There’s a certain magic that happens in the kitchen the day after a big family meal. The fridge is a treasure trove of possibilities, and for me, a container of leftover mashed potatoes is pure gold. For years, I’d simply reheat them, but one chilly afternoon, staring at that fluffy pile, I had an idea.
What if I could transform them into something entirely new? Something crispy on the outside, yet warm, soft, and unbelievably cheesy on the inside. That was the day these incredible Mashed Potato Cheese Puffs were born.
I mixed in some sharp cheddar and fresh chives, rolled them into little balls, and fried them until they were a perfect golden brown. The moment my family tried them, their eyes lit up. Now, these cheesy potato puffs are more than just a way to use leftovers; they’re a requested favorite, a go-to appetizer for game nights, and the best possible use for day-old potatoes.
Making these leftover mashed potato puffs has become a beloved tradition, turning simple leftovers into a celebrated treat. This recipe proves that sometimes the most delicious creations come from a little bit of creative thinking and a whole lot of cheese. I can’t wait for you to try these Mashed Potato Cheese Puffs and make them a new favorite in your home, too.
Why You’ll Love These Mashed Potato Cheese Puffs
This is truly one of those recipes that you’ll make once and then find a million excuses to make again. Beyond being unbelievably delicious, there are so many reasons to fall in love with this easy leftover mashed potato recipe. Here’s why these puffs will become a staple in your kitchen:
- The Perfect Use for Leftovers: Say goodbye to boring, reheated mashed potatoes! This recipe brilliantly transforms them into a star appetizer or side dish. It’s a sustainable and incredibly tasty way to reduce food waste.
- Irresistible Texture Combination: The magic of these cheesy potato puffs lies in their texture. You get a deeply satisfying crunch from the golden-fried panko exterior, which gives way to a soft, fluffy, and gloriously melty cheese-filled center.
- Crowd-Pleasing Favorite: Whether you’re hosting a party, looking for a fun snack for the kids, or need a standout side dish for dinner, these deliver. Watch them disappear from the plate in minutes!
- Simple and Approachable: With just a handful of common ingredients and straightforward steps, anyone can master this recipe. You don’t need any fancy equipment or advanced cooking skills to create these wonderful Mashed Potato Cheese Puffs.
- Easily Customizable: This recipe is a fantastic base for your creativity. You can easily swap out the cheese, add different herbs, or throw in some extra ingredients to make them your own.
Ingredients You’ll Need
The beauty of these Mashed Potato Cheese Puffs is their simplicity. You only need a few pantry staples to create these golden, cheesy morsels. For the best results, start with cold, firm mashed potatoes, as they will hold their shape much better when forming the potato cheese balls.
| Ingredient | Amount | Notes |
|---|---|---|
| Cold Mashed Potatoes | 3 cups | Leftover, chilled potatoes work best. Ensure they are not too wet or runny. |
| Shredded Sharp Cheddar Cheese | 1 ½ cups | Shredding your own cheese from a block provides the best melt. |
| Finely Chopped Chives | ¼ cup | Fresh chives add a mild, oniony flavor. Green onions are a great substitute. |
| All-Purpose Flour | ½ cup | Used for dredging, helping the egg wash stick. |
| Large Eggs | 2 | Beaten with a splash of water to create an egg wash binder. |
| Panko Breadcrumbs | 2 cups | Panko creates a lighter, crispier crust than regular breadcrumbs. |
| Salt and Black Pepper | To taste | Season the potato mixture well, as potatoes need a good amount of salt. |
| Vegetable or Canola Oil | 3-4 cups | For frying. Use enough for at least 1-2 inches of depth in your pot. |
Substitutions & Variations
While this classic recipe is fantastic as is, feel free to get creative and tailor these Mashed Potato Cheese Puffs to your taste. Here are a few ideas to get you started:
- Cheese Variations: Swap the sharp cheddar for other great melting cheeses. Try pepper jack for a spicy kick, smoked gouda for a deep, smoky flavor, or mozzarella for an epic cheese pull. A combination of cheeses also works wonderfully.
- Herb & Spice Swaps: Instead of chives, use finely chopped fresh parsley, dill, or the green parts of scallions. You can also boost the flavor by adding ½ teaspoon of garlic powder, onion powder, or smoked paprika to the potato mixture.
- Add-In Fun: Take your puffs to the next level with some tasty additions. Mix in crispy cooked turkey bacon bits, finely diced jalapeños for heat, or even some corn kernels for a pop of sweetness.
- Make Them Baked: For a lighter option, you can make baked Mashed Potato Cheese Puffs. Prepare and coat the puffs as directed. Place them on a baking sheet lined with parchment paper and spray them generously with cooking spray. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as crunchy as the fried version, but they are still incredibly delicious.
