Mashed potato cheese puffs turn boring leftover mashed potatoes into crispy, melty, golden bites that’ll have everyone fighting over the last one—and they’re ready in just 30 minutes. I’ve been making these for over a decade, perfecting the balance between crunchy breadcrumb coating and that molten cheddar center, and trust me, they disappear faster than I can make them.
These puffs are my go-to for transforming cold mashed potatoes into something people actually request. You roll chilled potatoes with sharp cheddar cheese, a couple eggs, and simple seasonings into bite-sized balls, coat them in breadcrumbs, and bake until they’re golden and irresistible. The outside gets this satisfying crunch while the inside stays soft and cheesy—it’s like comfort food had a crispy makeover.
Key Takeaways
- Ready in about 30 minutes from start to finish—perfect when you need a quick snack or side dish
- Uses simple pantry ingredients you likely already have on hand (eggs, flour, breadcrumbs, cheese)
- Cold leftover mashed potatoes work better than fresh because they hold their shape
- Easily customizable with bacon, green onions, or different cheese varieties
- They freeze beautifully—make a double batch and reheat straight from the freezer for busy weeknights, just like my dump and bake meatball casserole approach
Why You’ll Love This Mashed Potato Cheese Puffs Recipe
- You’ll love the texture contrast—that crispy, golden breadcrumb shell gives way to a soft, creamy center that’s just addictive
- They’re incredibly versatile, working as an appetizer, snack, or side dish for practically any meal
- Perfect for using up leftovers without that “eating leftovers” vibe—seriously, no one will guess these started as yesterday’s potatoes
- Kid-approved and adult-loved—I’ve served these at potlucks and family dinners, and they vanish faster than anything else on the table
- Each puff delivers a little protein boost from the eggs and cheddar cheese, making them more satisfying than regular potato sides
- Meal prep friendly—shape them ahead, refrigerate or freeze, and bake when you’re ready
- They pair perfectly with so many dishes, from soup and salad to grilled meats, much like my easy baked potato soup that everyone devours
Food or Cultural Background
I still remember the first time I made mashed potato cheese puffs—it was one of those chaotic weeknights when my kids were starving and I had a container of cold mashed potatoes staring at me from the fridge. Rather than just reheating them (boring!), I decided to get creative. A little cheddar, some breadcrumbs, and about twenty minutes later, my kitchen smelled like a state fair and my kids were asking if we could have “those potato ball things” every week.
These puffs remind me of classic American comfort food traditions where nothing goes to waste. Growing up, my grandmother always found ways to reinvent leftovers, whether it was turning Sunday’s roast into Monday’s hash or transforming extra rice into crispy fried rice patties. That same resourceful spirit lives in this recipe—you’re not just reheating leftovers, you’re elevating them into something people actually crave.
Over the years, I’ve tweaked the recipe based on what I had on hand and what my family requested. Sometimes I’d add crumbled bacon or fresh chives; other times I’d swap cheddar for pepper jack when we wanted a kick. If you love simple, satisfying recipes that make the most of what’s already in your fridge, you’ll appreciate dishes like my crispy potato taco bowl that bring new life to everyday ingredients.
Ingredients for Mashed Potato Cheese Puffs
| Ingredient | Notes/Substitutes |
|---|---|
| 2 cups cold mashed potatoes | Must be cold for best shaping. Use dairy-free mashed potatoes for vegan adaptation (sub eggs below). |
| 1 cup shredded cheddar cheese | Sharp cheddar adds the most flavor, but mild, Monterey Jack, or pepper jack work too. Use dairy-free cheese for vegan. |
| 2 large eggs | Room temperature eggs blend more smoothly. For vegan: use 2 flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit 5 min). |
| ½ cup all-purpose flour | For gluten-free: substitute 1:1 gluten-free baking flour. Helps bind the mixture together. |
| 1 tsp salt | Adjust based on how seasoned your leftover mashed potatoes already are. Taste the mixture first. |
| ½ tsp black pepper | Freshly cracked pepper tastes best, but pre-ground works fine. |
| 1 tsp garlic powder | Adds a savory boost. You can also use onion powder or a mix of both. |
| 1 cup breadcrumbs | Panko breadcrumbs give extra crunch; regular or Italian-seasoned breadcrumbs work too. For gluten-free: use GF breadcrumbs. |
You can customize this base with chopped green onions, crumbled bacon, or fresh herbs like parsley or chives—I love adding a handful of whatever I have on hand. If you’re into protein-packed meals like my cottage cheese protein overnight oats, you’ll appreciate how the eggs and cheese in these puffs add nutritional value too.
