Crispy Mashed Potato Cheese Puffs (Easy Leftover Potato Recipe)
Turn leftover mashed potatoes into golden, cheesy puffs—crispy outside, soft inside. Simple, quick, and family-approved 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.