Leftover Mashed Potato Cheese Puffs

Leftover Mashed Potato Cheese Puffs turn last night’s side dish into a crispy golden snack that everyone will reach for the moment they hit the table. I love how each bite delivers gooey cheese in a crunchy shell—and transforming leftovers into something crave-worthy always makes me feel like a kitchen wizard.

The first time I whipped these up was after a big holiday dinner when my fridge was loaded with leftovers. Now we look forward to having extra mashed potatoes just for the excuse to make these puffs.

Ingredients

• Leftover mashed potatoes: this is your base try to use ones that are not too runny for best results
• Shredded cheddar cheese: gives the puffs a big flavor boost use fresh grated cheese if you can
• Breadcrumbs: help bind everything and add satisfying crunch plain or panko both work
• Egg: acts as a binder to hold the puffs together look for fresh eggs with firm yolks
• Garlic powder: adds mellow depth choose a good quality powder for real flavor
• Onion powder: enhances savory notes try not to skip it
• Fresh parsley (optional): brings brightness and a pop of color use flat leaf for best taste
• Salt and pepper: rounds out the seasoning use freshly cracked pepper for extra zing
• Olive oil or cooking spray: this is for frying opt for a high quality extra virgin oil if you want extra flavor

Step-by-Step Instructions

Prepare the Mixture:

In a large mixing bowl add the mashed potatoes shredded cheese breadcrumbs egg garlic powder onion powder and fresh parsley if using sprinkle in salt and pepper Taste the mix and adjust seasoning if needed Use a spoon or your hands and mix thoroughly until you have a firm but slightly sticky dough Everything should be evenly combined with no streaks of dry ingredients

Shape the Puffs:

Using a tablespoon scoop up some mixture and roll it between your palms until a smooth ball forms Place each finished ball on a tray or plate Keep going until you have used up all the mixture If you love an extra crisp bite gently roll each ball in more breadcrumbs or panko

Fry the Puffs:

Pour a few tablespoons of olive oil into a frying pan and set over medium heat Once oil is shimmering but not smoking gently add the potato balls Give each one a little space Do not overcrowd Fry for about two to three minutes per side turning with tongs until each puff is golden and crunchy all around

Drain Excess Oil:

Remove the fried cheese puffs from the pan and place straight onto a plate lined with paper towels This helps soak up extra oil so every puff stays crispy

Serve:

Enjoy the cheese puffs piping hot Dip in your favorite sauce or serve as they are Watch them disappear in seconds

Pin

I am obsessed with adding sharp cheddar because it melts beautifully and creates little pockets of flavor throughout the puffs. My family always sneaks a few straight off the cooling rack—these never last long at our house.

Storage Tips

Let any leftover puffs cool completely before storing Pop them in an airtight container in the fridge and they will stay good for up to three days To make them crisp again just reheat in the oven or air fryer

Ingredient Substitutions

No cheddar on hand You can swap in any well melting cheese like Gouda Monterey Jack or mozzarella Gluten free breadcrumbs work just as well for a gluten free version And if you do not have fresh parsley you can skip it or use chives for a mild oniony bite

Serving Suggestions

Serve these as a party appetizer with ranch marinara or spicy aioli They make a great side for soups or roasted dishes as well Sometimes I shape them into mini patties and top with a fried egg for a hearty breakfast

Cultural and Historical Context

Transforming leftovers into new dishes is a beloved tradition across many cultures Potato patties and croquettes pop up everywhere from Irish boxties to Indian aloo tikki Cheese puffs like these are a playful American twist designed to bring a little comfort and prevent food waste

Recipe FAQs

→ How do I prevent the puffs from falling apart while frying?

Ensure the mixture holds together by not adding extra liquid. Chilling the formed balls for 10-15 minutes also helps them keep their shape while frying.

→ Can I use other types of cheese?

Yes, try mozzarella, Monterey Jack, or a blend for different flavors and textures. Cheddar adds sharpness, while mozzarella offers a milder, stretchy finish.

→ Are these best served hot or cold?

Serve the puffs hot for optimal crispiness and melty cheese. Leftovers can be reheated in the oven or air fryer to restore their texture.

→ Is it possible to bake instead of fry?

Absolutely! Place puffs on a lined baking sheet, spray with oil, and bake at 400°F (200°C) for 15–20 minutes, turning halfway until golden.

→ What dipping sauces pair well with these puffs?

Classic choices include sour cream, ranch, garlic aioli, or spicy ketchup for an extra kick. Choose your favorite to complement the cheesy flavor.