Mashed Potato Cheese Puffs

Leftover mashed potatoes tend to sit untouched in my fridge until I pull out this recipe for mashed potato cheese puffs. These little bites transform simple ingredients into something crisp tender and packed with cheesy goodness. Everyone in my house devours them warm straight from the oven and now they make a regular appearance for brunches and gatherings.

Honestly the first time I made these was after Thanksgiving and I could not believe how fast a plate disappeared. Now I sneak extra mashed potatoes on purpose just so I can whip up a batch of these puffs.

Ingredients

• Leftover mashed potatoes: creates a soft base and rescues leftovers from waste choose potatoes that are not overly watery
• Shredded cheddar cheese: brings sharp flavor and fantastic melt opt for a block and shred it yourself for best results
• Large eggs: binds everything together and adds lightness check freshness for lift
• All-purpose flour: helps give body to the mixture and holds puffs together use a good quality flour for better texture
• Salt: elevates every flavor try fine sea salt for better distribution
• Black pepper: adds gentle heat and depth freshly cracked if you have it
• Garlic powder: infuses each bite with savory warmth look for one that still smells strong
• Breadcrumbs: delivers signature crispiness pick a fine grind for even coating and crunch

Instructions

Make the Potato Mixture:

In a large bowl add the mashed potatoes cheddar cheese eggs flour salt pepper and garlic powder. Stir gently but thoroughly to make sure everything is evenly mixed. The mixture should be cohesive but not too sticky.

Shape the Puffs:

Scoop out a portion about the size of a golf ball. Roll between your palms to make a round puff. Take care that the mixture is packed tightly so the puffs hold their shape.

Coat with Breadcrumbs:

Pour the breadcrumbs into a wide shallow dish. Roll each potato puff in the breadcrumbs ensuring it is coated on all sides. This layer will crisp up beautifully during baking.

Prepare the Pan:

Line a baking sheet with parchment paper which helps prevent sticking and makes cleanup easy. Place each coated puff on the sheet leaving a little space between them.

Bake to Golden Perfection:

Heat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Bake the puffs for 20 to 25 minutes or until their surface turns golden brown and the breadcrumbs are crisp. For an extra crunch you can flip them halfway through baking.

Cool and Serve:

Let the puffs rest on the tray for about five minutes before serving. This helps them set and avoids burning fingers when dunking them into your favorite dipping sauce.

I cannot resist the sharp cheddar here. My grandmother always used the strongest cheese she could find and it truly does make each puff taste more special. Sometimes we sit at the kitchen counter and eat them as soon as they are out of the oven laughing over memories old and new.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When you want to revive the crisp just pop them in a hot oven for five minutes. They will taste almost as good as fresh.

Ingredient Substitutions

If you like spicy food use pepper jack or add a pinch of cayenne for some extra zip. Gluten free breadcrumbs and flour work just as well if needed. You can even swap in cooked sweet potato for a different spin.

Serving Suggestions

Pair these puffs with sour cream ranch or a warm marinara dipping sauce. They are perfect alongside scrambled eggs for brunch or as a fun party appetizer. I love piling them on a platter with fresh herbs over the top.

Cultural and Historical Context

Mashed potatoes have long been a creative canvas for leftover recipes in many cuisines. Making crispy little bites from mashed spuds is practical and delicious. These puffs feel like a modern comfort food classic with roots in thrifty home cooking.

Seasonal Adaptations

Add chopped fresh chives in spring for brightness Mix in a pinch of smoked paprika during chilly fall months Try adding cooked bacon bits over the holidays for extra richness

Success Stories

A friend of mine made these for a potluck using blue cheese and caramelized onions they vanished in minutes and everyone wanted the recipe. Another time I took a batch to a game day party and had to share the steps over and over because no one had ever thought to use mashed potatoes this way.

Freezer Meal Conversion

Arrange the shaped puffs on a tray and freeze until solid then store in a freezer bag. To cook bake straight from the freezer and just add a couple of minutes to the baking time. It is a lifesaver for last minute get togethers.

With just leftover mashed potatoes and a few staples you get a crisp creamy crowd pleaser. These cheese puffs will disappear fast so make a double batch.

Common Recipe Questions

→ Can I use different cheeses in the puffs?

Yes, substitute cheddar with mozzarella, Monterey Jack, or gruyere for unique twists and flavors.

→ How do I achieve a crispier crust?

Roll the puffs thoroughly in breadcrumbs and bake until golden brown for a crunchier finish.

→ Can these puffs be made ahead?

Shape and coat in advance, refrigerate, and bake when ready to serve for best freshness and texture.

→ Are leftover mashed potatoes necessary?

Leftover mashed potatoes work best, but freshly prepared and fully cooled mash is also fine.

→ What dips go well with these puffs?

Pair with sour cream, garlic aioli, ranch dressing, or spicy ketchup for complementary flavors.