Step-by-Step Instructions
Follow these simple steps to create perfectly golden and cheesy potato puffs every time. The key is to work with cold potatoes and not to overcrowd the pan while frying. Let’s get started on making these amazing Mashed Potato Cheese Puffs!
- Combine the Potato Mixture: In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, and finely chopped chives. Season generously with salt and pepper. Use a spatula or your hands to mix everything together until it is well combined. Taste the mixture and adjust the seasoning if needed.
- Form the Puffs: Use a small cookie scoop (about 1.5 tablespoons) to portion out the potato mixture. Roll each portion between your palms to form a smooth, compact ball. Place the formed balls on a baking sheet lined with parchment paper. For the best results, chill the formed potato balls in the refrigerator for at least 30 minutes. This helps them firm up and hold their shape during frying.
- Set Up Your Breading Station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second, whisk the two eggs with a tablespoon of water to create an egg wash. In the third dish, place the panko breadcrumbs.
- Coat the Potato Puffs: Working with one potato ball at a time, first roll it gently in the flour, tapping off any excess. Next, dip it completely in the egg wash, allowing the excess to drip off. Finally, roll it in the panko breadcrumbs, pressing gently to ensure the entire surface is well-coated. Place the coated ball back on the parchment-lined baking sheet. Repeat with all the remaining cheesy potato puffs.
- Heat the Oil: Pour about 2 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). If you don’t have a thermometer, you can test the oil by dropping a few panko crumbs in; they should sizzle immediately and turn golden in about 30 seconds.
- Fry the Mashed Potato Cheese Puffs: Carefully place 4-5 coated potato balls into the hot oil, being sure not to overcrowd the pot. Fry for 2-3 minutes, turning them gently, until they are deep golden brown and crispy on all sides.
- Drain and Serve: Use a slotted spoon to remove the cooked puffs from the oil and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil. Serve your delicious Mashed Potato Cheese Puffs warm with your favorite dipping sauce.
Pro Tips for Success
To guarantee you get the most perfect Mashed Potato Cheese Puffs with a crispy shell and gooey center, keep these essential tips in mind.
- Start with Cold Potatoes: This is the most important tip! Warm or freshly made mashed potatoes are too soft and will likely fall apart during the forming and frying process. Using chilled, day-old mashed potatoes makes them firm and easy to handle.
- Use a Cookie Scoop: For uniformly sized Mashed Potato Cheese Puffs that cook evenly, use a small cookie or ice cream scoop. This not only keeps them consistent but also speeds up the rolling process.
- Don’t Skip the Chilling Step: Chilling the formed and even the breaded potato balls for at least 30 minutes in the fridge (or 15 in the freezer) is a game-changer. It helps them solidify, preventing them from disintegrating in the hot oil.
- Maintain Oil Temperature: Use a cooking thermometer to keep your oil between 350-360°F. If the oil is too cool, the puffs will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the cheese inside has a chance to melt.
- Fry in Small Batches: Overcrowding the pot will cause the oil temperature to drop significantly, leading to soggy, greasy puffs. Frying in small batches ensures each puff has enough space to cook and get perfectly crispy.
Storage & Reheating Tips
These Mashed Potato Cheese Puffs are best enjoyed fresh, but they also store and reheat surprisingly well. Here’s how to do it right:
Storage:
- Refrigerator: Once cooled completely, store leftover Mashed Potato Cheese Puffs in an airtight container in the refrigerator for up to 3 days.
- Freezer (Make-Ahead): This recipe is fantastic for making ahead! You can freeze them either before or after frying.
- Uncooked: Place the breaded, uncooked potato puffs on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. You can fry them directly from frozen; just add a couple of extra minutes to the cooking time.
- Cooked: Let the fried puffs cool completely. Freeze them in a single layer on a baking sheet before transferring them to a freezer bag.
Reheating:
To bring back that wonderful crispiness, avoid the microwave at all costs! It will make them soft and soggy. Instead, use one of these methods:
- Oven/Toaster Oven: Preheat your oven to 375°F (190°C). Place the puffs in a single layer on a baking sheet and bake for 10-15 minutes (a bit longer if from frozen), or until heated through and crispy again.
- Air Fryer: This is the best method! Preheat your air fryer to 370°F (188°C). Place the puffs in the basket in a single layer and heat for 4-6 minutes, shaking the basket halfway through, until they are hot and perfectly crunchy.
What to Serve With This Recipe
These versatile Mashed Potato Cheese Puffs can be served in so many ways! They shine as an appetizer, a snack, or a unique side dish. Here are some of my favorite ways to serve them:
- With Dipping Sauces: A great dipping sauce takes these fried mashed potato balls over the top. Try serving them with a bowl of sour cream topped with fresh chives, classic ranch dressing, zesty marinara sauce, or a homemade spicy aioli (mayonnaise mixed with sriracha and a squeeze of lime).
