Cheesy Mashed Potato Puffs - Leftover Potato Recipe

Tired of plain mashed potatoes? Looking for a phenomenal way to elevate your leftovers from “just okay” to “absolutely irresistible”? Get ready to discover the magic of Cheesy Mashed Potato Puffs! This recipe transforms humble leftover mashed potatoes into golden, crispy-on-the-outside, and incredibly cheesy-on-the-inside bites of pure comfort. Perfect as a crowd-pleasing appetizer, a delightful side dish, or even a fun snack, these puffs are about to become your new go-to for making the most out of every last spoonful of mashed potato.

JUMP TO: show

Key Ingredients for Cheesy Mashed Potato Puffs

To craft these delightful spheres of deliciousness, you’ll need just a few simple ingredients, most likely already lurking in your fridge and pantry!

2 cups (approx. 500g) Leftover Mashed Potatoes: Ideally, stiff, chilled mashed potatoes work best. If yours are a bit loose, don’t worry, we’ll address that.
1 large Egg: Acts as a binder, holding everything together.
1/2 cup (50g) Shredded Cheddar Cheese: Or your favorite melty cheese like Gruyere, Monterey Jack, or a blend. Freshly grated is always best!
1/4 cup (30g) All-Purpose Flour: Helps bind and crisp up the exterior.
2 tablespoons Chopped Fresh Chives or Green Onions: For a fresh, oniony kick that brightens the flavor.
1/2 teaspoon Garlic Powder: Adds a subtle depth of savory flavor.
1/4 teaspoon Black Pepper: To taste.
Pinch of Salt: Adjust based on how seasoned your original mashed potatoes were.
Vegetable Oil or Olive Oil: For pan-frying, about 1/4 to 1/2 inch deep in your pan.

How to Make Cheesy Mashed Potato Puffs

These Cheesy Mashed Potato Puffs are a guaranteed win! They’re incredibly easy to whip up, requiring minimal effort but delivering maximum flavor. The combination of crispy edges, a creamy, cheesy interior, and savory seasonings makes them an irresistibly satisfying bite. With a prep time of just 15 minutes and a cooking time of 10-15 minutes, you’ll have these golden delights on your table in under half an hour!

Step-by-Step Instructions:

Prepare Your Mashed Potatoes: If your mashed potatoes are cold and stiff, that’s perfect! If they are a bit on the loose or warm side, you might want to chill them for 30 minutes in the fridge to make them easier to handle. In a large mixing bowl, combine the leftover mashed potatoes.
Add the Binders and Flavor: To the mashed potatoes, add the beaten egg, shredded cheddar cheese, all-purpose flour, chopped chives (or green onions), garlic powder, black pepper, and a pinch of salt.
Mix Thoroughly: Using a spoon or your hands (gloves recommended!), gently mix all the ingredients until they are well combined. Be careful not to overmix, as this can make the potatoes gummy. You’re looking for a relatively cohesive mixture that you can gently shape.
Shape the Puffs: Take about 1-2 tablespoons of the potato mixture and gently roll it into a small ball, about 1 to 1.5 inches in diameter. You can make them slightly flattened patties if you prefer. Place the shaped puffs on a plate or baking sheet. Repeat until all the potato mixture is used. You should get roughly 12-16 puffs depending on their size.
Heat the Oil: Heat about 1/4 to 1/2 inch of vegetable or olive oil in a large skillet or cast-iron pan over medium heat. The oil is ready when a small flick of water sizzles instantly.
Fry the Puffs: Carefully place the potato puffs into the hot oil, ensuring not to overcrowd the pan. Cook in batches if necessary.
Cook Until Golden and Crispy: Fry the puffs for 3-4 minutes per side, or until they are beautifully golden brown and crispy all over. Use tongs to gently turn them.
Drain Excess Oil: Once cooked, remove the Cheesy Mashed Potato Puffs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve Hot: Serve immediately while they are hot and crispy!

