Crispy Cheesy Potato Puffs

This leftover mashed potato recipe transforms yesterday's side dish into today's crispy, cheesy sensation. The beauty of these golden puffs lies in their perfect contrast—crunchy exteriors giving way to soft, flavorful centers that will have everyone reaching for seconds.

I created these one Sunday afternoon when faced with a container of leftover mashed potatoes nobody seemed excited about. After watching my family devour the entire batch in minutes, these puffs have become our go-to solution for transforming leftovers into something extraordinary.

Ingredients

• 2 cups leftover mashed potatoes the backbone of this recipe, cold from the refrigerator works best as they're easier to shape
• 1 cup shredded cheddar cheese use sharp cheddar for more pronounced flavor, freshly grated melts much better than pre-packaged
• 2 large eggs they bind everything together and help create that perfect golden exterior
• 1/2 cup all-purpose flour adds structure so your puffs hold their shape while baking
• 1 tsp salt enhances all the flavors, adjust according to how seasoned your mashed potatoes already are
• 1/2 tsp black pepper freshly ground provides the best flavor kick
• 1 tsp garlic powder adds depth without overpowering, use fresh grated garlic for even more flavor
• 1 cup breadcrumbs panko creates the crispiest exterior, but regular breadcrumbs work well too

Step-by-Step Instructions

Preheat Your Oven

Set your oven to 400°F and line a baking sheet with parchment paper. This temperature creates the perfect environment for developing that golden crust while maintaining a creamy interior. The parchment prevents sticking and makes cleanup easier.

Create Your Mixture

Combine your cold mashed potatoes, shredded cheese, eggs, flour, salt, pepper, and garlic powder in a large bowl. Mix thoroughly until you have a uniform consistency where no flour streaks remain. The mixture should be slightly sticky but firm enough to hold a shape.

Form The Puffs

Using your hands or a cookie scoop, portion the mixture into golf ball-sized spheres. If the mixture feels too sticky, lightly wet your hands with cold water to prevent sticking. Aim for uniform sizes so they cook evenly.

Coat In Breadcrumbs

Roll each potato ball in breadcrumbs, applying gentle pressure to ensure the crumbs adhere completely. This coating creates that satisfying crunch that makes these puffs irresistible. For extra crispiness, you can double-coat by dipping in beaten egg followed by a second roll in breadcrumbs.

Bake To Golden Perfection

Arrange your coated puffs on the prepared baking sheet, leaving about an inch between each one for proper air circulation. Bake for 20-25 minutes until they become deeply golden brown and crispy. Halfway through, you can gently flip them for even browning if desired.

Serve Warm

Allow the puffs to cool for 3-5 minutes before serving. This brief rest helps them set up and prevents burned mouths. Serve alongside your favorite dipping sauce like ranch, aioli, or marinara.

Bookmark

The cheese is really the secret star here. While I recommend sharp cheddar, I once made these with a smoked gouda when that was all I had in the fridge. My husband declared them the best version yet and now requests that variation specifically when we have company over.

Make-Ahead Options

These puffs are perfect for meal prep or party planning. You can prepare the entire recipe through the breadcrumb coating step, then freeze them on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. When ready to serve, bake directly from frozen, adding about 5-7 minutes to the cooking time. The texture remains nearly identical to freshly made, with perhaps a slightly crispier exterior that many people actually prefer.

Flavor Variations

While the basic recipe is delicious, consider these creative variations to keep things interesting. Swap the cheddar for pepper jack and add a diced jalapeño for spicy southwestern puffs. Try mixing in crumbled bacon and chives for a loaded baked potato version. For an Italian twist, use mozzarella cheese, add some dried basil and oregano to the mixture, and serve with warm marinara. The possibilities are endless once you master the basic technique.

Serving Suggestions

These versatile puffs can elevate any meal. Serve them as appetizers at your next gathering alongside a variety of dipping sauces. Make smaller versions as croutons for creamy soups. Create a fun family dinner by pairing them with a crisp green salad. For brunch, top with a poached egg and hollandaise for an unexpected twist on eggs Benedict. I love setting them out with dinner instead of dinner rolls for a more interesting starch option.

Questions About the Recipe

→ Can I make these potato cheese puffs ahead of time?

Yes, you can prepare the mixture and shape the puffs up to 24 hours in advance. Store them covered in the refrigerator, then coat with breadcrumbs just before baking. You can also freeze the shaped puffs for up to 3 months - just add 5-7 minutes to the baking time when cooking from frozen.

→ What dipping sauces work best with these cheese puffs?

These puffs pair wonderfully with sour cream, ranch dressing, marinara sauce, sriracha mayo, or honey mustard. For a gourmet touch, try a garlic aioli or truffle ketchup.

→ Can I use instant mashed potatoes instead of leftover mashed potatoes?

Yes, instant mashed potatoes will work, but the texture may be slightly different. Prepare them according to package directions, but make them slightly thicker than normal by reducing the liquid slightly. Allow them to cool completely before mixing with the other ingredients.

→ What cheese varieties work best in these potato puffs?

Cheddar is the classic choice, but you can experiment with other melting cheeses. Mozzarella creates a stretchier center, while pepper jack adds a nice kick. Gruyère or fontina offer more sophisticated flavor profiles. You can even combine different cheeses for unique flavor combinations.

→ How can I make these potato cheese puffs gluten-free?

Substitute the all-purpose flour with a gluten-free all-purpose blend. For the coating, use gluten-free breadcrumbs or crushed gluten-free crackers. Just ensure your mashed potatoes don't contain any gluten ingredients if you're serving to someone with celiac disease or gluten sensitivity.

→ Why are my potato puffs not holding their shape?

If your puffs aren't holding together, your mashed potato mixture may be too wet. Try adding a bit more flour, 1 tablespoon at a time, until the mixture is firm enough to shape. Chilling the mixture for 30 minutes before shaping can also help them hold together better.