- As a Party Appetizer: Arrange them on a platter for your next gathering, and they’ll be the first thing to go. They are the perfect finger food for game day, holidays, or any celebration.
- As a Side Dish: Swap out your usual potato side dish and serve these instead. They pair beautifully with main courses like Perfect Roasted Chicken, a juicy steak, or a hearty Classic Meatloaf.
FAQs
Can I make these mashed potato puffs in an air fryer?
Absolutely! To make them in the air fryer, prepare and coat the puffs as directed. Spray the air fryer basket and the puffs with cooking spray. Cook at 380°F (193°C) for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy.
Why are my potato cheese puffs falling apart?
There are a few common reasons for this. First, your mashed potatoes might have been too warm or too wet. Always use cold, firm potatoes.
Second, you may have skipped the crucial chilling step. Chilling the formed balls before frying helps them set and hold their shape in the hot oil. Finally, ensure your oil is hot enough before adding the puffs.
Can I use instant mashed potatoes for this recipe?
You can, but the texture will be slightly different. If using instant mashed potatoes, prepare them according to the package directions but use a little less liquid to make them stiffer. Let them cool completely in the refrigerator before proceeding with the recipe for the best results with your cheesy potato puffs.
Can I make these cheesy potato puffs ahead of time?
Yes, this is a great make-ahead recipe. You can prepare and form the potato balls, then store them in an airtight container in the fridge for up to 2 days before breading and frying. You can also follow the freezing instructions mentioned in the “Storage & Reheating” section to prepare them weeks in advance.
Nutrition Information (per serving)
Disclaimer: The following nutrition information is an estimate and may vary based on the specific ingredients and preparation methods used. This estimate is for a serving of three Mashed Potato Cheese Puffs.
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 25g |
| Protein | 10g |
| Fat | 16g |
| Saturated Fat | 6g |
| Sodium | 450mg |
Mashed Potato Cheese Puffs
- Total Time: 35 mins
- Yield: About 10 servings (approx. 30 puffs) 1x
Description
A recipe that transforms leftover mashed potatoes into crispy, golden-fried puffs with a soft, warm, and cheesy interior. Originally conceived as a creative way to use leftovers, these Mashed Potato Cheese Puffs, mixed with sharp cheddar and fresh chives, have become a requested favorite for appetizers and game nights.
Ingredients
3 cups Cold Mashed Potatoes, chilled and not too runny
1 ½ cups Shredded Sharp Cheddar Cheese
¼ cup Finely Chopped Chives
½ cup All-Purpose Flour
2 Large Eggs, beaten with a splash of water
2 cups Panko Breadcrumbs
Salt and Black Pepper, to taste
3–4 cups Vegetable or Canola Oil, for frying
Instructions
- In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, and finely chopped chives. Season generously with salt and pepper and mix until well combined
- Use a small cookie scoop (about 1.5 tablespoons) to portion the mixture. Roll each portion into a smooth, compact ball and place on a parchment-lined baking sheet
- Chill the formed potato balls in the refrigerator for at least 30 minutes to help them firm up
- Set up a breading station with three shallow dishes: one with flour, one with the egg wash, and one with panko breadcrumbs
- Coat each potato ball by first rolling it in flour, then dipping it in the egg wash, and finally rolling it in the panko breadcrumbs until fully coated
- Pour about 2 inches of oil into a heavy-bottomed pot and heat over medium-high heat to 350-360°F (175-180°C)
- Carefully fry the puffs in small batches of 4-5 for 2-3 minutes, turning gently, until deep golden brown and crispy
- Use a slotted spoon to remove the puffs and transfer them to a wire rack or paper towel-lined plate to drain excess oil. Serve warm
Notes
Pro Tip: Start with cold, firm, day-old mashed potatoes. Warm potatoes are too soft and may fall apart.
Pro Tip: Use a cookie scoop for uniform size, ensuring even cooking.
Pro Tip: Don’t skip the chilling step after forming the balls; it’s crucial for preventing them from disintegrating in the oil.
Pro Tip: Maintain an oil temperature of 350-360°F. If it’s too cool, puffs will be greasy; if too hot, they will burn before the inside melts.
Variation: Try other melting cheeses like pepper jack, smoked gouda, or mozzarella.
Variation: Add other ingredients like cooked bacon bits, finely diced jalapeños, or corn kernels to the potato mixture.
Baked Option: For a lighter version, bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden. Spray with cooking spray before baking.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 puffs
- Calories: 285 kcal
- Sugar: 1.5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 49mg