Why You’ll Love This Cheesy Mashed Potato Puffs Recipe

You’re going to absolutely adore these Cheesy Mashed Potato Puffs because they transform something ordinary into something extraordinary! The main highlight is undoubtedly that perfect textural contrast: a gloriously golden, crisp exterior giving way to a warm, fluffy, and intensely cheesy interior. It’s the kind of bite that makes you close your eyes in satisfaction. Beyond the amazing taste, this recipe is a true budget superhero, giving new life to leftovers and preventing food waste, which is a win for your wallet and the planet!

The fresh chives and garlic powder elevate the simple potato flavor, making them anything but bland. If you enjoyed our Crispy Potato Latkes, you’ll find these puffs offer a similar comforting crunch but with a creamier, cheesier heart – definitely worth trying both! Give these a go; your taste buds (and your budget) will thank you!

What to Serve Cheesy Mashed Potato Puffs With

Cheesy Mashed Potato Puffs are incredibly versatile and can complement a wide array of dishes. Here are a few suggestions to enhance your meal:

As a Side Dish: They make a fantastic alternative to plain fries or roasted potatoes. Serve them alongside roasted chicken, grilled steak, pan-seared pork chops, or even a hearty meatloaf. Their cheesy goodness pairs perfectly with rich gravy.
Appetizer or Snack: For a more casual setting, serve them on their own with a variety of dipping sauces. Think sour cream, ranch dressing, a spicy sriracha mayo, chive cream cheese dip, or even a simple ketchup.
Breakfast or Brunch: Don’t limit these to dinner! They’re sensational with scrambled eggs, bacon, sausage, or even smoked salmon for a delightful and filling brunch.
Sandwich or Wrap Filler: Crumbled or slightly flattened, these can add a delicious crunch and cheesy texture to a breakfast sandwich or a savory wrap.
With Soup or Salad: Serve them alongside a warm bowl of tomato soup or a crisp green salad for a light yet satisfying lunch.

Top Tips for Perfecting Cheesy Mashed Potato Puffs

Achieving the perfect Cheesy Mashed Potato Puffs is easier than you think, especially with these insider tips:

Chilled Potatoes are Key: Starting with cold, firm mashed potatoes makes shaping much easier and helps prevent the puffs from falling apart in the oil. If your potatoes are warm or too loose, pop them in the fridge for at least 30 minutes.
Don’t Overmix: Mix the ingredients just until combined. Overmixing can develop the starch in the potatoes, leading to a gummy texture rather than a light and fluffy interior.
Adjust Seasoning: Taste your mashed potato mixture before frying. Leftover mashed potatoes can vary wildly in seasoning. Add more salt, pepper, or garlic powder as needed.
Cheese Choice: While cheddar is classic, experiment with other good melting cheeses like Monterey Jack, Gruyere, provolone, or even a mozzarella blend for different flavor profiles.
Shaping Matters: Aim for consistent sizes for even cooking. You can use a small cookie scoop for perfectly uniform puffs. If the mixture is too sticky, lightly flour your hands.
Oil Temperature is Crucial: Ensure the oil is hot enough (medium heat) before adding the puffs. If the oil isn’t hot enough, the puffs will absorb too much oil and be greasy. If it’s too hot, they’ll burn on the outside before heating through. Test with a small piece first.
Don’t Crowd the Pan: Cook in batches to maintain the oil temperature and ensure even browning. Overcrowding cools the oil down, leading to soggy puffs.
Air Fryer Option: For a healthier, less oily version, you can air fry these! Preheat your air fryer to 375°F (190°C). Lightly spray the shaped puffs with cooking spray and air fry for 10-15 minutes, flipping halfway, until golden brown and crispy.

Storing and Reheating Tips

These Cheesy Mashed Potato Puffs are best enjoyed fresh, but sometimes you just can’t eat them all! Here’s how to keep them delicious:

Storing Leftovers:
Allow the cooked puffs to cool completely to room temperature. This is crucial to prevent condensation, which can make them soggy. Place them in an airtight container and store in the refrigerator for up to 3-4 days.