Equipment Needed
- Large mixing bowl – For combining all the ingredients. A medium bowl works if that’s all you have.
- Baking sheet – Line it with parchment paper for easy cleanup and to prevent sticking.
- Parchment paper or silicone baking mat – Trust me, this saves so much cleanup time.
- Measuring cups and spoons – Standard dry and wet measuring tools.
- Shallow dish or plate – For rolling the puffs in breadcrumbs.
- Cookie scoop or tablespoon – Helps portion consistent-sized balls (about 1 tablespoon each).
- Your hands – No fancy tools needed—your hands are the best for rolling and shaping.
If you have an air fryer, it’s a great alternative to baking for extra crispy puffs (I’ll cover that in the tips section!).
How to Make Mashed Potato Cheese Puffs Step-by-Step
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures even cooking and prevents the puffs from sticking—no scraping required later.
2. Combine cold mashed potatoes, shredded cheddar cheese, eggs, flour, salt, pepper, and garlic powder in a large mixing bowl. Use your hands or a sturdy spoon to mix until everything is evenly distributed. The mixture should be thick and slightly sticky but hold together when you pinch it. If it feels too wet, add a tablespoon more flour; if it’s too dry, a tiny splash of milk helps.
3. Scoop about 1 tablespoon of the potato mixture and roll it between your palms to form a smooth ball, roughly the size of a ping pong ball. Don’t stress about perfection—rustic shapes have their charm, and they’ll still taste incredible.
4. Pour the breadcrumbs into a shallow dish, then roll each potato ball in the breadcrumbs, pressing gently so the crumbs stick all over. Pro tip: Keep one hand for rolling in crumbs and the other for shaping—it prevents the dreaded “breading fingers” situation. This step reminds me of breading my homemade onion rings for that perfect crispy coating.
5. Arrange the coated puffs on your prepared baking sheet, spacing them about an inch apart. They won’t spread much, but a little breathing room helps them get evenly golden.
6. Bake for 20-25 minutes until they’re golden brown and crispy on the outside. You’ll know they’re done when you catch that irresistible cheesy aroma wafting through your kitchen, and the breadcrumbs turn a beautiful golden color.
7. Let them cool for about 3-5 minutes before serving (if you can wait that long—I never can). The cheese inside will be molten hot right out of the oven, so a short rest helps them firm up just enough for handling.
8. Serve warm with your favorite dipping sauce—sour cream, ranch, ketchup, or even a spicy aioli. These puffs are so versatile, they pair wonderfully with comfort foods like my broccoli cheese soup for a cozy dinner.
Expert Tips for the Best Results
- Always use cold mashed potatoes—warm potatoes are too soft and sticky to shape properly. Pop them in the fridge for at least an hour if you’re using freshly made mashed potatoes.
- Don’t skip the chill time before baking if your mixture feels too soft. Shape all the balls, then refrigerate them for 10-15 minutes. This firms them up and helps them keep their round shape in the oven.
- Taste your mixture before shaping—since you’re using leftover mashed potatoes, their seasoning level varies. Adjust salt and pepper to your preference before rolling.
- For extra-crispy puffs, spray them lightly with cooking spray before baking. It helps the breadcrumbs turn golden and crunchy faster.
- Air fryer method: Cook at 380°F for about 12-14 minutes, shaking the basket halfway through. You’ll get extra crunch with less oil—it’s my new favorite way to make them, especially when I want a quick batch like my bang bang shrimp tacos that cook up fast.
- Double the batch and freeze extras—shape the puffs, freeze them uncooked on a tray, then transfer to a freezer bag. Bake straight from frozen at 400°F for 25-30 minutes. Perfect for busy nights when you need something quick and satisfying.
What to Serve With Mashed Potato Cheese Puffs
- Creamy soups—They’re fantastic alongside tomato soup, lasagna soup, or any broth-based soup for dipping and scooping.
- Green salads—Balance out the richness with a crisp garden salad or southwest chicken salad for a complete meal.
