There’s something magical about transforming humble leftover mashed potatoes into something completely new and utterly irresistible. These Mashed Potato Cheese Puffs are the answer to the age-old question of what to do with extra mashed potatoes, creating bite-sized golden treasures that disappear from serving platters almost instantly. Crispy on the outside, fluffy and cheesy on the inside – they’re the perfect appetizer for any gathering.

I started making these delightful little puffs years ago when faced with a large bowl of leftover mashed potatoes after a family dinner. Now, I sometimes find myself making extra mashed potatoes just so I can create these appetizers the next day! They’ve become a requested favorite at everything from casual game nights to holiday gatherings.

Why You’ll Love These Mashed Potato Cheese Puffs

• Perfect use for leftovers: Transforms day-old mashed potatoes into something new and exciting
• Crowd-pleasing: Appeals to both kids and adults
• Customizable: Easy to adapt with different cheeses and add-ins
• Make-ahead friendly: Can be prepared in advance and baked just before serving
• Versatile serving options: Works as an appetizer, side dish, or even brunch item
• Simple ingredients: Uses pantry staples you likely already have on hand

Ingredients for Mashed Potato Cheese Puffs

• 2 cups cold leftover mashed potatoes
• 1 cup shredded cheese (cheddar, mozzarella, gruyère, or a blend)
• 2 large eggs, beaten
• 3 tablespoons chopped chives or green onions
• 1/2 cup all-purpose flour
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 2-3 tablespoons vegetable oil for pan-frying (or cooking spray if baking)
• Optional add-ins: crumbled bacon, diced jalapeños, or caramelized onions

How to Make Mashed Potato Cheese Puffs

Prepare the Potato Mixture

1. In a large bowl, combine the cold mashed potatoes, shredded cheese, 1 beaten egg (reserve the other for later), chives, garlic powder, and onion powder. If your mashed potatoes already contain butter and milk, you’re all set. If they’re on the dry side, add 1-2 tablespoons of sour cream or milk to achieve a workable consistency.
2. Season with salt and pepper to taste, keeping in mind that the cheese will add saltiness as well. If you’re feeling adventurous, this is the time to mix in optional add-ins like crumbled bacon bits, diced jalapeños, or caramelized onions.
3. Stir until everything is well combined. The mixture should be thick enough to hold its shape when scooped.

Form the Puffs

1. Set up a breading station: Place the flour in one shallow dish, the remaining beaten egg in another, and the panko breadcrumbs in a third.
2. Using a cookie scoop or tablespoon, scoop out portions of the potato mixture and form them into balls about 1 1/2 inches in diameter. If the mixture is too sticky to work with, refrigerate it for 30 minutes to firm up, or lightly dust your hands with flour.
3. Working one at a time, roll each potato ball in flour, shaking off any excess. Then dip it in the beaten egg, allowing any excess to drip off, and finally coat it in the panko breadcrumbs, pressing gently to adhere.
4. Place the breaded puffs on a parchment-lined baking sheet and continue until all the mixture is used. For the crispiest result, chill the formed puffs in the refrigerator for 15-30 minutes before cooking.

Cook the Potato Cheese Puffs

For Pan-Frying (My Preferred Method):

1. Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat until shimmering.
2. Working in batches to avoid crowding, add the potato puffs to the hot oil and cook for about 2-3 minutes per side, turning gently, until golden brown and crispy all over.
3. Transfer to a paper towel-lined plate to absorb any excess oil.

For Baking (Healthier Option):

1. Preheat your oven to 425°F (220°C).
2. Lightly spray the breaded potato puffs with cooking spray or drizzle with a small amount of olive oil to help them crisp up.
3. Bake for 20-25 minutes, turning halfway through, until golden brown and crispy on the outside.

Serve and Enjoy

Serve these delicious potato cheese puffs hot from the pan or oven. They’re wonderful on their own or with a dipping sauce like sour cream, ranch dressing, or a spicy sriracha mayo.

For an elegant presentation, arrange them on a serving platter and garnish with additional chopped chives or a light dusting of grated parmesan cheese.

