Crispy Cheddar Mashed Potato Puffs

Prepare the Chive Sour Cream: In a small bowl, gently combine 1/2 cup of sour cream with the finely chopped chives. Stir until well incorporated, then cover and refrigerate to allow the flavors to meld. (Prep time: 5 minutes)

Craft the Cheddar Crisps: Preheat your oven to 400 degrees F (200 degrees C). Shred half of the cheddar cheese (approximately 1 cup). On a silicone baking mat or parchment paper-lined cookie sheet, arrange the cheese shreds into 8 individual piles, ensuring they are spaced about 2 inches apart. Bake for approximately 5 minutes, or until the cheese melts and transforms into a beautiful golden crisp. Allow the crisps to cool for 5 minutes before carefully removing them from the baking sheet. Reduce the oven temperature to a holding temperature of 180 degrees F (82 degrees C).

Create the Mashed Potato Base: Boil potatoes until fork tender. Drain well and mash with butter, garlic powder, seasoned salt, dry mustard, and salt. Fold in the crumbled bacon.

Assemble the Puffs: Cut the remaining 4 ounces of cheddar cheese into 8 equal 1/2-inch cubes. Using an ice cream scoop, form balls of the mashed potato mixture. Gently create a small indentation in the center of each potato ball and nestle one cheddar cheese cube inside. Carefully cover the cheese with additional mashed potato, ensuring it is completely concealed within. Refrigerate the assembled puffs until you are ready to fry them. (Prep time: 20 minutes)

Fry to Golden Perfection: Heat the oil in a large, heavy-bottomed saucepan over medium-high heat until it reaches 375 degrees F (190 degrees C). Prepare the beer batter according to the package directions. Dip each chilled mashed potato ball into the batter, ensuring it is fully coated. Carefully lower the battered puffs into the hot oil and deep-fry for approximately 5 minutes, or until they achieve a gorgeous golden-brown hue. Remove the fried puffs from the oil and place them on a paper towel-lined plate to drain any excess oil. Remember to reheat the oil back to 375 degrees F (190 degrees C) between batches. To maintain their warmth, keep the freshly fried potato puffs in the holding oven until ready to serve. (Cook time: 25 minutes)

Plate and Garnish: Place a Crispy Cheddar Mashed Potato Puff on each serving plate. Crown each puff with a generous dollop of chive sour cream, a sprinkle of fresh chives, and one of the cheddar crisps. Serve immediately and savor the symphony of flavors and textures! (Prep time: 5 minutes)