- Grilled meats—Serve them as a side to grilled chicken, steak, or even hamburger steak with brown gravy for a hearty dinner.
- Breakfast spreads—Believe it or not, these work beautifully as part of a brunch spread alongside scrambled eggs and bacon, similar to my high-protein breakfast biscuits.
- Party platters—Pile them high on a platter with various dipping sauces (ranch, sour cream with chives, spicy aioli, ketchup) and watch them vanish at your next gathering.
Storing and Reheating Tips
- Refrigerator storage: Store leftover puffs in an airtight container for up to 3 days. They’ll lose some crispness, but reheating brings them back to life.
- Reheating in the oven: Place puffs on a baking sheet and reheat at 350°F for 5-7 minutes until warmed through and crispy again. This is my preferred method for maintaining that crunchy exterior.
- Reheating in the air fryer: 380°F for 4-5 minutes gives you the crispiest reheated puffs—seriously, they taste almost freshly made.
- Freezing instructions: Freeze uncooked puffs on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen at 400°F for 25-30 minutes. No need to thaw!
Nutrition Facts
Serving Size: 1 puff (makes approximately 24 puffs)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 72 |
| Total Fat | 3.0 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 25 mg |
| Sodium | 93 mg |
| Total Carbohydrates | 8.4 g |
| Dietary Fiber | 0.5 g |
| Sugars | 0.5 g |
| Protein | 2.9 g |
Nutrition information is estimated using USDA FoodData Central and may vary based on specific ingredients and cooking methods.
FAQs About Mashed Potato Cheese Puffs
Can I freeze mashed potato cheese puffs?
Absolutely! Freeze them uncooked on a tray first so they don’t stick together, then transfer to a freezer bag. You can bake them straight from frozen at 375°F for about 25-30 minutes—they’ll taste just as good as fresh.
How do I keep the puffs from falling apart?
Cold mashed potatoes are key—warm ones won’t hold their shape. Make sure your mixture has enough flour to bind everything, and don’t skip rolling them in breadcrumbs, which helps create a sturdy outer shell.
Can I make these in an air fryer?
Yes! Air fry at 380°F for 12-14 minutes, shaking the basket halfway through. You’ll get extra crispy mashed potato cheese puffs with less oil—honestly, it’s become my favorite method.
What if I don’t have leftover mashed potatoes?
No problem—make a quick batch from scratch using 4-5 medium russet potatoes. Boil, mash with butter and a splash of milk, then let them chill completely in the fridge before mixing with the other ingredients.
Can I make these gluten-free?
Definitely! Swap the all-purpose flour for a 1:1 gluten-free baking blend and use gluten-free breadcrumbs. I’ve made them this way for my niece, and they turn out just as crispy and delicious.
Why did my puffs come out dense?
Two main culprits: overmixing the dough (stop as soon as it comes together) or using warm mashed potatoes instead of cold. Cold potatoes hold their structure better and create a lighter texture inside.
Final Thoughts
There you have it—my tried-and-true recipe for turning humble leftovers into something everyone will fight over. These mashed potato cheese puffs have saved countless weeknight dinners, wowed potluck guests, and given my family a new reason to look forward to leftover mashed potatoes. Whether you’re serving them as a snack, appetizer, or side dish, they’re guaranteed to disappear fast.
Give them a try this week and let me know how they turn out! I’d love to see your photos—tag me on social media or leave a comment below with your favorite dipping sauce. And if you’re looking for more easy, crowd-pleasing recipes that transform simple ingredients into something special, check out my homemade lasagna recipe for another family favorite that never disappoints. Happy cooking!
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Crispy Mashed Potato Cheese Puffs
Ingredients
Method
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large mixing bowl, combine the cold mashed potatoes, shredded cheddar cheese, eggs, flour, salt, pepper, and garlic powder. Mix until a thick, slightly sticky dough forms.
- Shape Puffs: Scoop about 1 tablespoon of the mixture and roll it between your palms into a smooth ball (about the size of a ping pong ball).
- Coat: Roll each potato ball in the breadcrumbs until fully coated, pressing gently to help them stick.
- Bake: Arrange the coated puffs on the prepared baking sheet, spacing them about an inch apart. Bake for 20-25 minutes until golden brown and crispy.
- Serve: Let cool for 5 minutes before serving warm with your favorite dipping sauce.