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Crispy Cheddar Mashed Potato Puffs

Using comforting, favorite flavors, this appetizer is sure to be a crowd-pleaser

These crispy potato puffs are like a loaded baked potato in your hand. Sour cream, chives, bacon, Cheddar cheese, and smooth mashed potatoes — it’s all right there in one tasty bite.

This recipe is courtesy of Borden Cheese.

Ingredients

For chive cream:

  • 1/2 Cup sour cream
  • 1 chive or green onion, chopped

For the Cheddar crisps:

  • 2 Ounces block Cheddar cheese, preferably Borden Medium Cheddar Chunk

For the potato puffs and assembly:

  • 2 medium russet potatoes, peeled and chopped
  • 2 Tablespoons salted butter
  • 1/4 Cup sour cream
  • 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
  • 2 Ounces block Cheddar cheese, preferably Borden Medium Cheddar Chunk
  • 1 Cup beer batter dry mix
  • 2/3 Cups water
  • Oil, as needed for frying
  • Chive cream
  • 8 cheddar crisps
  • Chives, for serving

Directions

For chive cream:

Mix sour cream and chopped chives or onions together in a small bowl.

Refrigerate.

For the Cheddar crisps:

Preheat oven to 400 degrees F.

Shred cheese; it should make about 1 cup of shreds.

On a silicone baking mat or parchment paper-lined cookie sheet, divide shreds into 8 piles, about 2 inches apart.

Bake about 5 minutes, or until cheese melts and becomes crisp.

Let cool five minutes and remove from baking sheet.

For the potato puffs and assembly:

Pre-heat oven to 180 degrees F.

In a medium saucepan with cold water, place potatoes.

Heat over medium-high heat and boil potatoes until they’re tender; drain.

In an electric mixer bowl fitted with a paddle, beat the potatoes with butter on medium-low speed until smooth.

Add 1/4 cup sour cream and all seasonings.

Stir in the crumbled bacon.

Cut the block Cheddar cheese into 8 1/2-inch cubes.

Form balls of mashed potatoes mixture.

Make a small hole in center of each potato ball and fill with one cube of cheese.

Cover with additional mashed potato, so cheese is hidden inside. Refrigerate until ready to fry.

In a large saucepan, heat oil over medium-high heat until its 375 degrees F.

Prepare beer batter according to package directions.

Dip each mashed potato ball into beer batter and deep for about 5 minutes, or until golden brown.

Remove potato balls from oil, and drain on paper towel.

Reheat oil to 375 degrees F between batches. Keep potato puffs warm in the holding oven.

To serve, place potato puff on a plate. Top with dollop of chive cream, chives, and a Cheddar crisp.