Leftover Mashed Potato Cheese Puffs: Crispy, Cheesy Bites of Comfort
Transform your leftover mashed potatoes into something magical with these Leftover Mashed Potato Cheese Puffs! These golden, crispy bites are packed with creamy potatoes, gooey melted cheese, and a pop of flavor from green onions and savory seasonings. Whether you fry them to perfection or bake them for a lighter option, these puffs are the ultimate way to give new life to leftovers. Perfect as a snack, appetizer, or side dish, they’re quick to whip up and guaranteed to disappear fast. Get ready to turn yesterday’s side dish into today’s star with this crowd-pleasing recipe that’s as fun to make as it is to eat!
Ingredients (Makes 12-15 Puffs)
For the puffs:
- 2 ½ cups leftover mashed potatoes – Cold or room temperature works best; use creamy or chunky, with or without butter/cream.
- 1 ¼ cups shredded cheddar cheese – Sharp cheddar for bold flavor, or try mozzarella, pepper jack, or a blend.
- ¾ cup panko breadcrumbs – For a crispy coating; regular breadcrumbs or crushed crackers work too.
- ⅓ cup green onions, finely chopped – Adds a fresh, mild oniony zing; chives are a great substitute.
- ¾ tsp garlic powder – For a subtle, savory depth.
- ¾ tsp kosher salt, or to taste – Adjust based on how seasoned your mashed potatoes are.
- ½ tsp freshly ground black pepper, or to taste – For a gentle kick.
- 1 large egg, lightly beaten (optional) – Helps bind the mixture if your mashed potatoes are dry or loose.
For cooking:
- Vegetable oil, canola oil, or avocado oil (for frying) – About ½ inch deep in the pan for shallow frying.
- Nonstick cooking spray (for baking) – Keeps baked puffs from sticking.
For serving (optional):
- Sour cream, ranch dressing, or ketchup – For dipping.
- Fresh chopped parsley or chives – For a colorful garnish.
- Hot sauce or sriracha – For a spicy kick.
Equipment Needed
- Medium mixing bowl
- Spoon or spatula for mixing
- Measuring cups and spoons
- Baking sheet (for baking option)
- Parchment paper or silicone baking mat (for baking)
- Large skillet (for frying option)
- Slotted spoon or tongs (for frying)
- Paper towels (for draining)
- Cookie scoop or tablespoon (for shaping)
Instructions
- Mix the Puff Mixture
In a medium mixing bowl, combine 2 ½ cups leftover mashed potatoes, 1 ¼ cups shredded cheddar cheese, ¾ cup panko breadcrumbs, ⅓ cup chopped green onions, ¾ tsp garlic powder, ¾ tsp kosher salt, and ½ tsp black pepper. If your mashed potatoes are dry or crumbly, add 1 lightly beaten egg to help bind the mixture. Stir everything together with a spoon or spatula until well-combined, ensuring the cheese and onions are evenly distributed. The mixture should be soft but hold its shape when scooped. Taste and adjust seasoning if needed, keeping in mind the saltiness of your potatoes and cheese. - Shape the Puffs
Using a cookie scoop, tablespoon, or your hands, form the mixture into 1 ½-inch balls or small patties (about the size of a golf ball). Aim for 12-15 puffs, depending on size. If the mixture sticks to your hands, lightly dampen them with water or dust with a bit of flour or breadcrumbs. For a uniform look, roll the balls gently to smooth them out. Place the shaped puffs on a plate or tray and chill in the refrigerator for 10-15 minutes (optional) to firm up, making them easier to fry or bake. - Choose Your Cooking Method
You can fry for a crispy, golden exterior or bake for a lighter, hands-off option. Here’s how: Frying Option:
- Heat ½ inch of vegetable oil in a large skillet over medium heat until it shimmers (about 350°F if using a thermometer). Test the oil by dropping a small breadcrumb in; it should sizzle immediately.
- Carefully add 4-5 puffs to the hot oil, avoiding overcrowding. Fry for 2-3 minutes per side, turning with tongs or a slotted spoon, until golden brown and crispy all over.
- Remove the puffs and drain on a plate lined with paper towels to absorb excess oil. Repeat with the remaining puffs, adjusting the heat if needed to prevent burning. Baking Option:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. Lightly coat with nonstick cooking spray.
- Arrange the puffs on the baking sheet, leaving a little space between each. For extra crispiness, lightly spray the tops with cooking spray or brush with a bit of melted butter.
- Bake for 20-25 minutes, flipping halfway through, until the puffs are golden and crisp on the outside. If you want a deeper golden color, broil for 1-2 minutes at the end, watching closely.
