Leftover mashed potatoes rarely excite anyone, but what if you could transform them into something irresistibly golden and crisp? Leftover Mashed Potato Cheese Puffs do just that — turning humble leftovers into fluffy, cheesy bites that vanish as soon as they hit the table. These puffs combine the creamy texture of mashed potatoes with the richness of cheese and the lightness of baked or fried perfection.
Whether you’re looking to repurpose holiday leftovers, serve a fun appetizer, or prepare a snack that even picky eaters will devour, this recipe delivers. Best of all, it requires only a handful of pantry staples and minimal effort. Let’s dive into how to make these flavorful potato puffs from start to finish.
Ingredients
To prepare about 18–20 puffs (serves 6–8 people), you’ll need the following ingredients:
- 2 cups (480 g) cold leftover mashed potatoes
- 2 large eggs
- 1 cup (115 g) shredded cheddar cheese (or a blend of mozzarella and cheddar for extra stretch)
- ½ cup (60 g) grated Parmesan cheese
- ⅓ cup (40 g) all-purpose flour
- 2 tablespoons unsalted butter, melted (optional for added richness)
- 2 green onions, finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika (optional, for a hint of smokiness)
- Salt and black pepper, to taste
- Cooking spray or oil, for greasing the pan or frying
- (Optional topping): Extra shredded cheese or herbs for garnish
These ingredients create the perfect balance of creaminess, crunch, and cheese flavor — and they work beautifully whether baked or fried.
Instructions
Step 1: Prepare the Potato Mixture
Place your cold mashed potatoes in a large mixing bowl. Cold potatoes hold their shape better and help create a firm texture for forming puffs. Break them up slightly with a fork to loosen any clumps.
Add in eggs, cheddar cheese, Parmesan, flour, butter, green onions, and all the seasonings — garlic powder, onion powder, paprika, salt, and pepper. Stir with a sturdy spoon or spatula until the mixture is smooth, well combined, and thick enough to scoop without running.
If the mixture feels too soft or sticky, add an extra tablespoon of flour. If too stiff, stir in a small splash of milk to loosen it slightly.
Step 2: Shape the Puffs
Using a spoon or small cookie scoop, form the mixture into balls about 1 ½ inches (4 cm) in diameter. You can also shape them into small patties if preferred.
Place the formed puffs on a parchment-lined baking sheet. Chill them in the refrigerator for 15–20 minutes to help them firm up — this step ensures they hold their shape during baking or frying.
Step 3: Choose Your Cooking Method
There are two main ways to cook these cheese puffs — baking for a lighter result or frying for an extra-crispy texture.
Option 1: Baking Method
- Preheat your oven to 400°F (200°C).
- Lightly grease a muffin tin or line a baking sheet with parchment paper.
- Place the potato balls evenly spaced on the sheet.
- Spray them lightly with cooking spray or brush with a little melted butter for color.
- Bake for 20–25 minutes, turning once halfway through, until golden brown and puffed.
The result will be light, airy, and cheesy on the inside, with a delicate crisp on the outside.
Option 2: Frying Method
- Heat 1 inch (2.5 cm) of oil in a deep skillet over medium-high heat (about 350°F / 175°C).
- Fry the puffs in small batches for 2–3 minutes per side, until they are golden and crisp.
- Remove them with a slotted spoon and drain on paper towels.
Fried puffs have a crunchier exterior and a creamier interior — perfect for those who enjoy indulgent snacks.
Step 4: Serve Hot
Serve the puffs while warm so the cheese inside stays gooey. Garnish with chopped green onions, parsley, or a sprinkle of extra Parmesan. For dipping, pair them with sour cream, ranch dressing, garlic aioli, or spicy ketchup.
Conservation and Storage
Proper storage ensures your Leftover Mashed Potato Cheese Puffs maintain their taste and texture for days.
- Refrigeration: Let them cool completely, then store in an airtight container for up to 4 days in the refrigerator.
- Freezing: To freeze, arrange cooked puffs on a baking tray and freeze until solid (about 1 hour). Transfer to a freezer bag or container and store for up to 2 months.
- Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 10–12 minutes until hot and crispy. Avoid microwaving — it softens the crust.
If you plan to freeze before baking, shape and freeze them raw, then bake directly from frozen, adding 5 extra minutes to the cooking time.
Variations
This recipe is flexible and welcomes creativity. Try these delicious variations to suit your preferences:
- Cheese Swap: Replace cheddar with gruyère, gouda, or pepper jack for a new flavor profile.
- Add Veggies: Mix in finely chopped broccoli, spinach, or bell peppers to boost nutrition.
- Loaded Puffs: Add crumbled bacon and a touch of sour cream to mimic loaded baked potatoes.
