A snowed-in weekend always changes the rhythm of our house. With the roads quiet and no rush to get anywhere, the kitchen suddenly feels like the center of our world. On one of those cozy afternoons, I opened the fridge and saw a bowl of leftover mashed potatoes staring back at me.
Instead of reheating them as-is, I decided to experiment. I remembered how much my kids love anything with cheese, and how my husband always says, “If it’s crispy on the outside and soft in the middle, it’s perfect.” That little thought gave birth to these golden, cheesy mashed potato puffs.
It was one of those happy accidents where the first batch disappeared before I could even sit down. My daughter asked if I could make them again “just like this” for her sleepover the following weekend, and that sealed the deal.
They’re now a family staple, especially when I need to stretch leftovers into something exciting. These puffs aren’t fancy or fussy—they’re practical, budget-friendly, and downright delicious. Plus, they’re versatile enough to serve at a game-day spread, an office potluck, or just as a snack when the family is hanging around the table.
Short Description
Cheesy Leftover Mashed Potato Puffs are crispy on the outside, fluffy inside, and packed with gooey cheese. A simple, budget-friendly way to turn cold mashed potatoes into an irresistible snack or side dish.
Key Ingredients
For the main mixture:
- 2 cups cold or room temperature leftover mashed potatoes
- 1 cup shredded sharp or medium cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions or chives
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley (optional)
- 2 tablespoons sour cream or Greek yogurt
For the breading (optional):
- 1 cup Panko or regular breadcrumbs
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- 1 large egg, beaten
- ½ cup all-purpose flour
Optional add-ins:
- Cooked crumbled bacon
- Chopped jalapeño or chili flakes
- Minced sautéed onions or caramelized shallots
- Shredded cooked chicken
Tools Needed
- Mixing bowls
- Spatula or spoon
- Baking sheet lined with parchment paper
- Cookie scoop or tablespoon
- Air fryer, oven, or skillet (depending on cooking method)
Cooking Instructions
Step 1: Mix the Base
In a large bowl, combine mashed potatoes, cheddar, mozzarella, Parmesan, egg, garlic powder, onion powder, parsley, sour cream or Greek yogurt, and green onions. Add optional ingredients if using. Stir until thick and smooth, with enough structure to hold its shape.
Step 2: Shape the Puffs
Scoop out portions with a tablespoon or cookie scoop. Roll into 1–1½ inch balls and lightly flatten for extra crispiness. Place on a parchment-lined baking sheet. If breading, refrigerate for 20 minutes to firm.
Step 3: Bread the Puffs (Optional)
Set up three bowls: one with flour, one with beaten egg, and one with a breadcrumb mixture of Panko, Parmesan, paprika, and oregano. Roll each puff in flour, dip in egg, then coat in breadcrumbs.
Step 4: Choose Your Cooking Method
Air Fryer: Preheat to 375°F. Spray basket and puffs with cooking spray. Cook in batches 10–12 minutes, turning halfway, until golden.
Oven: Preheat to 400°F. Arrange puffs on a lined baking sheet, spray with oil, and bake 20–25 minutes, flipping halfway, until crisp.
Skillet Frying: Heat ¼ inch oil over medium heat. Fry puffs in batches, turning until evenly golden. Drain on paper towels.
Why You’ll Love This Recipe
Cheesy and Comforting: Loaded with three cheeses for gooey, melty bites.
Budget-Friendly: A smart way to repurpose leftover mashed potatoes.
Kid-Approved: Fun finger food for little hands.
Versatile: Works as a side, snack, or appetizer for any occasion.
Multiple Cooking Methods: Bake, air fry, or pan-fry depending on your mood.
Mistakes to Avoid & Solutions
Mixture too soft to shape? Add 1–2 tablespoons of breadcrumbs until it firms up.
Too dry or crumbly? Mix in a spoonful of sour cream or Greek yogurt for moisture.
Cheese not melting? Use freshly shredded cheese rather than pre-shredded, which often has anti-caking agents.