Tips for Perfect Potato Cheese Puffs

Through much delicious trial and error, I’ve learned a few tricks for making these puffs turn out perfectly every time:

• Cold potatoes work best: Warm mashed potatoes will be too soft to form properly. Using cold, leftover mashed potatoes gives you a firmer starting point.
• Don’t skip the chill time: Refrigerating the formed puffs before cooking helps them maintain their shape and creates a better texture contrast between the crispy exterior and soft interior.
• Check your seasoning: If your mashed potatoes were already well-seasoned, you might need less salt in the mixture. Always taste a tiny bit of the mixture (before adding the raw egg) to check the seasoning.
• Panko makes a difference: While regular breadcrumbs will work, panko breadcrumbs create a significantly crispier exterior that’s worth seeking out.
• Oil temperature matters: If pan-frying, make sure the oil is hot enough before adding the puffs. Test by adding a few breadcrumbs – they should sizzle immediately but not burn.

Variations to Try

One of the things I love most about this recipe is how adaptable it is. Here are some of my favorite variations:

Loaded Baked Potato Puffs

Add crumbled bacon, cheddar cheese, and chopped chives to the mixture, then serve with sour cream for dipping.

Mediterranean Potato Puffs

Mix in crumbled feta cheese, sun-dried tomatoes, and oregano. Serve with tzatziki sauce.

Spicy Southwest Puffs

Incorporate pepper jack cheese, corn kernels, and diced green chilies. Serve with a cool avocado crema.

Breakfast Potato Puffs

Add diced ham and grated cheddar to the base recipe, then serve alongside eggs for a delicious brunch option.

Make-Ahead and Storage Tips

These potato cheese puffs are perfect for entertaining because you can do most of the prep work ahead of time:

• Prepare ahead: Form and bread the puffs up to 24 hours before cooking. Store them covered in the refrigerator until ready to cook.
• Freeze for later: Arrange the breaded, uncooked puffs on a baking sheet and freeze until solid, then transfer to a freezer bag. They can be frozen for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
• Reheating leftovers: While best enjoyed fresh, leftover cooked puffs can be reheated in a 350°F (175°C) oven for 5-10 minutes until warmed through and crispy again. Avoid microwaving as this will make them soggy.

Serving Suggestions

These versatile potato cheese puffs work well in various settings:

• As an appetizer: Serve on a platter with toothpicks and a variety of dipping sauces.
• As a side dish: Pair with grilled meats or roasted vegetables for a complete meal.
• For brunch: Offer alongside scrambled eggs and fresh fruit for a satisfying morning spread.
• Kid-friendly dinner: Serve with a simple green salad for a dinner that children will actually eat without complaint!

Related Recipes You’ll Love
Here are more savory bites and comfort food favorites to try from Dana Recipes:

• Garlic Parmesan Chicken – Crispy, cheesy, and packed with garlic flavor
• Cheesy Chicken Pasta Recipe – A creamy and filling one-dish dinner
• Tex-Mex Ground Beef Potato Skillet – Bold flavors meet hearty ingredients
• Garlic Shrimp Pasta Recipe – Quick and flavorful shrimp pasta with garlic butter
• Easy Spaghetti with Meat Sauce (Classic & Hearty Recipe)

Why These Potato Cheese Puffs Stand Out

What makes these mashed potato cheese puffs truly special is their perfect contrast of textures and flavors. The exterior gets wonderfully crispy in the cooking process, while the interior remains soft, fluffy, and cheesy. The addition of herbs and seasonings elevates them beyond basic potato cakes or croquettes.

They’re also incredibly economical, transforming leftover mashed potatoes that might otherwise go to waste into a delightful new dish that everyone will rave about. It’s the kind of resourceful cooking that reminds us how creativity in the kitchen can lead to the most memorable recipes.

Final Thoughts

These Mashed Potato Cheese Puffs embody what I love most about cooking – transforming simple, humble ingredients into something special that brings people together. Whether you’re serving them at a holiday gathering, a casual game night, or a weekend family dinner, they’re sure to disappear quickly and garner plenty of requests for the recipe.

The next time you find yourself with leftover mashed potatoes, I hope you’ll give these irresistible little puffs a try. They just might become your new favorite way to use up leftovers – or even a reason to make mashed potatoes in the first place!

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