Name: Crispy Cheddar Mashed Potato Puffs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Sour cream, divided - ¾ cup; Finely chopped chives or green onions - 1 teaspoon; Borden® Medium Cheddar Cheese Chunk, divided - 8 ounces; Russet potatoes, peeled and chopped - 2 medium; Borden® Butter - 2 tablespoons; Garlic powder - ⅛ teaspoon; Seasoned salt - ⅛ teaspoon; Dry mustard - ⅛ teaspoon; Salt - ¼ teaspoon; Bacon strips, cooked crisp and crumbled - 15; Beer batter dry mix - 1 cup; Oil, as needed for frying - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Cheddar Mashed Potato Puffs

1. Sour cream, divided - ¾ cup

2. Finely chopped chives or green onions - 1 teaspoon

3. Borden® Medium Cheddar Cheese Chunk, divided - 8 ounces

4. Russet potatoes, peeled and chopped - 2 medium

5. Borden® Butter - 2 tablespoons

6. Garlic powder - ⅛ teaspoon

7. Seasoned salt - ⅛ teaspoon

8. Dry mustard - ⅛ teaspoon

9. Salt - ¼ teaspoon

10. Bacon strips, cooked crisp and crumbled - 15

11. Beer batter dry mix - 1 cup

12. Oil, as needed for frying - 1 cup

How to cook deliciously - Crispy Cheddar Mashed Potato Puffs

1. Stage

MIX 1/2 cup sour cream and chopped chives together in a small bowl. Refrigerate.

2. Stage

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. Stage

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. Stage

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. Stage

Place potato puff on a plate; top with dollop of chive cream, a few chives and the Cheddar crisp. Serve immediately.