Uneven cooking? Make sure puffs are the same size, and don’t overcrowd the pan or basket.
Soggy breading? Refrigerate breaded puffs for 15 minutes before cooking to help the coating stick.
Serving and Pairing Suggestions
Serve with sour cream, ranch, or spicy aioli as dipping sauces.
Pair with grilled chicken, burgers, or roasted vegetables.
Perfect for game-day snacks, movie nights, or brunch spreads.
Try them buffet-style for parties, letting guests grab and dip.
Storage and Reheating Tips
Refrigerate leftovers in an airtight container for up to 3 days.
Freeze uncooked puffs on a tray, then transfer to a freezer bag for up to 2 months.
Reheat in the oven at 375°F for 10 minutes or in an air fryer for 6–8 minutes. Avoid microwaving to keep them crisp.
FAQs
1. Can I use instant mashed potatoes?
Yes, as long as they’re thick and cooled. Just avoid runny mashed potatoes.
2. Do I have to bread them?
No, breading is optional. The puffs crisp up beautifully even without it.
3. Can I prepare these ahead of time?
Yes, shape them and refrigerate up to 24 hours before cooking.
4. Which cheese works best?
Sharp cheddar gives the most flavor, but mozzarella and Parmesan add stretch and saltiness.
5. Can I make them gluten-free?
Swap flour and breadcrumbs with gluten-free versions, or skip the breading entirely.
Tips & Tricks
Use a cookie scoop for even portions.
Chilling helps them hold shape better.
Spray lightly with oil for extra crispiness, even if not breading.
For spicy bites, fold in diced jalapeños or chili flakes.
Recipe Variations
Bacon Cheddar Puffs: Add ½ cup crumbled cooked bacon to the mixture.
Spicy Jalapeño Puffs: Stir in 1 diced jalapeño and a pinch of cayenne.
Chicken Parmesan Puffs: Add ½ cup shredded chicken and a dash of Italian seasoning, then serve with marinara.
Breakfast Puffs: Mix in cooked sausage and extra cheddar for a morning twist.
Veggie Puffs: Add ½ cup finely chopped spinach or broccoli for a healthier spin.
Final Thoughts
These little mashed potato puffs have earned their spot in my family’s recipe box. They’re one of those simple joys that remind me you don’t need a special trip to the store to create something wonderful. It’s about making the most of what you have and adding just the right touches to make it shine.
You can keep them simple for a weeknight dinner or dress them up for a party platter. They’re the kind of recipe that brings people together, where everyone’s reaching for just one more. For me, that’s what real cooking is about: making food that’s approachable, loved by all ages, and shared around a table. Next time you’ve got a bowl of leftover mashed potatoes waiting, try turning them into these golden bites. You might just find yourself hoping for extra potatoes on purpose.
Leftover Mashed Potato Cheese Puffs
Ingredients
For the main mixture:
- 2 cups cold or room temperature leftover mashed potatoes
- 1 cup shredded sharp or medium cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ¼ cup chopped green onions or chives
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 tablespoon chopped fresh parsley optional
- 2 tablespoons sour cream or Greek yogurt
For the breading (optional):
- 1 cup Panko or regular breadcrumbs
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- 1 large egg beaten
- ½ cup all-purpose flour
Optional add-ins:
- Cooked crumbled bacon
- Chopped jalapeño or chili flakes
- Minced sautéed onions or caramelized shallots
- Shredded cooked chicken
Instructions
- In a large bowl, mix mashed potatoes, cheeses, egg, garlic and onion powder, parsley, sour cream or Greek yogurt, and green onions.
- Add any extras and stir until thick enough to hold shape. Scoop with a spoon or cookie scoop, roll into 1–1½ inch balls, and flatten slightly.
- Place on a lined baking sheet; chill 20 minutes if breading.
- For breading, roll each puff in flour, dip in beaten egg, and coat with a breadcrumb mixture of Panko, Parmesan, paprika, and oregano.
