Crispy Cheddar Mashed Potato Puffs

Crispy Cheddar Mashed Potato Puffs

Borden® Cheese

"Battered, deep-fried mashed potato puffs with bacon and a cube of Cheddar inside. Serve with chive sour cream."
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1 h 10 m servings 778 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 778 kcal
  • 39%
  • Fat:
  • 44.9 g
  • 69%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 2330 mg
  • 93%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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