Crispy Cheddar Mashed Potato Puffs
Crispy Cheddar Mashed Potato Puffs
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.
Servings
8
Ingredients
- 1/2 cup sour cream
- 1 chive or green onion, chopped
- 2 ounce block cheddar cheese, preferably borden medium cheddar chunk
- 2 medium russet potatoes, peeled and chopped
- 2 tablespoon 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 ounce block cheddar cheese, preferably borden medium cheddar chunk
- 1 cup beer batter dry mix
- 2/3 cup water
- oil, as needed for frying
- chive cream
- 8 cheddar crisps
- chives, for serving
Directions
- Mix sour cream and chopped chives or onions together in a small bowl.
- Refrigerate.
- 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.
- 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.