Leftover Mashed Potato Cheese Puffs

There is nothing quite like waking up the day after a big dinner and realizing those leftover mashed potatoes can be transformed into something brand new. These mashed potato cheese puffs turn yesterday’s side dish into savory, golden bites with a crisp shell and a gooey cheesy center that vanish quicker than I can set them on the table.

I whipped these up after a holiday feast when I was desperate to clear out the fridge. My kids loved dunking them and now beg for “leftover potato day.”

Ingredients

• Mashed potatoes: Choose ones with butter or cream as they hold together better and have the richest flavor
• Shredded cheddar cheese: Melts smoothly and gives that irresistible stretch Use sharp for strong flavor or try Swiss for a milder taste
• Grated Parmesan cheese: Brings salty umami Try grating fresh from the block for best results
• All purpose flour: Binds everything so the puffs do not fall apart Use a spoon to fluff flour before measuring for accuracy
• Egg, beaten: Helps hold the mixture together and adds richness Choose large fresh eggs for best binding
• Green onions or chives (optional): Add freshness and a bit of color Thinly sliced tops give the nicest look and taste
• Garlic powder: For savory warmth Pick a fresh spice jar to keep the flavor strong
• Onion powder: Layers in extra comfort flavor Nice for leftovers that need a little boost
• Salt and pepper, to taste: Essential for brightening all the flavors Taste your potatoes first since some are already salty
• Oil for frying or baking: Neutral oils like vegetable or canola keep the taste clean If baking use spray for even crisping

Instructions

Prepare the Mixture:

In a roomy bowl, combine your mashed potatoes, shredded cheddar, Parmesan, flour, beaten egg, green onions if using, garlic powder, onion powder, salt, and pepper. Mix thoroughly with a sturdy spoon or spatula until everything is evenly blended and the mixture is cohesive with no big dry pockets. If your potatoes seem wet, add a touch more flour to help them hold together.

Shape the Puffs:

Scoop up one to two tablespoons of the mixture and shape it gently between your hands into balls. If the mixture sticks, a light dusting of flour on your hands or using a cookie scoop will keep things tidy. Arrange the formed balls on a tray as you go.

For Frying:

Pour oil into a skillet until the bottom is generously coated, then heat over medium. Check the temp by dropping in a pinch of mixture: if it sizzles, you are ready. Gently place the puffs in a few at a time do not crowd. Let them cook for two to three minutes per side, turning with tongs until rich golden brown all over. Lift them out onto a plate lined with paper towels.

For Baking:

Heat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment for easy clean up and add a quick spray or brush of oil. Set the puffs spaced apart on the tray. Pop into the oven for about fifteen to twenty minutes, flipping halfway through, until the outsides are crisp and golden.

Serve Warm:

Arrange the finished cheese puffs on a plate and serve while still hot. I love a tangy dip like sour cream, or go classic with ketchup or ranch. These disappear fast when set out for a snack.

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I always look forward to adding scallions or chives from my garden. One year, my daughter helped roll the puffs and we ended up laughing at our “potato snowballs” before gobbling them up together.

Storage Tips

Leftover puffs keep well in the fridge for up to three days. Let them cool completely before storing in an airtight container. To reheat, pop them back in a hot oven or air fryer until crisp and piping hot. This restores their crunchy shell far better than the microwave.

Ingredient Substitutions

You can swap cheddar for mozzarella or Monterey Jack if you like things really melty. Parmesan can be swapped with any hard salty cheese you have on hand. If gluten is a concern, try fine rice flour in place of all purpose flour.

Serving Suggestions

Pile these on a platter with a variety of dips. They are great with sour cream or a garlicky yogurt dip. For brunch, serve alongside scrambled eggs and a green salad for a hearty spread that feels special and uses up leftovers.

Cultural Context

Transforming yesterday’s mashed potatoes is a tradition in many cultures. From Irish boxty to Eastern European potato pancakes, there is a long history of not letting a good spud go to waste. These puffs are my playful take on that thrifty spirit.

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These mashed potato cheese puffs are sure to become a staple for your leftover transformations. Serve hot and watch them disappear.

Frequently Asked Questions

→ Can I use different types of cheese?

Yes, try mozzarella, gouda, or a cheese blend for varied flavor. Just make sure it melts well.

→ How do I keep the puffs from falling apart?

Ensure the mixture is firm; add more flour if too soft and chill briefly before shaping if needed.

→ Is baking healthier than frying?

Baking uses less oil, resulting in lighter puffs while still offering a crisp finish. Both methods work well.

→ Can these be made ahead and reheated?

Yes, refrigerate prepared puffs and reheat in the oven until warmed and crisp for best results.

→ What dipping sauces pair well?

Classic choices include sour cream, ranch, or ketchup, but spicy aioli or salsa can add extra flavor.