The best way to turn yesterday’s mashed potatoes into today’s golden, cheesy snack.
You know that bowl of leftover mashed potatoes you swore you’d “use tomorrow”? Well, today’s the day. These Crispy Mashed Potato Cheese Puffs are the ultimate comfort snack: crisp and golden on the outside, soft and melty in the middle. They take minutes to make, taste like they came from a fancy appetizer tray, and bonus they rescue your leftovers from fridge purgatory.
This recipe works for busy weeknights, family gatherings, or just those moments when you want something warm and cheesy without starting from scratch. Whether you bake or air-fry them, these little puffs will disappear faster than you can say “pass the ketchup.”
Ingredients You’ll Need
- 2 cups cold mashed potatoes – Cold is key for shaping; warm potatoes turn sticky.
- 1 cup shredded cheddar cheese – Sharp cheddar gives that perfect salty-melty punch.
- 2 large eggs – Bind everything and add richness.
- ½ cup all-purpose flour – Helps hold the mixture together.
- 1 teaspoon salt – Adjust depending on how seasoned your mashed potatoes were.
- ½ teaspoon black pepper – Freshly cracked for best flavor.
- 1 teaspoon garlic powder – Adds depth and aroma.
- 1 cup breadcrumbs – Panko gives maximum crunch, but any will do.
(Optional Mix-Ins)
- 2 tablespoons chopped chives or parsley
- 3 strips crispy bacon, finely crumbled
- A pinch of smoked paprika for subtle heat
How to Make Mashed Potato Cheese Puffs
Step 1: Mix the Dough
Add cold mashed potatoes to a large bowl. Stir in shredded cheese, eggs, flour, salt, pepper, and garlic powder. Mix until just combined—don’t overwork it. The dough should be thick, slightly tacky, and hold its shape when pinched.
Tip: If too wet, sprinkle in a bit more flour; if too dry, add a splash of milk.
Step 2: Shape & Coat
Scoop a tablespoon of the mixture and roll into small balls (about ping-pong size). Coat each ball evenly in breadcrumbs, pressing gently so the crumbs stick. Place them on a parchment-lined baking sheet.
Step 3: Bake or Air Fry
Oven Method:
Bake at 400°F (200°C) for 20–25 minutes, until golden brown and crispy.
Air Fryer Method:
Air fry at 380°F (193°C) for 10–12 minutes, shaking halfway. You’ll get a slightly crunchier texture with less oil.
Step 4: Serve Warm
Serve immediately with sour cream and chives, ketchup, or your favorite dipping sauce. They’re also amazing next to tomato soup or as a game-day snack.
Tips for the Best Crispy Potato Puffs
- Cold potatoes = structure. Warm ones collapse and stick.
- Don’t overmix. You’ll get dense puffs instead of fluffy ones.
- Chill shaped puffs for 10 minutes before baking to help them stay round.
- Use parchment. Keeps them from sticking and makes cleanup easy.
- Add cheese last-minute. Too much mixing melts it prematurely.
Substitutions & Variations
- Gluten-Free: Swap flour and breadcrumbs for 1:1 gluten-free versions.
- Spicy Kick: Replace half the cheddar with pepper jack.
- Herby Touch: Add chives, parsley, or dill.
- Bacon Lovers: Stir in crisp bacon bits.
- Vegan Option: Use vegan cheese, flax eggs, and plant-based butter in your mashed potatoes.
Frequently Asked Questions
Can I freeze mashed potato cheese puffs?
Absolutely! Freeze after baking—place them on a tray until solid, then store in a freezer bag. Reheat from frozen in a 375°F (190°C) oven for about 10 minutes.
Can I use instant mashed potatoes?
Yes, but make them thicker than usual and chill well before mixing. Texture will be slightly softer but still tasty.
How can I keep them crispy when reheating?
Use an oven or air fryer—never a microwave. Heat at 350°F for 5 minutes to restore crispiness.
Why did mine turn out dense?
Likely overmixing or using warm potatoes. Keep ingredients cold and stir just until combined.
How long do they last?
Up to 3 days in an airtight container in the fridge. Reheat before serving for best texture.
Nutrition Information (per puff)
- Calories: 120
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Protein: 4g
- Fiber: 1g
- Sodium: 250mg
- Sugar: 1g
And there you have it, Crispy Mashed Potato Cheese Puffs that turn humble leftovers into a little moment of joy. They’re fast, family-friendly, and honestly, kind of addictive. Try them once and you’ll start making “extra mashed potatoes” on purpose.
So go ahead, preheat that oven, grab those spuds, and give your leftovers a second (and far more delicious) life.
Crispy Mashed Potato Cheese Puffs (Easy Leftover Potato Recipe)
Ingredients
- 2 cups cold mashed potatoes – Cold is key for shaping; warm potatoes turn sticky.
- 1 cup cold mashed potatoes – Cold is key for shaping; warm potatoes turn sticky.
- 2 large eggs – Bind everything and add richness.
- ½ cup all-purpose flour – Helps hold the mixture together.
- 1 tsp salt – Adjust depending on how seasoned your mashed potatoes were.
- ½ tsp black pepper – Freshly cracked for best flavor.
- 1 tsp garlic powder – Adds depth and aroma.
- 1 cup breadcrumbs – Panko gives maximum crunch, but any will do.
(Optional Mix-Ins)
- 2 tbsp chopped chives or parsley
- 3 strips crispy bacon, finely crumbled
- A pinch of smoked paprika for subtle heat
Instructions
- Mix the DoughAdd cold mashed potatoes to a large bowl. Stir in shredded cheese, eggs, flour, salt, pepper, and garlic powder. Mix until just combined—don’t overwork it. The dough should be thick, slightly tacky, and hold its shape when pinched.Tip: If too wet, sprinkle in a bit more flour; if too dry, add a splash of milk.
- Shape & CoatScoop a tablespoon of the mixture and roll into small balls (about ping-pong size). Coat each ball evenly in breadcrumbs, pressing gently so the crumbs stick. Place them on a parchment-lined baking sheet.
- Bake or Air FryOven Method:Bake at 400°F (200°C) for 20–25 minutes, until golden brown and crispy.Air Fryer Method:Air fry at 380°F (193°C) for 10–12 minutes, shaking halfway. You’ll get a slightly crunchier texture with less oil.
- Serve WarmServe immediately with sour cream and chives, ketchup, or your favorite dipping sauce. They’re also amazing next to tomato soup or as a game-day snack.