8 teaspoon garlic powder; 1/8 teaspoon seasoned salt; 1/8 teaspoon dry mustard; 1/4 teaspoon salt; 15 bacon strips, cooked crisp and crumbled; 1 cup beer batter dry mix; Oil, as needed for frying

Servings: persons

Chive Cream:
3/4 cup sour cream, divided
1 teaspoon finely chopped chives or green onions
Cheddar Crisps:
8 ounces Borden(R) Medium Cheddar Cheese Chunk, divided
Potato Puffs:
2 medium russet potatoes, peeled and chopped
2 tablespoons Borden(R) Butter
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon dry mustard
1/4 teaspoon salt
15 bacon strips, cooked crisp and crumbled
1 cup beer batter dry mix
Oil, as needed for frying

1
MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.
2
Preheat oven to 400 degrees F. Shred 1/2 of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2-inches apart, on a silicone baking mat or parchment paper lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet. Reduce oven temperature to 180 degrees F.
3
Cut the remaining 4 oz. cheese into 8 1/2-inch cubes. Form balls of mashed potato mixture, using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube Borden(R) Cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
4
Heat oil in a large saucepan over medium-high heat to 375 degrees F. Prepare beer batter according to package directions; dip each mashed potato ball into batter, and deep-fry for about 5 minutes or until golden brown. Remove from oil, and drain on paper towel. Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.
5
Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.

2425

kcal

Calories

190

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Chive Cream:, 3/4 cup sour cream, divided, 1 teaspoon finely chopped chives or green onions, Cheddar Crisps:, and more.

Yes, Crispy Cheddar Mashed Potato Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Cheddar Mashed Potato Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions