45-Minute Air Fryer Cheesy Garlic Mashed Potato Puffs (Irresistible)

Oh my gosh, you have to try these air fryer cheesy garlic mashed potato puffs – they’re like little bites of heaven! Crispy golden shells give way to the creamiest, cheesiest centers with just the right garlicky punch. I’ve been making these for years (ever since my air fryer obsession began), and they never fail to disappear first at potlucks. They’re the ultimate comfort food upgrade from regular mashed potatoes!

Why You’ll Love These Air Fryer Cheesy Garlic Mashed Potato Puffs

Trust me, these little puffs are about to become your new favorite thing. Here’s why:

• Crazy quick: From fridge to table in under 15 minutes – perfect for last-minute cravings or surprise guests
• That perfect crunch: The air fryer gives them the most incredible crispy shell while keeping the inside dreamily creamy
• Kid magnet: My picky eaters go nuts for these (I call them “cheesy clouds” for the little ones)
• Super versatile: Breakfast, snack, or side dish – they work anytime. I’ve even served them as appetizers with marinara for dipping!

The garlic and cheese combo? Absolute magic. And you probably have all the ingredients in your kitchen right now!

Ingredients for Air Fryer Cheesy Garlic Mashed Potato Puffs

Here’s what you’ll need to make these irresistible puffs – I promise it’s all simple stuff! The secret is using cold mashed potatoes (leftovers work perfectly) so they hold their shape. Pro tip: I always keep a bag of pre-shredded cheddar in my freezer for emergencies like sudden puff cravings!

• 2 cups mashed potatoes (chilled overnight is best)
• 1/2 cup shredded sharp cheddar (Tillamook is my go-to)
• 1/4 cup grated Parmesan (the fresh stuff makes a difference!)
• 1 clove garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs (I use panko for extra crunch)
• 1 tbsp fresh parsley, chopped
• 1/2 tsp salt (adjust if your potatoes are already salted)
• 1/4 tsp black pepper

See? Nothing fancy – just good, honest ingredients that transform into something magical in the air fryer!

How to Make Air Fryer Cheesy Garlic Mashed Potato Puffs

Okay, let’s get cooking! The beauty of these puffs is how simple they are to make, but I’ve got some tricks to ensure they come out perfect every time. First things first – preheat your air fryer to 375°F (190°C). This little step makes all the difference for that golden exterior we’re after!

Now, grab a big bowl and mix everything together – the cold mashed potatoes, both cheeses, garlic, egg, breadcrumbs, parsley, salt and pepper. I like to use my hands (washed, of course!) to really work everything together evenly. The mixture should hold together when you squeeze it – if it’s too sticky, add a sprinkle more breadcrumbs.

Shaping the Puffs

Here’s where the fun begins! Scoop up about a tablespoon of mixture and roll it gently between your palms to form a ball. No need to be perfect – rustic is charming! Pro tip: keep a little bowl of water nearby to dip your fingers in – it prevents sticking. Space them about an inch apart in the air fryer basket so they’ve got room to crisp up all around.

Cooking in Batches

Unless you’ve got a massive air fryer, you’ll likely need to cook these in batches. Overcrowding is the enemy of crispiness! Each batch takes about 10-12 minutes (I always peek at the 10-minute mark). They’re done when they’re beautifully golden brown with some darker crispy bits – that’s where the flavor lives! If you’re doing multiple batches, keep the shaped uncooked puffs in the fridge while waiting.

And that’s it! Your house is about to smell like a cozy bistro, and you’ll have the most irresistible little golden puffs ready to devour. Seriously, try not to eat them all straight from the basket – I dare you!

Expert Tips for Perfect Air Fryer Cheesy Garlic Mashed Potato Puffs

After making hundreds of these puffs (no exaggeration!), I’ve learned a few secrets for absolute perfection:

• Chill your mixture for 15 minutes before shaping – it makes rolling SO much easier
• Use a parchment liner with holes punched in it (I use a fork) to prevent any sticking
• Always test one puff first – air fryers vary, so check crispiness before doing the whole batch
• Don’t skip the egg – it’s the glue that holds everything together beautifully

Oh! And if your first batch isn’t as crispy as you’d like, just pop them back in for another minute or two. These puffs are wonderfully forgiving!

Variations for Air Fryer Cheesy Garlic Mashed Potato Puffs

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved):

• Bacon lovers: Mix in 1/4 cup crumbled cooked bacon – that smoky crunch takes these to another level!
• Cheese swap: Try pepper jack instead of cheddar for a little kick, or gruyère for extra richness
• Spicy version: Add 1/4 tsp cayenne or a dash of hot sauce to the mix – perfect with a cool ranch dip
• Herb garden: Swap parsley for chives or add a pinch of dried thyme for a more sophisticated flavor

Don’t be afraid to play around – these puffs are like a blank canvas for your tastiest ideas!

Serving Suggestions

These cheesy garlic puffs are like the social butterflies of the food world – they go with everything! My family loves them dunked in cool ranch dressing or garlic aioli (just stir some minced garlic into mayo). They’re magical alongside roast chicken or piled next to a juicy burger. For lighter meals, try them with a crisp green salad – the contrast between creamy puffs and fresh greens is perfection. Honestly? They rarely make it to the plate before we start snacking straight from the basket!

Storage and Reheating

Good news – these puffs keep beautifully! Just pop any leftovers (if you have any!) in an airtight container in the fridge for up to 2 days. When you’re ready for round two, reheat them in the air fryer at 350°F for about 3 minutes – they’ll come out nearly as crispy as when they were first made. Pro tip: I like to make extra batches just for reheating later – they’re my secret weapon for quick snacks!

Nutritional Information

Here’s the scoop on nutrition – these cheesy puffs are actually pretty reasonable! A serving of 2 puffs typically has about 150 calories and 7g fat. Remember, exact amounts can vary based on your specific ingredients (especially the cheeses and potatoes you use). They pack about 6g protein per serving too – not bad for such tasty little bites!

FAQ About Air Fryer Cheesy Garlic Mashed Potato Puffs

I get asked about these puffs all the time – here are the answers to the most common questions:

Can I freeze these before cooking? Absolutely! Shape the puffs and freeze them in a single layer on a baking sheet. Once frozen solid, transfer to a bag. They’ll keep for 2 months – just add 1-2 minutes to the cooking time when you’re ready to air fry them straight from frozen.

What’s the best potato type to use? Russets are my top pick – they’re starchy and make the creamiest mashed potatoes. But honestly, any leftover mashed potatoes work (even the red-skinned ones my mom insists on using).

Do I need to add oil to the air fryer? Nope! The cheese provides enough fat to get them perfectly crispy. I’ve tried spraying them lightly with oil, but found it doesn’t make enough difference to bother with the extra step.

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