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Fat Rascals (Potato Cheese Puffs)

This is an all-time favorite Saturday night snack at our house. I'd always made potato patties with any leftover mashed potatoes that I had, but when I came across Fat Rascals they sounded like a delicious variation. Now my family deliberately leaves some mashed potatoes in the bowl during dinner just so that I can make this treat the next day!
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    about 24 puffs


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • Salt and pepper to taste
  • 2 cups shredded American or cheddar cheese
  • 1 cup mashed potatoes
  • 2 large eggs, lightly beaten
  • 1/2 cup whole milk
  • Oil for deep-fat frying


  • In a large bowl, combine the flour, baking powder, salt and pepper. Combine the cheese, mashed potatoes, eggs and milk, add to dry ingredients.
  • In an electric skillet or deep fryer, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Serve immediately.

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Average Rating:
  • MarkAK
    Dec 26, 2011

    Very popular when we made them. People were immediately asking for the recipe. It is time consuming to fry so many rascals.

  • dd48
    Oct 9, 2011

    I used instant potatoes made with all milk and doubled the receipe except for the eggs and milk. Used a cookie scoop and put on wax paper covered tray and froze for several hours before deep frying. The family really enjoyed them. I also made a dipping sauce of sour cream with ranch dressing mixed in to taste as I am not a big fan of ranch dressing. Plan on making again and freezing them in a air tight container for use at a later date, then I can just drop them in the deep fryer.

  • SkittyOne
    Oct 20, 2010

    Tried this last night and the family loved it. Used 1/4c milk as the potatoes were pretty creamy to begin with. Used about an inch of oil in the fry pan and turned them when brown. Will definitely make again.

  • tammym07
    Feb 15, 2010

    No comment left

  • keverwann
    Jun 1, 2009

    Our mashed potatoes had been made with milk and butter, so we needed to double the flour to get the right consistancy for the dough.Turned out tasting good, but we're not sure if they are worth standing over the deep-fryer for.

  • Talene
    Jan 24, 2007

    No comment left

  • eshafer0
    Jan 1, 2007

    No comment left