Leftover Mashed Potato Cheese Puffs (Print Version)
Turn mashed potatoes into cheesy, golden puffs with a hint of herbs for a delicious, crispy bite.
# Ingredients:
→ Main Ingredients
01 -
480 g leftover mashed potatoes
02 -
120 g shredded cheddar cheese or other preferred cheese
03 -
25 g grated Parmesan cheese
04 -
32 g all-purpose flour
05 -
1 large egg, beaten
06 -
15 g chopped green onions or chives (optional)
→ Seasoning
07 -
0.5 teaspoon garlic powder
08 -
0.5 teaspoon onion powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ For Frying or Baking
11 -
Neutral oil for frying or brushing
# Instructions:
01 -
Combine the mashed potatoes, cheddar cheese, Parmesan, flour, beaten egg, green onions or chives if using, garlic powder, onion powder, salt, and black pepper in a large mixing bowl. Mix until the ingredients are fully incorporated.
02 -
Portion out 1–2 tablespoons of the mixture and roll into balls using your hands. If the mixture is sticky, lightly dust your hands with flour or use a scoop for easier handling.
03 -
Heat oil in a skillet over medium heat. Fry the potato puffs in batches, turning occasionally, until golden brown and crisp on all sides, approximately 2–3 minutes per side. Transfer cooked puffs to a plate lined with paper towels to drain excess oil.
04 -
Preheat oven to 200°C. Arrange shaped puffs on a parchment-lined baking sheet and lightly brush or spray with oil. Bake for 15–20 minutes, turning halfway through, until golden and crispy.
05 -
Serve the warm cheese puffs with your choice of dipping sauce, such as sour cream, ranch, or ketchup.
# Notes:
01 -
For extra crispiness, chill the shaped puffs for 20 minutes before cooking. Adjust seasonings to suit your preferred taste.