Crisp Idaho®Potato Cheddar Puffs


  • 2 cups Idaho® potatoes, diced large
  • 2 ounces milk
  • 2 ounces water
  • 3 ounces butter
  • 4 ounces cake flour
  • 3 eggs
  • 3/4 cup cheddar cheese, grated
  • 1 jalapeno, minced
  • 2 cups flour
  • 2 cups panko breading
  • Salt, to taste


  1. In a medium saucepot, bring the milk, butter and water to boil.
  2. Add the cake flour and stir until the dough pulls away from the sides, approximately two minutes.
  3. Place the mixer on low speed. Let cool and add one egg. Mix until well incorporated.
  4. In a separate pot cover the potatoes with cold salted water. Bring the pot to a simmer. Cook the potatoes until tender.
  5. Push the potatoes through a ricer to make potato puree.
  6. Add the potato puree to the reserved paste. Stir in the cheese and minced jalapeno.
  7. Chill the mixture. Scoop into small half-inch balls. Freeze the balls overnight.
  8. The next day bread the balls in flour, (2) eggs and breadcrumbs.
  9. Fry the puffs in oil at 375°F until golden brown.
  10. Season with salt when removed from oil. Let cool and serve.
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Dante Boccuzzi
Cleveland, OH

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