Reheating for Optimal Taste:

Oven Method (Recommended for Crispiness): Preheat your oven to 350°F (175°C). Spread the puffs in a single layer on a baking sheet. Heat for 10-15 minutes, or until heated through and crisp again. For extra crispiness, you can lightly brush them with a bit of oil before reheating.
Air Fryer Method: Reheat in an air fryer at 350°F (175°C) for 5-8 minutes, or until hot and crispy. This is an excellent way to revive their texture.
Toaster Oven: Also a great option for a quick reheat, similar to the oven method.
Microwave (Use with Caution): While you can microwave them, this method will make them soft rather than crispy. If you’re okay with a softer texture, microwave in 30-second intervals until heated through.

Freezing for Future Meals:
Cheesy Mashed Potato Puffs freeze well, making them perfect for meal prep!

Flash Freeze (Cooked): Once cooked, allow the puffs to cool completely. Arrange them in a single layer on a baking sheet and flash freeze for 1-2 hours until solid. This prevents them from sticking together.
Transfer to Freezer Bag: Once solid, transfer the frozen puffs to a freezer-safe bag or airtight container. They can be stored for up to 2-3 months.
Reheating from Frozen: You can reheat frozen puffs directly in a preheated oven or air fryer. Bake at 375°F (190°C) for 15-25 minutes (oven) or air fry at 375°F (190°C) for 10-15 minutes, until hot and crispy. No need to thaw!

Final Thoughts

These Cheesy Mashed Potato Puffs are more than just a leftover recipe; they’re a revelation! With their golden, crispy exterior and impossibly creamy, cheesy interior, they elevate mashed potatoes to a whole new level of deliciousness. Whether you serve them as a show-stopping appetizer, a satisfying side, or a delicious snack, they’re guaranteed to be a hit. So next time you find yourself with a bowl of leftover mash, don’t just reheat it – transform it into these irresistible puffs. Happy cooking, and enjoy every cheesy, crispy bite!

try also :

Cheesy Mashed Potato Puffs FAQs

Q1: Can I make these puffs with freshly made mashed potatoes instead of leftovers?
A1: Yes, you absolutely can! Just make sure your freshly made mashed potatoes are thick and stiff. If they are too loose, chill them in the refrigerator for at least 30 minutes to firm them up before mixing with the other ingredients.

Q2: What kind of cheese works best for Cheesy Mashed Potato Puffs?
A2: Shredded cheddar is a classic choice for its flavor and meltiness. However, Gruyere, Monterey Jack, colby, or a Mexican cheese blend also work wonderfully. Feel free to experiment with your favorite good melting cheese!

Q3: Can I bake these instead of frying them?
A3: Yes! For a healthier option, you can bake or air fry them. To bake, preheat your oven to 400°F (200°C). Arrange the shaped puffs on a baking sheet lined with parchment paper, lightly spray with cooking oil, and bake for 20-25 minutes, flipping halfway, until golden brown and cooked through. For air frying, see the “Top Tips” section above.

Q4: My mashed potato mixture is too sticky to roll. What should I do?
A4: If your mixture is too sticky, you can try adding a little more flour (1-2 tablespoons at a time) until it’s more manageable. Alternatively, lightly moisten or flour your hands before shaping each puff. Chilling the mixture for 15-30 minutes can also help make it less sticky.

Q5: What other seasonings can I add to the Cheesy Mashed Potato Puffs?
A5: Get creative! You can add a pinch of onion powder, a dash of paprika or smoked paprika for color and depth, a sprinkle of cayenne pepper for a subtle kick, or even some crumbled cooked bacon bits for extra flavor. Fresh parsley or dill can also be lovely additions.

Q6: Can these be prepared ahead of time?
A6: Yes, you can prepare the potato mixture, shape the puffs, and store them uncooked in an airtight container in the refrigerator for up to 24 hours. Just cover them tightly. When ready to cook, proceed with frying or baking as directed. You can also freeze them uncooked (flash freeze first) and then fry/bake from frozen, adding a few extra minutes to the cooking time.

Cheesy Mashed Potato Puffs – Leftover Potato Recipe