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Crispy Mashed Potato Puffs

Category: Satisfying Main Dishes

Transform leftover mashed potatoes into golden puffs featuring a crisp breadcrumb crust and gooey, sharp cheddar centers. These bites are easy to shape using cold potatoes, mixed with eggs, flour, spices, and rolled in panko crumbs for extra crunch. Baking at 400°F creates a perfectly crisp outside while keeping the interior soft and cheesy. Chilling shaped puffs before baking helps them hold their shape. Try variations with bacon, fresh herbs, or pepper jack cheese for added flavor. Great served with dips like sour cream or enjoyed alongside soups and veggie sticks. They store well refrigerated and re-crisp nicely when reheated in the oven or air fryer.

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Updated on Sat, 11 Oct 2025 17:26:32 GMT
A plate of cheese balls. Pin
A plate of cheese balls. | easydiyrecipes.com

Those cold mashed potatoes sitting in your fridge are about to become the star of the show. This recipe for crispy mashed potato cheese puffs transforms boring leftovers into golden snacks that are crisp on the outside and gooey in the middle. These puffs are fast family favorites perfect for after-school munchies or a party platter that disappears in minutes.

The first time I made these was after a holiday feast when the fridge was overflowing with extra mash. Now everyone in my family cheers when I suggest cheese puffs for dinner or a snack.

Ingredients

  • Cold mashed potatoes: from the fridge keep puffs easy to shape and help the texture stay perfect
  • Shredded cheddar cheese: choose a sharp version for big cheesy flavor and grate it fresh if you can
  • Eggs: at room temperature let everything mix together smoothly
  • All-purpose flour: just enough to bind the puffs and give them structure
  • Salt: make sure to taste your potatoes before adding more since leftovers may already have seasoning
  • Black pepper: freshly cracked offers the best pop of flavor
  • Garlic powder: a sprinkle adds savory depth and warmth
  • Breadcrumbs: panko makes them extra crunchy but any variety works in a pinch

Step-by-Step Instructions

Mix the Dough:
Add your cold mashed potatoes to a large bowl. Pour in the cheese eggs flour salt pepper and garlic powder. Using your hands mix everything together until you have a thick sticky dough that holds its shape. If the mixture is too wet sprinkle in a little more flour. If it is dry add a splash of milk.
Shape and Coat the Puffs:
Scoop out a tablespoon of dough and roll it into a smooth ball about the size of a ping pong ball. Roll each ball in a plate of breadcrumbs until fully coated pressing gently so they stick all over. Set them on a lined baking sheet.
Bake to Crispy Perfection:
Arrange the puffs with a bit of space between each one on a parchment lined baking tray. Bake in a preheated 400 degree oven for twenty to twenty five minutes until the puffs are deep golden and the aroma turns irresistible. If you like an even crunchier texture turn them halfway through baking.
A plate of cheese covered potatoes. Pin
A plate of cheese covered potatoes. | easydiyrecipes.com

I am obsessed with adding chopped chives to the mix. Once my daughter and I made these together on a rainy day and now she asks for “rainy day puffs” whenever clouds roll in.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. When ready to reheat pop them in a 350 degree oven or an air fryer for five minutes to get the crunchy exterior back. Avoid the microwave for these cheese puffs as it makes them soggy.

Ingredient Substitutions

Swap cheddar cheese for your favorite melting cheese like gouda or pepper jack for extra kick or even smoked provolone for depth. For a gluten free version use a one to one gluten free flour and gluten free breadcrumbs. You can add cooked crumbled bacon diced ham or fresh herbs like parsley or green onion for a flavor twist.

Serving Suggestions

Serve cheese puffs as a party appetizer with a bowl of sour cream and chives or classic ketchup. They pair beautifully with tomato soup or make a fun addition to a brunch buffet. Try them as a side with grilled chicken or alongside a simple salad for an easy weeknight dinner.

A plate of cheese balls. Pin
A plate of cheese balls. | easydiyrecipes.com

Recipe FAQs

→ Can I freeze these puffs?

Yes, freeze the baked puffs on a tray to prevent sticking, then store in a freezer bag. Reheat from frozen in a 375°F oven for about 10 minutes for best texture.

→ What if I don't have leftover mashed potatoes?

No worries—make fresh mashed potatoes, omit milk for firmer texture, and let them chill completely before shaping to avoid stickiness.

→ Are gluten-free versions possible?

Absolutely. Use a 1:1 gluten-free flour blend and gluten-free breadcrumbs to maintain crispiness and structure.

→ Why did my puffs turn out dense?

Overmixing the dough or using warm potatoes often leads to dense puffs. Mix until just combined and always use chilled mashed potatoes.

→ Can these be cooked in an air fryer?

Yes, air frying at 380°F for about 12 minutes with a shake halfway produces extra crunchy puffs with less oil.

Crispy Mashed Potato Puffs

Golden puffs with crispy crunch and melty cheddar centers made from chilled mashed potatoes.

Prep Time
15 min
Cook Time
25 min
Total Time
40 min
By: Evelyn

Category: Main Dishes

Skill Level: Easy

Cuisine: American

Yield: 20 Servings (Approximately 20 cheese puffs)

Dietary Preferences: Vegetarian

Ingredients

→ Mashed Potato Mixture

01 480 ml cold mashed potatoes
02 115 g shredded sharp cheddar cheese
03 2 large eggs at room temperature
04 60 g all-purpose flour
05 1 teaspoon salt
06 ½ teaspoon freshly cracked black pepper
07 1 teaspoon garlic powder

→ Coating

08 120 g panko breadcrumbs

Steps

Step 01

In a large bowl, place the cold mashed potatoes. Add shredded cheddar, eggs, flour, salt, pepper, and garlic powder. Mix thoroughly with clean hands until creating a thick, slightly sticky dough that holds shape when pinched. If too wet, sprinkle additional flour; if too dry, add a small amount of milk.

Step 02

Scoop approximately 15 ml (one tablespoon) of dough and roll between palms into balls roughly the size of a ping pong ball. Maintain one hand dry for handling dough and the other for breadcrumb coating to prevent clumping.

Step 03

Roll each dough ball evenly in panko breadcrumbs, pressing gently to ensure full coverage. Place coated puffs on a parchment-lined baking tray, spaced evenly.

Step 04

Refrigerate the shaped and coated puffs for 10 minutes to help maintain shape during baking.

Step 05

Preheat oven to 200°C. Bake the puffs on the middle rack for 20 to 25 minutes, until golden-brown and crisp on the outside with a melty interior.

Notes

  1. Using cold mashed potatoes is essential for maintaining dough consistency and shape during preparation.
  2. Avoid overmixing the dough to prevent dense puffs.
  3. Reheating in an oven or air fryer restores crispiness better than a microwave.

Tools Required

  • Mixing bowl
  • Baking tray
  • Parchment paper
  • Oven

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains eggs, dairy (cheddar cheese), and gluten (flour and breadcrumbs).

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 120
  • Fats: 5 g
  • Carbohydrates: 15 g
  • Proteins: 4 g