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.