Ingredients:
- 4 medium potatoes (peeled and cubed)
- 1/2 cup cream cheese (softened)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese (or a cheese blend)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional for topping)
- 2 tablespoons fresh parsley (chopped, for garnish)
- Vegetable oil (for frying)
Instructions:
- Cook the potatoes: Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and return them to the pot.
- Mash the potatoes: Add the butter, cream cheese, sour cream, garlic powder, salt, and pepper to the cooked potatoes. Mash until smooth and creamy. Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and well incorporated.
- Form the potato puffs: Once the mashed potato mixture is cool enough to handle, scoop a spoonful and roll it into a ball. Repeat until all the mixture is used up. If you’d like a crispier texture, you can roll the potato balls in breadcrumbs.
- Fry the potato puffs: Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium-high heat. Once the oil reaches 350°F (175°C), carefully drop the potato balls into the oil, a few at a time. Fry for 3-4 minutes, or until golden brown and crispy on all sides.
- Drain and serve: Remove the potato puffs with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Garnish with fresh parsley and serve immediately.
Notes:
- You can add extra cheese to the center of each puff for an even cheesier bite!
- For a healthier version, bake the puffs at 400°F (200°C) for about 20 minutes, or until golden and crispy.
- Feel free to swap in different cheese varieties like mozzarella or Monterey Jack for different flavors.
Nutrition (per serving):
- Calories: ~250-300 kcal (depends on oil and portion size)
- Protein: ~6g
- Carbs: ~30g
- Fat: ~15g
- Fiber: ~2g
- Sodium: ~500mg
