Introduction

Turn your leftover mashed potatoes into irresistible cheesy puffs that are crispy on the outside and gooey inside. These Leftover Mashed Potato Cheese Puffs make a perfect snack or appetizer that’s both quick and satisfying.

The image shows four golden-brown baked cheesy potato balls on a white plate with green garnish sprinkled on top. The balls have a rough, crispy texture with melted cheese and small bits of herbs visible on the surface. Each ball has a slightly irregular shape, with some spots more browned than others, giving a homemade look. The plate rests on a white marbled surface with a blurred background showing parts of another dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups leftover mashed potatoes
1 cup shredded cheese (cheddar, mozzarella, or your choice)
1/2 cup flour
1 large egg
Salt and pepper to taste
Optional: fresh herbs like chives or parsley

Instructions

Step 1: In a large mixing bowl, combine the leftover mashed potatoes with shredded cheese, flour, egg, salt, pepper, and any optional herbs. Mix until the ingredients are well incorporated but do not overmix.
Step 2: Using your hands, scoop out portions of the mixture and shape them into small balls or patties about the size of a golf ball. Place them on a baking sheet lined with parchment paper.
Step 3: Preheat your oven to 400°F (200°C). Bake the puffs for 20 to 25 minutes or until they turn golden brown and become crispy on the outside.
Step 4: Allow the cheese puffs to cool slightly before serving. Enjoy them warm for the best texture and flavor.

Tips & Variations

Don’t overmix the batter to keep the puffs light and fluffy.
Make all puffs the same size to ensure even baking.
If the mixture is too soft, chill it for 30 minutes to make shaping easier.
Use parchment paper to prevent sticking and ease cleanup.
Add fresh herbs, diced jalapeños, or different cheeses like feta for flavor variations.
For gluten-free puffs, substitute the flour with almond flour or gluten-free breadcrumbs.

Storage

Store leftover cheese puffs in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 375°F (190°C) for 10 to 15 minutes until warmed through and crispy. You can freeze uncooked shaped puffs on a baking sheet, then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the cooking time.

How to Serve

The image shows four golden brown baked potato balls with a crispy, cheesy crust on top, sprinkled lightly with small green herbs. Each potato ball has a rough texture with melted cheese bubbling and slightly browned on the edges, sitting closely together on a white plate. The potato balls look soft inside, with a mix of toasted cheese and crisp outer layers, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought mashed potatoes?

Absolutely! Store-bought mashed potatoes work well and save time without sacrificing flavor.

Can I make these cheese puffs vegan?

Yes, substitute the egg with a flaxseed egg and use dairy-free cheese to create a vegan version.

How can I make these puffs ahead of time?

You can shape the puffs ahead and refrigerate or freeze them until ready to bake.

What is the best way to serve them?

Serve warm with your favorite dipping sauces or alongside a fresh salad for a balanced meal.

Can I bake them instead of frying?

Yes, baking is a healthier method and the puffs turn out crispy and delicious when baked.