Do you love cheese and potatoes? I know I do! Today, I want to share something super delicious with you: Cheesy Potato Puffs. These little bites are crispy on the outside and soft and cheesy on the inside. They’re perfect for a snack, party food, or even as a side dish.
What I love about these Cheesy Potato Puffs is how easy they are to make. You don’t need any special skills or fancy ingredients. Just some potatoes, cheese, and a few other things you probably already have in your kitchen.
Another great thing about these puffs is that they’re really fun to eat. You can dip them in ketchup, sour cream, or any of your favorite sauces. They’re also great to pack in your lunchbox or enjoy while watching a movie.
So, if you’re ready to make something tasty and simple, let’s get started with Cheesy Potato Puffs. Trust me, your taste buds will thank you!
Table of Contents
Chef’s Notes – Cheesy Potato Puffs
- Extra Flavor: Add a pinch of smoked paprika or cayenne pepper to the potato mixture for a subtle smoky heat.
- Creamy Twist: Mix in a tablespoon of cream cheese or sour cream with the mashed potatoes for a creamier filling.
- Veggie Boost: Incorporate finely chopped spinach, peas, or corn to the potato mixture for added texture and nutrients.
- Chilling: Ensure the puffs are chilled before baking to prevent the filling from leaking out and to help the pastry puff up better.
- Seal Well: Make sure to seal the edges of the pastry tightly to avoid the filling from spilling out during baking. Use a fork to crimp the edges for a decorative touch.
- Egg Wash Substitute: If you want a vegan option, use a mixture of non-dairy milk and a bit of oil instead of the egg wash for a similar golden finish.
- Baking Tip: Rotate the baking sheets halfway through baking to ensure even browning and puffing of the pastry.
- Serving Suggestion: Serve with tangy tamarind chutney or a cooling yogurt dip for a delightful contrast in flavors.
Cheesy Potato Puffs
Elevate your snack game with these Cheesy Potato Puffs! Perfect for any gathering, these puffs feature a crispy pastry shell filled with a spiced, cheesy potato mixture. Serve them with your favorite dipping sauce for an irresistible treat. Simple to make with store-bought puff pastry, these puffs are sure to be a hit!
4
puffs30
minutes30
minutes320
kcal15
minutes1
hour15
minutesKeep the screen of your device on
Ingredients
2 large russet potatoes cleaned
1 Tbsp + 1½ tsp kosher salt Diamond Crystal or 2¾ tsp Morton
2 Tbsp vegetable oil or avocado oil
½ tsp cumin seeds
½ tsp mustard seeds
⅛ tsp asafetida
1 medium serrano chile or green Thai chiles finely chopped
1 inch piece ginger peeled and finely chopped
2 Tbsp ground coriander
½ tsp ground turmeric
6 oz cheddar cheese cut into ¼-inch cubes
3 Tbsp fresh cilantro coarsely chopped
1 Tbsp + 1½ tsp fresh lime juice
1 tsp garam masala
1 tsp sugar
2 sheets frozen puff pastry sheets thawed
All-purpose flour for dusting
1 large egg beaten for egg wash
Ketchup, green chutney, or hot sauce for serving
Directions
- Place the cleaned potatoes in a medium saucepan and cover with cold water. Add salt, bring to a boil, and simmer until very tender. Drain and let cool.
- Peel the cooled potatoes, place in a bowl, and mash until mostly smooth with some texture.
- Heat oil in a skillet, add cumin seeds, mustard seeds, and asafetida. Stir in chile, ginger, ground coriander, turmeric, and salt. Mix in mashed potatoes until well combined. Let cool.
- Stir in cheddar cheese, cilantro, lime juice, garam masala, and sugar into the potato mixture. Adjust seasoning if needed.
- On a floured surface, cut puff pastry into squares. Roll each square, place filling in the center, fold into a triangle, seal edges, and crimp with a fork. Brush with egg wash and chill. Bake the puffs until golden brown and cheese is melted. Serve warm with dipping sauce.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- baking sheet
- mixing bowls
- measuring cups and spoons
- potato masher
Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 450mg
- Potassium: 300mg
- Fiber: 2g
- Sugar: 2g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 150mg
- Iron: 1mg
FAQ – Cheesy Potato Puffs
How can I make these puffs vegan?
To make the Cheesy Potato Puffs vegan, replace the cheddar cheese with a vegan cheese alternative and use a mixture of non-dairy milk and oil instead of the egg wash.
Can I prepare the filling in advance?
Yes, you can prepare the potato filling a day ahead and store it in the refrigerator. Make sure to bring it to room temperature before filling the puff pastry.
What can I use instead of puff pastry?
If you don’t have puff pastry, you can use phyllo dough or make your own shortcrust pastry. However, the texture and taste will be different.
How do I store leftovers?
Store any leftover Cheesy Potato Puffs in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer to maintain their crispiness.
Can I freeze these puffs?
Yes, you can freeze the unbaked puffs. Arrange them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