- Serve and Enjoy
Transfer the warm puffs to a serving platter and sprinkle with fresh parsley or chives for a pop of color. Serve immediately with sour cream, ranch dressing, ketchup, or hot sauce on the side for dipping. These puffs are best enjoyed hot, when the cheese is melty and the exterior is perfectly crisp. Pair with a salad, soup, or your favorite main dish for a complete meal.
Serving Suggestions
These versatile puffs shine in many settings. Here are some ideas to inspire your menu:
- Appetizer: Serve on a platter with dipping sauces for game day, parties, or holiday gatherings.
- Side Dish: Pair with grilled chicken, steak, or roasted vegetables for a cozy dinner.
- Snack: Enjoy as a quick afternoon bite with a cold drink or iced tea.
- Kid-Friendly: Serve with ketchup or a mild dip to win over picky eaters.
- Brunch Twist: Add to a brunch spread alongside scrambled eggs and bacon.
Storage Instructions
- Refrigerate: Store leftover puffs in an airtight container in the refrigerator for up to 3-4 days. They’ll stay flavorful but may lose some crispness.
- Reheat: Reheat in a 375°F (190°C) oven or toaster oven for 8-10 minutes to restore crispiness. Alternatively, microwave for 20-30 seconds, but note the texture may soften.
- Freeze: Freeze uncooked or cooked puffs in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F for 25-30 minutes (add 5-10 minutes if uncooked), or fry directly from frozen, adjusting cooking time as needed.
Tips for Success
- Mashed Potato Texture: If your leftovers are very wet, add extra breadcrumbs (1-2 tbsp) to help the mixture hold together. If too dry, a splash of milk or the egg can loosen it up.
- Cheese Choices: Sharp cheddar adds bold flavor, but mozzarella creates a stretchy texture, while pepper jack brings heat. Grate your own cheese for better melting.
- Breadcrumb Options: Panko gives the best crunch, but crushed Ritz crackers, cornflakes, or gluten-free breadcrumbs are great alternatives.
- Chill for Frying: Refrigerating the shaped puffs for 10-15 minutes helps them hold their shape during frying, especially if the mixture is soft.
- Oil Temperature: For frying, keep the oil around 350°F to avoid greasy puffs (too cool) or burnt exteriors (too hot).
- Make Ahead: Prepare the mixture or shaped puffs up to a day in advance and refrigerate. Cook just before serving for maximum freshness.
- Gluten-Free: Use gluten-free breadcrumbs and double-check your mashed potatoes for gluten-containing additives.
- Smaller Bites: For party appetizers, form smaller 1-inch balls and reduce cooking time slightly.
Variations to Try
- Bacon & Cheese Puffs: Mix in ¼ cup cooked, crumbled bacon or bacon bits for a smoky, savory twist.
- Spicy Kick: Add ½ tsp cayenne pepper, chili powder, or diced jalapeños to the mixture for heat.
- Herb-Infused: Stir in 1 tsp fresh dill, parsley, or rosemary for an aromatic boost.
- Loaded Potato Style: Top with a dollop of sour cream, crumbled bacon, and extra green onions after cooking for a loaded baked potato vibe.
- Veggie Boost: Add ¼ cup finely chopped sautéed mushrooms, spinach, or bell peppers for extra nutrition.
- Parmesan Crust: Replace half the breadcrumbs with grated Parmesan for a cheesy, crispy coating.
- Sweet Potato Swap: Use leftover mashed sweet potatoes for a slightly sweeter, nutrient-packed version.
Why You’ll Love This Recipe
These Leftover Mashed Potato Cheese Puffs are the ultimate way to reinvent leftovers into something irresistible. They’re crispy on the outside, creamy and cheesy on the inside, and bursting with flavor in every bite. This recipe is budget-friendly, using pantry staples and leftovers, and it’s flexible enough to suit any taste or dietary need. Whether you’re feeding a crowd, sneaking veggies into kids’ meals, or just craving a cozy snack, these puffs deliver. Plus, they’re a fun, hands-on project that makes you feel like a kitchen rockstar!
Nutritional Notes
Exact nutritional values depend on your mashed potatoes and portion size, but each puff (based on 15 puffs) is approximately 100-150 calories. They’re rich in carbs (potatoes, breadcrumbs) and protein (cheese), with moderate fat from frying or cheese. For a lighter version, bake instead of fry, use low-fat cheese, or reduce the cheese to ¾ cup. Adding veggies can boost fiber and vitamins.
Final Thoughts
Leftover Mashed Potato Cheese Puffs are proof that leftovers can be the start of something extraordinary. With their golden crunch, melty cheese, and savory potato goodness, they’re a versatile treat that fits any occasion. Whether you’re frying them for a indulgent snack or baking them for a healthier twist, these puffs are sure to bring smiles to the table. So raid your fridge, grab those mashed potatoes, and whip up a batch of these cheesy delights. Your taste buds will thank you!
