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A stack of golden brown baked cheesy potato bites garnished with fresh herbs on a plate.

Cheesy Garlic Mashed Potato Puffs

Delightfully crispy on the outside and incredibly creamy and cheesy on the inside, these air-fried mashed potato puffs are a perfect appetizer or side dish for any meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 24 puffs
Course: Appetizer, Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet or Yukon Gold Potatoes peeled and cubed
  • 4 tbsp Unsalted Butter melted
  • 1/4 cup Whole Milk warm, or half-and-half
  • 1 cup Sharp Cheddar Cheese shredded
  • 1/2 cup Mozzarella Cheese shredded
  • 1 large Egg beaten, for potato mixture
  • 1/4 cup All-purpose Flour for potato mixture
  • 1/2 cup All-purpose Flour for dredging
  • 2 large Eggs beaten, for egg wash
  • 1.5 cups Panko Breadcrumbs
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper or to taste
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 2 tbsp Fresh Chives finely chopped, optional
  • as needed Cooking Spray for air fryer

Equipment

  • Large Pot
  • Potato Masher or Ricer
  • Large mixing bowl
  • Small Bowls (3 for dredging)
  • Baking Sheet
  • Parchment Paper
  • Air Fryer
  • Spatula or Scoop

Method
 

Prepare the Mashed Potatoes
  1. Place peeled and cubed potatoes in a large pot. Cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain thoroughly.
  2. Return the drained potatoes to the hot pot. Mash them well with a potato masher or ricer until smooth. Add the melted butter, warm milk, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Mix until well combined.
  3. Stir in the shredded sharp cheddar and mozzarella cheese until melted and fully incorporated. If using, fold in the chopped fresh chives. Let the mashed potato mixture cool completely (at least 30 minutes in the fridge, or 1 hour at room temperature) – this is crucial for forming the puffs.
Form and Coat the Puffs
  1. Once cooled, add 1 beaten large egg and 1/4 cup all-purpose flour to the mashed potato mixture. Mix well until a cohesive, slightly firm dough forms.
  2. Set up your dredging station: In one small bowl, place 1/2 cup all-purpose flour. In a second small bowl, whisk 2 extra large eggs for an egg wash. In a third small bowl, place 1.5 cups Panko breadcrumbs.
  3. Scoop about 1 tablespoon of the mashed potato mixture and roll it into a firm ball or cylindrical puff shape (approx. 1.5 inches).
  4. First, gently roll each puff in the flour, shaking off excess. Then dip it into the egg wash, allowing excess to drip off. Finally, thoroughly coat it in Panko breadcrumbs, pressing gently to ensure an even layer.
  5. Place the coated puffs on a baking sheet lined with parchment paper. Repeat with the remaining potato mixture.
Air Fry the Puffs
  1. Preheat your air fryer to 375°F (190°C) for 5 minutes. Lightly spray the air fryer basket with cooking spray.
  2. Working in batches, place the potato puffs in a single layer in the air fryer basket, ensuring not to overcrowd. Spray the tops of the puffs with cooking spray.
  3. Air fry for 10-14 minutes, flipping them halfway through, until golden brown and crispy. The exact time may vary slightly depending on your air fryer model.
  4. Remove the crispy potato puffs and serve immediately with your favorite dipping sauce.

Notes

For extra cheesy goodness, you can stuff a small cube of mozzarella into the center of each puff before rolling. Ensure your mashed potato mixture is completely cooled before forming the balls; warm mixture will be too sticky. These puffs can be prepared ahead of time, coated, and then frozen on a baking sheet before transferring to a freezer-safe bag. Air fry from frozen, adding a few extra minutes to the cooking time.