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Transform last night’s leftover mashed potatoes into golden cheese puffs that are crispy on the outside and irresistibly creamy inside. This recipe is a game-changer for using up what is in your fridge while making a warm and comforting snack or side everyone will love.
The first time I made these, we finished every single one before they cooled down and now my friends want the recipe every holiday.
Ingredients
- Cold or room temperature mashed potatoes: use starchy varieties like russet for fluffier puffs
- Shredded cheddar: brings rich sharp flavor choose sharp or medium for best taste
- Mozzarella: for extra melt and a stretchy cheesy center buy pre-shredded to save time
- Parmesan: adds saltiness and depth grated fresh if possible for best flavor
- Egg: binds everything together making the puffs hold their shape
- Green onions or chives: lift the flavor with freshness pick bright green firm ones
- Garlic powder and onion powder: boost the savory notes make sure your spices are fresh
- Sour cream or Greek yogurt: for a soft creamy texture plain and full fat works best
- Chopped fresh parsley (optional): for color and a gentle herby lift use flat leaf for best taste
- Salt and black pepper: for seasoning taste the mixture before shaping to adjust
- Optional panko or regular breadcrumbs for coating: make the outsides super crispy
- Paprika and oregano: add color and a little warmth to the crust
- Bacon, jalapeños or sautéed onion: great for switching things up
- Shredded cooked chicken: for some extra protein if you want to make them heartier
Instructions
- Prepare the Mixture:
- Combine cold mashed potatoes shredded cheddar mozzarella Parmesan egg garlic powder onion powder salt pepper sour cream or Greek yogurt green onions and any optional add-ins in a large bowl. Mix with a spatula or clean hands until totally smooth and thick. The mixture should shape easily into a ball. If it feels too loose sprinkle in a spoonful or two of flour or breadcrumbs and stir again.
- Shape the Puffs:
- Scoop about a tablespoon of mixture at a time and roll into balls about one to one and a half inches wide. For crispier edges gently flatten each puff into a thick disc. Set them on a parchment lined tray. If breading the puffs for extra crunch chill the shaped puffs in the fridge for twenty minutes so they stay firm when coated.
- Coat for Crispiness:
- Set up three bowls one filled with flour one with a beaten egg one with a mix of breadcrumbs Parmesan paprika and oregano. Roll each shaped puff in flour then dip into the egg making sure it is fully coated and then into the breadcrumb mixture. Press gently so the crumbs stick well all over.
- Cook the Puffs:
- For air frying preheat to three seventy five degrees. Spray both the basket and shaped puffs with a light oil. Arrange them in a single layer and air fry for ten to twelve minutes shaking or flipping halfway until golden and crisp. For oven baking preheat to four hundred degrees. Lay puffs on a lined tray and mist with oil. Bake twenty to twenty five minutes or until golden crisp flipping once midway. For pan frying heat one quarter inch oil in a skillet over medium heat. Fry puffs in batches until each is deeply golden all over. Transfer to paper towels. Serve hot and crispy.
I am a big believer in using sharp cheddar for these cheese puffs. Its punch of flavor stands out even when baked. My brother always said these taste like the best bite of cheesy mashed potato from a holiday meal made even better.
Storage Tips
Keep any leftovers in a sealed container in the fridge for up to three days. Reheat in your oven or air fryer to restore crispiness. I have frozen unbaked and baked puffs successfully for up to one month. Just bake from frozen adding five extra minutes to the cook time.
Ingredient Substitutions
Swap in any melty cheese you love such as Monterey Jack or Gouda. Non-dairy cheeses work for a milk free version. You can use dried herbs if fresh are not on hand just reduce the amount slightly. For gluten free skip the regular breadcrumbs and choose almond flour or gluten free panko.
Serving Suggestions
These puffs shine as an appetizer with a creamy dip such as ranch or aioli. Try stacking them in a bowl for movie night or setting them on a platter for a potluck. At brunch I love to pair these alongside scrambled eggs with extra herbs sprinkled on top.
Cultural Context
Cheese puffs like these are a creative riff on European croquettes and South American batata balls both invented to make the most out of leftover potatoes. They quickly became a favorite in my house during the holidays when leftover mash is a given.
Seasonal Adaptations
Add fresh thyme or rosemary for cooler months Stir in leftover roasted corn for a summer twist Try diced ham or turkey after holiday meals
Success Stories
My niece once helped roll the puffs for a family dinner. She giggled the whole time as our hands got messy and proud when everyone asked for more. Friends always request these for Super Bowl parties and potlucks.
Freezer Meal Conversion
Shape cheese puffs as directed and lay out on a tray. Freeze until firm then store in a zip bag. To serve just cook straight from frozen adding a few more minutes to the baking or air frying time. This is my secret for last minute snacks when guests drop by.
No matter when you make these cheese puffs, you will find yourself wishing for leftover mashed potatoes more often. Just one bite and you will see why they never last for long.
Recipe FAQs
- → Can I use instant mashed potatoes?
Yes, instant mashed potatoes will work. Ensure they are cooled and thick enough to hold their shape when forming puffs.
- → Which cheeses work best for the mixture?
Sharp cheddar, mozzarella, and Parmesan deliver flavor and texture, but feel free to swap in similar melting cheeses.
- → How do I prevent the puffs from falling apart?
Use cold mashed potatoes, bind with egg, and add flour or breadcrumbs if the mixture feels too wet or soft.
- → What is the best cooking method for crispiness?
Baking, air-frying, or pan-frying with breading all create crispy outsides—choose your favorite for the best results.
- → Are there gluten-free options?
Yes, substitute gluten-free flour and breadcrumbs as needed to make the cheese puffs suitable for gluten-sensitive diets.
- → Can I make these ahead of time?
Shape and chill puffs in advance. Cook just before serving for the best crisp texture and flavor.