Why You’ll Love This Recipe
Leftover Mashed Potato Cheese Puffs are a delicious and clever way to transform your leftover mashed potatoes into a crispy, cheesy snack or side dish. These savory bites have a creamy interior and a golden, crisp exterior, making them irresistible. Perfect as an appetizer, side, or even a breakfast treat, they’re an easy way to reduce food waste while enjoying a new dish.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mashed potatoesshredded cheddar cheesegrated Parmesan cheesegreen onionseggsflourbaking powdersaltblack peppergarlic powderoil (for frying or greasing the pan)
directions
Preheat oven to 400°F (200°C) and lightly grease a mini muffin tin or baking sheet.
In a large bowl, mix together the mashed potatoes, cheddar cheese, Parmesan cheese, green onions, eggs, flour, baking powder, salt, pepper, and garlic powder until well combined.
Scoop the mixture into the prepared muffin tin or shape into small balls for pan frying.
Bake for 20-25 minutes, or until the tops are golden brown and slightly crispy.Or, pan-fry the shaped balls in a lightly oiled skillet over medium heat until golden on all sides.
Remove and let cool slightly before serving.
Servings and timing
This recipe yields approximately 18-24 puffs.Preparation time: 10 minutesCooking time: 20-25 minutesTotal time: 30-35 minutes
Variations
Add crumbled bacon or ham for a meatier flavor.
Use mozzarella or pepper jack for a different cheesy twist.
Mix in chopped herbs like parsley or chives for added freshness.
Swap green onions for caramelized onions for a sweeter note.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven or air fryer at 375°F (190°C) for 5-10 minutes for a crispy texture.Avoid microwaving if you want to maintain the crispiness.
FAQs
Can I use instant mashed potatoes?
Yes, as long as they are thick and not too runny.
Can I make these gluten-free?
Yes, use a gluten-free flour blend or almond flour.
Do they freeze well?
Yes, freeze them on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in the oven without thawing.
Can I make them ahead of time?
Absolutely, prepare and refrigerate the mixture a day in advance.
What dipping sauces go well with these?
Sour cream, ranch, spicy mayo, or marinara are great choices.
Are they kid-friendly?
Very much so—cheesy, bite-sized, and fun to eat.
Do I need to add more salt if my mashed potatoes were already seasoned?
Taste the mixture first, then adjust salt as needed.
Can I bake instead of fry them?
Yes, baking is a healthier and equally delicious method.
Can I add vegetables?
Yes, finely chopped bell peppers, spinach, or corn work well.
What if my mixture is too loose?
Add a little more flour or refrigerate the mixture to firm it up.
Conclusion
Leftover Mashed Potato Cheese Puffs are a fun and satisfying way to reinvent your leftovers. Crispy on the outside and creamy inside, these puffs are perfect for any meal or snack time. Easy to customize and crowd-pleasing, they’re sure to become a regular favorite in your kitchen.
Print
Leftover Mashed Potato Cheese Puffs
- Prep Time: 10 minutes
- Cook Time: 15 minutes frying or 20 minutes baking
- Total Time: 25–30 minutes
- Yield: 18–24 puffs
- Category: Snack / Appetizer / Side Dish
- Method: Frying or Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cheesy, bite‑sized puffs made from leftover mashed potatoes—crispy on the outside and soft inside—perfect as a snack, appetizer, or side dish.
Ingredients
- 2 cups leftover mashed potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup all‑purpose flour (or gluten‑free flour for GF version)
- 2 Tbsp chopped chives or green onions (optional)
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- Oil for frying or cooking spray for baking
Instructions
- In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan, egg, flour, chives (if using), garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Scoop heaping tablespoon‑sized portions of the mixture and roll into bite‑sized balls between your palms.
- If frying: Heat about 1/4 inch of oil in a skillet over medium heat. Fry potato balls 2–3 minutes per side or until golden brown. Drain on paper towels.
- If baking: Preheat oven to 400°F (200°C). Place puffs on a parchment‑lined baking sheet, spray lightly with cooking spray, and bake 15–20 minutes or until crisp and golden.
- Serve warm with ketchup, sour cream, ranch dressing, or your favorite dipping sauce.
Notes
- You can add diced cooked bacon, ham, or jalapeños for extra flavor.
- If the mixture is too wet, add a little more flour until it’s firm enough to shape.
- Reheat leftovers in a 350°F oven for 10 minutes to restore crispiness.
- Gluten-free option: use certified gluten‑free flour.