Crispy Cheddar Mashed Potato Puffs recipe

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Ingredients

¾ cup sour cream, divided
1 teaspoon finely chopped chives or green onions
8 ounces Borden® Medium Cheddar Cheese Chunk, divided
2 medium russet potatoes, peeled and chopped
2 tablespoons Borden® Butter
⅛ teaspoon garlic powder
⅛ teaspoon seasoned salt
⅛ teaspoon dry mustard
¼ teaspoon salt
15 bacon strips, cooked crisp and crumbled
1 cup beer batter dry mix
Oil, as needed for frying

Nutrition Info

778.2 calories
carbohydrate: 42.8 g
cholesterol: 133.2 mg
fat: 44.9 g
fiber: 1.4 g
protein: 30.8 g
saturatedFat: 26.8 g
servingSize: -
sodium: 2330.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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® 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.

Recipe Yield

4 servings

Recipe Note

Battered, deep-fried mashed potato puffs with bacon and a cube of Cheddar inside. Serve with chive sour cream.

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