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Mashed Potato Cheese Puffs

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Easy-to-make snack or side dish using leftover mashed potatoes. Crispy on the outside, melty and soft inside.

Ingredients

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  • 2 cups cold leftover mashed potatoes
  • 1 cup shredded cheddar cheese (sharp cheddar preferred)
  • 2 large eggs, room temperature
  • ½ cup all-purpose flour
  • 1 teaspoon salt (adjust if mashed potatoes were already seasoned)
  • ½ teaspoon black pepper (freshly cracked if possible)
  • 1 teaspoon garlic powder
  • 1 cup breadcrumbs (panko gives extra crunch)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine cold mashed potatoes, shredded cheddar cheese, eggs, flour, salt, black pepper, and garlic powder. Mix with hands until mixture forms thick, slightly sticky dough that holds together when pinched. Add more flour if too wet or splash of milk if too dry.
  3. Scoop about 1 tablespoon of dough and roll between palms into ping pong ball-sized rounds.
  4. Roll each ball in breadcrumbs, pressing gently so coating sticks evenly all over.
  5. Place coated puffs on prepared baking sheet with space between them. Optional: chill for 10 minutes before baking for better shape retention.
  6. Bake for 20-25 minutes until golden brown and you can smell the cheesy aroma. Bottoms should be deeply golden and crispy.
  7. Let puffs cool on baking sheet for 3-4 minutes before serving to help them firm up.

Notes

  • Cold mashed potatoes are essential – warm ones will stick to everything and make shaping difficult.
  • Don’t overmix the dough – just combine until ingredients hold together.
  • Keep one hand for rolling in crumbs and one for shaping to avoid breadcrumb fingers.
  • Chill shaped puffs for 10 minutes before baking for better shape retention.
  • Add chopped chives, parsley, bacon bits, or green onions for extra flavor.
  • Try pepper jack cheese for a spicy kick or add smoked paprika for smoky flavor.

Nutrition

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