- Spicy Version: Add diced jalapeños or red pepper flakes for a kick.
- Herb Blend: Stir in fresh dill, parsley, or chives for freshness.
- Gluten-Free Option: Replace flour with cornstarch or a gluten-free baking mix.
Each tweak changes the texture or flavor slightly but keeps the same crispy, cheesy charm.
Serving Suggestions
These cheese puffs are incredibly versatile. You can serve them as:
- Appetizers: Arrange on a platter with dipping sauces for parties or gatherings.
- Side Dish: Pair with roasted meats, grilled chicken, or soups for a comforting meal.
- Breakfast or Brunch: Serve alongside scrambled eggs or omelets for a hearty morning treat.
- Snack: Enjoy them solo for a satisfying midday bite.
For presentation, sprinkle freshly grated Parmesan or drizzle with a touch of sour cream and chopped herbs. You can also top with crispy bacon bits for an extra punch of flavor.
Tips for Perfecting the Dish
- Use cold mashed potatoes: They firm up the mixture and make shaping easier.
- Don’t overmix: Overmixing can make the puffs dense rather than fluffy.
- Chill before cooking: Chilling the formed puffs prevents them from spreading.
- Balance moisture: Adjust flour or milk based on the texture of your mashed potatoes.
- Cook at the right temperature: If baking, ensure the oven is hot before inserting the tray for the crispiest crust.
- Add cheese last: Mixing cheese at the end keeps it evenly distributed.
Attention to small details makes the difference between an average puff and a perfectly airy one.
Conclusion
Leftover Mashed Potato Cheese Puffs prove that deliciousness doesn’t require a long ingredient list or complex steps. With a handful of simple items, you can transform yesterday’s mashed potatoes into golden bites bursting with cheesy flavor and crispy edges.
This recipe’s versatility makes it suitable for every occasion — from casual snacks to elegant appetizers. Whether baked or fried, these puffs are crowd-pleasers that save waste and deliver comfort in every bite.
So, next time you find yourself staring at leftover mashed potatoes, don’t reheat them. Reinvent them. Turn them into these light, flavorful cheese puffs that redefine what leftovers can be — crispy, creamy, and completely irresistible.
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Leftover Mashed Potato Cheese Puffs: A Crispy, Cheesy Reinvention of Leftovers
- Total Time: 40 minutes
- Yield: 18–20 puffs (serves 6–8) 1x
- Diet: Vegetarian
Description
Transform your leftover mashed potatoes into golden, cheesy perfection with these Leftover Mashed Potato Cheese Puffs. Crispy on the outside and fluffy inside, these bite-sized treats are perfect as appetizers, snacks, or side dishes. Quick to make, deliciously versatile, and impossible to resist — they redefine what leftovers can be.
Ingredients
2 cups (480 g) cold leftover mashed potatoes
2 large eggs
1 cup (115 g) shredded cheddar cheese (or cheddar-mozzarella blend)
½ cup (60 g) grated Parmesan cheese
⅓ cup (40 g) all-purpose flour
2 tbsp unsalted butter, melted (optional)
2 green onions, finely chopped
½ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika (optional)
Salt and pepper, to taste
Cooking spray or oil (for baking or frying)
(Optional topping): Extra cheese or fresh herbs
Instructions
Step 1: Mix the Ingredients
Add cold mashed potatoes, eggs, cheddar, Parmesan, flour, butter, green onions, and seasonings to a large bowl. Stir until smooth and thick. If too sticky, add a bit more flour; if too stiff, add a splash of milk.
Step 2: Form the Puffs
Scoop 1½-inch (4 cm) balls of the mixture and place them on a parchment-lined tray. Chill for 15–20 minutes to firm up.
Step 3: Bake or Fry
Baking:
Preheat oven to 400°F (200°C).
Grease a muffin tin or line a baking sheet.
Bake 20–25 minutes, turning once, until golden brown.
Frying:
Heat 1 inch (2.5 cm) of oil to 350°F (175°C).
Fry in small batches for 2–3 minutes per side until crisp and golden.
Drain on paper towels.
Step 4: Serve
Serve warm, garnished with parsley or green onions. Pair with sour cream, ranch, or garlic aioli.
Notes
Always use cold mashed potatoes for better shaping.
Chill before baking or frying to prevent spreading.
Avoid overmixing — it makes puffs dense.
Add a touch of milk if your potatoes are too dry.
Use an air fryer for a lighter, crisp result.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer / Snack / Side Dish
- Method: Baked or Fried
- Cuisine: American
Nutrition
- Serving Size: 1 puff
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: Leftover mashed potato cheese puffs, cheesy potato puffs, baked potato bites, mashed potato appetizer, crispy cheese snacks, leftover potato recipes
